Ace the CPFM Challenge 2025 – Whisk Your Way to Food Safety Mastery!

Thoroughly cooking food to safe temperatures is critical for preventing Norovirus contamination because high temperatures effectively kill the virus. Norovirus is often transmitted through contaminated food, and adequate cooking can eliminate pathogens that might be present in foods, especially those that are frequently associated with the virus, such as shellfish and other seafood.

While some choices may seem relevant, they do not directly address the specific action needed to prevent Norovirus. For example, using tap water without sanitization does not control the virus and may contribute to contamination, while ignoring hand-washing significantly increases the risk of spreading Norovirus, which is often transmitted through person-to-person contact. Serving raw seafood presents a risk since Norovirus can survive in shellfish even when not cooked. Thus, ensuring food is cooked to safe temperatures is a highly effective measure in safeguarding against this virus.