1- Temperature abuse. Temperature abuse happens when food spends too much time in the temperature “danger zone” of 41°F to 140°F. Within this range, bacteria can multiply rapidly!
2- Cross-contamination. Anything that comes into contact with food at any point must be kept clean. This includes utensils, platters, drying rags, cutting boards, containers, surfaces and so on. Don’t forget about hands. Improperly washing hands, then handling food is a disaster.
3- Unsafe ingredients. You may take perfect steps for food safety while the food is in your hands, but raw materials used in cooking can be introduced to food safety concerns
4- Improper storage conditions. You should keep food away from sunlight. Be careful not to overlook the importance of storing dry goods in a cool, dark and dry place. Humidity should be below 15%. For items stored at room temperature, the recommended temperature is between 50°F and 70°F. Storage space should be kept clean, of course, and free of pests.
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