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• 3 Types:

Biological: Includes pathogens that can cause illness.

Chemical: Contamination from harmful chemicals.

Physical: Introduction of foreign objects in food.

• A.L.E.R.T. System: Steps to ensure food safety.

Assure: Verify safety.

Look: Monitor surroundings.

Employees: Train and supervise.

Reports: Document incidents.

Threat: Recognize and respond to threats.

CDC Risk Factors

• 5 Major Risk Factors identified by the CDC:

  1. Purchasing from unapproved suppliers.

  2. Failure to cook food correctly.

  3. Holding food at incorrect temperatures.

  4. Using contaminated equipment.

  5. Practicing poor personal hygiene.

Standard Operating Procedures (SOP)

• SOP: Precise methods to ensure food safety.

• Cross-contamination: Transfer of pathogens between surfaces.

• TCS Foods: Food that requires time and temperature control to hinder pathogen growth.

• RTE: Ready-to-Eat food, no further preparation needed before consumption.

Pathogens and Factors Affecting Growth

• FAT TOM: Key factors for microbial growth.

Food: Availability of nutrients.

Acidity: pH levels affecting growth (7.5 to 4.6 preferred).

Time: Duration of exposure to favorable conditions.

Temperature: Critical temperature range (41°F - 135°F) known as the TDZ (Temperature Danger Zone).

Oxygen: Aerobic vs. anaerobic environments.

Moisture: Water activity level (0.85 or higher for growth).

• Time: The duration food spends in the TDZ should be minimized to prevent microbial growth, ideally kept under 2 hours.