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The temperature range of 4 C (40 F) to 60 C (140 F) is known as the Danger Zone as pathogens grow fastest in this temperature range. Be sure to use a probe thermometer to ensure foods are properly cooked and kept at correct temperatures.

The phrase FAT TOM will help you remember the six factors that influence how quickly pathogens grow: Food: Pathogens grow more quickly in protein-rich foods such as poultry, eggs and milk. Acidity: Most pathogens grow in foods that are low in acid or those that have a neutral pH. Temperature: [...]

Quick-growing pathogens are what make for potentially hazardous food. Pathogens can grow especially quickly in the following foods: Meat Poultry Meat alternatives Seafood Dairy products Cooked rice and pasta Cooked vegetables Cut melon Garlic-oil mixtures

Always wash your hands before handling clean dishes as dirty hands may contaminate and spread pathogens onto dishes. Always throw out damaged items as cracks or chips in dishes and cups can cause physical harm. Always store clean dishes at least six inches off the ground in a clean area [...]

You can prevent chemical contamination by storing chemicals in their original containers in a separate area away from food. Be sure to properly label your chemicals and read and follow the instructions on the labels. Physical contamination can be greatly reduced by always wearing a hair restraint, opening boxes and cans with care [...]

This is a severe allergic reaction, which can happen with even the slightest exposure to certain foods. These reactions are life threatening as they work quickly. Call 911 immediately and if the person carries an EpiPen, it should be used right away.

Repeated E. coli outbreaks in romaine lettuce have resulted in a number of deaths and hundreds of illnesses and hospitalizations in Canada and the U.S. Due to the serious nature of these outbreaks, numerous recalls were ordered and the Canadian Food Inspection Agency in 2020 began requiring E. coli testing [...]

Let’s hope this never happens. The damage can be severe and far reaching with illness affecting customers and employees, resulting in staff shortages, bad publicity, law suits, fines and ultimately a loss in revenue. This is why it’s important to have a food safety program in place and to encourage [...]

You’ve heard stories about the cook who sneezes all over the plastic guard on the buffet table? It’s not a pretty image, that’s for sure and that’s why it’s extra important to stay away from food when you’re feeling sick. Your body is producing more germs than usual if you [...]

Biological Food Contamination Under a Microscope Biological contamination is the most common cause of foodborne illnesses. Proper food handling techniques helps reduce the risk. What causes biological contamination are pathogens also known as germs or bugs or, more scientifically, microorganisms. Microorganisms are tiny living organisms that can only be seen [...]