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

Trichinosis is primarily caused by the ingestion of undercooked or raw meat infected with the larvae of the Trichinella worm. This transmission method directly ties to improper cooking temperatures and storage practices. When meat, particularly pork, is not cooked to the appropriate internal temperatures, the larvae can survive, leading to human infection upon consumption.

Safe cooking practices are critical in preventing trichinosis; for example, pork should be cooked to an internal temperature of at least 145°F (63°C) and allowed to rest for three minutes. This ensures that any potential Trichinella larvae present are killed, reducing the risk of transmission significantly. Understanding these cooking and storage guidelines is crucial for food safety and preventing foodborne illnesses like trichinosis.

Other options do not relate to the primary transmission method of Trichinosis: untreated water does not transmit the parasite, airborne transmission is not a mode for trichinosis spread, and contact with insects is irrelevant as Trichinella is not transmitted this way. The focus remains on proper cooking and food handling practices to avoid parasitic infections.