New York City Food Protection Practice Test

What temperature range is considered safe for storing cold foods?

1. 35°F to 38°F

2. 38°F to 41°F

3. 41°F and below

4. 35°F to 45°F

The correct answer is: 41°F and below

The correct answer is that the safe temperature range for storing cold foods is 41°F and below. This temperature threshold is critical for maintaining food safety because keeping cold foods at or below 41°F helps to inhibit bacterial growth, which can lead to foodborne illnesses. Most pathogens thrive at temperatures above 41°F, making it essential for food safety systems to ensure cold storage is consistently maintained within this range. In terms of food safety protocols, the U.S. Food and Drug Administration (FDA) and food protection guidelines typically recommend that refrigerated foods be stored at temperatures of 41°F or colder. This helps reduce the risk of contamination and spoilage, ensuring that foods stay safe for consumption. The other temperature ranges presented are either above the recommended threshold or represent less stringent guidelines. For instance, while 35°F to 38°F is generally considered an ideal range for refrigeration, it is not comprehensive enough to cover the broad safety margins allowed under 41°F. Thus, the emphasis on the 41°F limit is crucial for both storage practices and health regulations.