(FBIC) Hazardous Foods and Causes Lesson

Hazardous Foods and Causes

image of cartoon bacteriaCertain foods require time and temperature control to maintain safety. Many foods that meet the definition of a 'hazardous food' can be hazardous if pathogens are present at infectious levels. Some potentially hazardous foods are:

More specifically, some potentially hazardous foods include:

Keep Food Out of the "Danger Zone"

  • Never leave food out of the refrigerator over 2 hours.  If the temperature is above 90 degree Fahrenheit, food should not be left our more than 1 hour.  Keep hot foods hot and cold foods cold.

Cooking

  • Raw meat and poultry should always be cooked at a safe minimum internal temperature.  If you aren't going to serve hot food right away, it's important to keep it a 140 degree or above temperature.

Storing Leftovers

  • One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason leftovers must be put in shallow containers for quick cooking and refrigerated at 40 degrees or below within two hours.

Reheating

  • Foods should be reheated thoroughly to an internal temperature of 165 degrees or until hot and steaming.  

There are three types of contaminants.  

Biological: most foodborne illnesses are caused by pathogens, a form of biological contaminant; some biological contaminants are virus, parasite and fungi.

Chemical: foodborne illness is also contributed to consuming beverages or food contaminated with foodservice chemicals; some chemicals that can contaminate food are: cleaners, polishes, lubricants, sanitizers and pesticides.

Physical: food can also be contaminated when objects get into the food. Even when natural objects are left in food like bones; some common physical objects that can get in food are shavings from metal cans, wood, fingernails, staples, bandages, glass, jewelry and dirt.

Bacteria need six conditions to grow that we refer to as FAT TOM.

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