Certified Professional Food Safety (CP-FS) Practice Exam 2025 - Free CP-FS Practice Questions and Study Guide

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Which temperature range keeps food safe during hot holding?

120°F (49°C) and below

135°F (57°C) and above

The correct temperature range that keeps food safe during hot holding is 135°F (57°C) and above. This temperature is critical for preventing the growth of harmful bacteria that can cause foodborne illness. When food is maintained at or above this temperature, it ensures that food stays hot enough to inhibit bacterial growth, which typically thrives in the "danger zone" of 41°F (5°C) to 135°F (57°C).

Using this range also helps maintain the quality and safety of the food being served. It is vital for operators to monitor and regularly check food temperatures to ensure they remain within the safe range during hot holding. Keeping foods above 135°F provides a margin of safety against temperature fluctuations that might occur during service, thus protecting consumers from potential foodborne illnesses.

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140°F (60°C) to 160°F (71°C)

100°F (38°C) and above

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