Food Safety Certification Practice Test

Cold foods should be held at what temperature or below?

1. 45°F

2. 41°F

3. 50°F

4. 35°F

The correct answer is: 41°F

Cold foods should be held at 41°F or below to ensure food safety and prevent the growth of harmful bacteria. This temperature is based on guidelines established by the U.S. Food and Drug Administration (FDA) and food safety best practices. Keeping cold foods at or below 41°F helps to maintain the quality of the food while reducing the risk of foodborne illnesses, especially in perishable items like meat, dairy, and prepared salads that are prone to bacterial growth when kept at higher temperatures. The choice of 41°F is significant because at temperatures higher than this, particularly in the danger zone (41°F to 135°F), bacteria that can cause foodborne illnesses multiply rapidly. Maintaining cold foods at this safe threshold allows food establishments to serve safe and quality food to customers. The other temperature options—45°F, 50°F, and 35°F—do not meet the same safety standard for cold food storage. 45°F is above the recommended threshold and thus, does not adequately prevent microbial growth. 50°F and temperatures that are higher still pose a serious risk as they allow for even faster bacterial proliferation. While 35°F is a safe temperature, it is not the standard requirement that health inspections set for cold holding.