Ace the CP-FS Challenge 2025 – Level Up Your Food Safety Skills!

To prevent bacterial growth, hot foods should be held at a minimum temperature of 135°F (57°C). This temperature threshold is crucial because it helps inhibit the growth of pathogens that can cause foodborne illnesses. Maintaining foods at or above this temperature ensures that bacteria do not have the opportunity to proliferate.

Holding food below this temperature can lead to a rapid increase in bacterial populations, as many pathogens thrive in the temperature range commonly referred to as the "danger zone," which is between 41°F (5°C) and 135°F (57°C). Therefore, keeping hot foods at least at 135°F helps ensure food safety and minimize the risk of foodborne illnesses.

The other choices fall outside this recommended practice for maintaining safe food temperatures. While options indicating higher temperatures may also prevent bacterial growth, the key focus here is that 135°F is the established minimum to ensure safety in food holding practices.