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Tab Title: Unapproved Source

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Unapproved source (§3-201.11)

Food, at all stages of production, is susceptible to contamination. The source of food is important because pathogenic microorganisms may be present in the breeding stock of farm animals, in feeds, in the farm environment, in waters used for raising and freezing aquatic foods, and in soils and fertilizers in which plant crops are grown.

Chemical contaminants that may be present in field soils, fertilizers, irrigation water, and fishing waters can be incorporated into food plants and animals.

Tab Title: Inadequate Cooking

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Inadequate cooking (§3-401.11)

To kill microorganisms, food must be held at a sufficient temperature for the specified time. Cooking is a scheduled process in which each of a series of continuous time/temperature combinations can be equally effective.

For example, in cooking a beef roast, the microbial lethality achieved at 121 minutes after it has reached 130°F is the same lethality attained as if it were cooked for 3 minutes after it has reached 145°F.

Tab Title: Improper Holding

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Improper holding temperature (§3-501.16)

Bacterial growth and/or toxin production can occur if potentially hazardous food remains in the temperature "Danger Zone" of 41°F to 140°F too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.

Tab Title: Contaminated Equipment

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Contaminated equipment (Subpart 3-304)

Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers.

Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.

Tab Title: Personal Hygiene

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Parts 2-3 and 2-4 cover personal cleanliness and hygienic practices. Proper hygienic practices must be followed by food employees in performing assigned duties to ensure the safety of the food, prevent the introduction of foreign objects into the food, and minimize the possibility of transmitting disease through food.

The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Code.