To determine the correct storage temperature for cold Time/Temperature Control for Safety (TCS) foods, we need to consult standard food safety guidelines. These guidelines ensure that food is stored at temperatures that prevent the growth of harmful bacteria.
Let's analyze each of the options provided:
- Option A: 57°F (14°C) or lower
This temperature is too high for safe storage of cold TCS foods. Bacteria can grow more rapidly at this temperature, which increases the risk of foodborne illness.
- Option B: 52°F (11°C) or lower
While lower than option A, 52°F (11°C) is still not low enough to effectively prevent bacterial growth. It remains too warm for safe storage of cold TCS foods.
- Option C: 45°F (7°C) or lower
This temperature is getting closer to a safer range, but it is still considered slightly high for optimal safety. Certain bacteria may still grow at this temperature, albeit more slowly.
- Option D: 41°F (5°C) or lower
This temperature is recognized as the optimal and safe storage temperature for cold TCS foods. Storing food at 41°F (5°C) or lower significantly reduces the risk of bacterial growth, ensuring the food remains safe to consume.
Thus, after examining all the options, the correct answer is:
D. 41°F (5°C) or lower.
