Learn2Serve Food Safety Protection Manager Certification Practice Test

The best way to help reduce pathogenic contaminants in food is through the application of heat. Cooking food to the appropriate internal temperature is highly effective at killing many harmful pathogens, including bacteria, viruses, and parasites that can cause foodborne illnesses. Each type of food has a specific safe cooking temperature that should be reached to ensure that any present pathogens are effectively destroyed. This process is critical in ensuring food safety, as raw or undercooked food is a common source of foodborne pathogens.

Washing hands, while essential for personal hygiene, primarily prevents the introduction of contaminants rather than eliminating them from the food itself. Using chemical sanitizers is more relevant to cleaning surfaces and utensils rather than directly reducing pathogens in food. Cooling food quickly is important for preventing the growth of pathogens after cooking but does not itself eliminate the pathogens that may already be present. Thus, applying heat during cooking is the most effective method for directly reducing pathogens in food.