KP Compass Safe Service Practice Test

Toxins in foods aren’t reliably removed by kitchen heat or cold. Cooking can kill the microorganisms that formed a toxin, but the toxin itself may stay active, especially if it’s heat-stable. Freezing stops growth but doesn’t destroy toxins that are already present. So you can’t count on cooking or freezing to make a toxin-containing food safe. That’s why this statement is the most accurate reflection of how toxins behave in foods. Toxins can come from bacteria, fungi, plants, or animals, so they aren’t limited to mold.