At what temperature should cold foods be received?

Cold foods should be received at a temperature of 41 °F or below. This temperature is critical for food safety, as it helps to prevent the growth of harmful bacteria that can proliferate in food that is not kept at the proper temperature. Maintaining cold foods at 41 °F or lower slows down the reproduction of pathogens, ensuring that the food remains safe for consumption.

In many regulations and guidelines for food safety, the recommendation often highlights 41 °F as the upper limit for receiving cold foods to ensure they are still within a safe temperature range. Receiving food at this temperature helps to maintain a safe food handling practice from the moment of delivery, contributing to the overall safety of food service operations.