Certified Professional Food Safety (CP-FS) Practice Exam

Which of the following is a major contributor to foodborne illness?

1. Inadequate cooking

2. Proper storage

3. Frequent handwashing

4. Maintaining clean surfaces

The correct answer is: Inadequate cooking

Inadequate cooking is a significant contributor to foodborne illness because it often fails to reach temperatures that are high enough to eliminate harmful pathogens such as bacteria and viruses that can contaminate food. When foods, particularly meats and poultry, are not cooked thoroughly, these harmful microorganisms can survive and multiply, leading to foodborne diseases when consumed. Proper storage, frequent handwashing, and maintaining clean surfaces are critical practices in food safety, as they help prevent contamination and the proliferation of pathogens. However, if food is not cooked adequately, these preventive measures become less effective, as the core issue—pathogens surviving due to insufficient heat treatment—remains unaddressed. Thus, ensuring that food is cooked to safe internal temperatures is essential for preventing foodborne illnesses, making inadequate cooking a major concern in food safety practices.