Page 9 - ServSafe E-Book
P. 9
How Food Becomes Unsafe (Continued)
Time Temperature Abuse:
o When food has stayed within the Temperature Danger Zone of 41 – 135 degrees
o When Food is not cooked or reheated enough to kill pathogens
o When food is not cooled correctly within the time limits
Cross-Contamination:
o Contaminated ingredients are added to foods that require no additional cooking
o Contaminated food touches or drips onto food contact surfaces, cooked foods, or ready-to-eat
foods
o A food handler touches contaminated food and then touches ready-to-eat food
o Ready-to eat food touches contaminated food contact surfaces
