New York City Food Protection Practice Test

What food safety practice should be employed when handling potentially hazardous foods?

1. Washing hands only when visibly dirty

2. Keeping food out of the refrigerator

3. Regularly checking food temperatures

4. Using only fresh produce

The correct answer is: Regularly checking food temperatures

When handling potentially hazardous foods, regularly checking food temperatures is crucial for ensuring food safety. Potentially hazardous foods, which can include meats, dairy products, and cooked grains, are particularly susceptible to the growth of harmful bacteria if they are not stored or cooked at safe temperatures. The temperature danger zone, which ranges from 41°F to 135°F, is where bacteria can multiply rapidly. By consistently monitoring food temperatures, one can verify that food is being stored below 41°F or cooked to an internal temperature high enough to kill pathogens, thereby significantly reducing the risk of foodborne illnesses. The focus is on maintaining food at safe temperatures, ensuring proper refrigeration of perishable items, and cooking foods to the appropriate temperatures as the key practices to prevent risks associated with potentially hazardous foods. Other practices like washing hands only when they appear dirty or keeping food out of refrigeration do not align with the best safety practices and could lead to cross-contamination or allow harmful microorganisms to proliferate. Using only fresh produce, while a good practice for overall health and quality, does not directly address the specific risks associated with potentially hazardous foods.