NYC Food Handlers Exam Practice 2025 – Complete Test Prep

The correct answer is that potentially hazardous foods in the refrigerator must be discarded when the temperature is above 41°F or below 32°F. This is because foods stored at temperatures above 41°F can enter the "danger zone," where bacteria can grow rapidly, increasing the risk of foodborne illnesses. Conversely, temperatures below 32°F can cause food freezing, which can alter texture and flavor, and in some cases, create unsafe food conditions.

Maintaining food at optimal refrigeration temperatures (below 41°F and above freezing) is critical for food safety. If the temperature fluctuates outside this safe range, it compromises the safety and quality of the food. Understanding the required temperature thresholds is essential for anyone handling food to ensure safe food storage practices.