Michigan Food Safety Management Practice Test

Does temperature abuse pose a risk for foodborne illness or death?

1. True

2. False

3. Only for raw foods

4. Depends on the type of food

The correct answer is: True

Temperature abuse indeed poses a significant risk for foodborne illness or even death. This occurs when food is stored or held at temperatures that are outside the safe range, which is typically between 41°F (5°C) and 135°F (57°C). When foods are held at these unsafe temperatures, bacteria can multiply rapidly, increasing the risk of foodborne pathogens. Cooling or holding foods at inappropriate temperatures can allow harmful bacteria, such as Salmonella, E. coli, and Listeria, to thrive. Consuming food that has been temperature abused may lead to serious health risks, including food poisoning, which can sometimes result in severe illness or death. Ensuring proper food temperature control is crucial in food safety practices to mitigate these risks. While other options touch upon specific foods or situations, the overarching principle remains that any food subjected to temperature abuse can become hazardous, making the assertion that it poses a risk is fundamentally valid.