At what temperature must dairy products be held to ensure safety?

Dairy products must be held at a temperature of 41°F or below to ensure safety. This temperature range is critical because it helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. Dairy is particularly susceptible to spoilage and bacterial contamination due to its nutrient-rich composition, which provides an ideal environment for pathogens to thrive.

Maintaining dairy products at or below 41°F helps to ensure that they remain safe for consumption by slowing down the metabolic activity of bacteria. It is important to monitor refrigeration temperatures regularly to ensure that they remain within safe limits, as even minor fluctuations can lead to spoilage or safety hazards.

The other temperature options listed do not provide an adequate safety margin, as higher temperatures like 38°F or more significantly increase the risk of bacterial growth, making them less suitable for the safe storage of dairy products.