The fifth CDC risk factor was “food from unsafe sources”. The article discusses approved supplier lists, and ingredient standards.
Tag: CDC risk factors
Poor Employee Health and Hygiene: CDC Foodborne Illness Risk Factor 4
CDC risk factor 4 for foodborne illness is employee hygiene and health. How can we help employees be the best food workers?
Food Safety Factor 2: Cooking/Processing at an Improper Temperature
Avoid foodborne illness by avoiding the second CDC risk factor, cooking or processing at an improper temperature.
Have a thermometer handy – you’ll need it after reading this post!
Food Safety Factor 1: Holding at an Improper storage temperature
Discussion of how to prevent foodborne illness by holding food at the proper temperature. The first of five articles on the CDC Foodborne Illness risk factores.