Michigan Food Safety Management Practice Test

Upon cooling, which temperature should be verified for fully cooled food?

1. Above 70 degrees

2. 40 degrees

3. Below 41 degrees

4. Above freezing

The correct answer is: Below 41 degrees

The correct response is that fully cooled food should be verified at a temperature below 41 degrees. This temperature is crucial because it falls within the safe range to prevent bacterial growth, which is a key factor in food safety. When food is cooled, it should ideally transition through what is known as the danger zone, which is between 41 degrees Fahrenheit and 135 degrees Fahrenheit. This range is where harmful bacteria can proliferate rapidly. By ensuring that food is cooled to below 41 degrees, you significantly mitigate the risk of foodborne illness, as most pathogens cannot grow at temperatures below this threshold. In general, food safety guidelines recommend that food must be cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a specific time frame—usually within six hours—to ensure it remains safe to consume. Thus, confirming that food is below 41 degrees upon cooling is an essential step in preserving its safety. Other temperature ranges provided are either above safe limits or do not guarantee that food has been cooled adequately to prevent bacterial growth. For example, 70 degrees is still in the danger zone and does not assure safety.