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,
Lamb
Fish
Heat-Treated
Plant Food, such
as Cooked Rice,
Beans, and
Vegetables
Milk and Milk
Products
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
Protein in
Meat Alternatives
Untreated Garlic-and-Oil
Mixtures
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?
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___ Raw carrots
___ Sliced melons
___ Raw bean sprouts
___ Baked potatoes
___ Soda crackers
___ Apples
___ Bananas
___ Flour
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___ Dry rice
___ Tofu
___ Limes
___ Eggs
___ Soy burger
___ Milk
___ Bread
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