What is the proper temperature for keeping cold foods?

The proper temperature for keeping cold foods is at or below 40°F. This guideline is critical for food safety because it helps prevent the growth of harmful bacteria that can multiply rapidly at higher temperatures. Keeping cold foods at or below this temperature ensures that they remain safe for consumption, minimizing the risk of foodborne illnesses.

Maintaining foods in cold storage at 40°F or lower is essential for items like meat, dairy, and seafood, which are particularly susceptible to spoilage and contamination. By adhering to this temperature standard, food handlers can ensure that foods remain fresh and safe, thus protecting public health.

Other temperature options, such as above 50°F or above 45°F, would allow for conditions favorable to bacterial growth, increasing the risk of foodborne pathogens. Likewise, while storing food at or below 32°F is acceptable, it may cause certain foods to freeze, potentially affecting their texture and quality. Therefore, the most effective temperature for keeping cold foods safe while ensuring their quality is at or below 40°F.