Prevention of Foodborne Illness Food purchased from the grocery store may contain pathogens that cause foodborne illness. To reduce the risk of illness, follow proper procedures for food preparation and storage.
Drag the appropriate items into their respective bins.
1- Divide large pots of soup into smaller batches before cooling.
2- Use a food thermometer to make sure meat has reached an appropriate internal temperature.
3- Thoroughly wash cutting boards used for cutting raw meat before slicing fresh vegetables on them.
4- Do not use color as an indicator of how well-cooked meat is.
5- Wash hands correctly before and after handling food.
6- Refrigerate leftover food within 2 hours.
7- Thaw meat on the bottom shelf of the refrigerator.
8- Wash fresh fruits and vegetables before preparing and/or eating.
Clean Combat Cross-Contamination Cook Chill

1- Chill

2- Cook

3- Combat Cross-Contamination

4- Cook

5- Clean

6- Chill

7- Combat Cross-Contamination

8- Clean

Explanation:

A foodborne illness (also known as food poisoning) is an illness caused by eating contaminated foods by harmful microorganisms such as bacteria (e.g., Escherichia coli), viruses, parasites, and/or toxins (e.g., mycotoxins) contained in foods. Some of the most common symptoms of food poisoning include vomiting, nausea and diarrhea. Foodborne illnesses are generally caused by improper practices in the home kitchen, i.e., improper handling, preparation and food storage. Cross-contamination refers to the transfer of harmful microorganisms/toxins from one substance to another. The most common contributing factors to cross-contamination include equipment-to-food contamination, food-to-food contamination, and people-to-food contamination. The most important habit to prevent cross-contamination is washing hands and foods before eating and cooking. Moreover, cooking foods to proper temperatures can destroy microorganisms/toxins that cause foodborne illnesses. Finally, chilling (at 8˚C or below) and freezing (at -18° C) foods can also protect from food-borne illnesses as many harmful microorganisms cannot grow at these temperatures.