1. Preventing the Conditions That Lead to Foodborne Illness
Chapter 3
Preventing the Conditions
That Lead to Foodborne Illness

2. Conditions That Lead to Foodborne Illness
Time-temperature abuse
Cross-contamination
Poor personal hygiene

3. Conditions for Bacterial Growth

4. ood
Bacteria require nutrients to grow
Proteins
Carbohydrates

5. cidity Neutral |-----------------|----------------| Acidic Alkaline
pH pH pH 14
Lemons/
Limes
Mayonnaise
Raw chicken
Egg yolks
Ham

6. ime It takes both time & temperature for bacteria to grow:
0 minutes = 1 bacterial cell
20 minutes = 2 bacterial cells
40 minutes = 4 bacterial cells
12 hours = > 68 billion cells

7. “Temperature Danger Zone”
= 40F to 140F
emperature
Bacteria grow best in the TDZ
Keep food out of the TDZ

8. xygen Bacteria have different oxygen requirements for growth
Some need oxygen to grow
Some grow only when oxygen is absent
Some can grow with or without oxygen

9. oisture
Bacteria need water to grow

10. Time and Temperature Stop Bacterial Growth CONTROL CONTROL CONTROL

11. Prevent Cross-contamination
Separate raw and RTE
foods
Use only food-grade
containers to store,
transport, or hold food
Clean and sanitize all
equipment
Destroy pathogens to
prevent cross-contamination

12. Practice Good Personal Hygiene
Rinse
hands
with
warm
water 1 2 3 4 5
Apply
soap
Scrub
for 20
seconds
Dry
with a
paper
towel
H a n d w a s h i n g

13. Practice Good Personal Hygiene
Wash hands:
before preparing food, when switching from one food to another, ie meat to vegetables or vice versa
after using the restroom
after eating or smoking
after touching hair, face, or body
after coughing or blowing nose
after handling garbage, cleaning, or clearing tables
before beginning each new task