What is the recommended cold holding temperature to prevent unsafe growth in cold foods?

• A. ≤ 5°C
• B. ≤ 15°C
• C. ≤ 25°C
• D. ≤ 0°C

Answer: (A)

Keep cold foods at 5°C or below. Bacteria grow much more slowly at cold temperatures, so holding foods at 5°C or lower keeps them out of the range where they multiply quickly. Temperatures like 15°C or 25°C are warm enough for rapid bacterial growth, increasing the risk of foodborne illness. Freezing at 0°C stops growth, but many prepared cold foods aren’t meant to be frozen and freezing can affect texture and quality, so the practical and widely accepted target for cold holding is 5°C or below.