At what temperature should cold foods be stored?

Cold foods should be stored at 41°F (5°C) or lower to prevent the growth of pathogenic bacteria that can lead to foodborne illnesses. This temperature is critical in maintaining food safety, as temperatures above this threshold can allow bacteria to multiply rapidly.

When cold foods are stored at temperatures higher than 41°F, there is an increased risk of food spoilage and the development of harmful microbes. This is especially important in settings like restaurants or catering services, where maintaining the right temperature is crucial for both food safety and compliance with health regulations.

The other temperature options provided do not align with food safety guidelines. For instance, storing cold foods at 50°F (10°C) or higher does not effectively mitigate the risk of bacteria growth. Freezing temperatures such as 32°F (0°C) apply to frozen foods rather than cold food storage, and temperatures like 70°F (21°C) prioritize taste over safety, which could compromise the health of consumers. Thus, the correct protocol is to keep cold foods at or below 41°F (5°C).