What is the temperature range for storing cold foods?

The correct temperature range for storing cold foods is 32°F to 41°F. This range is crucial for maintaining the safety and quality of perishable food items. Keeping cold foods at or below 41°F helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. The lower limit of 32°F corresponds to the freezing point of water, ensuring that food doesn't freeze while remaining sufficiently cold.

Maintaining temperatures within this range is a fundamental principle in food safety because it minimizes the risk of bacterial proliferation. Foods such as meats, dairy, and produce are particularly sensitive and can spoil or become unsafe if not stored correctly. By understanding and applying this temperature range, food handlers can significantly reduce the risk of foodborne pathogens and ensure customer safety.