At what temperature should potentially hazardous foods be stored?

Potentially hazardous foods should be stored at a temperature of 4°C (40°F) or lower to effectively inhibit the growth of harmful bacteria. This is crucial because bacteria thrive in the danger zone, which is typically between 4°C and 60°C (40°F and 140°F). Keeping potentially hazardous foods at or below 4°C minimizes the risk of foodborne illnesses by slowing the reproduction of bacteria and other pathogens that can lead to food spoilage and safety issues.

Storing food at temperatures higher than this, such as 10°C (50°F) or above, would allow bacteria to multiply unchecked, increasing the risk of contamination. Similarly, temperatures at or above 5°C (41°F) also pose a risk, as they can still fall within the danger zone where bacteria can thrive. Therefore, the recommendation to store these foods at or below 4°C is vital for maintaining food safety standards.