What is the maximum holding time for cold food at a service facility?

The correct answer is that the maximum holding time for cold food at a service facility is at or below 41 degrees Fahrenheit, and this can be maintained indefinitely as long as the quality of the food does not diminish.

In food safety practices, cold food must be kept at temperatures that inhibit bacterial growth, and 41 degrees Fahrenheit is typically the threshold established by food safety guidelines. This temperature ensures that food remains safe to consume and can be held for extended periods as long as it remains visually and sensorially acceptable. Understanding that the temperature must be properly monitored helps food service personnel adhere to health standards, ensuring customer safety and satisfaction.

The other temperature options provided do not align with established food safety standards. For instance, 32 degrees Fahrenheit is below freezing and impractical for most food storage, while 45 degrees Fahrenheit is above safe cold food holding temperatures. Additionally, there are established guidelines regarding time and temperature that outline how long foods can remain in certain conditions to maintain safety and quality.