Cross-contamination is the transfer of disease-causing organisms from “raw food” to “ready to eat food”. This happens: when a piece of equipment is used before properly cleaned and correctly sanitized when the same utensil and/or equipment is used without before-after sanitation NEVER-ALWAYS rules to avoid cross-contamination: NEVER handle food without hand washing! ALWAYS wash your […]
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The Number one cause of Foodborne Illnesses: IMPROPER Holding times and temperatures! PROPER COOLING DOWN When bringing an item down from 140 F degrees to 70 F degrees it should be done within 2 hours. Then bring it down further from 70 F degrees to 41 F degrees within 4 hours. Putting hot food in
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Foodborne illness (also referred to as food poisoning) is any illness resulting from the consumption of contaminated food, pathogenic bacteria, virus, or parasite that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms. Top five causes of foodborne illnesses: Improper food holding time and temperatures Poor personal hygiene Inadequate cooking Contaminated
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What is food contamination? Food contamination refers to the presence in food of harmful chemicals or microorganisms which can cause consumer illness. There are three areas that cause food to be contaminated: Chemical: Harmful chemicals through improper storage or excess concentration. Physical: Applies to objects such as hair, bandages, fingernails, metal shavings or part of
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