Question

1. foodborne illness is completely preventable if everyone in the supply chain (manufacturers, food handlers, and servers) follows proper protocols. false true 3. when does food most commonly become cross contaminated? during storage before it gets to the restaurant during preparation during serving 5. which of the following are tcs (time/temperature control for safety) foods? eggs cut melon milk all of these

Explanation:

1. While following proper protocols helps reduce the risk of foodborne illness, it cannot completely prevent it as there are external factors (e.g., natural toxins in some foods) that are beyond human control in the supply - chain protocol scope.
2. During food preparation, raw foods (especially raw meat, poultry, and seafood) can come into contact with ready - to - eat foods. For example, using the same cutting board for raw chicken and then for salad without proper cleaning can cause cross - contamination.
3. Eggs can be contaminated with Salmonella (e.g., if the shell is cracked and bacteria enter). Cut melon can be contaminated if the cutting tools are not clean or if it is stored at improper temperatures. Milk can be contaminated with pathogens like Listeria if not pasteurized or stored correctly. So all of these are TCS foods.

Answer:

1. False
2. During preparation
3. All of these