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

The primary method for preventing Trichinosis is through cooking pork and other meats to the minimum internal temperatures required for safety. Trichinosis is caused by the ingestion of larvae of the Trichinella parasite, which can be present in undercooked or raw meats, particularly pork. Cooking meat to the appropriate internal temperature, which typically should reach at least 145°F (63°C) and then resting it for several minutes, ensures that any parasites present are killed, effectively preventing infection.

While marinating, freezing, or smoking may influence the flavor or quality of meat, they do not reliably eliminate the risk of Trichinosis. Marinating is primarily a flavoring technique and does not ensure that harmful organisms are destroyed. Freezing can kill some parasites, but this method is not guaranteed to kill Trichinella larvae, especially if not done for the appropriate duration or temperature. Smoking, too, does not reach the required temperatures throughout the meat to ensure safety from Trichinosis unless combined with proper cooking techniques. Therefore, to prevent Trichinosis effectively, it is crucial to focus on cooking meats to the recommended internal temperatures.