Food Basics 101 (Page 2)

How do foods become unsafe?

Potential Pathogens in food - See Table 3.2 more details.  Below is a list of the potentially hazardous foods:

• Milk and milk products
• Shell eggs (except those treated to eliminate Salmonella spp.)
• Meats, poultry, and fish
• Shellfish and edible crustacea (such as shrimp, lobster, and crab)
• Baked or Boiled potatoes
• Tofu or other soy-protein food
• Garlic-and-oil mixtures
• Plant food--including fruit and vegetables--that has been heat treated) cooked, partially cooked, or warmed)
• Sprouts and sprout seeds
• Sliced melons
• Synthetic ingredients (such as textured soy protein in meat alternatives)

According to the CDC the common factors that are responsible for foodborne illness includes:

• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at improper temperature
• Using contaminated equipment
• Poor Personal Hygiene

Each of these common factors (except for purchasing from a safe source) are related to time-temperature abuse, cross-contamination, or poor personal hygiene.

Lets review the 5 common factors:

1) Always purchase from a safe source.  You do not want to purchase off the street or from a secondary producer.  You want your meat and poultry products to be USDA approved.

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