California eFoodHandlers Practice Exam

Potentially hazardous food refers to food that has a high risk of causing foodborne illness as it can easily support the growth of harmful bacteria if not stored, handled, or cooked properly. This includes food that is high in moisture, protein, and nutrients such as meat, dairy, cooked grains, and certain vegetables. Therefore, it is important to keep these types of food at safe temperatures, either below 41°F or above 135°F, to prevent bacteria growth. Option A is incorrect because storing potentially hazardous food at room temperature allows for bacterial growth. Option C is incorrect because the safety of any food is dependent on proper storage and handling. Option D is incorrect because potentially hazardous food is actually the type of food that most easily supports bacterial growth. That is why the correct answer is B, which highlights the need for constant time and temperature control when handling these types of food.