What is the correct temperature to store cold food safely?

The safe storage temperature for cold food is at or below 41°F. This guideline is critical for preventing the growth of harmful bacteria that can lead to foodborne illnesses. When food is kept at temperatures above 41°F, particularly between 41°F and 135°F, it enters the danger zone where bacteria can multiply rapidly.

By maintaining a temperature of 41°F or lower, the growth of pathogens is significantly inhibited, ensuring that food remains safe for consumption. This standard is supported by food safety regulations and guidelines from health authorities, aiming to promote safe food handling practices in various settings, such as restaurants and households.

The other options suggest temperatures that fall within or above the danger zone, which increases the risk of food spoilage and bacterial growth, making them unsuitable for safe food storage.