List the 4 main principles to prevent food-borne illness

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List the 4 main principles to prevent food-borne illness.
Assume a friend is having you over to their home for a meal and they are preparing one of the following 4 foods: a whole baked chicken, venison steaks, a tossed salad or scrambled eggs (pick only 1). For each of the 4 main principles, clearly explain a situation or a potential action during storage or preparation that would put you at risk of becoming sick from food borne illness. All 4 must be for the same food.
Name 2 foods that could be considered "risky" because they could put you at risk of food-borne illness. The food needs to be risky even if prepared properly - for example don't say undercooked turkey, unwashed carrots or food that got cross contaminated. Explain in detail the potential risk for each of the two foods.

Reference no: EM133457457

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