AQA GCSE Food Technology Practice Exam 2025 – Complete Prep Guide

The temperature range for a chiller is essential for ensuring that perishable foods are kept at a safe and stable temperature to inhibit the growth of bacteria and prolong shelf life. A chiller typically operates at temperatures between 0 and 5 degrees Celsius. This temperature range strikes a balance between being cold enough to effectively slow down microbial activity while still being high enough to keep many foods like fruits and vegetables from freezing, which can affect their texture and quality.

In particular, keeping temperatures at or just above freezing (around 0 to 3 degrees Celsius) is ideal for maintaining the freshness of meat, dairy, and prepared dishes without risking the formation of ice crystals that could compromise food quality. Therefore, the selection of the temperature range from 0 to 3 degrees Celsius supports optimal food safety and quality standards, making it the correct answer for a chiller's operating range.