What is the recommended temperature for keeping cold food safe?

Maintaining food safety is critical to prevent foodborne illnesses, and proper temperature control is a key factor. The recommended temperature for keeping cold food safe is at or below 41°F. This temperature helps ensure that harmful bacteria that can cause foodborne illnesses do not grow rapidly in perishable foods.

When food is kept at temperatures above 41°F, particularly within the temperature danger zone of 41°F to 135°F, the risk of bacterial growth increases significantly. This means that foods like meat, dairy, and prepared salads should be stored at or below this threshold to remain safe for consumption.

In contrast, keeping food below 32°F, while it might freeze certain items, is not practical for many perishable foods that require refrigeration rather than freezing. Storing cold food between 45°F and 50°F is also outside recommended safety limits as it falls within the danger zone where bacteria can thrive. Therefore, option C accurately reflects the temperature guideline set by food safety standards for keeping cold food safe.