What contributes to food poisoning?

By November 15, 2021 No Comments
How to Be Food Safe eGuide. Is your food safe for your customers? Learn how to comply with food hygiene standards to be food safe. Download our Guide now!

Discover how to keep your customers safe by understanding food safety and hygiene management.  Eg food poisoning and food spoilage bacteria;  preventing cross-contamination; food handling;  purchasing and receiving and lots more.


Ingredient 1: Be Food Safe


What contributes to food poisoning?


Ten Contributors to Food Poisoning are:
  1. Inadequate refrigeration – store high-risk food at 5 degrees C or less.
  2. Food stored at room temperature – minimise the time high-risk food is stored at room temperature (a maximum of 4 hours).
  3. Food prepared too far in advance – can increase the likelihood of contamination and time in the ‘danger zone’.
  4. Inadequate cooling – cool food quickly in small batches.
  5. Inadequate re-heating – heat food quickly to over 60 degrees C to destroy bacteria.
  6. Inadequate thawing – ensure raw meat such as poultry is thawed thoroughly so the cooking process heats the internal temperature to over 60 degrees C, destroying bacteria naturally present.
  7. Poor housekeeping – clean premises reduce the number of bacteria that can be transferred during food preparation.
  8. Cross-contamination – staff with good food handling practices will reduce the likelihood of cross-contamination.
  9. Contaminated processed food – use reputable suppliers to ensure you receive good quality food.
  10. Poor personal hygiene – ensure staff knows and practice good personal hygiene habits.

In order to keep your food outlet clean and the food you serve safe, it is necessary to put food safety and food hygiene management procedures in place.

Want to understand and comply with the food safety standards, to ensure the food you are selling is safe for your customers?

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