Hazards and Critical Control Points

At each of these steps, as foods flow through the operation, risks can lead to dangerous conditions, or hazards. These hazards can be divided into three categories:

1. Contamination, such as cross-contamination from a soiled cutting surface; torn packaging that permits insect infestation; working on food without washing hands; spilling cleaning chemicals on food.
2. Growth of bacteria and other pathogens due to such conditions as inadequate refrigeration or storage and holding hot foods below 135°F(57°C).
3. Survival of pathogens or the continued presence of toxins, usually because of inadequate cooking or heating or inadequate sanitizing of equipment and surfaces.