1. 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