What is the maximum temperature allowed for cold held foods?

The maximum temperature allowed for cold-held foods is 41°F. This temperature helps to ensure that potentially hazardous foods, such as dairy products, meats, and cooked vegetables, are kept out of the temperature danger zone, which is between 41°F and 135°F. At temperatures above 41°F, the risk of bacterial growth increases significantly, which can lead to foodborne illnesses. Keeping cold-held foods at or below 41°F preserves their safety and quality, reducing the likelihood of harmful pathogens developing that could contaminate the food.

Ensuring cold-held foods are maintained at this temperature is a critical practice in food safety management, essential for maintaining public health and compliance with food safety regulations.