Which of the following is a common cause of foodborne illness?

Prepare for the Washington State Food Worker Test using flashcards and multiple choice questions. Each question includes hints and explanations. Ace your exam today!

Improper food storage is indeed a common cause of foodborne illness. When food is not stored correctly, it can allow bacteria, viruses, and other pathogens to grow, leading to contamination. For instance, storing perishable items at incorrect temperatures can result in the spoilage of food and the multiplication of harmful microorganisms. This is particularly crucial for items such as meat, dairy, and prepared foods that need to be refrigerated or frozen to inhibit bacterial growth.

In contrast, cooking food for too long generally does not cause foodborne illness; it might lead to overcooking, which can affect taste and texture but not necessarily safety. Using old recipes may impact the quality or flavor of the food but does not directly relate to food safety, as recipes themselves don't cause illness if the ingredients are safe. Finally, not tasting food pertains to a quality control aspect rather than safety, as it can affect flavor but not the presence of harmful pathogens. Thus, understanding proper food storage practices is essential for preventing foodborne illnesses.

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