AAA Food Manager Certification Practice Test

At what temperature should cold foods be stored to ensure safety?

1. 32°F

2. 41°F

3. 50°F

4. 60°F

The correct answer is: 41°F

The correct temperature for storing cold foods to ensure safety is 41°F. This temperature is critical because it helps inhibit the growth of harmful bacteria that thrive in warmer temperatures. The U.S. Food and Drug Administration (FDA) recommends that cold foods be maintained at 41°F or below to minimize the risk of foodborne illnesses. Storing food at temperatures higher than 41°F can begin to allow bacteria to multiply quickly. For example, temperatures like 50°F and 60°F are well above the safe threshold, creating an environment conducive to bacterial growth, which can lead to spoilage and food safety hazards. Similarly, while 32°F is commonly recognized as the freezing point of water and is safe for food, it can lead to freezing certain items and alters their texture and flavor. Therefore, maintaining cold foods at 41°F strikes the right balance—keeping food safe while preserving quality.