What is the maximum recommended temperature for storing most perishable foods in the field?

The maximum recommended temperature for storing most perishable foods in the field is 45°F. This temperature is critical for maintaining food safety, as it helps to inhibit the growth of harmful bacteria and other pathogens that can cause foodborne illness.

Perishable foods, such as meats, dairy products, and certain fruits and vegetables, are particularly susceptible to spoiling and contamination at higher temperatures. Keeping these items at or below 45°F ensures that they remain safe for consumption and preserves their quality for a longer period.

When food is stored above this temperature, the risk of bacterial growth significantly increases, which can compromise safety and result in foodborne illnesses. Thus, adhering to the 45°F guideline is essential for effective field sanitation practices.