What is the safe temperature for cold food?

The safe temperature for cold food is 41°F or below. Maintaining cold food at this temperature is crucial because it helps prevent the growth of harmful bacteria that can lead to foodborne illnesses. Foods that are kept above this temperature may enter the "danger zone," which ranges from 41°F to 135°F, where bacteria can multiply rapidly. Keeping cold foods at 41°F or lower ensures that they remain safe for consumption and helps maintain their quality and freshness. Proper refrigeration and temperature monitoring are essential practices in food safety to protect public health.