Ace the Illinois Food Service Exam 2026 – Serve Up Success Today!

Storing cold food at 41°F (5°C) or below is essential to preventing bacterial growth. This temperature range slows down the proliferation of harmful bacteria that can thrive at higher temperatures. Keeping food at or below this threshold ensures that the risk of foodborne illnesses is minimized.

At temperatures above 41°F, bacteria can multiply rapidly, especially in the range of 40°F to 140°F, often referred to as the "danger zone" for food safety. This is why maintaining cold food at 41°F or less is critical in food service operations to ensure food safety and quality.