HTM 3090 Lecture Notes - Lecture 1: Hand Washing, Hairnet, Nail Polish

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Many people are at higher risk of foodborne illness. Need food, moisture, low acidity, oxygen, time, temperature. Is hitting a certain amount of temperature for a certain amount of time. Is a rapid reaction once bacteria begins to grow. Something a customer gets that is not edible. Bleach or cleaner getting contaminated in the food. Microorganisms grow rapidly in the danger zone, not in the first hour. Lag phase, bacteria takes an hour to figure out where it is. Ready to eat food getting in contact with raw meats. Number 1 source of cross contamination is your hands. People who smoke and don"t wash their hands. Limit the amount of time food is in the danger zone -> batch cooking. Do what you can complete in 20min then do the next batch. Need to be careful while reheating as well. Touching skin, coughing, handling food when you"re sick and touching food.