Cold potentially hazardous foods must be held at a minimum temperature of?

Cold potentially hazardous foods must be held at a minimum temperature of 41°F to ensure food safety. This temperature is critical because it effectively inhibits the growth of pathogens that can cause foodborne illnesses. Keeping cold foods at or below 41°F helps to slow down bacterial growth, thus maintaining the integrity and safety of the food being served or stored.

It's important to note that while colder temperatures can be beneficial in extending the shelf-life of certain foods, the minimum standard for safety is established at 41°F. This temperature is aligned with guidelines from food safety regulatory agencies, ensuring that food handlers can manage and mitigate risks associated with potentially hazardous foods. Foods above this temperature range can enter the "danger zone," where harmful bacteria can multiply rapidly, increasing the risk to consumers.