Certified Professional Food Manager (CPFM) Practice Test 2025 - Free CPFM Practice Questions and Study Guide

The correct choice defines raw food as that which can harbor harmful germs and must be cooked to ensure safety for consumption. Raw foods, particularly animal products like meat, poultry, eggs, and fish, are often associated with pathogens that can lead to foodborne illnesses if they are consumed without proper cooking. Cooking these foods to the appropriate temperatures is essential to kill any harmful bacteria or parasites present.

On the other hand, ready-to-eat foods are typically considered safe for consumption without further cooking. Pasteurization is a preservation method that involves heating food to kill harmful microorganisms, which does not apply to raw foods. Dehydrated foods have undergone a specific preservation process to remove moisture for longevity, which distinguishes them from raw foods that have not been subjected to processing for preservation.