Assisted Living Facilities (ALF) Manager Practice Test

Foods requiring refrigeration must be kept at a temperature of 41 degrees Fahrenheit or lower to ensure safety and prevent the growth of harmful bacteria. This standard is in place to inhibit bacterial proliferation, which can lead to foodborne illnesses. The temperature range of above 41 degrees can allow bacteria to grow rapidly, increasing the risk of contamination. Keeping perishable foods at 41 degrees or below helps maintain their freshness and extends their shelf life, making it a fundamental practice in food safety within assisted living facilities and other food service establishments.