Typically when we talk about food safety in retail, we're focused on preventing foodborne
illness from naturally occurring pathogens using time and temperature control (TCS) or
cross-contamination avoidance. We don't often discuss deliberate food tampering, in part
because it's much less common than accidental food poisoning. However, food tampering
is a food safety threat, and it's one that restaurants and other food retailers may not consider
often enough. We often leave this issue to food producers and processors, but as we'll see,
food tampering can and does happen at the retail level.