What is the safe holding temperature for cold foods?

The safe holding temperature for cold foods is indeed 41 degrees Fahrenheit or lower. This temperature is crucial for preventing the growth of harmful bacteria that can cause foodborne illnesses. Keeping cold foods at or below this threshold helps to maintain food safety by inhibiting the growth of pathogens that thrive at warmer temperatures.

By storing cold foods at 41 degrees or lower, establishments can ensure the integrity of the food being served, thereby protecting consumers. This guideline is part of established food safety standards and regulations that outline proper food handling practices.