You must complete Perishable and Non-perishable Foods; Food Storage Facilities to unlock this Lesson.
RISK FACTORS IN FOOD PURCHASING
CONTENT
- Risk Factors in Food Purchasing
- Precautions to Ensure Safety in Food Purchase
Risk Factors in Food Purchasing
Risk factors in food purchasing are conditions that increase the chances of getting food borne illnesses. Foods can be purchased either raw or cooked. The following are risk factor in food purchasing.
- Unsafe food source: Foods prepared for sale to the public must be bought from a source or permitted distributors.
- Time and temperature abuse: When food is not kept at the right temperature either hot or cold.
- Inadequate cooking temperature: Food should be cooked with proper temperature to kill bacteria.
- Contaminated equipment: Wash, rinse and sanitize all equipment during preparation of food, e.g. Do not use the same cutting board for raw chickens and vegetables.
- Poor personal hygiene: Washing of hands, wearing clean clothes, wearing hats or hair net during processing, preservation, preparation and sale of foods are necessary to prevent food borne illnesses.
Precautions to Ensure Safety in Food Purchase
To ensure safety in food purchasing, the following precautions should be observed:
- The sell date tells the store the last date they should sell that specific package.
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