Certified Professional Food Safety (CP-FS) Practice Exam

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What does a 99.999% (5 log reduction) refer to in food safety?

The level of food spoilage
The level of pathogen reduction when a sanitizer is used
The effectiveness of refrigeration
The level of pesticide residue reduction

The correct answer is: The level of pathogen reduction when a sanitizer is used

A 99.999% (5 log reduction) specifically refers to the significant decrease in the number of pathogens present in food, particularly when a sanitizer is used. The term "log reduction" is a mathematical expression that conveys the percentage of microorganisms that have been eliminated. In this context, a 5 log reduction means that 100,000 pathogen organisms have been reduced to just 1, demonstrating an extremely effective sanitization process. This concept is critical in food safety protocols because it directly relates to the ability to ensure food products are safe for consumption by significantly lowering the risk of foodborne illnesses. Understanding log reduction is essential for food handlers and safety professionals as they implement sanitization practices. In contrast, the other options refer to entirely different aspects of food safety. Food spoilage pertains to changes in the food that affect safety but doesn’t directly relate to pathogen reduction. Refrigeration effectiveness deals with temperature control for food preservation rather than pathogen eradication. Pesticide residue reduction relates to agricultural practices and safety rather than foodborne pathogens.