What is the recommended temperature for cold cases?

The correct answer, which specifies a temperature of 40 degrees F or less for cold cases, aligns with food safety standards necessary for preserving produce freshness and preventing spoilage.

Maintaining cold cases at this temperature is crucial as it inhibits the growth of pathogenic bacteria that can develop in higher temperatures, particularly those affecting perishable items such as fruits and vegetables. Cold storage at or below this temperature helps to ensure not only food safety but also the quality and hydration of produce, minimizing wilting and spoilage.

Temperature guidelines are established by agencies that monitor food safety, and a temperature above 40 degrees F can lead to a higher risk of foodborne illness and compromise the integrity of the produce sold. Therefore, setting cold cases at or below 40 degrees F is essential in a retail environment like Publix, ensuring that customers receive safe, high-quality products.