San Diego Food Handlers Practice Exam

The maximum temperature at which food should be stored in a refrigerator to ensure safety is 41 degrees Fahrenheit or below. This temperature is critical because it helps to inhibit the growth of harmful bacteria. The Danger Zone, which is the temperature range where bacteria can multiply rapidly, is between 41°F and 135°F. By keeping the refrigerator at or below 41°F, food can be kept out of this temperature range, minimizing the risk of foodborne illnesses.

Storing food at temperatures above 41°F increases the likelihood of bacterial growth, which can lead to food safety issues. This makes it essential for food handlers to maintain proper refrigerator temperatures to ensure that all stored food remains safe for consumption.