Fresh chill range?

• A. 0 to 26 degrees F
• B. 27 to 32 degrees F
• C. -10 to 0 degrees F
• D. 32 to 40 degrees F

Answer: (B)

Fresh chill range refers to the temperature window used to store fresh perishable foods so they stay fresh without freezing. The goal is to slow microbial growth without forming ice crystals that can damage texture. Keeping product just above freezing, around 27 to 32 degrees Fahrenheit, achieves this balance: it is cold enough to slow spoilage but not so cold that the product begins to freeze. Lower ranges that are truly freezing (0 to 26°F or -10 to 0°F) would freeze the product and degrade quality, while a higher range like 32 to 40°F is still cold but is not as tightly controlled for the fresh-chill effect.