Food Contamination

How Does Food Contamination Occur?

Food contamination can occur in many different ways. Four main causes of food contamination are:

1. Not washing hands

2. Cross-contamination

3. Improper storage and cooking temperatures

4. Contamination by animal waste

Contaminants can be divided into three categories: physical, chemical and biological.

How Can We Avoid Food Contamination?

Wash! Rinse! Sanitize!

This will make such everything is properly cleaned. This includes the work space and all the materials used.

Wash Hands with Soap.

Wash hands with hot soap and water for at least 30 seconds.

Know the Proper Temperature Controls.

The proper temperature for refrigerated foods is between 32-40 degrees Fahrenheit. The proper temperature for freezer items is 0 degrees Fahrenheit. The Temperature Danger Zone is between 41 - 140 degrees Fahrenheit. Click here for information on how to calibrate a thermometer and how/when to use a thermometer.

Know the critical times for perishable foods.

Perishable foods should not be left in the Temperature Danger Zone for more than four hours! Click here for a list of safe food handling temperatures for common foods.

Remember this acronym: "FAT TOM"

• Food - bacteria can grow in all foods, especially those that are high in protein
• Acidity - bacteria can grow in neutral or acidic areas
• Time - perishable foods should not be left out for longer than 4 hours
• Temperature - Temperature Danger Zone: 41 - 140 degrees Fahrenheit
• Oxygen - bacteria can grow with or without oxygen
• Moisture - bacteria likes to grow in foods with a lot of moisture

Reflection Questions

1. What is considered a physical contaminant?
2. What is the temperature danger zone?
3. What is the longest amount of time that perishable foods can be left out in the Temperature Danger Zone?

Now, please move on to Storage