Illinois Food Service License Practice Test

The deli serves cold sandwiches in a self-serve display. Where in the flow of food would it be a critical control point?

1. Preparation

2. Cooking

3. Storage

4. Serving

The correct answer is: Storage

The critical control point in this scenario is during the storage phase. Cold sandwiches must be kept at safe temperatures to prevent the growth of harmful bacteria. Proper storage conditions, such as refrigeration, are essential to ensure food safety. If the sandwiches are not stored at the appropriate temperature, they could become a breeding ground for pathogens, leading to foodborne illnesses. While preparation, cooking, and serving are all important aspects of food safety, they are not as critical in this specific context of self-serve cold sandwiches. Cooking is not applicable since these items are not cooked; preparation does take place but doesn't have the same immediate impact on food safety as storage does; and serving is simply the point at which customers access the food but does not involve temperature control. Thus, storage is where proper monitoring and management are crucial to maintaining food safety in this scenario.