What is the designated area for cold food holding?

The designated area for cold food holding is the second zone, which is specifically designed to maintain proper temperatures for perishable items that require refrigeration. This is critical in food safety to prevent the growth of harmful bacteria and ensure that food remains safe for consumption.

In a food service establishment like Panda Express, understanding the layout and purpose of each zone helps staff maintain food quality and safety standards. Having a clear distinction between zones also enables efficient organization and compliance with health regulations. Cold food holding focuses on maintaining temperatures that are typically below 41°F (5°C), which is crucial for items like salads, cold beverages, and other perishables that must remain chilled to prevent spoilage.

The other zones would be allocated for different purposes, such as hot food holding or preparation areas, which is why they do not align with the requirements for holding cold food safely.