Food Source Violation
Public Health Reason #01
All foods used in retail food establishments must be obtained from commercial suppliers that are inspected by health authorities (state or local health departments, USDA, FDA). Foods prepared in private homes are frequently implicated in food borne outbreaks.
Non-commercial kitchens have
limited capacity for maintaining food at proper temperatures and due to
their small size are conducive to situations that can result in cross
contamination. Controlled processing is required for the safe preparation
of food for sale to the public.
Foods that are spoiled or that are subjected to potential contamination
are considered adulterated and are unfit for human consumption. Food
establishments must dispose of all spoiled and contaminated foods.
Disease-causing bacteria can be transferred to food from utensils
that have been stored on surfaces which have not been cleaned and
sanitized. Equipment such as meat grinders and cutting boards can transfer
disease-causing bacteria from one animal species to another if not cleaned
and sanitized between different species. Some disease-causing
microorganisms survive outside the body for considerable periods of time.
Food that comes into contact directly or indirectly with surfaces that are
not clean and sanitized is liable to such contamination.