What temperature should cold food be maintained at?

Cold food should be maintained at a temperature of 41°F (5°C) or lower to effectively prevent the growth of harmful bacteria. Keeping food at this temperature slows down the metabolic processes of microorganisms, thereby significantly reducing their ability to multiply and cause foodborne illnesses. This temperature standard aligns with food safety regulations and best practices for storing perishable items.

Maintaining temperatures above this threshold, such as 42°F (6°C), 43°F (6°C), or even just 40°F (4°C), can lead to an increased risk of bacterial growth, making food unsafe for consumption. Adhering to the 41°F (5°C) guideline is a critical aspect of food safety management in any food service establishment, including McDonald's, ensuring the health and safety of consumers.