San Diego Food Handlers Practice Exam 2025 - Free Food Handler Practice Questions and Study Guide

The correct answer is that food stored in the refrigerator must be kept at 41°F or colder. This temperature is essential for food safety because it helps prevent the growth of harmful bacteria that can cause foodborne illnesses. The danger zone for bacterial growth is between 41°F and 135°F, and maintaining refrigerator temperatures at or below 41°F ensures that food remains safe for consumption.

When food is stored at temperatures above this threshold, the risk of bacteria multiplying increases significantly. Refrigerators are designed to keep food at safe temperatures, and monitoring these temperatures is a key part of food safety practices. The other temperature options, while they may seem safe at first glance, either allow for potential bacterial growth or are not viable for safe food storage. Keeping food at 41°F or below is a critical guideline taught to food handlers to ensure public health and safety.