AAA Food Manager Certification Practice Test

Yeasts are microorganisms that can spoil food and alter flavors, and controlling their growth is crucial in food safety. The effective temperature for killing yeasts typically falls within a specific range, depending on the duration of exposure to that temperature. The option that indicates killing yeasts at 136 degrees Fahrenheit for 15 minutes is recognized as an effective method for achieving this goal, as this temperature allows sufficient heat for an adequate time to ensure that yeast cells are destroyed.

Temperature is a critical factor in ensuring food safety, as higher temperatures can denature proteins and disrupt cellular functions. While other temperatures listed may also be capable of reducing yeast populations, they either require longer times or are not as effective within the time frames provided. Therefore, the choice of 136 degrees Fahrenheit for 15 minutes is the optimal combination to ensure that yeasts are killed effectively, making it the correct answer.