New York City Food Protection Practice Test

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Prepare for the New York City Food Protection Test. Practice with interactive quizzes featuring multiple choice questions and detailed explanations. Boost your food safety knowledge and get ready to ace your exam!

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What is the required temperature at which hot foods must cool before being covered in a refrigerator?

45°F
41°F
50°F
35°F

The correct answer is: 41°F

Hot foods must cool to 41°F before being covered in a refrigerator to ensure food safety and prevent bacterial growth. The temperature of 41°F is significant because it falls within the safe zone for food storage, reducing the risk of foodborne illnesses. When food is placed in the refrigerator while still hot, it can raise the temperature inside the refrigerator, potentially leading to unsafe conditions for all stored food. By cooling to 41°F first, it allows for proper air circulation around the food and helps maintain the overall temperature of the refrigerator, ensuring all food remains safe to eat. Additionally, temperatures higher than 41°F can promote the growth of harmful bacteria, making it critical to cool foods adequately before refrigeration. The other temperatures listed do not meet the necessary safety standard for storing perishable items after cooling.