What is the recommended temperature for storing cold food?

The recommended temperature for storing cold food is 41 degrees F because this temperature is crucial for preventing the growth of harmful bacteria that can lead to foodborne illnesses. Food safety guidelines, such as those set by the U.S. Food and Drug Administration (FDA), emphasize that cold foods must be kept at or below this temperature to ensure that they remain safe for consumption. At temperatures above 41 degrees F, particularly in the "danger zone" between 41 degrees F and 135 degrees F, bacterial growth rates increase significantly, posing health risks. Therefore, adhering to the guideline of 41 degrees F is essential for maintaining food safety in both residential and food service environments.