What Causes Foodborne Illness in a Restaurant?
Foodborne illness occurs when food becomes contaminated. Contaminated food contains hazards that are either naturally present or that were introduced when a worker does not handle food safely. There are three types of hazards –biological, chemical, and physical. • Biological hazards — bacteria, viruses, parasites, fungi, poisonous plants, poisonous mushrooms, and fish that carry harmful poisons. • Chemical hazards — pesticides, food additives, preservatives, cleaning supplies, and toxic metals. • Physical hazards — items that accidentally get into food, such as hair, dirt, metal staples, and broken glass, as well as naturally occurring objects, such as bones.
