New York City Food Protection Practice Test

What method is effective for controlling food-borne microorganisms?

1. Slicing food very thin

2. Rapid cooling of food

3. Marinating with citrus

4. Serving at room temperature

The correct answer is: Rapid cooling of food

The method of rapid cooling of food is effective for controlling food-borne microorganisms because it significantly slows down the growth of bacteria and other harmful pathogens. When food is cooked, it may reach temperatures that kill most bacteria present; however, if that food is not cooled quickly and properly, it can enter the temperature danger zone (between 41°F and 135°F), where bacteria can proliferate rapidly. Rapid cooling helps to bring cooked food down to safe temperatures (typically below 41°F) as quickly as possible, thereby minimizing the time that food spends in this danger zone. In contrast, slicing food very thin may expose more surface area to potential contamination but does not inherently address the presence or growth of microorganisms. Marinating with citrus might impart flavor but does not adequately control microorganism growth unless the food is cooked or refrigerated afterward. Serving food at room temperature increases the risk of microbial growth, making it the least effective method for controlling food-borne microorganisms.