Clostridium perfringens is the type of bacteria most of associated with foods that have been left in the danger zone for more than four hours. It is often referred to as the “cafeteria germ” since many outbreaks are associated with foods sitting in food steamers for more than four hours. To reduce the chance of this bacteria from becoming a problem, make sure to limit the amount of time a food spends in the danger zone.
Microorganisms are a form of biological hazard. Since microorganisms are of a biological nature, they fit into the category of biological hazards.
Bacillus cereus is the bacteria most commonly linked to cooked rice.
Potentially hazardous foods are foods that have a water activity of 0.85 or above. This critical value of water activity indicates that a food is susceptible to food borne pathogens. Therefore, any food above this limit should be given special care in a restaurant environment. Special care includes refrigeration, limiting the amount of time in the Danger Zone, and marking these foods with the date of entry into the restaurant.
Infection and Intoxication are the two categories of microbial induced food borne illness. Intoxication refers to the chemical byproducts produced by microorganisms which can get you sick, while infection refers to the penetration of microorganisms into the body through the digestive tract.
Salmonella is the greatest risk found in raw chicken. Salmonella is a bacteria associated with poultry and egg products causing nausea, diarrhea, abdominal pain, fever, headache, chills, and prostration. To prevent this pathogen from becoming a risk in your restaurant, cook the chicken thoroughly, avoid cross-contamination, and use sanitary practices.
E coli. is the pathogen most often associated with undercooked beef. Of particular concern is E. coli 0157:H7, a powerful strain of E. coli which is among several strains of E. coli with negative consequences for many specific groups. To avoid E. coli from becoming problematic within your restaurant, make sure to avoid cross contamination and cook beef to a well done temperature.
Chicken bones are a source of physical hazards found in food. The remaining answers are examples of chemical and biological hazards.
Salmonella poisoning is most often associated with under-cooked eggs and poultry products. While raw milk can be a source of salmonella poisoning, pasteurized milk is not a source within the expiration date.
Detergent is considered a chemical contaminant. While detergent is often used in dishwashers and at the pot washing station, when it comes to consuming food, having a chemical detergent present in the food is certainly an example of a chemical hazard. Glycerol, also known as glycerine or propanetriol, is a non-toxic artificial sweetener, so it is not a contaminant. Unwashed vegetables may have residual pesticides on them, but they are more likely to harbor biological contaminants such as disease.
Contamination by chemicals or other toxins is the final source of foodborne illnesses after bacteria, viruses, parasites, and mold. The U.S. Food and Drug Administration lists chemical contaminants, metals, natural toxins, and pesticides as the primary causes of non-pathogenic foodborne illnesses.Natural toxins are generally a byproduct of food processing techniques, and do not include toxins associated with inherently poisonous foods, such as some species of mushrooms or fish. Allergies are immunological conditions that are triggered by allergens, but allergic reactions are not considered a foodborne illness.
Jaundice is a sign of Hepatitis A, which can cause damage to the liver. Cold cuts and sandwiches, raw vegetables and salads, raw or under-cooked shellfish, and iced drinks are commonly implicated in outbreaks.
The three categories of food contaminants are Chemical, Biological, and Physical Hazards. All hazards found within a restaurant environment can be placed into these three categories so it is important to think of all three categories when making food safety decisions.
The Danger Zone for biological food contamination is defined as the temperature range of 41°F to 135°F. Within this temperature zone, harmful bacteria, viruses, and pathogens can grow within a food and reproduce. For this reason, it is important to limit the amount of time you keep a food in this range to a minimum.
Vibrio vulnificus is the pathogen most commonly associated with food borne illness when compared to the above list. Symptoms include diarrhea, stomach pain, and vomiting lasting two to eight days. May result in a blood infection or death to those with a weak immune system.
Potentially hazardous foods are foods with a pH of 4.6 or above. Foods below this pH are not considered a hazard since the pH is too low for any food pathogen to survive. Examples include soda and vinegar.
