What are the 2 major sanitation problem when handling and preparing foods?

When handling and preparing food, there are two major sanitation problems that need to be carefully addressed to prevent foodborne illnesses:

1. Cross-contamination: Cross-contamination occurs when harmful microorganisms from raw food, especially meat, poultry, and seafood, are transferred to other ready-to-eat food items or clean surfaces. This can happen through direct contact, such as when raw meat juices drip onto cooked food or when using the same cutting board for both raw and cooked foods. Indirect cross-contamination can also occur when contaminated equipment, utensils, or hands come into contact with ready-to-eat foods.

2. Inadequate Cooking: Improper or inadequate cooking of food can lead to the survival of harmful bacteria that may cause foodborne illnesses. Each type of food has a specific internal temperature that it needs to reach in order to ensure the destruction of harmful microorganisms. Using a food thermometer to accurately check the internal temperature of food is essential to ensure that it is cooked to the recommended safe temperature.