What is the appropriate storage temperature for cooked foods to ensure safety?

The appropriate storage temperature for cooked foods to ensure safety is 145° F. This temperature is crucial because it helps inhibit the growth of harmful bacteria and pathogens that can cause foodborne illnesses. When cooked foods are held at or above this temperature, it minimizes the risk of bacterial proliferation, thereby ensuring that the food remains safe for consumption.

In the context of food safety guidelines, maintaining cooked foods at this temperature range is essential for preventing food spoilage and ensuring that the food retains its quality. Generally, foods need to be kept above a minimum safe temperature to prevent the "danger zone" (between 40° F and 140° F), where bacteria multiply most rapidly.

Lower temperatures, such as 130° F or even 140° F, may not provide sufficient safety against these risks, and temperatures above 145° F can be more effective in keeping food safe while still maintaining palatable quality.