How should potentially hazardous food be stored?

The correct approach to storing potentially hazardous food is to keep it below 41°F or above 135°F. This practice is critical in preventing the growth of harmful bacteria, as these temperatures create an environment that is either too cold or too hot for bacterial proliferation.

Potentially hazardous foods, which include items like meats, dairy products, and cooked grains, are particularly susceptible to foodborne pathogens if not stored properly. Keeping these foods cold (below 41°F) slows down bacterial growth, while storing them hot (above 135°F) keeps them out of the temperature danger zone, which is between 41°F and 135°F, where bacteria thrive.

Storing food at room temperature or inappropriately can lead to spoilage and increase the risk of foodborne illnesses. Additionally, proximity to the entrance or the choice of containers does not directly impact food safety in the same way temperature does. Hence, maintaining appropriate temperature levels is paramount in safe food storage practices.