Final answer:
Cold food must be received at a maximum temperature of 40 degrees F (4 degrees C). This temperature threshold is critical to prevent the growth of harmful bacteria and ensure food safety. Monitoring the refrigerator's temperature with a thermometer is important to maintain food safety standards.
Step-by-step explanation:
Cold food must be received at a maximum temperature of 40 degrees F (4 degrees C) to ensure its safety and to prevent the growth of harmful bacteria. This is especially crucial for foods that are perishable and require refrigeration. Maintaining the temperature at or below this threshold is critical, as the rapid multiplication of microorganisms that can lead to foodborne illnesses typically occurs between 40 degrees F (4 degrees C) and 140 degrees F (60 degrees C).
It is important to use a thermometer in refrigerators to constantly monitor temperatures, affirming that they remain within safe limits to inhibit bacterial growth. For maximal safety, any perishable food that has been left out for more than two hours at temperatures within this danger range should not be consumed.