What temperature should potentially hazardous food be stored at to prevent growth of pathogens?

Potentially hazardous foods, which can support the growth of pathogenic microorganisms, should be stored at temperatures below 41°F. This temperature range is critical for inhibiting the growth of bacteria that can cause foodborne illnesses. According to safety guidelines, keeping food below this temperature helps maintain its safety for consumption by slowing down the metabolic processes of bacteria, thereby minimizing the risk of their replication and the production of toxins.

The choice of below 41°F as the ideal storage temperature aligns with cold holding temperature standards set by food safety authorities, which aim to ensure that potentially hazardous foods are stored safely. By consistently maintaining this temperature, operators can significantly reduce the risk of foodborne illnesses associated with temperature abuse, ensuring a safer food handling environment.