Which of the following foods must be kept at 41°F or lower for safety?

The requirement to keep cut tomatoes at 41°F or lower comes from food safety guidelines that aim to prevent the growth of harmful bacteria. Cut tomatoes are considered potentially hazardous because once they are cut, their natural defenses against spoilage are compromised, making them more susceptible to contamination and rapid bacterial growth if not stored properly.

Maintaining the temperature at 41°F or lower helps ensure that the growth of pathogens is slowed or inhibited, thus reducing the risk of foodborne illness. This storage requirement ensures that tomatoes remain safe for consumption, given their moisture content and nutrient density, which can foster bacterial growth.

Other foods listed, like cooked chicken, hard-boiled eggs, and cooked pasta, also have specific temperature regulations, but cut tomatoes have particular considerations due to their freshness and how they are typically handled after being cut. In the case of cooked pasta, it is generally considered safe to be stored for a limited time at slightly higher temperatures if properly refrigerated or consumed quickly, and cooked chicken and hard-boiled eggs are more the focus of cooked food safety protocols.