AMSA Food Safety & Science Certification Practice Test 2026 - Free Food Safety Practice Questions and Study Guide

The appropriate temperature for storing a cold food product is 38°F (3°C). This temperature is optimal for keeping perishable food items fresh while minimizing the risk of bacterial growth. Most cold foods, such as dairy products, meats, and prepared meals, should be stored at temperatures above freezing but below the maximum safe temperature, which is generally considered to be around 41°F (5°C).

At 38°F, it is cold enough to prevent the growth of pathogens while also ensuring that the quality and texture of the food are maintained. This temperature range also strikes a balance between safety and practicality, as it helps reduce energy costs compared to storing food at lower temperatures, such as freezing, which can alter the sensory qualities of many food items.

The other options present temperatures that are either too cold, leading to potential freezing and changes in texture and flavor (like at 28°F), or too warm, which could allow for bacterial growth (such as at 45°F). Hence, 38°F is recognized as the best practice for cold food storage in order to ensure both safety and quality.