Frozen range?

• A. 0 and below
• B. 0 to 5 degrees F
• C. -20 to -10
• D. 32 to 40

Answer: (A)

The key idea is understanding the temperature boundary that defines when something is considered frozen in food safety terms. In this context, freezing is reached at 0°F or lower, and any temperature at or below that keeps the product in a frozen state. Therefore, the frozen range is 0 and below. This boundary reflects the threshold used for labeling and storage guidelines to ensure water in foods is frozen and microbial activity is minimized. The other options either refer to temperatures above that boundary (which would not be frozen) or present ranges that don’t align with the standard freezing threshold, so they’re less accurate for describing the frozen state.