What temperature should cold foods be kept at to ensure food safety?

To ensure food safety, cold foods should be kept below 40 degrees Fahrenheit. This temperature is crucial because it inhibits the growth of harmful bacteria that can proliferate rapidly at higher temperatures. The USDA recommends maintaining cold foods at 40 degrees or lower to minimize the risk of foodborne illnesses. Keeping food at this temperature helps preserve its freshness and safety, preventing spoilage and contamination.

The other choices do not provide a safe temperature for storing cold foods. Keeping foods above 50 degrees Fahrenheit allows for harmful bacterial growth, while storing them at room temperature poses significant risks for food safety. Additionally, maintaining cold foods at any temperature is not a viable option, as it would not adhere to recommended food safety guidelines.