What is the acceptable receiving temperature for cold foods?

The acceptable receiving temperature for cold foods is below 41°F. Maintaining this temperature is crucial for food safety because it hinders the growth of harmful bacteria that can thrive in warmer conditions. Keeping perishable items, such as meats, dairy products, and certain vegetables, at or below this temperature minimizes the risk of foodborne illnesses.

While some might consider temperatures in the range of 35°F to 45°F, it's essential for safe food handling to be below 41°F to ensure that food remains in a safe zone where bacterial activity is significantly inhibited. This practice is part of maintaining proper food safety standards in order to provide consumers with safe and healthy options.