360 Training Food Handlers Practice Exam

Cooked food should be held above 140°F to ensure safety. This temperature is crucial because it minimizes the risk of foodborne illnesses by preventing the growth of harmful bacteria. Bacteria can thrive between 40°F and 140°F, a range often referred to as the "danger zone." By keeping cooked food at a temperature above 140°F, the growth rate of these pathogens is significantly slowed, ensuring that the food remains safe for consumption.

In contrast, holding food below 120°F does not provide sufficient protection against bacteria, as it can still fall within the danger zone, allowing harmful organisms to multiply. Similarly, a temperature range of 130°F to 150°F may not be consistently effective at preventing bacterial growth, especially at the lower end of that range. Holding food at room temperature is also unsafe, as it places food directly in the danger zone where bacteria can rapidly increase. Thus, maintaining a temperature above 140°F is essential for food safety.