Ace the CPFM Challenge 2025 – Whisk Your Way to Food Safety Mastery!

Foodborne illness occurs when food contains harmful germs, which can include bacteria, viruses, parasites, or toxins that these microorganisms produce. These pathogens can contaminate food at various stages, from production and processing to preparation and storage. When ingested, they can lead to a range of health issues, from mild gastroenteritis to severe and life-threatening conditions.

In contrast, excessive seasonings, too much fat, and organic materials do not directly cause foodborne illness in the same essential way. While excessive seasonings may make food unpalatable and high-fat foods can contribute to health issues in moderation, they do not introduce harmful microorganisms that can lead to illness. Organic materials may refer to food substances that are not treated with chemicals but do not inherently relate to foodborne pathogens unless they are improperly handled or stored. Thus, identifying and controlling harmful germs is crucial in food safety to prevent foodborne illnesses.