What are the two main temperature principles in food safety you should know?

• A. Keep cold foods below 4°C/40°F and hot foods above 60°C/140°F.
• B. Keep cold foods below 10°C and hot foods above 70°C.
• C. Cold foods should be kept cold (below 4°C/40°F) and hot foods should be kept hot (above 60°C/140°F) to minimize bacterial growth.
• D. Temperature does not matter in food safety.

Answer: (C)

Bacteria multiply most quickly in the temperature danger zone, roughly between 4°C and 60°C (40°F–140°F). To minimize growth, cold foods should be kept below 4°C/40°F and hot foods should be kept above 60°C/140°F. This keeps food out of the range where bacteria can rapidly multiply, reducing the risk of foodborne illness during storage and service. The other options use incorrect thresholds or imply temperature doesn’t matter, which would allow pathogens to grow.