Illinois Food Service License Practice Test 2025 – 400 Free Practice Questions to Pass the Exam

The presence of ice crystals on frozen shrimp typically indicates that the product has undergone temperature fluctuations, which is a clear sign of time and temperature abuse. When frozen shrimp begins to thaw and then refreezes, ice crystals form on the surface, compromising the quality and potentially impacting food safety. This situation arises when the shrimp is not maintained at the appropriate freezing temperature throughout its journey from the manufacturer to the point of sale. It's crucial to monitor both time and temperatures during storage and transportation to ensure that frozen products remain consistently frozen, thus preventing spoilage and maintaining their quality.

Other choices do not adequately address the root cause of ice crystals. Physical contamination refers to foreign materials being present in food, while cross-contact involves the unintentional transfer of allergens or other substances between foods. Improper storage could relate to inadequate conditions but does not specifically invoke the issue of ice crystals, which directly relates to temperature management issues.