At a self-service buffet table, chicken salad should be held at a maximum temperature of?

Holding chicken salad at a maximum temperature of 41°F is crucial for food safety. This temperature is within the safe zone for cold foods, which should be kept at 41°F or below to inhibit the growth of harmful bacteria. Chicken salad, being a perishable item made with cooked chicken, cannot be left in warmer temperatures where bacteria can thrive and multiply quickly.

The reason that 41°F is specified is that it is the temperature at which pathogens are least likely to develop. Keeping food at this temperature minimizes the risk of foodborne illness, as most dangerous bacteria can grow rapidly between 41°F and 135°F, the range known as the temperature danger zone.

Holding chicken salad at a temperature higher than 41°F increases the risk significantly, making it unsafe for consumption and potentially leading to foodborne illnesses. Thus, ensuring the chicken salad is maintained at or below 41°F is essential for ensuring customer safety at a self-service buffet.