Michigan Food Safety Management Practice Test

True or False: It is safe to re-cool food after it has been held at unsafe temperatures.

1. True

2. False

3. Not applicable

4. Partially true

The correct answer is: False

The statement is false because food that has been held at unsafe temperatures poses a risk for bacterial growth, which can lead to foodborne illnesses. When food is stored at temperatures between 41°F and 135°F, often referred to as the "danger zone," bacteria can multiply rapidly. Once food has been in this temperature range for too long, it cannot be safely re-cooled, as harmful pathogens may have developed that are not eliminated by subsequent cooling. Safety guidelines emphasize that food should be kept within safe temperature ranges during storage and preparation to prevent these risks. If food has been improperly stored and remains at unsafe temperatures for a prolonged period, the only safe course of action is to discard it. Therefore, safe food handling practices involve strict adherence to temperature regulations and do not allow for re-cooling once food has been compromised.