Certified Professional Food Manager (CPFM) Practice Test 2026 - Free CPFM Practice Questions and Study Guide

The identified correct answer highlights that raw or undercooked seafood, particularly cod and salmon, can be potential sources of Anisakiasis. Anisakiasis is an infection caused by the ingestion of Anisakis larvae, which are parasites commonly found in certain marine fish and seafood. These parasites can survive in raw or undercooked fish, making consumption of these types of dishes a risk factor for infection.

When seafood is cooked properly, the heat usually kills these larvae, thus eliminating the risk of Anisakiasis. This is why cooked fish dishes do not present a risk, contrasting with raw or undercooked options where larvae can still be viable.

Such information is crucial for food safety practices. It emphasizes the importance of maintaining proper cooking techniques for seafood to prevent foodborne illnesses associated with parasitic infections. Knowledge about specific species, like cod and salmon, which are known to harbor these parasites, aids food service managers in identifying potential hazards in their food preparation processes.