What is a cold kitchen?

A cold kitchen is a food production area in which all work is carried out at temperatures below 45°F. Cold kitchens are used to prepare foods that are not cooked, such as sandwiches, salads, and desserts. They are also used to store perishable foods, such as milk, eggs, and meat.

Cold kitchens are important for food safety because they help to prevent the growth of bacteria. Bacteria can grow quickly at temperatures between 40°F and 140°F, which is why it is important to keep cold foods at temperatures below 45°F.

Cold kitchens are typically equipped with a variety of refrigeration equipment, such as refrigerators, freezers, and ice machines. They may also have sinks for washing food and utensils, as well as work tables and counters for preparing food.

Cold kitchens are an essential part of any foodservice operation. They help to ensure that food is safe for consumption and that it is prepared in a sanitary environment.