What is the recommended temperature range for storing cold food?

The recommended temperature range for storing cold food is at or below 41°F (5°C). This temperature is crucial for maintaining food safety because it helps to inhibit the growth of harmful bacteria that can multiply rapidly at warmer temperatures.

When food is stored above 41°F, particularly in the range of 41°F to 135°F, it enters the "danger zone" where bacteria can thrive, increasing the risk of foodborne illnesses. Therefore, keeping cold food at or below 41°F is a fundamental practice in food safety protocols. This ensures that perishable items, such as dairy products, meats, and prepared salads, remain safe for consumption while being stored. Proper refrigeration not only preserves food quality but also safeguards public health.