360 Training Food Handlers Practice Exam

What temperature must raw beef be frozen to ensure safety?

1. At or above 0°F

2. Below -35°F

3. Between 0°F and 50°F

4. Above -10°F

The correct answer is: Below -35°F

Freezing raw beef to a temperature below -35°F is essential for ensuring the safety of the meat. At this temperature, any harmful pathogens, parasites, or bacteria that may be present in the beef are effectively killed or rendered inactive. This is particularly important for eliminating concerns regarding parasites like Trichinella spiralis, which can survive at higher freezing temperatures. While freezing the meat at 0°F may prevent spoilage and slow down bacterial growth, it does not guarantee that all pathogens will be destroyed. The U.S. Food and Drug Administration (FDA) recommends much lower temperatures for the effective freezing of raw meats. In contrast, temperatures above -10°F or within the range of 0°F to 50°F are not effective for ensuring the safety of raw beef, as they do not eliminate health risks. Maintaining a freezing temperature below -35°F is critical for food safety, especially in a commercial or food service environment where the risks associated with foodborne illnesses must be minimized.