chapter one safesurf

2. chemicals that can contaminate food if done wrong
5. the harmful presence of bacteria or illnesses in food
7. when two or more get the same illness after eating the same food
8. staff and employees have different levels to education which will make it hard to understand food safety
10. medical cost, long-term disabilities.
13. Food that is received from unpracticed food suppliers.
15. training new staff leaves less time for saftey training
16. food that requires time-temperature and contol safety.
17. food not stored, cooked, or cooled the right way.
19. come to work sick,sneeze on food,scratch a scab.
20. hair, dirt, or broken glass

1. the risk of customers getting a foodborne illness increased.
3. pathogens,viruses,fungi,parasites and bacteria.
4. biological
6. pathogens transferred to one food to another
9. staff might speak a different language or have different cultural views on food safety
11. pressure to work quickly will make it hard to follow food safety
12. a disease transferred to people by food
14. microorganism illness that's found on once considered safe food
18. person in charge has be a Certified Food Protection Manager due to the FDA food code