At what temperature should cold foods be stored?

Cold foods should be stored at a temperature of 40°F or below to prevent the growth of harmful bacteria that can lead to foodborne illnesses. This temperature range helps ensure that perishable items such as meats, dairy, and prepared salads are kept safe for consumption.

While temperatures below 40°F provide adequate safety, temperatures like 32°F refer specifically to the freezing point of water, which is not necessary for most cold food storage, and can actually lead to food quality issues with some items freezing or becoming damaged. Storing food at 50°F is too warm and significantly increases the risk of bacterial growth. Similarly, a temperature of 30°F or below can lead to freezing certain foods, which can again affect quality and texture, making it less desirable. Therefore, maintaining a temperature at or below 40°F strikes the best balance between safety and preserving the quality of cold foods.