Final answer:
A food handler should keep cold food at 4 degrees C (40 degrees F) or lower to prevent bacterial growth and ensure food safety.
Step-by-step explanation:
A food handler working in a self-service area should ensure that cold food is being held at 4 degrees C (40 degrees F) or lower. This temperature is critical as it inhibits bacterial growth in refrigerated foods. According to safety standards, refrigeration at this temperature slows down microbial metabolism significantly, which helps in preserving the quality and safety of food products. It's important to monitor refrigerator temperatures regularly to ensure they stay at or below this threshold.
In cases like power outages, if the temperature remains below 40 degrees F, the food is likely safe to consume. However, if it rises above this temperature for two hours or more, the food may become unsafe and should be discarded to prevent foodborne illnesses. For example, if the temperature of cold food in a self-service area rises above this threshold for more than two hours, it should be discarded to prevent the multiplication of bacteria and the potential for foodborne disease.