Michigan Food Safety Management Practice Test

Which is NOT a consequence of poor temperature control?

1. Food spoilage

2. Increased shelf life

3. Growth of pathogens

4. Foodborne illness

The correct answer is: Increased shelf life

In the context of food safety, poor temperature control typically leads to various negative outcomes that can compromise food quality and safety. When temperature is not properly managed, food can spoil more rapidly, pathogens can grow, and the risk of foodborne illness increases. The significant aspect related to the correct answer is that increased shelf life suggests a positive outcome of maintaining appropriate temperature control, which helps extend the safety and usability of food products. Proper temperature control inhibits spoilage microorganisms and pathogenic bacteria, allowing foods to remain safe for longer periods. Conversely, when temperature control is inadequate, it results in the deterioration of food, making it less safe and less palatable. Therefore, while food spoilage, the growth of pathogens, and foodborne illness are direct and negative consequences of poor temperature control, increased shelf life directly reflects the benefit of maintaining the proper temperature for food storage.