41F or Below, That's The Way To Go

When cold holding, the FDA Food Code states that time/temperature control for safety foods (TCS) are be held below 41F. Select jurisdictions still observed the older standard of 45F or below, but many health departments have implemented 41F or below. Holding foods below 41F does not reduce or kill any pathogens, it only slows the growth rate of pathogen enough to prevent pathogens from growing enough to potentially cause illness. Because pathogen can still grow at or slightly below 41F, it is important to thoroughly cook raw foods to the proper cooking temperatures and to also serve or discard ready-to-eat TCS foods within 7 days of opening or producing.

41F or Below, That's The Way To Go

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