What is the maximum internal temperature for potentially hazardous food requiring refrigeration?

What is the maximum internal temperature for potentially hazardous food requiring refrigeration?

• A. 32 degrees Fahrenheit
• B. 41 degrees Fahrenheit
• C. 50 degrees Fahrenheit
• D. 60 degrees Fahrenheit

Answer: (B)

The maximum internal temperature for potentially hazardous food requiring refrigeration is 41 degrees Fahrenheit. This temperature is critical because foods stored above this threshold can enter the danger zone, where bacteria can multiply rapidly, increasing the risk of foodborne illness. Potentially hazardous foods include items like meat, dairy, eggs, and cooked vegetables, which can support the growth of harmful microorganisms if not kept at safe temperatures. By maintaining food at or below 41 degrees Fahrenheit, food service operators can effectively reduce this risk, ensuring that food remains safe for consumption. The other temperature options listed exceed the recommended maximum, which would allow harmful bacteria to thrive, making them unsuitable for the safe storage of potentially hazardous foods. Keeping foods at proper refrigeration temperatures is a fundamental practice in food safety and sanitation.

The maximum internal temperature for potentially hazardous food requiring refrigeration is 41 degrees Fahrenheit. This temperature is critical because foods stored above this threshold can enter the danger zone, where bacteria can multiply rapidly, increasing the risk of foodborne illness.

Potentially hazardous foods include items like meat, dairy, eggs, and cooked vegetables, which can support the growth of harmful microorganisms if not kept at safe temperatures. By maintaining food at or below 41 degrees Fahrenheit, food service operators can effectively reduce this risk, ensuring that food remains safe for consumption.

The other temperature options listed exceed the recommended maximum, which would allow harmful bacteria to thrive, making them unsuitable for the safe storage of potentially hazardous foods. Keeping foods at proper refrigeration temperatures is a fundamental practice in food safety and sanitation.