New York City Food Protection Practice Test

How can the growth of Clostridium perfringens be controlled?

1. Using vinegar to marinate

2. Rapid cooling and rapid re-heating

3. Freezing foods before cooking

4. Storing food at room temperature

The correct answer is: Rapid cooling and rapid re-heating

Controlling the growth of Clostridium perfringens, a common bacteria associated with foodborne illness, is crucial for food safety. Rapid cooling and rapid reheating are effective strategies for minimizing the risk of bacterial growth. When foods are cooked, Clostridium perfringens spores can survive the cooking process but will not grow significantly at higher temperatures. However, if cooked foods are left at room temperature, the bacteria can multiply quickly. Rapid cooling reduces the time that food remains in the temperature danger zone (40°F - 140°F), where bacteria thrive, by bringing the temperature of the food down swiftly after cooking. Similarly, when reheating, quickly getting food back to a safe temperature helps minimize the risk of bacterial growth that can occur during slower reheating processes. Using vinegar to marinate, freezing before cooking, or storing food at room temperature do not directly address the need for maintaining safe temperature control. While these methods may have their places in food preservation or flavor enhancement, they do not effectively ensure the rapid cooling or reheating necessary to control this specific bacterium.