What is the maximum required cold holding temperature for cut cantaloupe?

The maximum required cold holding temperature for cut cantaloupe, as per food safety guidelines, is 41°F (5°C). This temperature is crucial for ensuring the safety and quality of perishable fruits like cantaloupe. Keeping cut cantaloupe at or below this temperature helps prevent the growth of harmful bacteria, which can proliferate at warmer temperatures.

When handling cut fruits in food service or storage, it’s essential to regularly monitor the temperature to ensure compliance with health regulations. This involves using food thermometers to check the holding temperatures and possibly utilizing refrigerated storage units that maintain the required temperature. Proper training in food safety practices is also important for staff involved in food preparation and storage.

Overall, adhering to the 41°F (5°C) maximum temperature guideline is vital for preventing foodborne illnesses and ensuring that consumers receive safe, high-quality products.