ServSafe / Food Safety Practice Test

Category - Food Safety

Q -

Potentially hazardous cold foods must be kept at an internal temperature of ____ or lower to prevent rapid bacteria growth.

  1. 45 °F
  2. 40 °F
  3. 38 °F
  4. 32 °F
Your answer: -

Answer: B - The internal temperature at which potentially hazardous foods must be stored to prevent rapid bacteria growth is 40 °F or lower. This temperature is the lower limit of the Danger Zone, meaning that foods should be stored at temperatures below this minimal threshold to avoid such bacteria growth. While you may store foods at lower temperature, you need to make sure they do not rise above this temperature barrier while in storage.