Final answer:
Cold, potentially hazardous foods should be stored at temperatures between 0°C and 4°C to prevent bacterial growth and ensure safety.
Step-by-step explanation:
Cold, potentially hazardous foods need to be stored between 0°C and 4°C (32°F and 40°F) to inhibit bacterial growth. The refrigerator should be set at or below 4°C (40°F) to ensure safe food storage, and a thermometer can be used to monitor this temperature consistently. It's crucial to remember that perishable foods left at a temperature between 4°C and 60°C (40°F and 140°F) for more than two hours may not be safe to eat because of rapid bacterial growth, making temperature control essential for food safety.