What is the critical temperature for holding cold food?

The critical temperature for holding cold food is 41°F (5°C) or below. This temperature is essential for slowing the growth of harmful bacteria and ensuring food safety. Keeping cold foods at or below this threshold minimizes the risk of foodborne illnesses. When food is stored properly within this temperature range, it helps maintain the integrity and freshness of the food, preventing spoilage and the proliferation of pathogens that thrive in warmer conditions.

Understanding the importance of this temperature is crucial for food handlers, as it forms part of safe food storage practices. Allowing food to exceed 41°F can lead to increased bacterial activity, thus elevating the risk of food contamination. Food safety guidelines emphasize this temperature to promote public health and safety in food service environments.