What is the maximum temperature for cold foods kept in customer displays?

• A. 32°F or below
• B. 41°F or below
• C. 45°F or below
• D. 50°F or below

Answer: (B)

Cold holding in customer displays is kept at 41°F (5°C) or below. This is the temperature that keeps foods out of the temperature danger zone where bacteria can multiply quickly. Using a calibrated thermometer to monitor the display, you should ensure the unit stays at or below 41°F and adjust cooling or add ice as needed. If the temperature rises above 41°F, take action to bring it down and follow your food-safety policy for handling and discarding foods that have been in the danger zone for too long. This temperature target balances safety with practical quality for most cold-holding foods.