CAVIT Direct Care Worker Fundamentals Practice Exam

Foodborne illness is most commonly transmitted through contaminated food and beverages. This transmission occurs when food or drinks are prepared, handled, or stored improperly, allowing pathogens such as bacteria, viruses, or parasites to contaminate the items before they are consumed.

Common sources of contamination include undercooked meats, unwashed fruits and vegetables, and improperly handled foods. Additionally, improper refrigeration and inadequate cooking temperatures can significantly contribute to the growth and survival of harmful microorganisms in food items.

While other transmission methods may exist—for example, direct contact with infected individuals or contamination caused by insects—these are less common paths for foodborne illnesses compared to those linked directly to the consumption of contaminated food and beverages. This critical understanding helps to emphasize the importance of food safety practices in preventing illnesses associated with food consumption.