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What Are Hazards to Food Safety?

Updated April 17, 2017

Most of us are concerned with buying healthful foods. We read labels, buy organic and do everything we can to consume foods that are good for us. The way we prepare and store food can be just as important. It is imperative to know what are hazards to food safety and how we can make sure our food isn't being contaminated by these hazards.

After Cooking

Leaving a prepared food item out for a long period can create a food hazard. After cooking food, it should only be left out in room temperature for, at most, two hours. Then it should be wrapped up and refrigerated. After two hours, harmful bacteria start to invade the food. It should be thrown out at that point.

Time

The food you are using has a time limit. On any food item you buy, there should be an expiration date on the label or packaging. When the food item reaches this date, it starts to spoil. This is especially true for meat and milk products. Never rely on the smell or look of a food to make sure it is still good.

Storage

The placement of foods could be a hazard to safety. Always keep meats, vegetables and fruits separated in the refrigerator. Raw meat has the capacity to hold in bacteria until it is cooked. If it is placed near fruits that are not cooked, the bacteria can contaminate the fruit. Uncooked meats should always be thoroughly wrapped and either placed in the freezer or put far away from any other foods.

Cleanliness

In all restaurants, employees are required to wash their hands thoroughly before preparing food. This habit should also be followed by anyone preparing food at home. Always wash your hands before handling any food and make sure to rinse the food off before cooking it.

Covered

Keep foods tightly sealed. Use containers with plastic snap covers. Food goes bad at a faster rate when it is left uncovered. Raw meats left uncovered can spread bacteria throughout the refrigerator. Make sure leftovers are always placed in a plastic bag or a container with a cover. Check them each day to make sure they are not spoiled.

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About the Author

Pam Pleasant has been writing professionally for three years. She attended Mott Community College in Flint, Mich., where she studied English. She has published more than 45 articles, and they are uniquely written by her, here at Demand Studios.