Question

A food handler working in a self-service area should ensure that cold food is being held at which temperature or lower?

1) 40°F (4°C)
2) 50°F (10°C)
3) 60°F (15°C)
4) 70°F (21°C)

Answer 1

A food handler should ensure that cold food is maintained at 40°F (4°C) or lower in a self-service area to prevent bacterial growth and ensure food safety.

Step-by-step explanation:

A food handler working in a self-service area should ensure that cold food is being held at 40°F (4°C) or lower. This is essential to inhibit bacterial growth in refrigerated foods. Foods contaminated with bacteria can become dangerous if they are kept at temperatures between about 40°F and 140°F, which is the range where bacteria multiply rapidly. Foods that remain within this temperature danger zone for more than two hours can become unsafe to eat.

Refrigeration is an effective method of microbial control because it inhibits microbial metabolism, significantly slowing the growth of microorganisms and helping to preserve the products. Keeping refrigerated foods at or below 40°F is crucial in preventing the spread of foodborne diseases and ensuring the safety of the food being served.