05/12/2025
The 5 Food Safety Risk Factors
1. Improper Hot and Cold Holding Temperatures
Food held in the Temperature Danger Zone (5°C–60°C) allows rapid growth of pathogens such as Salmonella, E. coli, and Bacillus cereus.
Common issues include:
• Hot foods held below 57°C (135°F)
• Cold foods held above 5°C (41°F)
• Slow cooling or improper reheating
Impact: Rapid bacterial multiplication leading to foodborne illness.
⸻
2. Inadequate Cooking
Failure to cook foods to their required internal temperatures results in survival of harmful pathogens.
Critical internal temperatures include:
• Poultry: 74°C (165°F)
• Ground meats: 69°C (155°F)
• Seafood & whole cuts: 63°C (145°F)
Impact: Survival of pathogens such as Salmonella, Campylobacter, and Listeria.
⸻
3. Contaminated Equipment and Utensils (Cross-Contamination)
When equipment, surfaces, or utensils are not properly washed, rinsed, and sanitized, pathogens transfer between foods.
Examples:
• Using the same cutting board for raw chicken and ready-to-eat foods
• Dirty cloths spreading bacteria
• Poorly cleaned slicers, mixers, or refrigerators
Impact: Transfer of pathogens from contaminated to safe foods.
⸻
4. Poor Personal Hygiene
Food handlers introduce many risks if hygiene protocols are not followed.
Key issues:
• Not washing hands at critical points
• Handling ready-to-eat foods with bare hands
• Working while ill (especially with norovirus or hepatitis A)
• Poor grooming practices
Impact: Direct contamination of food by food handlers.
⸻
5. Unsafe Food Sources
Receiving or using food from suppliers that do not meet safety standards.
Includes:
• Buying food from unapproved or unlicensed sources
• Using products without proper documentation
• Receiving foods outside safe temperature limits
• Using expired or spoiled products
Impact: Initial contamination enters the facility before any controls are applied.
