Which temperature should cold food be kept at to ensure safety?

Keeping cold food at or below 41°F is crucial for food safety because this temperature significantly slows the growth of harmful bacteria that can cause foodborne illnesses. The U.S. Food and Drug Administration (FDA) and many local food safety regulations support maintaining cold food at this temperature. Bacteria thrive in the temperature range known as the "danger zone," which is between 41°F and 135°F. By ensuring that cold foods are stored at or below 41°F, food handlers can effectively minimize the risk of bacterial proliferation, ensuring the safety and quality of the food being served.

Other temperatures mentioned in the choices do not adequately address safety concerns. For instance, 32°F is the freezing point of water, which is typically safe for food but could lead to frozen items that might be unsafe when consumed if thawed incorrectly. Similarly, temperatures at or above 50°F and 30°F are considered within the danger zone for food safety and do not provide sufficient protection against bacterial growth.