How Food Can Become Unsafe-Poster

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HOW FOOD CAN
BECOME UNSAFE
Breakfast
6:00 am

Breakfast
10:30 am

TIME-TEMPERATURE
ABUSE
Food has been time-temperature abused
any time it has been allowed to remain in
the temperature danger zone. Food is in
the temperature danger zone whenever its
temperature falls between 41˚F and 135˚F
(5˚C and 57˚C).

CROSSCONTAMINATION
Cross-contamination occurs when
pathogens are transferred from one
food or surface to another, carried
by utensils, hands, or other food.

POOR PERSONAL
HYGIENE

IMPROPER CLEANING
AND SANITIZING

One of the biggest causes of
foodborne illness is poor personal
hygiene. People who don’t wash their
hands properly or often enough are
the biggest risks to food safety.

When equipment, utensils, and
surfaces are not cleaned and sanitized,
food can easily become contaminated.

© 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for
instructional use only by permission of National Restaurant Association Solutions.
The ServSafe logo is a registered trademark of the National Restaurant Association Educational Foundation, and used under
license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.
08071801 (No. 1—Grey) v.0809

www.ServSafe.com

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