Cold, potentially hazardous foods must be stored between which temperatures?

The correct range for storing cold, potentially hazardous foods is between 33 to 41 degrees Fahrenheit. This temperature range is critical for preventing the growth of harmful bacteria that can lead to foodborne illnesses.

When food is stored above this temperature, the risk of harmful pathogens multiplying increases significantly, especially in foods that are prone to spoilage, such as dairy, meat, and prepared dishes. Keeping these foods at or below 41 degrees helps to ensure that they remain safe for consumption and preserves their quality.

Maintaining this specific temperature range aligns with food safety guidelines established by health authorities, which emphasize the importance of controlling the temperature of potentially hazardous foods to prevent foodborne illness outbreaks.