What should be the temperature of cold foods stored under refrigeration?

The appropriate temperature for cold foods stored under refrigeration is at or below 41 degrees Fahrenheit. This guideline is critical for food safety, as temperatures above this threshold can promote the growth of harmful bacteria and pathogens that can lead to foodborne illnesses.

Maintaining cold foods at or below 41 degrees F helps ensure that they remain safe for consumption, particularly for perishable items like dairy products, meats, and prepared salads, which are at a higher risk of spoilage and bacterial growth. This temperature standard aligns with regulations set by food safety organizations, which aim to keep food out of the temperature danger zone—generally defined as between 41 degrees F and 135 degrees F—where bacteria can multiply rapidly.

Options reflecting temperatures that are too low, such as at or below 30 degrees F, or at or below 32 degrees F, could lead to freezing, which is not appropriate for all types of food. Freezing can alter the texture and quality of certain items. Although 45 degrees F is also above the safe threshold, it does not provide the necessary margin of safety desired for food storage. Thus, ensuring a storage temperature at or below 41 degrees F is crucial for maintaining food safety.