Sanitation Certification Practice Test 2025 - Free Sanitation Practice Questions and Study Guide

Heating food to 135°F is an effective measure to prevent the growth of mold because this temperature level helps to destroy many microbial pathogens and inhibit their growth, including mold spores. Mold thrives in warm, moist environments, and by heating food, you raise the internal temperature high enough to significantly reduce the likelihood of mold development.

While vacuum sealing and using high-acid foods can also help in controlling microbial growth, they do so in different ways. Vacuum sealing removes air, which can slow down the growth of some bacteria and molds, but it does not guarantee that mold spores present before sealing will not grow if conditions become favorable. High-acid foods indeed create an environment less conducive to mold growth, but heating them to a specific temperature can eliminate a broader range of mold threats effectively. Curing meats, while a valuable preservation technique, is not solely focused on mold prevention as its primary purpose involves controlling bacterial growth and altering flavor and texture in foods. Thus, heating food to 135°F is a strong and direct method for mold prevention.