Certified Professional Food Safety (CP-FS) Practice Exam

What temperature is typically considered unsafe for perishable food storage?

1. 32°F

2. 41°F

3. 50°F

4. 60°F

The correct answer is: 50°F

Perishable foods are particularly sensitive to temperature changes, as certain ranges promote the growth of harmful bacteria. Generally, the temperature danger zone for perishable food is between 41°F and 135°F, where bacteria can multiply rapidly. The option indicating 50°F as an unsafe temperature falls within this danger zone, making it unsafe for perishable food storage. When food is stored at 50°F, it is too warm to inhibit bacterial growth effectively, thus posing a risk for foodborne illness. In the context of food safety, it is also crucial to understand that temperatures above 41°F and below 135°F create conditions conducive to the proliferation of pathogens. Hence, storing perishable foods at 50°F increases the risk of spoilage and foodborne pathogens. This is why the choice associated with 50°F is considered unsafe for perishable food. Safe food handling practices recommend keeping perishable items at or below 41°F to maintain food safety and reduce the potential for foodborne illness.