At what minimum temperature must cold potentially hazardous foods be held?

Cold potentially hazardous foods must be held at a minimum temperature of 41 degrees Fahrenheit to ensure food safety. This temperature is crucial because it helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. When foods such as dairy, meats, and certain vegetables are held at temperatures above 41 degrees Fahrenheit, they enter a temperature range that is conducive to bacterial proliferation, thereby increasing the risk of foodborne disease. Keeping these foods cold maintains their safety and quality for consumption.

The other temperature options are not appropriate for food safety standards. A temperature of 32 degrees Fahrenheit is suitable since it represents the freezing point but is not the regulated minimum for holding cold foods. Temperatures of 50 degrees and 60 degrees Fahrenheit are above the safe threshold and increase the risk of bacterial growth, making them unsafe for storing potentially hazardous foods.