New York City Food Protection Practice Test

What type of food is garlic in oil categorized as?

1. Potentially Hazardous Food

2. Non-hazardous Food

3. Frozen Food

4. Vacuum-sealed Food

The correct answer is: Potentially Hazardous Food

Garlic in oil is categorized as potentially hazardous food because it presents a risk for the growth of harmful bacteria, particularly when not handled or stored properly. The combination of garlic and oil creates an anaerobic environment, which can encourage the growth of Clostridium botulinum, the bacteria that causes botulism. This makes the product particularly dangerous if it is left at room temperature for extended periods or not preserved correctly. In this context, potentially hazardous foods require careful monitoring of temperature and time to ensure safety. They must be kept at safe temperatures to prevent bacterial growth, making it critical for food handlers to be trained in proper storage and handling procedures. Other types of food categories mentioned, such as non-hazardous food, frozen food, and vacuum-sealed food, do not fully capture the risks associated with garlic in oil. Non-hazardous foods typically do not support pathogenic growth, while frozen foods are kept at low temperatures to inhibit growth. Vacuum-sealed foods can be safe but may also pose risks if not stored correctly, similar to garlic in oil. However, the key risk factor for garlic in oil primarily stems from its potential to harbor dangerous bacteria under certain conditions.