What's the lowest safe temperature that cold food can start at when being held without temperature control?

The correct answer is 41°F, which is essential for ensuring food safety when holding cold food without temperature control. When food is held at temperatures above 41°F, there is an increased risk of bacteria growth, which can lead to foodborne illnesses.

Maintaining cold food at or below this temperature helps to inhibit the growth of pathogens. Food safety regulations typically mandate that cold foods should be held at 41°F or lower. This standard is based on scientific guidelines that focus on keeping food in a safe temperature range to minimize health risks.

The other temperature options do not meet the required safety standards for cold food storage. Temperatures lower than 41°F are effective in reducing bacterial growth, but any temperature that allows for potential warmth (like 45°F) falls outside of the recommended safe range. Thus, the choice of 41°F aligns with best practices for food safety when managing cold food in a service environment.