What is the recommended temperature for storing potentially hazardous foods?

The recommended temperature for storing potentially hazardous foods is below 41°F. This temperature is crucial for inhibiting the growth of harmful bacteria that can cause foodborne illnesses. When foods that are prone to spoilage or contamination are kept at temperatures above this threshold, particularly between 41°F and 135°F, they enter a danger zone where bacteria can multiply rapidly.

The significance of maintaining storage temperatures below 41°F lies in preserving the safety and quality of the food. This practice is in line with food safety guidelines put forth by organizations such as the Food and Drug Administration (FDA) and the USDA, which emphasize that keeping potentially hazardous foods at lower temperatures reduces the risk of bacterial growth and prolongs shelf life.

Storing foods at room temperature or above 135°F is not safe for potentially hazardous items, as these conditions either provide a favorable environment for pathogens or surpass the necessary temperatures for safe hot holding. Therefore, keeping foods below 41°F is essential for effective food safety management.