At what temperature should cold foods be kept to ensure food safety?

To ensure food safety, cold foods should be kept at or below 41°F. This temperature is crucial because it helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. When food is kept above this temperature, especially in the danger zone between 41°F and 135°F, there is a significantly increased risk for bacteria to multiply, leading to potential health risks for consumers.

Keeping foods at or below 41°F not only preserves the quality and freshness of the food but also ensures that perishable items remain safe for consumption over an extended period. Refrigeration at this temperature is generally standard in food safety practices to protect public health.

In this context, options that suggest keeping food above 50°F, below 32°F, or at room temperature do not comply with safety regulations, as they either exceed the safe temperature range or do not effectively prevent bacterial growth.