A few years ago a foodborne illness outbreak was reported by a national restaurant chain. After dozens of people were infected, authorities determined that employees of the restaurant had used the same knife to cut raw meat products as they did for produce items such as lettuce. Which of the following terms most likely describes the employees' neglect that led to the patrons of the restaurant becoming ill?

Question

Quizplus · Accepted Answer

The employees' use of the same knife for cutting raw meat and produce items is an example of cross-contamination, where harmful bacteria or substances from one food are transferred to another food item. This can lead to foodborne illness outbreaks. Contamination (A) refers to the presence of harmful substances in food, but in this case, the issue was the transfer of harmful substances from one food to another through the use of a contaminated tool. Hazard Analysis Critical Control Points (C) is a preventive approach to food safety that involves identifying potential hazards and establishing measures to control or eliminate them, but it is not relevant to this scenario. Inappropriate monitoring of food temperatures (D) and improper cooking procedures (E) can also lead to foodborne illness outbreaks, but they are not the primary cause in this case.

A Few Years Ago a Foodborne Illness Outbreak Was Reported