ABSTRACT
This chapter identifies factors influencing the growth of microorganisms, relates the environmental needs of bacteria and describes the phases in the growth of bacteria. It shows the key principles for evaluating sanitary quality of food and recognizes the interrelationship of the nature of food, sources of contamination, and time–temperature history of food to its sanitary quality. The chapter describes proper sanitation of food-preparation equipment and discusses food safety to allergen-free foods. Contaminated foods kept at unsafe temperatures, for example, 41°F to 140°F in the temperature danger zone become unsafe to eat after a period of time. Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood, and eggs, keep these foods and their juices away from ready-to-eat foods. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of cooked foods.
