Page 14 - FOOD SERVICE SANITATION
P. 14
FACTOR THAT CONTRIBUTES
FOODBORNE ILLNESS
1. Cross-
contamination
between raw and
cooked and/or ready- 2. Inadequate re-
to-eat foods. It heating of potentially
generally results from
poor personal hygiene hazardous foods.
(worker’s hands) or
from using
unsanitized
equipment
3. Foods left in the
temperature danger 4. Raw,
zone (TDZ) too long. contaminated
Time in the TDZ is ingredients used
cumulative. After 4 without further
hours the potentially cooking.
hazardous foods
must be discarded