Food Safety Certification Practice Test

After proper cooking, how should all foods that are to be held cold be stored?

1. Kept at room temperature

2. Cooled quickly and held at 41°F or below

3. Frozen for future use

4. Warmed to a serving temperature

The correct answer is: Cooled quickly and held at 41°F or below

The correct approach to storing foods that are meant to be held cold after proper cooking is to cool them quickly and maintain a temperature of 41°F or below. This method is crucial for food safety because it minimizes the risk of bacterial growth. When cooked foods are left at higher temperatures, especially between 41°F and 135°F, they enter the "temperature danger zone," where bacteria can multiply rapidly. By cooling the foods swiftly, you can bring the temperature down into the safe range before they are stored. Keeping the foods at or below 41°F inhibits the growth of pathogens and extends the shelf life of the food. This practice is essential for ensuring the safety of food products until they are ready to be served or used. It aligns with health and safety regulations aimed at preventing foodborne illnesses.