Other

Cross Contamination
Cross contamination involves the transfer of harmful
substances or disease-causing microorganisms to
food by hands, shared food-contact surfaces, or other
implements that touch raw food and then touch
ready-to-eat foods before being cleaned.
Time - Temperature Abuse
Allowing food to remain in the "danger zone" of
41˚ to 140˚F (5˚ to 60˚C) for four hours is what
time-temp abuse is all about. In this zone,
bacteria can grow rapidly to dangerous levels,
making food unsafe to consume.
Improper Handling / Hygiene
Failure to properly wash hands, clean and sanitize
equipment, or using bare hands to touch ready-to-eat
foods rather than using gloves or utensils, all
contribute to improper handling and hygiene.
This guide will help you identify and
protect against the three most common
sources of risk to food safety:
HACCP RISKS
Receiving
Storage
Serving
Delivery
Holding &
Transport
Prep &
Cooking
Cleaning &
Sanitizing
Storage
SHELVING
CONTAINERS