Contamination | Food Safety

There are four types of pathogens that can contaminate food which are, viruses, bacteria, parasites, fungi. Pathogens need six conditions to grow, and an easy way to remember them is to remember the phrase "FAT TOM". FAT TOM satands for food, acidity, temperature, time, oxygen, and moisture. By controlling FAT TOM you can help keep food safe for longer times.

Biological

Biological, Chemical, and Physical Contamination

Chemical

Restaurant and foodservice chemicals can contaminate

food if they are used or stored in the wrong ways.

This includes cleaners, sanitizers, polishes, and machine

lubricants. Store chemicals in a seperate area away from food,

utensils, and equiptment used for food. Always follow the

manufacturers' directions when using chemicals.

Physical

Physical contamination happens when objects get into food. These objects can be naturally occurring, such as fish bones, or can result from accidents and mistakes like metal shavings from can, glass from broken lightbulbs, fingernails, hair, bandages,jewelry, and fruit pits. These contaminations can be prevented by inspecting food closely and practicing good personal hygine.