Questions

1) If they use the same cutting board/counter to cut raw chicken, and other foods with out sanitizing in between. 

2) If they have a cold, flu, or pink eye and are handling food, coughing without covering their mouth, then washing their hands.

3) If they don't properly wash their vegetables.

4) Not storing foods at proper temperatures.

And so many other reasons for Food handlers can contaminate food.

But while the average Mughal farmer produced more than in later times, he most probably produced less than in earlier times. On the whole, the Mughal period was marked by agricultural stagnation, if not slump. The per capita yield was declining, and the average man in Mughal India probably had less to eat than before. 'The surplus income left to the peasant was tending to decrease, where it had not already vanished,' says Moreland. 'The provinces,' says Pelsaert, 'are so impoverished that a jagir which is reckoned to be worth 50,000 rupees, may sometimes not yield even 25,000, although so much is wrung from the peasants, that even dry bread is scarcely left to fill their stomachs.'

The temperature danger zone for the food that cannot be stored for long time is between 5 degrees to 63 degrees centigrade.