Food Safety and Sanitation Practice Test

Question: 1 / 400

What is the minimum internal temperature that hot food must be held at to prevent pathogen growth?

115°F (46°C)

125°F (51°C)

135°F (57°C)

The minimum internal temperature that hot food must be held at to prevent pathogen growth is 135°F (57°C). This temperature is critical because it inhibits the growth of many types of bacteria and significantly reduces the risk of foodborne illness. The danger zone for food safety is typically defined as temperatures between 41°F (5°C) and 135°F (57°C), where pathogens can grow rapidly.

Maintaining hot food at or above this temperature ensures that the conditions are unfavorable for microbial growth. Additionally, cooking foods to adequate temperatures initially and then keeping them at or above 135°F ensures that any potential pathogens are effectively controlled. This standard is established by food safety guidelines to help protect public health and ensure that food served is safe for consumption.

Get further explanation with Examzify DeepDiveBeta

145°F (62°C)

Next Question

Report this question

Download Food Safety and Sanitation Practice Test PDF Study Guide
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy