Starbucks Food Safety Practice Exam

At what temperature must smoked fish be held to prevent bacterial growth?

1. 32°F or below

2. 35°F or below

3. 38°F or below

4. 41°F or below

The correct answer is: 38°F or below

Smoked fish must be held at a temperature of 38°F or below to effectively prevent bacterial growth. This temperature range is critical as it maintains the fish in a chilled state, inhibiting the growth of pathogens that can proliferate at higher temperatures. While some options suggest slightly cooler temperatures, 38°F is the specific temperature where pathogenic organisms, including Listeria and even certain spoilage bacteria, start to thrive when food temperatures are elevated. Holding smoked fish at temperatures above this threshold can compromise food safety, allowing for potential bacterial growth that could lead to foodborne illnesses. Therefore, it is essential for food safety practices to adhere to this guideline to ensure that the smoked fish remains safe for consumption.