Food Manager Practice Exam

Which of the following practices helps reduce the risk of foodborne illness?

1. Cooking food to the right temperature

2. Refrigerating food at room temperature

3. Thawing food on the counter

4. Leaving leftover food out for extended periods

The correct answer is: Cooking food to the right temperature

Cooking food to the right temperature is a critical practice for reducing the risk of foodborne illness. This ensures that harmful bacteria, viruses, and parasites present in the food are effectively killed. Each type of food has a specific minimum internal temperature that it must reach to be considered safe for consumption. For example, poultry should be cooked to an internal temperature of 165°F (74°C), while ground meats should reach at least 160°F (71°C). Properly cooking food not only eliminates existing pathogens but also helps prevent foodborne pathogens from multiplying during the cooking process. In contrast, refrigerating food at room temperature, thawing food on the counter, and leaving leftover food out for extended periods all increase the risk of foodborne illness as these practices allow bacteria to thrive. Food should always be refrigerated promptly to inhibit bacterial growth, thawing should occur in safe conditions like in the refrigerator or under cold water, and leftover food should not be left at room temperature for more than two hours to minimize risk.