At what temperature must potentially hazardous food be stored?

Potentially hazardous foods must be stored at temperatures that prevent the growth of harmful bacteria. The recommended guidelines state that such foods should be kept at 45 degrees Fahrenheit or below, or above 140 degrees Fahrenheit.

This temperature range is critical because it helps safeguard food from pathogens that can thrive in the "danger zone," which is typically between 41 degrees Fahrenheit and 135 degrees Fahrenheit. Storing food at or below 45 degrees Fahrenheit slows down bacterial growth, while keeping it at 140 degrees Fahrenheit or above ensures that any harmful organisms are eradicated through cooking or holding at high temperatures.

Maintaining these temperatures is essential for food safety and significantly reduces the risk of foodborne illnesses.