Utah Food Safety Test 2025 – 400 Free Practice Questions to Pass the Exam

Leaving food out at room temperature for extended periods is considered unsafe in food handling because it creates an environment where bacteria can multiply rapidly. When food is left at temperatures between 40°F and 140°F, often referred to as the "danger zone," pathogens such as Salmonella, E. coli, and Listeria can grow to levels that can cause foodborne illness. Keeping food out at room temperature for too long can thus significantly increase the risk of contamination and foodborne diseases.

In contrast, thawing frozen food in the refrigerator, cooking chicken to a safe internal temperature of 165°F, and using a clean cutting board for raw meats are all practices that help ensure food safety. These actions help prevent bacterial growth and cross-contamination, ensuring that food remains safe to consume.