AAA Food Manager Certification Practice Test

If I receive my steak at 60 degrees F, is it safe to cook it?

1. Yes, it can be cooked immediately

2. No, it must be received at 41 degrees F or lower

3. It must be marinated before cooking

4. It can be held for a short time before cooking

The correct answer is: No, it must be received at 41 degrees F or lower

The safety of receiving and cooking meat, such as steak, is fundamentally rooted in food safety guidelines and temperature control. The correct answer highlights that steak must be received at or below 41 degrees Fahrenheit to ensure it is safe for cooking and consumption. This maximum temperature for receiving beef is critical because foodborne pathogens can grow rapidly at temperatures above this threshold. If meat is received at 60 degrees F, it indicates that it has been in the temperature danger zone (41°F to 135°F) for potentially too long, which can increase the risk of bacterial growth. Cooking the steak at this point would not adequately mitigate the risks associated with any bacteria that may have multiplied during its time in the danger zone. Maintaining proper temperature controls upon receiving food is a key aspect of food safety and preventing foodborne illnesses. It's imperative to ensure that raw meat products are kept at safe temperatures from the moment they are received until they are cooked.