Certified Dietary Manager (CDM) Practice Exam 2025 – All-in-One Guide to Exam Success!

Question: 1 / 400

Which of the following is NOT a common cause of foodborne illnesses?

Cross-contamination

Improper cooking temperatures

Careful food storage

Careful food storage is indeed not a common cause of foodborne illnesses. In fact, proper food storage practices are critical in preventing foodborne illnesses by inhibiting the growth of pathogens that thrive at unsafe temperatures. By effectively managing food storage temperatures and ensuring that food is stored correctly, the risk of foodborne illness can be significantly reduced.

Cross-contamination, improper cooking temperatures, and poor personal hygiene are all recognized as major contributors to foodborne illnesses. Cross-contamination occurs when harmful bacteria are transferred from one food item to another, often due to improper handling or preparation practices. Improper cooking temperatures can result in undercooked foods, allowing bacteria to survive, while poor personal hygiene can lead to the direct introduction of pathogens into food by food handlers.

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Poor personal hygiene

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