What temperature should cold foods be kept at to ensure safety?

Cold foods should be kept at a temperature of 41°F or below to ensure safety. This guideline is established to inhibit the growth of harmful bacteria that can thrive at temperatures above this threshold. Keeping cold foods at or below 41°F helps maintain food safety by slowing down the proliferation of pathogens, therefore reducing the risk of foodborne illnesses.

In a child care setting, maintaining proper cold storage temperatures is especially critical, as children are more vulnerable to the effects of foodborne infections. The guidelines provided by health authorities and food safety organizations emphasize this temperature to ensure that any perishable items, such as dairy products, meats, and prepared salads, remain safe for consumption.