Certified Professional Food Safety (CP-FS) 2025 – 400 Free Practice Questions to Pass the Exam

The presence of multiple factors contributes to foodborne illnesses, and among these, toxins from spoiled food, contamination from food handlers, and improper storage temperatures are crucial elements.

Toxins from spoiled food can lead to poisoning, as certain bacteria produce harmful substances when food decomposes. Contamination from food handlers is a significant risk because individuals may carry pathogens on their hands or clothing, introducing harmful microorganisms into food during preparation or service. Improper storage temperatures create an environment conducive to the growth of bacteria, allowing pathogens to proliferate in food that is not maintained at safe temperatures.

Collectively, these factors illustrate that foodborne illnesses can arise from various sources and situations in food handling and preparation. Therefore, it is essential to recognize that all these factors play a primary role in the occurrence of foodborne illnesses, leading to the conclusion that the correct answer encompasses the entirety of these influences.