Time-temperature abuse occurs when cooked or raw foods are not held or stored at required temperatures; when food is not cooked or reheated to temperatures that kill microorganisms; and when foods are improperly cooled.
||Cross contamination occurs when bacteria is transferred among different surfaces and food items. For example, using a cutting board to cut raw meat and then using the same board to slice fresh vegetables can transfer harmful microorganisms.
||Poor Hygiene. Your staff can transmit diseases through poor hygiene; for example, improper hand-washing, coughing or sneezing around food, handling food after touching open sores or scratches or coming to work when they are sick.
Foods most likely to cause problems:
The FDA identifies several groups of foods that, by their nature, are more likely to become contaminated because of the way they are typically processed and handled during distribution:
- Milk and milk products
- Red meat and poultry
- Fish, shellfish and crustaceans
- Untreated raw eggs
- Baked or boiled potatoes
- Cooked rice and beans
- Tofu or other soy-protein foods
- Synthetic ingredients such as textured soy protein in meat alternatives
- Garlic and oil mixtures
- Sprouts and sprout seeds
- Sliced melons