Washington State Food Worker Practice Test 2026 - Free Food Worker Exam Practice Questions and Study Guide

Keeping hot food above 135˚F is crucial primarily to prevent the growth of harmful bacteria. This temperature threshold is essential for food safety because bacteria thrive in certain temperature ranges, known as the "temperature danger zone," which is between 41˚F and 135˚F. By maintaining hot foods at temperatures above 135˚F, you inhibit the growth of pathogens that can lead to foodborne illnesses.

This temperature ensures that food remains safe for consumption, particularly in environments like restaurants or catering services, where large quantities of food may be prepared and held for an extended period. While other options might touch on aspects such as flavor or service efficiency, the primary concern for food safety and public health centers around preventing bacterial proliferation, which is directly linked to maintaining appropriate temperatures.