ServSafe Food Handlers Practice Exam

Cold food can be held without temperature control for up to 6 hours if:

1. It was held at 41°F or lower before removing it from refrigeration

2. It is consumed within the first 3 hours

3. It is ice-bathed throughout serving

4. It is stirred regularly to maintain even temperature

The correct answer is: It was held at 41°F or lower before removing it from refrigeration

Cold food can be held without temperature control for up to 6 hours if it was held at 41°F or lower before removing it from refrigeration because maintaining food at this temperature helps to slow down bacterial growth and keep it safe for consumption for a longer period of time. This is a critical control point to remember in food safety to prevent foodborne illnesses. It ensures that the food does not enter the temperature danger zone of 41°F to 135°F where bacteria multiply rapidly. Options B, C, and D do not address the fundamental factor of starting with the correct temperature to ensure food safety during extended holding times without refrigeration.