Texas Food Safety Managers Practice Test

What primary food safety risk could result from a food delivery to an offsite catering event?

1. A. Food becoming dry

2. B. Time temperature abuse

3. C. Cross contact

4. D. Contamination from the delivery vehicle

The correct answer is: B. Time temperature abuse

The primary food safety risk that can result from a food delivery to an offsite catering event is time-temperature abuse. This occurs when food is not stored at the appropriate temperatures during transport, preparation, or service. Keeping food at unsafe temperatures can allow harmful bacteria to multiply quickly, leading to foodborne illnesses. In an offsite catering situation, food may be transported over various distances and for extended periods, increasing the risk that it could be left in the temperature danger zone (between 41°F and 135°F) for too long. Proper temperature controls, such as using insulated containers, hot boxes, or ice packs, are crucial to minimize the risk of time-temperature abuse during delivery. Understanding this risk is essential for food safety managers, as it directly impacts the health and safety of customers. Ensuring that food is delivered safely—kept hot or cold as it should be—helps prevent foodborne illnesses and maintains food quality.