Starbucks Food Safety Practice Exam

How can the growth of Clostridium perfringens be controlled?

1. By cooking food slowly

2. By rapid cooling and rapid re-heating

3. By keeping all food at room temperature

4. By preparing foods in advance for preservation

The correct answer is: By rapid cooling and rapid re-heating

The growth of Clostridium perfringens can be effectively controlled by employing rapid cooling and rapid re-heating methods. This bacteria is known to proliferate in conditions where food is left at temperatures conducive to bacterial growth, particularly in the temperature danger zone, which is between 41°F and 135°F. When food is cooked, especially in large quantities or at lower temperatures, it is crucial to cool it quickly to prevent the bacteria from multiplying in the food. Rapid cooling involves bringing the temperature of food down quickly to below 41°F, which significantly reduces the chance of Clostridium perfringens multiplying. Similarly, when reheating, it's important to do so rapidly to kill any bacteria that may have survived. Options like cooking food slowly or keeping food at room temperature would foster conditions ideal for bacterial growth, which is counterproductive to food safety practices. Also, while preparing foods in advance can be safe, it must be accompanied by proper cooling and reheating techniques to ensure that food does not sit for prolonged periods within the danger zone. Thus, rapid cooling and rapid reheating are key processes in controlling the growth of Clostridium perfringens.