Dietetic Technician Practice Test

Which of the following is an example of a poor food handling practice?

1. Wearing gloves when preparing food.

2. Using different cutting boards for raw and cooked foods.

3. Storing food at incorrect temperatures.

4. Labeling food with preparation dates.

The correct answer is: Storing food at incorrect temperatures.

Storing food at incorrect temperatures is indeed a poor food handling practice. This practice is critical to food safety because improper temperature controls can lead to the growth of harmful bacteria, which can result in foodborne illnesses. Foods need to be stored at safe temperatures to inhibit microbial growth; for example, perishable foods should generally be kept at refrigeration temperatures (below 40°F) or frozen (below 0°F) to maintain their safety and quality. Wearing gloves, using different cutting boards for raw and cooked foods, and labeling food with preparation dates are all considered proper safe food handling practices. Wearing gloves helps prevent cross-contamination, using separate cutting boards minimizes the risk of transferring pathogens from raw to cooked foods, and labeling food with preparation dates ensures that food is consumed or discarded within safe time frames to prevent spoilage. Each of these practices enhances food safety and hygiene, contrasting sharply with the risks associated with incorrect temperature storage.