Cold Holding Temperature Chart (Georgia 2025)

Stay below the 41 °F line and keep pathogens on ice—toggle °F / °C as needed.

Georgia restaurant walk-in cooler with thermometers and neatly stored produce

Georgia’s 41 °F cold-holding rule buys time against bacterial growth, but even a five-degree creep can double microbe counts in under 20 minutes. Use the live °F / °C toggle and corrective-action tips below to keep every TCS item safe—whether you manage a food truck cooler or a hotel banquet walk-in.

Legal cold-holding limit = 41 °F in Georgia unless noted.
Food Item Legal Cold-Holding Limit (°F) Ideal Target (°F) Corrective Action if Above Limit
Cut Tomatoes 41 °F 38 °F Move to ice bath; discard if >50 °F >2 h
Leafy Greens 41 °F 38 °F Rapid chill <30 min; discard if >50 °F >2 h
Cooked Rice 41 °F 38 °F Shallow pan blast-chill; discard if >50 °F >2 h
Raw Chicken 41 °F 38 °F Cook or quick-chill ≤1 h; discard if >50 °F >2 h
Sushi 41 °F 38 °F Place on ice display; discard if >45 °F >2 h
Deli Meats 41 °F 38 °F Use blast chiller; discard if >50 °F >2 h
Milk 41 °F 38 °F Transfer to backup cooler; discard if >50 °F >2 h
Egg Products 41 °F 38 °F Quick-chill in ice slurry; discard if >50 °F >2 h
Cut Melon 41 °F 38 °F Ice bath & monitor; discard if >50 °F >2 h
Sliced Cheese 41 °F 38 °F Move to coldest zone; discard if >50 °F >2 h
Sprouts 41 °F 38 °F Ice bath; discard if >45 °F >2 h
Seafood Salad 41 °F 38 °F Shallow pan rapid chill; discard if >50 °F >2 h

The Science Behind the Cold “Danger Zone”

Bacteria thrive between 41 °F and 135 °F. Below 41 °F, most pathogens slow to a crawl; above 70 °F, they can double every 20 minutes. Georgia’s 2025 Food Code mirrors FDA limits to simplify training and inspections. Moisture-rich foods like cut melon or cooked rice invite rapid growth, while slightly drier items—cheese, deli meats—still support Listeria over time. Cold holding buys you margin but isn’t a kill step, so pair it with proper cooling and hygiene. Think of 41 °F as a starting buzzer: once food creeps past that line, the clock on contamination begins. Every hour out of range triggers upward scoring deductions during Georgia inspections.

Monitoring Best Practices

Use a calibrated probe thermometer; an unverified display gauge tells air temp—not product temp. Check thick foods at the core and shallow pans near the top layer. Log readings every four hours—or every two if you plan to discard out-of-range foods. Digital systems help, but Georgia inspectors accept paper logs if legible and complete. Calibrate weekly: immerse probe in ice water (32 °F) and boiling water (212 °F at sea level) to confirm accuracy. Need a refresher? Our upcoming thermometer-calibration guide walks you through step-by-step. Position fridge thermometers near the door and the warmest back corner to catch hidden hot spots.

Corrective Actions & Disposal Decisions

Spotting a pan at 45 °F doesn’t always mean the trash. Follow this quick ladder:

If rapid chilling, use ice baths, blast chillers, or shallow pans. Record every corrective move; Georgia inspectors weigh documented control heavily when scoring. Explore our storage guide for more cooling hacks.

Quick Compliance Checklist

Frequently Asked Questions

Georgia follows FDA Model Code guidance—trucks must maintain ≤41 °F at the warmest point in the compartment. Equip trucks with data-logging thermometers and keep printouts with your recordkeeping binder. If a brief spike occurs during door openings, inspectors look for documented corrective actions such as adding ice blankets or routing changes.

No. Door displays show air temperature near sensors, which may lag behind product temps. Inspectors insert a calibrated probe into the thickest part of TCS foods. Keep handheld thermometers ready and demonstrate calibration proof to earn credit for active control.

Use a four-column sheet: date, unit, food/product temp, initials. Digital systems are fine, but paper logs must be legible and retained 6 months. Our forthcoming cold-holding log generator on the tools page will streamline this process.

Ice must reach the food’s rim. Use shallow pans so ice contacts the container sides. If temps rise above 41 °F for more than two hours, discard—no reheating option exists for fresh fruit.

Georgia advises every four hours, but two-hour checks let you correct issues before mandatory discard. Pair checks with sanitizer tests to reinforce a food-safe culture and improve your inspection scores.

Digital tip-sensitive thermometers read to ±1 °F accuracy within 4 seconds—ideal for busy lines. Keep a backup probe in a 32 °F ice bath for instant calibration verification.

Yes—raw shell eggs held for immediate service may sit up to 45 °F, but Georgia still recommends 41 °F to avoid cross-contamination. For eggs stored ≥45 °F, monitor duration closely and document use within 24 hours.

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