New York City Food Protection Practice Test

What is the required storage temperature for all refrigerated food?

1. 35°F or below

2. 38°F or below

3. 41°F or below

4. 45°F or below

The correct answer is: 41°F or below

The required storage temperature for all refrigerated food is 41°F or below. This temperature is critical for maintaining food safety and preventing the growth of harmful bacteria. Refrigeration slows down the enzymatic and microbial activities that can lead to food spoilage and foodborne illnesses. At temperatures above 41°F, the risk of bacteria multiplying increases significantly, particularly for perishable foods such as dairy, meat, and certain fruits and vegetables. The establishment of 41°F as the maximum safe temperature provides a buffer against these risks while allowing some flexibility in storage conditions. By keeping refrigerated food at 41°F or below, food service operations can ensure that their food remains safe for consumption and can preserve its quality for a longer period, effectively reducing the chances of foodborne illnesses.