SafeStaff Food Handler Certificate Practice Test 2025 – Comprehensive All-in-One Guide to Success!

The safe temperature range for storing cold foods is 41°F or lower. This refers to the critical zone for cold food storage, as temperatures above this threshold can allow harmful bacteria to grow rapidly. Keeping cold foods at 41°F or lower minimizes the risk of foodborne illness and helps ensure the safety and quality of the food.

Storing cold foods at higher temperatures, such as in the ranges mentioned in other options, creates an environment conducive to bacterial growth. For instance, temperatures between 60°F to 70°F and 50°F to 55°F are well above the recommended safe limit and can lead to spoilage and increased risks of contamination. While temperatures at 32°F to 35°F are technically cold, maintaining foods at or slightly below 41°F is optimal to avoid freezing and compromising the texture of certain items.

Overall, ensuring that cold foods are kept at 41°F or lower is crucial for safe food handling practices.