Main causes of food poisoning Flashcards
When food is stored at room temperature
Microbes grow and multiply at room temperature (as they are in the danger zone
When food is cooled too slowly before refrigeration
Microbes are able to grow as the food cools down in the danger zone.
When food is not reheated to high enough temperatures
Microbes are able to grow at lukewarm temperatures below 60°C. At 75°C or above the microbes are killed.
When undercooked food is consumed
Meat – bacteria is still alive
When there is cross contamination between raw and cooked food
Bacteria is transferred
When hot food is stored below 59 oC
Bacteria is still able to grow (danger zone)
When food handlers are not clean
Contamination of germs from handler