According to HACCP food safety regulations, what temperature must coolers maintain?

The correct temperature that coolers must maintain in accordance with HACCP (Hazard Analysis Critical Control Point) food safety regulations is 40 degrees Fahrenheit. This temperature is crucial because it helps to slow the growth of bacteria and other pathogens that can cause foodborne illnesses. Keeping the temperature at or below 40 degrees ensures that perishable foods remain safe for consumption by inhibiting microbial growth and preserving food quality.

While temperatures like 32 degrees Fahrenheit might seem advantageous as it is freezing and would significantly limit bacterial activity, it is not practical for many perishable foods, as they may become damaged or frozen. Temperatures above 40 degrees, such as 45 or 50 degrees Fahrenheit, increase the risk of rapid bacterial growth, leading to a higher likelihood of foodborne pathogens developing. Thus, the requirement to maintain coolers at or below 40 degrees Fahrenheit is an essential aspect of food safety regulations aimed at protecting public health.