State Food Safety Practice Exam

What should a food worker do immediately before cooling partially cooked chicken stir-fry?

1. Freeze the food

2. Hot-hold the food for two hours

3. Heat the food for no longer than one hour

4. Cook the chicken to its minimum internal temperature

The correct answer is: Heat the food for no longer than one hour

The correct action for a food worker before cooling partially cooked chicken stir-fry is to cook the chicken to its minimum internal temperature. This step is essential because poultry, like chicken, must reach a specific internal temperature to ensure that harmful pathogens are destroyed and the food is safe to consume. This minimum internal temperature for chicken is typically 165 degrees Fahrenheit. The process of cooling partially cooked food involves safe handling practices to prevent bacterial growth. Cooking the chicken to its safe temperature ensures that the initial cooking process effectively reduces the risk of any bacteria that might be present in raw or undercooked poultry. In contrast, other options do not align with proper food safety guidelines. Freezing the food does not adequately address immediate safety concerns, as it does not ensure cooking to the necessary temperature. Hot-holding the food for two hours is also not a proper approach, as it may allow bacteria to proliferate if the food isn't kept at safe temperatures. Heating the food for no longer than one hour is inadequate because it could compromise food safety, as the chicken may not reach the required internal temperature in that time frame. Therefore, cooking the chicken to the appropriate internal temperature is the best practice before cooling it down.