Wendys Training Practice Test

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Prepare for the Wendy's Training Test! Review essential materials and get ready with multiple-choice questions and explanations that help you understand key concepts. Excel in your assessment with ease!

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

Practice this question and more.

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

140 F
125 F
130 F
135 F

The correct answer is: 135 F

The correct answer is 140°F. Keeping hot food at a minimum internal temperature of 140°F is crucial for inhibiting the growth of harmful pathogens. This temperature acts as a safety measure, as it ensures that bacteria cannot thrive in food. The USDA and food safety guidelines stress the importance of maintaining this temperature to protect public health and prevent foodborne illnesses. The other temperatures, including 125°F, 130°F, and 135°F, are insufficient for effectively preventing pathogen growth. These temperatures fall below the recommended threshold, which means food held at these levels may allow bacteria to multiply, increasing the risk of food safety issues.