FOODSAFE Level 1 Practice Test · Question
What is the maximum internal temperature for cold holding potentially hazardous foods?
Potentially hazardous foods must be held at 4°C (40°F) or colder to prevent rapid bacterial growth. This keeps them out of the danger zone.
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Question: What is the maximum internal temperature for cold holding potentially hazardous foods?
Answer options:
- 0°C (32°F) ✅ 4°C (40°F)
- 10°C (50°F)
- 15°C (59°F)
Correct answer: 4°C (40°F)
Explanation: Potentially hazardous foods must be held at 4°C (40°F) or colder to prevent rapid bacterial growth. This keeps them out of the danger zone.
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Related Questions
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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