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1.Foods can be unsafe when buying food from unsafe sources
2. Food is unsafe when cook in correctly
3.  When food is being held at improper temperature.
4.  food is unsafe when used with contaminated equipment
5. food can be unsafe when a chef has poor personal hygiene

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when its not in the right temperature zone.

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when its not in the right temperature zone.

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Purchasing food from unsafe sources
Failing to cook food incorrectly.
Holding food at incorrect temperatures.
Using contaminated equipment.

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Food becomes unsafe when buying meats from unsafe places, not cooking the food properly, temperature control abuse, or not washing your hands

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food can become unsafe by purchasing it 

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food can become unsafe by purchasing it 

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Not properly cooking food properly.
Purchasing food from unsafe sources.
Using contaminated equipment.

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Not washing hands, wiping hands on apron. 

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Not washing hands, wiping hands on apron. 

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1.Purchasing food from unsafe sources                   2.Failing to cook food correctly                3.Holding food at incorrect temperatures 4.Using contaminated equipment            5.Practicing poor personal hygiene    

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1.Purchasing food from unsafe sources                   2.Failing to cook food correctly                3.Holding food at incorrect temperatures 4.Using contaminated equipment            5.Practicing poor personal hygiene    

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Improper hot/cold holding temperatures of potentially hazardous food

Improper temperature

Poor employee hygeine

C

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Time: Pressure to work quickly can make it hard to take the time to follow food safety procedures.

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Letting chicken thaw out on top of a un sanitized kitchen table

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Letting chicken thaw out on top of a un sanitized kitchen table

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insurance premiums go up

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Not cleaning ur chicken before cooking it

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Not cleaning ur chicken before cooking it

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the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

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Like mixing cooked meat with raw meat.

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Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Purchasing food from unsafe sources.

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loss of costumers

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Going through hair and the hair goes in the food.

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Going through hair and the hair goes in the food.

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l

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Staff Turnover- Training new staff leaves less time for food safety training.

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Some suppliers may not be practicing proper food safety procedures

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People, like the elderly, children, and those with low immune systems are more at risk

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People, like the elderly, children, and those with low immune systems are more at risk

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not cleaning the same thing you used and leaving food out for a long time

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You are always working fast pace in the kitchen but you have to remember temperature

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cutting raw meat and then cutting vegetables with the same knife

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Physical, biological and chemical contamination

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Lawsuit

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challenges to food safety are high risk customer such as the elderly. Another is the different level of education that everyone has.

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If an outbreak happens the media can see it and then you could possibly lose customers, retrain your staff which takes up time, and lawsuits

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negative media shown like on the news which results in less customers and less money

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turning down customers

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Not washing your hand properly

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Bad attention and bad press

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Physical- Hair, Band-aid, glass
Biological- Parasites, Fungi, Bacteria
Chemical- Cleaners, sanitation, chemicals on cookware

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Three types of contaminants are biological such as plants that carry poison. another is chemical such as copper, zinc, and pesticides. the last containment is physical such as hair, band aids, and broken glass

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organic valley ripple fairlife trumoo trumoo chocolate cocoa powder homemade chocolate fairlife milk lowfat milk nutrition facts

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Cutting vegetable with the same unwashed knife you used to cut meat.

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Not washing your hands or having your hair up is a big problem. You should wash your hands for at least 20 seconds with soap and warm water.

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Milk and dairy products
Meat: beef, pork, and lamb
Poultry

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Meat, Fish, Eggs, Dairy, Chicken, potatoes, beans, rice, vegetables, melons, and leafy greens.

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Contaminated cleaning cloths touch food‐contact surfaces.

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Tofu , Dairy Products, Fish , Shelled eggs, Sprouts or seeds

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Not washing your hands

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precooked foods
deli
fruits and vegetables