Pantry Food Safety What Makes Food Unsafe? HAZARDS CROSS CONTAMINATION Biological Physical Chemical Keep raw meats on bottom shelves Never use the same knife or cutting board for raw meats and ready-to-eat foods POOR CLEANING & SANITATION Bacteria, yeasts, molds, parasites Hair, false nails, jewelry, metal Cleaning chemicals, plant or fungal toxins Remove food from surface  wash surface  rinse surface  sanitize surface  allow surface to air-dry TIME & TEMPERATURE ABUSE POOR PERSONAL HYGIENE Do not let food stay out too long at temperatures that are good for pathogen growth Wash your hands after sneezing, handling garbage, eating/drinking, & going from one task to another Danger zone: 41oF – 135oF Always wear clean hats, hairnets, & aprons Change gloves when they become dirty or torn and before beginning a new task