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
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