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

Seafood is considered a common vector for foodborne illness due to several factors inherent to its handling, storage, and preparation. It is particularly susceptible to contamination from various pathogens, including bacteria such as Vibrio and parasites like Anisakis. The aquatic environment can harbor these pathogens, and seafood can become contaminated through various means, including poor handling practices, undercooking, or cross-contamination from other contaminated foods or surfaces in the kitchen.

In addition, seafood often has highly perishable characteristics, which means that if it is not stored correctly (such as at proper refrigeration temperatures), the risk of bacterial growth increases significantly. This makes it essential for food handlers to be aware of safe practices for thawing, cooking, and storing seafood to prevent foodborne illnesses.

While rice, honey, and beef jerky also have their own food safety considerations, they are not as commonly associated with foodborne illnesses as seafood. For instance, rice can pose a risk if cooked and left out for an extended period, leading to toxin production by Bacillus cereus, while honey is typically safe but can carry spores that may be harmful to infants. Beef jerky, although it can be contaminated, often undergoes processes like dehydration that reduce the risk of foodborne illness