What is the recommended temperature for keeping cold foods to reduce the risk of food-borne illness?

Keeping cold foods at the correct temperature is crucial for preventing the growth of harmful bacteria that can lead to food-borne illnesses. The recommended temperature range for cold foods is typically at or below 40°F. This range slows the growth of bacteria, keeping food safe for consumption.

In this context, maintaining cold foods at temperatures between 40°F and 45°F effectively minimizes the risk of bacteria such as Salmonella, E. coli, and Listeria growing to dangerous levels. When foods are stored above 45°F, they are in the "danger zone," a temperature range where bacteria can double in number in as little as 20 minutes. Therefore, the answer reflects the guidelines provided by food safety authorities, which emphasize keeping cold foods at or below 40°F to safeguard public health.