Texas Food Managers Certification Practice Exam

At what temperature should cold holding foods be maintained?

1. 32°F

2. 41°F

3. 45°F

4. 50°F

The correct answer is: 41°F

Cold holding foods should be maintained at a temperature of 41°F or lower to ensure that foodborne pathogens are inhibited from growing. Keeping cold foods at this temperature helps slow the growth of harmful bacteria that can cause foodborne illnesses. The U.S. Food and Drug Administration (FDA) recommends this temperature as a standard for food safety in commercial settings. When food is held at temperatures above 41°F, the risk of bacterial growth increases significantly. This is particularly important during the storage and service of potentially hazardous foods, such as meats, dairy products, and prepared salads. By adhering to the 41°F guideline, food service establishments can minimize the risk of foodborne illness and ensure that food remains safe for consumption.