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It explains how food becomes unsafe through biological, chemical, and physical contamination, and through unsafe handling, poor hygiene, inadequate cleaning, and temperature control. 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Biological includes pathogens, chemical includes harmful or misused chemicals, and physical includes foreign objects like metal shavings or glass.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How is cross contact different from cross contamination?",{"text":118,"@type":114},"Cross contact is the transfer of an allergen to a food that does not normally contain it, while cross contamination is the transfer of pathogens from one surface or food product to another.",{"name":120,"@type":111,"acceptedAnswer":121},"What are the four steps for proper cleaning and sanitizing of food contact surfaces?",{"text":122,"@type":114},"First, clean visible debris. Next, clean and wipe with an approved detergent solution, then rinse with clean water. 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Contaminants generally fall within three categories:  \n• Biological: Pathogens common to food could be viral, parasitic, fungal, or bacterial.  \n• Chemical: Foreign chemicals that should not be kept or stored in or near food storage/prep areas. Also, includes food safe chemicals that may be used incorrectly and can include such things as cleaners, sanitizers, and polishes.  \n• Physical: This broad category includes anything foreign to the food product. Ex: metal shavings, staples, bandages, glass, dirt, jewelry and naturally occurring objects like bone.  \nOther ways food becomes unsafe:  \n• Other ways food may become unsafe:  \n• Improper handling/serving practices  \n• Cross contamination  \n• Poor personal hygiene  \n• Handwashing  \n• Hair restraint (hairnets)  \n• Unsuitable holding temperatures/storage  \n• Keep hot foods hot and cold foods cold  \n• Avoid the temperature danger zone 41-135 Degrees Fahrenheit  \n• Inadequate cleaning and sanitizing  \n• Surfaces or equipment  \nWE LOVE THE  \nTEMPERATURE DANGER ZONE!!  \nAllergens  \n• If you serve a patient a perfectly safe food product (proper time, temperature, storage all observed) but they are allergic to it then it is just as dangerous and probably more so.  \n• Anyone can be allergic to anything but, there are 9 primary allergens and they are:  \n• Milk  \n• Eggs  \n• Wheat  \nAllergens are a substance that cause an  \n• Peanuts  \nallergic reaction . Symptoms are typically  \n• Tree nuts  \nmild, but some can be fatal.  \n• Soy  \n• Sesame  \n• Shellfish  \n• Fish  \nCross Contact vs. Cross Contamination  \nCross Contact:  \n􀂾The transfer of an allergen toa food that does not contain that allergen.  \n􀂾Example: Cutting tofu (soy allergen) and then working with ready ready-toeat salad mix without washing hands or changing gloves. The ready-to-eat salad mix now contains an allergen that it would not normally contain.  \nCross Contamination:  \n􀂾The transfer of pathogens from one surface, or food product, to another.  \n􀂾Example: Cutting raw meat and then using the same knife or cutting board to cut vegetables. Both foods have separate potential pathogens that may require different cooking temperatures to get rid of potential pathogens.  \nStorage and Contamination  \n• Food storage should always observe the proper food storage hierarchy  \n• Would YOU want meat to leak onto your fresh fruit?  \nTop offridge  \nBottom offridge  \nFood Storage  \n• Ensure that all food storage on (and off) the units is done properly by checking the following:  \n• Is food properly wrapped and covered before storing?  \n• Are you storing food in the correctly designated food storage area only?  \n• Is food stored at least 6 inches off the floor and at least 18”from the ceiling?  \nCleaning and Sanitizing  \n• Proper cleaning of food contact surfaces consists of 4 steps:  \n• Clean the surface of visible debris.  \n• Clean and wipe the entire surface with an approved cleaning detergent solution.  \n• Rinse the entire surface area with clean water.  \n• Sanitize the surface with an approved sanitizing solution or chemical approved for food contact surface use.  \n• Allow the surface to air dry, never use a towel to dry food contact surfac","cbCait7JcZHu8Owb","https://ap.wps.com/l/cbCait7JcZHu8Owb","pdf",442114,13,"English","# Objectives\n# Policy and Guidance\n# How does food become unsafe?\n# Allergens\n# Cross Contact vs. Cross Contamination\n# Storage and Contamination\n# Cleaning and Sanitizing","[{\"question\":\"What are the main categories of contamination that can make food unsafe?\",\"answer\":\"Food becomes unsafe through biological, chemical, and physical contamination. Biological includes pathogens, chemical includes harmful or misused chemicals, and physical includes foreign objects like metal shavings or glass.\"},{\"question\":\"How is cross contact different from cross contamination?\",\"answer\":\"Cross contact is the transfer of an allergen to a food that does not normally contain it, while cross contamination is the transfer of pathogens from one surface or food product to another.\"},{\"question\":\"What are the four steps for proper cleaning and sanitizing of food contact surfaces?\",\"answer\":\"First, clean visible debris. Next, clean and wipe with an approved detergent solution, then rinse with clean water. Finally, sanitize with an approved sanitizing solution and allow surfaces to air dry (never towel dry).\"}]","Safe Food Handling - Montana State Hospital 2026 - Objectives, Policy and Guidance, and Procedures | PDF",1790925228,33]