the presence of harmful substances in food

occurs when microorganisms are transferred from one food source or surface to another

federal agency that publishes the Food Code and inspects food service operations that cross state borders

a disease carried or transmitted to people by food

an incident in which two or more people get the same illness (the same symptoms) after eating the same food and it is verified by a laboratory test

allowing food to remain too long at a temperature good for the growth of food-borne pathogens

habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms

pathogens such as bacteria, viruses, parasites and fungi

cleaners, sanitizers, greases, oils, pesticides

bandages, broken glass, staples, metal shavings, hair, dirt, paper, lint

unsafe suppliers; incorrect cooking temps; incorrect holding temps; contaminated equipment; poor personal hygiene

removing surface dirt and debris

reducing pathogens on a surface to a safe level

food that requires time and temperature control for safety

dairy, eggs, poultry, meat, baked potatoes, soy products, sprouts, sliced fruit and veggies, cooked food, untreated garlic-and-oil mixtures

elderly, pre-school age and very young children, those with compromised immune systems, pregnant women

regulates and inspects meat, poultry and eggs. Regulates food that crosses state boundaries or involves multiple states. (United States Department of Agriculture)

state or local health departments that inspect food businesses, issue permits, enforce regulations and investigate complaints and foodborne illnesses

This food can be stored on shelves at room temperature for long periods of time because it is not high-hazard. Most of this type of food is dry.

loss of customers, sales, reputation; lowered staff morale; negative media exposure; lawsuits and legal fees; increased insurance premiums; and staff missing work and retraining

food that requires no further cooking before being served and consumed. examples include raw fruits and vegetables, sandwiches, cookies, cakes, candies etc.

purchase from approved reputable suppliers; control time and temperature; prevent cross-contamination; practice good personal hygiene; clean and sanitize

this agency conducts research on diseases and conducts investigations of food-borne illness outbreaks (Centers for Disease Control)