Certified Professional Food Manager (CPFM) Practice Test 2025 – All-in-One Guide to Achieve Success!

When considering the thermal destruction of yeast in food, it is crucial to understand the relationship between temperature and time. The correct choice indicates that a temperature of 136 degrees for 15 minutes is effective for killing yeast.

Yeasts, being a type of microorganism, are sensitive to heat. Generally, higher temperatures will kill yeast more rapidly. The specific temperature and time provided in the correct answer (136 degrees for 15 minutes) align with common food safety guidelines and microbiological principles that indicate a sufficient duration at that temperature is effective for inactivating yeast. This combination allows for the necessary heat penetration to ensure that the yeast is fully killed.

While other temperatures and times may be effective, they do not align as precisely with the established standards for yeast destruction. For instance, temperatures significantly lower than 136 degrees may require longer exposure times to achieve the same effect, which could compromise the integrity of the food product. Similarly, temperatures that are much higher could also kill yeast but may also adversely affect the food, altering its texture and flavor.

Maintaining well-established guidelines for the effective temperature and time combination is essential to ensure food safety and quality. The choice of 136 degrees for 15 minutes strikes a practical balance that effectively kills yeast while preserving the