Ace the KTH Food Handler/Manager Exam 2025 – Serve Success on a Silver Platter!

The ideal temperature for storing frozen food to maintain quality is 0°F (-18°C) or below. At this temperature, food remains frozen solid, which helps to preserve its texture, flavor, and nutritional value over time. Maintaining this temperature prevents the growth of bacteria and inhibits enzymatic reactions that can lead to spoilage.

Other temperature options, such as 32°F (0°C), are at the freezing point of water, which is not cold enough to preserve food quality as it can lead to ice crystals forming, causing freezer burn and negatively affecting texture when the food is thawed. Similarly, temperatures like 50°F (10°C) or 25°F (-4°C) are not suitable for long-term storage of frozen food; the former is too warm and allows for bacterial growth, while the latter, although colder, does not provide the ideal storage condition that ensures maximum quality preservation over time.

Storing food at or below 0°F (-18°C) is the standard practice for ensuring longevity and safety in frozen storage.