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ServSafe Practice Test Topic Before You Come Back To Work

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A food handler cooks chicken to the correct internal temperature but then leaves it on the counter to cool for three hours before shredding it and mixing it with other ingredients for a chicken salad. What type of hazard is most likely to increase due to this practice?
Correct Answer:
Biological
Explanation:
Leaving food, especially Time/Temperature Control for Safety (TCS) food like cooked chicken, in the temperature danger zone (41°F to 135°F or 5°C to 57°C) for extended periods allows pathogens (biological hazards) to grow rapidly.

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