Certified Professional Food Safety (CP-FS) Practice Exam

Is it true or false that the desired internal cooking temperature must be achieved in two parts of the food?

1. True

2. False

3. Depends on the type of food

4. Only for meats

The correct answer is: False

The statement is false because food safety guidelines specify that the desired internal cooking temperature must be reached uniformly throughout the entire food product, not just in two parts. Ensuring that the entire item, especially in larger or thicker cuts, reaches the safe temperature is crucial for killing harmful pathogens that can cause foodborne illnesses. In some cases, such as with large roasts or whole birds, different parts may cook at different rates; thus, it is crucial to measure the internal temperature at the thickest part, usually the center, to guarantee safety. The focus should be on achieving the correct temperature throughout the whole item rather than just at designated sections. This emphasizes the importance of using accurate thermometers and understanding the cooking process to ensure that all parts are adequately cooked to prevent any health risks associated with undercooked food.