Texas Food Managers Certification Practice Exam

Which of the following is a foodborne disease outbreak risk factor?

1. Improper cooking temperatures

2. Food being cooled too rapidly

3. Keeping food hot for too long

4. Impaired immune system

The correct answer is: Improper cooking temperatures

Improper cooking temperatures represent a significant risk factor for foodborne disease outbreaks. When food is not cooked to the appropriate temperature, harmful pathogens such as bacteria, viruses, or parasites can survive. These microorganisms can lead to illness when ingested, as adequate cooking is crucial for killing these threats. For example, meats need to reach specific minimum internal temperatures to ensure that any harmful bacteria, like Salmonella or E. coli, are effectively eliminated. While the other factors listed can also contribute to food safety issues, they do not have the same direct impact on the initial prevention of foodborne pathogens as improper cooking does. Rapid cooling of food might encourage bacteria growth if not done correctly, and holding food at hot temperatures for extended periods can also promote the growth of pathogens. An impaired immune system increases a person's susceptibility to illness but does not directly influence whether food is safe to consume. Therefore, understanding the importance of cooking temperatures is critical in preventing foodborne illnesses.