What temperature should cold foods be kept at?

Cold foods should be kept at 41°F (5°C) or below to ensure food safety and prevent the growth of harmful bacteria. This temperature range is crucial because bacteria can multiply rapidly in warmer temperatures, leading to foodborne illnesses. By maintaining cold foods at 41°F or below, you effectively slow down bacterial growth, ensuring that the food remains safe for consumption.

This practice is a fundamental part of food safety protocols in culinary settings, and adhering to it helps in maintaining quality and freshness for perishables such as dairy products, meats, and salads. Understanding and implementing the correct temperature standards is essential for any culinary professional to ensure the health and safety of customers.