Starbucks Food Safety Practice Exam

Which of the following is not a method to control foodborne pathogens?

1. Proper cooking

2. Rapid cooling

3. Storing food at room temperature

4. Using pasteurized products

The correct answer is: Storing food at room temperature

Storing food at room temperature is not a method to control foodborne pathogens because it allows for the potential growth of harmful bacteria. Foodborne pathogens thrive in the temperature range known as the “danger zone,” which is between 40°F and 140°F (4°C and 60°C). When food is left at room temperature, especially for extended periods, it can create an environment conducive to bacterial growth, increasing the risk of foodborne illnesses. In contrast, the other methods mentioned are effective strategies for controlling pathogens. Proper cooking elevates the internal temperature of food to levels that kill harmful microorganisms. Rapid cooling helps to bring down the temperature of cooked foods quickly, minimizing the time food spends in the danger zone. Using pasteurized products involves heat treatment that reduces or eliminates pathogenic microorganisms, making the food safer to consume.