If parcooked food is refrigerated after cooling, at what temperature must it be held?

• A. 41 degrees F or lower
• B. 32 degrees F or lower
• C. 60 degrees F or lower
• D. 50 degrees F or lower

Answer: (A)

The key idea is keeping cold-hold foods out of the danger zone where bacteria grow quickly. Parcooked foods that have been cooled must be held at 41°F (5°C) or lower. This temperature slows or stops microbial growth, helping keep the food safe during storage.

Why this is best: temperatures at or below 41°F slow bacterial multiplication compared to room temperature or warmer (the danger zone of about 40–140°F). Holding at 32°F would freeze the food, which is not the standard requirement for refrigerated hold, though it’s also safe; the established guideline focuses on 41°F or below. Temperatures like 50°F or 60°F are in the danger zone and allow bacteria to grow more quickly, making them unsafe for holding.