What temperature should cold foods be kept at during transport?

Cold foods should be kept at a temperature below 40°F during transport to ensure food safety. This guideline is based on the principles of food safety that help prevent the growth of harmful microorganisms. The temperature range between 40°F and 140°F is known as the "danger zone," where bacteria can rapidly multiply, potentially leading to foodborne illnesses.

By maintaining cold foods at or below 40°F, you are effectively minimizing the risk of bacterial growth and ensuring that the food remains safe for consumption. This standard is critical for protecting public health, particularly in settings like restaurants, catering services, and any food delivery operations, where proper temperature control is essential to prevent food spoilage and ensure customer safety.