Control the Growth of Microorganisms

a) How is contamination spread?
• Air
• People
• Equipment

b) Growth Inhibitors or Enhancers:

      F       ood

      A      cidity

      T       ime


      T       emperature

      O       xygen

      M      oisture


c) Danger Zone: Temperature and Time
d) High Risk Foods are neutral pH
e) High Risk People: old, young, ill, pregnant
f) High Risk Places: hospitals, nursing homes, daycare centres