What is the safe cold holding temperature for food?

Study for the National Registry of Food Safety Professionals Exam. Use flashcards and multiple choice questions, with hints and explanations for each question. Prepare thoroughly for your certification!

The safe cold holding temperature for food is 41°F. This temperature is essential to inhibit the growth of harmful bacteria that can thrive at higher temperatures. Keeping potentially hazardous foods, such as meat, dairy products, and certain cooked vegetables, at or below 41°F significantly reduces the risk of illness associated with foodborne pathogens.

The temperature range between 41°F and 135°F is known as the temperature danger zone, where bacteria can multiply rapidly. By maintaining food at a cold holding temperature of 41°F or lower, food service establishments can ensure food safety and preserve the quality of their ingredients. This temperature guidance is aligned with food safety regulations and standards set by health authorities and organizations, ensuring that foods are stored safely to protect consumers.

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