Risk factors are those practices or procedures that pose the greatest potential for
foodborne illness. The risk factors are determined by the Center for Disease Control and
Prevention (CDC) and the US Food and Drug Administration (FDA).
FOOD SOURCE:
Food from unapproved or uninspected source
Unsound condition of food, adulterated food
Shellfish records not maintained properly
Unsound celery
Improper cooking temperature
INADEQUATE COOKING:
Improper cooking temperatures
Improper reheating temperatures
IMPROPER HOLDING:
Unsafe cooling
Lack of date marking
Improper cold/hot holding temperatures
Lack of date marking on deli meat
CONTAMINATION:
Raw meats not separated from ready-to-eat foods
Species not separated
Equipment not properly cleaned and sanitized
POOR PERSONAL HYGIENE:
Lack of appropriate hand washing
Bare hand contact with ready-to-eat food
Ill food workers
Employees eating, drinking or using tobacco outside of designated areas
