Premier Food Safety Practice Test 2026 - Free Food Safety Practice Questions and Study Guide

The appropriate temperature range for storing milk and dairy products is between 32°F and 41°F. This range is crucial because it helps prevent the growth of harmful bacteria that can cause foodborne illnesses while also maintaining the quality and freshness of the products. At temperatures below 32°F, while some dairy items like certain cheeses may be adequately preserved, most liquid dairy products, like milk, may freeze, leading to texture changes and spoilage upon thawing. Conversely, temperatures above 41°F can encourage the rapid growth of pathogens and spoilage organisms, which compromises food safety and leads to a reduced shelf life. Therefore, keeping milk and dairy products within the stated range is essential for both safety and quality.