In NBC safety practices, which temperature is appropriate for cold items?

• A. 135°F (57°C) or above
• B. 32°F (0°C) or below
• C. 41°F (5°C) or below
• D. 0°F (-18°C) or below

Answer: (C)

Keeping cold items at 41°F (5°C) or below is essential because it prevents bacterial growth by staying out of the temperature range where pathogens multiply rapidly. The temperature danger zone is 41°F to 135°F, so holding cold items at 41°F or lower minimizes risk during storage and service. The other temperatures serve different purposes: 135°F and above is for hot holding, keeping foods hot; 32°F (0°C) or below would freeze items, which is not the standard target for cold holding; 0°F (-18°C) or below is a freezer setting for long-term storage, not for items kept on display or ready to serve. Therefore, 41°F (5°C) or below is the correct cold-holding temperature.