What is the maximum required cold holding temperature?

The maximum required cold holding temperature for refrigerated food items is 41°F (5°C) or below. This temperature is important to prevent the growth of harmful bacteria that can cause foodborne illness. Maintaining proper cold holding temperatures is crucial for ensuring the safety and quality of perishable foods, such as meats, dairy products, and prepared foods. It is recommended to use a refrigerator or cooler with a reliable thermometer to monitor and verify that the cold holding temperature is consistently at or below 41°F (5°C). Food should be stored in the coldest part of the refrigerator, away from the door or top shelves where temperatures may fluctuate. Additionally, food should not be left out at room temperature for more than 2 hours, or 1 hour if the ambient temperature is above 90°F (32°C). Regularly checking and recording temperatures, as well as properly rotating and labeling food items, can help ensure that cold holding requirements are met to prevent foodborne illnesses.