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

Meat, poultry, and seafood are commonly associated with foodborne diseases due to their potential to carry harmful pathogens such as bacteria, viruses, and parasites. These food items, when not cooked or handled properly, can harbor microorganisms like Salmonella, E. coli, Listeria, and Vibrio. The temperature at which these foods are stored, the methods of preparation, and cross-contamination with other foods greatly influence the risk of foodborne illness.

In contrast, while raw fruits and vegetables, processed snacks, and packaged cereals can also pose a risk, the incidence and severity of foodborne diseases are significantly higher with meat, poultry, and seafood. Fruits and vegetables can be contaminated, usually through water or soil, but they are often less likely to harbor dangerous bacteria if washed properly. Processed snacks and packaged cereals tend to have a lower risk associated with them, mainly because their production processes typically involve steps that reduce microbiological hazards.