National Registry of Food Safety Professionals (NRFSP) Practice Exam

The correct answer, which identifies Time and Temperature as critical control points, is grounded in the principles of food safety and the FATTOM acronym, which stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture. These factors help identify conditions that promote the growth of foodborne pathogens.

Time and Temperature are paramount because they are directly associated with the potential for bacteria to multiply to dangerous levels. Time refers to the duration that food remains in the temperature danger zone, which is between 41°F and 135°F (5°C and 57°C). When food is left in this range for too long, pathogens can grow rapidly.

Temperature control is crucial in preventing food spoilage and ensuring food safety. Proper cooking and holding temperatures are essential to kill pathogens and inhibit their growth. This is why these two factors are critical control points in any food service operation. They help establish guidelines for food storage, cooking, and serving, minimizing the risk of foodborne illness in customers.