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Commonly Asked Food Safety Questions
Foodborne Illness
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Q.
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What is a foodborne illness? |
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A. |
A foodborne illness is a disease that is carried or transmitted to
people by food. |
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Q. |
What is a foodborne illness outbreak?
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A. |
The Center for Disease Control (CDC) defines a foodborne illness outbreak as an
incident in which two or more people experience the same illness after
eating the same food.
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What causes foodborne illnesses?
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Foodborne illness is caused by harmful bacteria and/or viruses ("germs') in
the food that can make people sick. These "germs" grow
in the temperature range of 41ºF to 140ºF, called the "Danger
Zone". They may also produce toxins or poisons, which can
make people ill. |
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Q. |
What foods are most likely to cause foodborne illness?
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A. |
"Potentially hazardous foods" are responsible for most foodborne illness.
These include dairy products, shell eggs, meats, poultry, fish, seafood,
baked or boiled potatoes, cooked beans, rice and potatoes, tofu and
other soy protein foods, raw seed sprouts, and some synthetic
ingredients. Unpasteurized juice has been implicated as well. |
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Q. |
How can a customer be sure the food in a food establishment is safe to eat?
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A. |
Customers expect good, safe food, clean surroundings, and pleasant service.
The most important questions they can ask themselves are, "Is the
hot food hot and the cold food cold?" and "Is my food
thoroughly cooked?" If the answer to these questions is
"no," send the food back.
If you see food workers at work, notice whether they are washing their hands
when they come into the kitchen, and whether they are using utensils or gloves when
handling food that is ready to be served.
Be certain there are warm water, soap, and paper towels in the restroom.
If there is no warm water, tell the management right away. If there is no soap or
towels, ask the manager to restock.
An establishment that appears neat and clean generally gives the impression that
the management cares about doing things right. However, cleanliness does not correlate
with safe food handling practices, nor does it guarantee the food is safe.
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