What temperature should cold food be maintained at to ensure safety?

Cold food should be maintained at a temperature of 41°F (5°C) or lower to ensure safety. This temperature is crucial because it helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. Foods kept at or above this temperature may allow bacteria to proliferate, increasing the risk of contamination and food-related diseases.

The importance of this temperature threshold is rooted in food safety guidelines established by health organizations, which aim to prevent the "danger zone" (between 41°F and 135°F) where bacteria can thrive. By keeping cold food at 41°F or lower, food service workers can effectively manage the risk associated with perishable items and ensure that the food served to customers is safe to consume.

Other temperatures provided in the options are higher than the recommended safety standard, which could lead to safety hazards as they do not sufficiently reduce the risk of bacterial growth.