How should high-risk foods be stored?

High-risk foods, which are foods that support the rapid growth of pathogens, should be stored at or below 41°F (5°C). This temperature range is crucial because it effectively slows down the growth of bacteria and other microorganisms that can lead to foodborne illnesses. Keeping high-risk foods, such as dairy products, cooked meats, and seafood, in this temperature range is a critical practice for food safety.

Storing food at temperatures above the safe threshold, such as between 50°F and 60°F or at room temperature, allows for the potential proliferation of harmful pathogens. Additionally, high-risk foods need to be kept out of temperatures that fall into the "danger zone," which typically ranges between 41°F and 135°F (5°C and 57°C). Maintaining cold storage at or below 41°F minimizes the risk of foodborne disease, ensuring that these vulnerable items remain safe for consumption.