What is the proper temperature for holding cold food?

The proper temperature for holding cold food is 41°F or lower. This temperature is critical for food safety, as it helps to inhibit the growth of harmful bacteria that can occur when food is stored at higher temperatures. Keeping cold food at or below this temperature ensures that it remains safe for consumption and reduces the risk of foodborne illness.

In food safety practices, the temperature range of 41°F or lower is established by the U.S. Food and Drug Administration (FDA) and is commonly adopted in health regulations. This standard is designed to protect public health by ensuring that potentially hazardous foods, such as meats, dairy products, and prepared salads, are held at temperatures that prevent the rapid growth of pathogens.

Maintaining food below 41°F is particularly important during events like catering or food events where many items are served, as it keeps food within a safe temperature zone before it is consumed.