At what temperature should cold food products be kept to hinder harmful microorganism growth?

To effectively hinder the growth of harmful microorganisms in cold food products, it is essential to maintain a temperature of 41 degrees Fahrenheit or lower. This temperature range is critical because many pathogenic bacteria thrive in the danger zone, typically defined as temperatures between 41 degrees Fahrenheit and 135 degrees Fahrenheit. Keeping food products at or below 41 degrees helps ensure that these harmful microorganisms do not multiply and cause foodborne illnesses.

The importance of this temperature regulation lies in food safety practices, which are crucial in food handling and storage. By adhering to this standard, food establishments can significantly reduce the risk of foodborne pathogens and ensure that cold foods remain safe for consumption.