threats in food safety in food service operations?

Answer 1

The most common threat is cross contamination.
Always wash your hand after handling anything.
If you wear sanitary gloves(like you should)change them AND wash your hands after handling any food.
Also there is improper temperatures...
If you are using a bain marie make sure the temp is correct.
If there is a serve safe class in your area I suggest you enroll and attend it.

Answer 2

Most of the foodborne illnesses stem from improper handling. Like keeping food out too long, storing chicken over beef, not holding them at the proper temps. Then there's sanitation. Like picking your nose, not washing hands often or after using the bathroom, cross-contamination, dirty kitchens, and infestations like roaches or mice.