California eFoodHandlers Practice Exam

Which of the following is critical in preventing foodborne illnesses?

1. Keeping food out of refrigeration

2. Monitoring cooking temperatures

3. Serving food at room temperature

4. Minimizing hand washing

The correct answer is: Monitoring cooking temperatures

Monitoring cooking temperatures is crucial in preventing foodborne illnesses because it ensures that food is cooked to a temperature that is high enough to kill harmful pathogens that can cause illness. Each type of food has a recommended minimum internal cooking temperature that must be reached to eliminate bacteria, viruses, and parasites. For example, poultry should be cooked to at least 165°F, while ground meats must reach at least 160°F. Failing to monitor and maintain these temperatures can allow bacteria to survive and proliferate, leading to foodborne diseases. In contrast, keeping food out of refrigeration can promote the growth of pathogens, serving food at room temperature can allow bacteria to multiply quickly, and minimizing hand washing increases the risk of cross-contamination. Therefore, monitoring cooking temperatures is the most effective practice for preventing foodborne illnesses.