At what temperature should cold foods be stored?

Cold foods should be stored at a temperature below 40°F (4°C) to ensure safety and prevent the growth of harmful bacteria. This temperature helps to keep perishable items, such as meats, dairy products, and many fruits and vegetables, in a safe zone where their quality is maintained and the risk of foodborne illnesses is significantly reduced.

Storing cold foods above this temperature can allow bacteria to multiply quickly, increasing the risk of foodborne illnesses. Consequently, it is crucial for both food safety and quality to adhere to this guideline. The other temperature options either exceed the safe threshold for storage or are not appropriate for keeping food safe and fresh.