Food contamination can occur easily and instantaneously. But with the right food sanitation and preparation techniques, the risk can be greatly reduced.
Employees not washing hands
Improper washing of hands or failing to wash hands at all can result in contamination. Human waste bacteria or bacteria from sickness will make its way into the food without proper hygiene.
Cross-contamination
Cross-contamination occurs when fresh food is prepared or stored on the same surface as spoiled food or raw meat. For example, dicing vegetables on the same surface that a raw chicken had previously been carved without cleaning the surface first can result in a salmonella contamination.
Improperly Prepared Food
Meat that is not cooked to the proper temperature or toxic food that is improperly prepared, such as certain mushrooms and barracuda, can result in contamination. Beef should always be cooked to 145 degrees Fahrenheit, pork to 160 and chicken from 165 to 180.
Improperly Stored Food
Food that is left open, unrefrigerated or frozen, or is not sealed in an airtight container will cause contamination. Bacteria replicate much quicker in warm, moist areas. Bacteria in food left unrefrigerated will spoil much faster than food that is sealed tight and kept cold.
Using Rotten/Spoiled Food
Kitchen workers might fail to check the expiration date on products or fail to test food that might be spoiled. This can happen easily on a busy night when the kitchen inventory has not been cleaned out.
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