Certified Specialist in Gerontological Nutrition 2025 – 400 Free Practice Questions to Pass the Exam

The appropriate temperature to store potentially hazardous foods is at or below 41 degrees Fahrenheit. This temperature range is crucial for preventing the growth of harmful bacteria that can cause foodborne illnesses. Foods that fall into this category include those that support rapid microbial growth, such as meats, dairy products, and certain prepared dishes.

Storing these foods at or below 41 degrees maintains their safety and prolongs their shelf-life by inhibiting bacterial proliferation. It is important for food service providers, caregivers, and individuals handling food for older adults to be vigilant about temperature control, as older populations are often more vulnerable to the effects of foodborne pathogens.

Other temperatures, such as those specified in the other choices, do not provide the same level of safety. For example, storing at or below 45 degrees Fahrenheit may not adequately reduce the risk of bacterial growth, hence it is not recommended as a safe storage temperature for potentially hazardous foods.