San Diego Food Handlers Practice Exam 2025 – Complete Test Prep

Storing cold potentially hazardous food at a temperature below 41°F is crucial for food safety. This temperature range is designed to inhibit the growth of harmful bacteria that can lead to foodborne illnesses. When food is stored at temperatures above this threshold, bacteria can multiply rapidly, increasing the risk of spoilage and health risks. Therefore, maintaining the temperature at or below 41°F is essential for preserving the quality and safety of perishable food items, protecting consumers from food-related illnesses.

In contrast, storing food at temperatures above 41°F or at room temperature significantly raises the risk of bacterial growth, which is why those options are not appropriate for food safety. Keeping food at 50°F also poses a risk, as it is still too high to effectively control potential hazards associated with bacteria.