New York City (NYC) Food Handlers Practice Test 2025 - Free Food Safety Questions and Study Guide

Microorganisms, such as bacteria, yeasts, and molds, are significantly affected by storage temperature. Temperature plays a crucial role in the growth and survival of these organisms. For example, most harmful bacteria thrive in the "danger zone," which is typically between 40°F and 140°F (4°C and 60°C). Within this temperature range, bacterial growth can occur rapidly, leading to foodborne illnesses.

When food is stored at higher or lower temperatures, the growth of these microorganisms can either slow down or be inhibited altogether. For instance, refrigeration at temperatures below 40°F slows down the growth of bacteria, while proper cooking can kill many harmful microorganisms. Conversely, storing food at warmer temperatures can promote rapid growth and increase the risk of contamination and foodborne diseases.

Therefore, stating that the growth of microorganisms is not affected by storage temperature is incorrect, making the assertion false. Understanding the temperature requirements for the safe storage of food is essential for maintaining food safety and preventing health risks.