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Chapter 3
Preventing the Conditions That Lead to Foodborne
Illness
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Conditions That Lead to Foodborne Illness
Time-temperature abuse
Cross-contamination
Poor personal hygiene
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Conditions for Bacterial Growth
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ood

• Bacteria require nutrients to grow
• Proteins
• Carbohydrates

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cidity
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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 gt 68 billion cells
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Temperature Danger Zone
40?F to 140?F
emperature
Bacteria grow best in the TDZ
Keep food out of the TDZ
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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

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oisture
Bacteria need water to grow
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Stop Bacterial Growth
CONTROL
Time and Temperature
CONTROL
CONTROL
CONTROL
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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

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Practice Good Personal Hygiene
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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