Environmental Engineering Reference
In-Depth Information
apparent that more effective measures are needed. Refrigeration, hygienic prac-
tices including prevention of cross-contamination with raw foods or contaminated
surfaces, food preparation planning, hot or cold holding of potentially hazardous
food, identification and assurance of critical temperatures for proper cooking and
reheating, and general sanitation are most important. These precautions apply
also to prepared frozen dinners, reconstituted foods, and drinks. Leaving food
at room temperature, inadequate cooking, and storing food in a large container
account for many outbreaks. Continuous and competent surveillance is necessary
to identify and eliminate procedures that might permit contamination of food
or the growth of microorganisms or the accidental addition of toxic substances
FIGURE 3.1
Food sanitation temperature chart.
