Certified Professional Food Safety (CP-FS) Practice Exam

What hazard is most significant in a viral infection caused foodborne illness outbreak?

1. Improper cooking temperatures

2. Cross-contamination

3. Bare hand contact with ready-to-eat food

4. Contaminated water supply

The correct answer is: Bare hand contact with ready-to-eat food

In a viral infection related to foodborne illness outbreaks, bare hand contact with ready-to-eat food is particularly significant because viruses such as norovirus and hepatitis A can easily be transmitted through direct contact. These viruses can be present on the hands of food workers who have not properly washed their hands after using the restroom or handling contaminated surfaces. When these workers then touch ready-to-eat foods, they can transfer the viruses directly to the food, leading to outbreaks. While other aspects, such as improper cooking temperatures and cross-contamination, are important hazards for bacterial pathogens, they are not as critical for viral pathogens. Viruses do not require the same cooking processes to be eliminated as bacteria do, and they are resistant to many traditional food safety measures. Similarly, contaminated water can pose a risk, but for viruses, the most direct route of transmission in food service operations often involves improper handling practices, particularly the failure to avoid bare-hand contact with ready-to-eat foods.