Certified Professional Food Safety (CP-FS) Practice Exam

Disable ads (and more) with a membership for a one time $2.99 payment

Study for the Certified Professional Food Safety Exam. Prepare with multiple choice questions and detailed explanations. Ensure success with a comprehensive study guide!

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

Practice this question and more.

Which environmental factor is a crucial element to control in food safety according to FATTOM?

Time
Light
Air quality
Laboratory conditions

The correct answer is: Time

The crucial element to control in food safety according to FATTOM is time. FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture, which are the six factors that influence the growth of foodborne pathogens. Time plays a significant role in food safety because it refers to the length of time food is held in the temperature danger zone, which ranges from 41°F (5°C) to 135°F (57°C). During this period, bacteria can multiply rapidly, potentially leading to foodborne illness. To mitigate this risk, it is essential to limit the time food spends in the danger zone and to have practices in place that promote safe food handling, such as proper cooking and refrigeration. Understanding the importance of time in relation to pathogen growth helps food safety professionals implement effective food safety management systems that reduce the risk of foodborne illnesses.