Where should potentially hazardous foods be stored in a cooler?

Potentially hazardous foods should be stored in the coldest parts of a cooler to ensure they are kept at safe temperatures. This is crucial because these foods can support the growth of harmful bacteria if not kept sufficiently cold, typically below 41°F (5°C). By positioning these foods in the coldest areas, typically at the back or bottom of the cooler where temperatures are most stable and chillest, you minimize the risk of foodborne illnesses.

In contrast, placing them near the door or on upper shelves can expose them to warmer air whenever the cooler is opened, leading to temperature fluctuations that could allow harmful bacteria to grow. Storing them at room temperature is not safe, as it does not provide the necessary environment to inhibit bacterial growth. Therefore, keeping potentially hazardous foods in the coldest sections of the cooler is a fundamental practice for maintaining food safety.