ServSafe Manager Practice Exam

What temperature should cooked food be held at to prevent bacterial growth?

1. Below 140 degrees F

2. Above 135 degrees F

3. Above 165 degrees F

4. Below 120 degrees F

The correct answer is: Above 135 degrees F

The correct temperature to hold cooked food in order to prevent bacterial growth is above 135 degrees Fahrenheit. This temperature is crucial because it falls within the range that inhibits the growth of most pathogenic bacteria, which thrive in temperatures between 41 degrees F and 135 degrees F, known as the "danger zone." Holding food at or above 135 degrees F ensures that any bacteria present in the food are less likely to multiply to dangerous levels. Maintaining food at this temperature also supports food safety practices by providing a buffer against the possible introduction of contaminants and ensuring that the food remains safe for consumption over time. It is important to monitor food temperatures accurately and consistently to protect public health and maintain food quality. The other temperature options do not effectively prevent the growth of bacteria. Specifically, temperatures below 140 degrees F allow bacteria to grow, while temperatures above 165 degrees F may be overly hot for holding food and could compromise texture and palatability. Therefore, holding food properly above 135 degrees F is key in food safety management.