Final answer:
The statement is false as cold food should be held at 40°F (4°C) or lower, not 45°F (7°C), before removal from refrigeration to inhibit bacterial growth and ensure food safety.
Step-by-step explanation:
The statement "Hold cold food at 45°F (7°C) or lower before removing it from refrigeration" is false. According to food safety guidelines, refrigerated foods should be kept at or below 4°C (40°F) to prevent the growth of bacteria. Foods should be kept in the safe temperature zone to inhibit bacterial growth, and temperatures above 40°F for more than two hours can render food unsafe to consume.
Furthermore, placing food in a refrigerator does not kill bacteria; it merely slows down their growth. To ensure food safety, always use a thermometer to verify that refrigerated and frozen foods are maintained at the correct temperatures. In the event of a power outage, if the refrigerator temperature remains below 40°F, the food is generally considered safe to eat, but caution should be taken if the temperature exceeds this threshold for an extended period.