Food Safety Certification Practice Test

Raw shell eggs require special handling precautions to prevent contamination due to their potential to harbor harmful bacteria, particularly Salmonella. Unlike cooked chicken, which has undergone a cooking process that kills pathogens, raw shell eggs are not treated in a way that eliminates these dangers. Care must be taken to ensure they are properly refrigerated and handled to avoid cross-contamination with other food products.

Additionally, since raw shell eggs are frequently used in recipes that may not involve further cooking, the risk of foodborne illness increases if they are not handled correctly. This includes washing hands after handling eggs, sanitizing surfaces, and avoiding the use of eggs that are cracked or damaged.

In contrast, cooked chicken has already been prepared in a way that diminishes the risk of contamination, pre-packaged salads are typically sealed and maintained under safe conditions until opened, and canned goods are processed to eliminate pathogens and are shelf-stable, reducing the need for special handling.