Page 15 - FOOD SERVICE SANITATION
P. 15
FACTOR THAT CONTRIBUTES
FOODBORNE ILLNESS
5. Foods prepared
too far in advance.
This is generally 6. Infected food
coupled with handlers and poor
holding food in the work habits
TDZ too long
8. Failure to properly
cool food. Poor
7. Failure to properly cooling practices
heat or cook food result in potentially
hazardous foods
being held in TDZ
for long period of
time.