Illinois Food Service License Practice Test

Rotisserie chicken is left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness in this scenario?

1. Cross-contamination

2. Employee hygiene

3. Chemical contamination

4. Time and temperature control

The correct answer is: Time and temperature control

The primary concern with rotisserie chicken left out at room temperature on a prep table is time and temperature control. When cooked food, like rotisserie chicken, is not kept at the appropriate temperatures, it can enter the "danger zone" (typically between 40°F and 140°F). This temperature range is where bacteria can multiply rapidly, increasing the risk of foodborne illnesses. Left unrefrigerated for too long, the chicken can become unsafe to eat due to the potential growth of harmful pathogens. While cross-contamination, employee hygiene, and chemical contamination are important factors in food safety, they do not directly pertain to the immediate risk posed by leaving food out at improper temperatures. Ensuring food is maintained at safe temperatures is crucial in preventing these kinds of foodborne illnesses.