Certified Dietary Manager (CDM) 2025 – 400 Free Practice Questions to Pass the Exam

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What temperature should hot foods be kept at to prevent bacterial growth?

Above 120°F (49°C)

Above 140°F (60°C)

Hot foods should be kept at temperatures above 140°F (60°C) to prevent bacterial growth. This temperature is significant because bacteria that cause foodborne illness can multiply rapidly in the "danger zone," which is typically defined as between 40°F (4°C) and 140°F (60°C). Keeping hot foods above 140°F ensures that the internal temperature is sufficiently high to inhibit the growth of these potentially harmful microorganisms.

Maintaining foods at this required temperature helps ensure food safety, especially in settings like hospitals, schools, and restaurants, where the risk of serving contaminated food is a serious concern. The higher temperatures listed in the other options, while also hot, are not necessary for the purpose of preventing bacterial growth, making 140°F the critical threshold for hot foods.

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Above 160°F (71°C)

Above 180°F (82°C)

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