Food, Nutrition & Wellness ©2010

Chapter 5: Food Safety and Sanitation

Chapter Summaries

Eating food contaminated with large numbers of bacteria, parasites, viruses, or fungi is the main cause of foodborne illnesses. Poisons and bits of glass or metal can also contaminate food. If warmth, moisture, and food all are present, bacteria can multiply quickly to dangerous levels. Prevent most foodborne illnesses by following good hygiene and sanitation rules. Handle food safely when you shop for, store, prepare, and serve it. Avoid cross-contamination. Keep food out of the temperature danger zone so harmful bacteria cannot thrive. Cook food to a safe internal temperature. Store food properly to avoid contamination.

Content and Academic Vocabulary