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.
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