Final answer:
The five most common mistakes that can lead to foodborne illness are inadequate handwashing, cross-contamination, improper temperature control, insufficient cooking, and using expired or unsafe ingredients. Preventing these mistakes involves regular handwashing, rotating food supplies, rinsing produce, and cooking food thoroughly.
Step-by-step explanation:
The five most common food-handling mistakes that can cause foodborne illness stem from improper practices such as poor hygiene, cross-contamination, incorrect temperature control, poor cooking procedures, and using expired or contaminated ingredients. These mistakes increase the risk of illnesses caused by pathogens like Salmonella, Norovirus, Clostridium perfringens, Campylobacter, and Staphylococcus aureus (Staph).
Common Food-Handling Mistakes
- Not washing hands adequately before handling food or after contact with potential contaminants.
- Allowing cross-contamination between raw and cooked foods or between different types of food.
- Failing to maintain foods at safe temperatures, leading to bacterial growth.
- Insufficient cooking times or temperatures, which do not effectively kill harmful microbes.
- Using food past its expiration date or from unsafe sources, like raw unpasteurized milk or juices.
Preventive Food Safety Practices
- Regular handwashing, especially before preparing or eating food.
- Proper rotation and checking expiration dates on food items in the pantry and refrigerator.
- Cleaning and rinsing produce thoroughly, even if not eating the outer skin.
- Cooking food to safe internal temperatures, using a food thermometer for accuracy.