Utah Food Safety Practice Test

The identification of thawing meat on the counter as NOT one of the five major risk factors in food service operations highlights an important aspect of food safety. While thawing meat on the counter certainly presents a risk of bacterial growth due to inadequate temperature control, it is actually considered a specific example of time/temperature abuse.

The five major risk factors in food service operations encompass broader categories that include time/temperature abuse, poor hygiene, unsafe food sources, cross-contamination, and purchasing food from unapproved suppliers. Time/temperature abuse refers to the improper management of food temperatures to limit the growth of harmful bacteria, where thawing meat at room temperature represents a practical deviation from this principle.

By cataloging thawing meat on the counter under time/temperature abuse, it emphasizes how specific practices can lead to significant food safety risks. Therefore, the understanding of these broader and specific classifications assists food service workers in recognizing and mitigating risks effectively in their operations.