INTERESTING FACTS

DETERMÍNATE FACTORS OF ETAS :
¨ Fallen cold chain of potentially hazardous foods.


Conservation of food warm or at room temperature (temperature of incubation for bacterial agents).
Preparation of food several hours or days before use with inadequate storage until consumption.
Fallen in the process of cooking or heating food.
Manipulators with few personal hygiene practices (may or may not diseases or injuries).
Use of contaminated raw materials to prepare a food that is usually served raw or the addition of contaminated raw food and cooked another.
Food prepared with contaminated raw materials that carry microorganisms into the kitchen and lead to cross contamination.
Fallen in cleaning utensils and kitchen equipment.
Environmental
Conditions that allow selective growth of pathogens and inhibit competing microorganisms.
Food obtained from unreliable sources.
 Practice improper storage.
Use utensils or containers that contain toxic materials.
Intentional or incidental
 Addition of toxic chemicals to food.
 Using non-potable water.
Use additional water from a source not controlled.
Pollution of water damage on the network, construction or repair of plumbing cross-connections, flooding, sewer overflows, inadequate location of the tank, etc.