360 Training Food Handlers Practice Exam

High-protein foods such as meat, eggs, and dairy products are considered the most likely to cause foodborne illness due to several key factors. These types of foods are rich in nutrients that can promote the growth of harmful bacteria when not handled or cooked properly.

Meat can harbor pathogens like Salmonella, E. coli, and Listeria, especially if it's undercooked or handled in an unsanitary manner. Eggs have a similar risk, particularly regarding Salmonella, which can be present both on the eggshell and within the egg itself if not properly cooked. Dairy products, particularly those that are unpasteurized or mishandled, can also be sources of bacteria such as Listeria and Campylobacter.

Given these factors, it's crucial for food handlers to be particularly vigilant when preparing and serving high-protein foods to ensure they are cooked to safe temperatures and stored properly to minimize the risk of foodborne illnesses. The other food categories, while still needing attention regarding safety, generally do not have the same propensity for harboring harmful pathogens when compared to high-protein foods.