Cold food must be served at ___ or below.

The correct answer is 41° F, as this temperature is the standard for maintaining cold food safety. Food must be kept at 41° F or below to inhibit the growth of harmful bacteria that can cause foodborne illnesses. Keeping cold foods at this maximum temperature helps ensure that any perishable items, such as dairy products, meats, and ready-to-eat items, remain safe for consumption.

The temperature of 41° F is supported by food safety guidelines and regulations, ensuring that the cold food is stored properly and served safely to consumers. At temperatures above this threshold, the risk of bacteria multiplying increases significantly, which can lead to health risks.

Other temperature options provided do not meet this critical safety standard. For instance, 50° F is too high for safely storing cold food, permitting a greater risk of bacterial growth. Likewise, while 32° F is safe as it represents the freezing point of water, it is not a practical temperature for serving most cold food items, which may become frozen. Finally, 45° F is also above the safety threshold, thus permitting the chance for bacteria to thrive. Therefore, maintaining a temperature at or below 41° F is essential for food safety.