California eFoodHandlers Practice Exam

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Study for the California eFoodHandlers Exam. Utilize flashcards and multiple-choice format with hints and explanations for every question. Ace your test today!

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At which temperature must you keep potentially hazardous foods hot?

100°F or above
120°F or above
135°F or above
165°F or above

The correct answer is: 135°F or above

Potentially hazardous foods should be kept at a hot holding temperature of 135°F or above to prevent bacteria growth and foodborne illness. Option A, 100°F, is not high enough as bacteria can multiply rapidly at this temperature. Option B, 120°F, is also too low and may not maintain proper heat for extended periods of time. Option D, 165°F, is too high and may lead to overcooking and drying out of the food. It is important to closely monitor and maintain the temperature of potentially hazardous foods to ensure food safety.