To protect against salmonella growth in potentially hazardous food, what is the recommended storage temperature?

The recommended storage temperature to protect against salmonella growth in potentially hazardous food is 41 degrees Fahrenheit. This temperature is considered essential in preventing the proliferation of harmful bacteria, including salmonella, which thrives in warm environments.

Food safety guidelines establish that keeping refrigerated foods at or below 41 degrees F effectively slows down bacterial growth, thus minimizing the risk of foodborne illness. Monitoring and maintaining this temperature is crucial for ensuring food safety in environments such as restaurants, grocery stores, and food storage facilities. While temperatures above this level can provide an environment conducive to bacterial growth, storing food at 41 degrees F or lower helps to inhibit this growth, ensuring that food remains safe for consumption.