What is the recommended temperature range for storing potentially hazardous foods (PHF)?

The recommended temperature range for storing potentially hazardous foods (PHF) is indeed between 32°F and 40°F. This range is critical because it helps to ensure that food remains safe by inhibiting the growth of harmful bacteria. PHFs are those foods that can support the growth of pathogens, leading to foodborne illnesses.

When foods are stored within this temperature range, they are kept cold enough to slow down the growth of bacteria that thrive at higher temperatures. For example, anything above 41°F is considered a risk zone for bacterial growth, while temperatures below 32°F can lead to freezing, which may negatively affect the quality and safety of the food.

Other temperature ranges presented are not suitable for storing PHFs. Storing at or above 40°F can lead to rapid bacterial growth, while temperatures above 140°F are typically where cooked foods are held hot to keep them safe, rather than for storage of potentially hazardous foods. Thus, the correct range of 32°F to 40°F is essential to maintain food quality and safety.