360 Training Food Handlers Practice Exam

What is a key factor that increases the risk of foodborne diseases?

1. Excessive seasoning of food

2. Improper cooking temperatures

3. Using expired ingredients

4. Insufficient refrigeration

The correct answer is: Improper cooking temperatures

Improper cooking temperatures are a significant factor that increases the risk of foodborne diseases because many harmful microorganisms, such as bacteria and viruses, thrive at certain temperatures. When food is not cooked to the minimum safe temperature, these pathogens can survive and potentially cause illness when consumed. It’s essential to cook foods, especially meats and eggs, to the correct internal temperatures to ensure that any harmful germs are effectively killed. Inadequately cooked food can lead to foodborne illnesses, which vary in severity and can cause symptoms ranging from mild gastrointestinal discomfort to severe health conditions. Proper temperature control during cooking not only ensures the safety of the food but also helps maintain its quality and taste. Understanding the importance of cooking food to the appropriate temperatures is crucial for anyone involved in food preparation and safety.