Utah Food Safety Practice Test

What temperature should food never be stored at to avoid growing harmful bacteria?

1. Below 32 degrees

2. Above 135 degrees

3. Between 41-135 degrees

4. Below 41 degrees

The correct answer is: Between 41-135 degrees

The correct choice is that food should never be stored in the temperature range known as the "danger zone," which is between 41-135 degrees Fahrenheit. This range is particularly important because it is the temperature at which harmful bacteria can rapidly grow, leading to potential foodborne illnesses. When food is stored within this range, bacteria like Salmonella, E. coli, and Listeria have optimal conditions to multiply. It's crucial to keep cold food below 41 degrees, where bacterial growth is significantly slowed, and hot food above 135 degrees, where bacteria are killed off or prevented from growing. Therefore, maintaining food outside of this danger zone is essential for food safety.