What is the maximum holding time for made-on-premises cold foods at 41 °F?

The maximum holding time for made-on-premises cold foods at a temperature of 41 °F is seven days. This regulation is crucial in ensuring food safety and minimizing the risk of foodborne illness. Cold foods that are prepared on-site must be consumed or properly discarded within this timeframe to limit the potential for bacterial growth, which can occur even at lower temperatures if food is kept for too long.

Understanding this time frame helps food handlers establish effective food management protocols, ensuring that any made-on-premises items are either used while they are still within the safe period or discarded after seven days to maintain health safety standards. This is a key aspect of food safety practices and compliance with health regulations that help protect consumers.