Utah Food Safety Practice Test

What is considered a potentially hazardous food?

1. A food that is frequently frozen

2. A food that supports rapid growth of microorganisms

3. A food that is dry and non-perishable

4. A food that requires refrigeration only

The correct answer is: A food that supports rapid growth of microorganisms

A potentially hazardous food is defined as one that supports the rapid growth of microorganisms, such as bacteria, viruses, and parasites, which can lead to foodborne illnesses. These foods typically contain moisture and nutrients, are kept in a temperature range that encourages microbial growth, and are often those that require careful handling and proper cooking or refrigeration to ensure safety. In contrast, foods that are frequently frozen or that are dry and non-perishable do not provide the right conditions for bacteria to flourish, making them less of a concern in terms of food safety. Additionally, while some foods may require refrigeration, that alone does not define them as potentially hazardous unless they also create a conducive environment for microorganism growth. Therefore, the key factor that makes a food potentially hazardous is its ability to support the rapid proliferation of harmful microorganisms, which is why the answer identifying this characteristic is correct.