Final answer:
The maximum safe temperature for cold foods to be held is at or below 4 degrees C (40 degrees F). Use a thermometer to monitor this, and discard food that has been in the danger zone of 4 to 60 degrees C (40 to 140 degrees F) for more than two hours.
Step-by-step explanation:
The maximum safe temperature at which cold foods can be held is 4 degrees C (40 degrees F). This temperature helps inhibit bacterial growth within the food products. If the temperature in the refrigerator rises above this threshold for two hours or more, the safety of the food can be compromised, and it may no longer be safe to consume. It's essential to keep both the refrigerator and freezer at appropriate temperatures, below 4 degrees C (40 degrees F) for the refrigerator and below -18 degrees C (0 degrees F) for the freezer, ensuring that perishable foods are preserved properly and safe from bacterial growth.
Using a thermometer to measure the temperature of the cold storage is advisable to maintain food safety. Per the US Department of Agriculture (USDA), refrigeration prevents microbial metabolism significantly, which is crucial for food preservation. Remember that perishable foods that have been left out at a temperature ranging from 4 to 60 degrees C (40 to 140 degrees F) for more than two hours should be discarded to prevent foodborne illness.