Food Manager Exam 2025 – 400 Free Practice Questions to Pass the Exam

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What can result from storing food too long or improperly?

Increased nutritional value

Food spoilage and increased risk of foodborne illness

Storing food too long or improperly can lead to food spoilage and an increased risk of foodborne illness due to the growth of harmful microorganisms such as bacteria, molds, and yeasts. These pathogens thrive in environments with improper temperature control, humidity, and inadequate storage conditions. As food ages, it undergoes chemical and physical changes that can lead to spoilage, which typically manifests as off odors, flavors, and textures. This not only compromises the food's safety but also its quality, making it unsuitable for consumption.

Understanding these risks emphasizes the importance of proper storage techniques, including maintaining appropriate temperatures, using airtight containers, and adhering to expiration dates to prevent food waste and promote health and safety within food service environments.

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Improved taste and texture

Extended shelf life

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