What temperature should cold foods be maintained at or below for safety?

Cold foods should be maintained at or below 41°F for safety, as this temperature helps inhibit the growth of harmful bacteria. Maintaining this temperature is critical in preventing foodborne illnesses, which can occur when food is held in the so-called "danger zone," typically between 41°F and 135°F. Bacteria can multiply rapidly in this range, leading to potential food safety issues.

Keeping cold foods at or below 41°F ensures a safer food supply, especially in military settings where large quantities of food are often served under varying conditions. While options such as 30°F may seem safe, they are typically lower than necessary for most practical purposes and could lead to freezing in certain scenarios, which is not desirable for all foods. Similarly, temperatures like 50°F and 45°F fall within or above the danger zone, allowing for the potential growth of bacteria and increasing the risk of foodborne illnesses.