Providing Safe Food

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Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: A foodborne-illness outbreak has

occurred when two or more people experience
the same illness after eating the same food
2. True or False: Potentially hazardous food is
usually moist
3. True or False: Adults are more likely to become
ill from contaminated food than preschool-age
children are
4. True or False: People taking certain
medications, such as antibiotics, are at high risk
for foodborne illness
5. True or False: Cooked vegetables are not a
potentially hazardous food

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Foodborne Illness

Foodborne Illness
Illness carried or transmitted to people
by food

Foodborne-Illness Outbreak
Incident in which two or more people
experience the same illness after eating
the same food

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Costs of Foodborne Illness

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Populations at High Risk for Foodborne Illness

Higher Risk People

Infants and preschool-age children
Pregnant women
Elderly people
People taking certain medications
People who are seriously ill

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Potentially Hazardous Food

Food Favoring the Rapid Growth of

Microorganisms:

Meat: Beef, Pork, Fish

Lamb
Heat-Treated
Milk and Milk Plant Food, such
Products as Cooked Rice,
Beans, and
Vegetables
Eggs (except those
treated to eliminate
Salmonella spp.) Poultry Shellfish and
Crustacea

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Potentially Hazardous Food

Food Favoring the Rapid Growth of

Microorganisms: continued

Baked
Potatoes Raw Sprouts and
Sprout Seeds

Synthetic Ingredients,
Such as Textured Soy
Untreated Garlic-and-Oil
Protein in
Mixtures
Meat Alternatives
Tofu or Other
Soy-Protein Food
Sliced Melons

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Potential Hazards to Food Safety

Biological Hazards
Bacteria, viruses, parasites, fungi
Toxins

Chemical Hazards
Pesticides, food additives, cleaning
supplies, toxic metals

Physical Hazards
Hair, dirt, metal staples, etc.

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How Food Becomes Unsafe

Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

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Time-Temperature Abuse

Food has been abused:

Any time it has been allowed to remain
too long at temperatures favorable to the
growth of foodborne microorganisms

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Cross-Contamination

Cross-contamination occurs when:

Microorganisms are transferred from
one food or surface to another

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Apply Your Knowledge: Potentially Hazardous or Not?
Which of these are potentially
hazardous?

1 ___ Zanahorias crudas 9 ___ Dry rice

2 ___ Melones en rodajas 10 ___ Tofu
3 ___ Brotes de frijol crudos 11 ___ Limes
4 ___ Papas al horno 12 ___ Eggs
5 ___ Galletas de soda 13 ___ Soy burger
6 Manzanas 14 ___ Milk
7 Bananas 15 ___ Bread
8 ___ Harina

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