This is a short presentation highlighting the five major CDC risk factors for foodborne illness in retail grocery and foodservice operations. It was presented to Environmental Health Specialists in Utah in summer 2013.

2. sore throat
fever
chills
stomach-ache
nausea
vomiting
cramps
diarrhea
dysentery

3. Some foodborne illnesses are
serious and some cause death

4. Safe source of food

5. COOK
73°C / 165°F
68°C / 155°F
63°C / 145°F

6. Danger Zone
4,000
8,000
16,000
32,000
64,000
Bacteria can double every 20
minutes at these temperatures

7. Keep Hot Foods Hot

8. Keep Cold Foods Cold

9. Wash Hands Often

11. Do not work when ill

12. Do Not Cross Contaminate
RAW FOODS
READY TO EAT FOODS

13. Clean & Sanitize

14. Cleaning & Sanitizing Wares
Air Dry
>43°C
>43°C
>77°C

15. Equipment & Surfaces
Clean
Rinse
Sanitize