What temperature should cold held food be maintained at?

Keeping cold held food at the appropriate temperature is critical for food safety and preventing the growth of harmful bacteria. The correct standard for cold held food is to maintain it below 5°C. This temperature range ensures that food remains safe for consumption, as it inhibits the growth of pathogens.

When food is kept above 5°C, particularly between 5°C and 60°C (the danger zone), the risk of bacterial growth increases significantly. At temperatures below 5°C, the activities of bacteria that could cause foodborne illness are slowed down, thus preserving the quality and safety of the food. Maintaining this standard is essential in any food and beverage operation to comply with health regulations and ensure customer safety.

Other temperature options, such as above 10°C, at room temperature, or around 0°C, do not adequately reflect the best practices for safe food storage. Maintaining food at temperatures below 5°C aligns with food safety protocols aimed at minimizing risks associated with cold held items.