What is the safe temperature range for storing cold food?

The safe temperature range for storing cold food is crucial for preventing foodborne illnesses. The correct range is from 32°F to 41°F.

This temperature range is optimal because it helps to slow down the growth of harmful bacteria that can proliferate at temperatures above 41°F. Keeping cold food at or below 41°F ensures that it remains safe for consumption and inhibits the growth of pathogens.

Temperatures above 41°F, such as those listed in the other options, allow for a potential increase in bacterial activity, posing a significant risk for food safety. Proper monitoring and maintenance of storage temperatures are essential in food handling practices to maintain the safety and quality of food products.