What type of factors contribute to food borne illnesses?
The top ten factors which contribute to the occurrence of outbreaks of food borne disease due to mishandling and/or mistreatment of foods are: improper cooling, 12-hour lapse between cooking and serving, colonized infected personnel, inadequate reheating or hot holding, contaminated raw food or ingredient, unsafe food sources, improperly handled leftovers, cross contamination, inadequate cooking, and improper thawing.

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1. What is required by the Gillespie County Health Division if I want to set up a food or beverage booth at a special event?
2. Why is it necessary to permit and inspect retail food operations?
3. How can I obtain a Retail Food Establishment Application?
4. What type of factors contribute to food borne illnesses?
5. What is a Potentially Hazardous Food (PHF)?
6. Is it safe to purchase dented canned foods off the grocery shelves or in a "reduced for quick sale" basket in the store?
7. What are the Texas Food Establishment Rules (TFER)?
8. Can a person manufacture foods in their home, to sell to the public?
9. Are there alternatives for a person who wishes to start up a small food manufacturing business?