There are three main types of fast food hazards or contaminants that can cause unsafe food: Biological, chemical, and physical. Biological includes microorganisms; chemical includes cleaning solvents and pest control; and physical means hair, dirt, or other matter.
Common practices for sanitation in fast food restaurants include:
Proper personal hygiene, including frequent hand and arm washing and covering cuts
Proper cleaning and sanitizing of all food contact surfaces and utensils
Proper cleaning and sanitizing of food equipment
Good basic housekeeping and maintenance
Food storage for the proper time and at safe temperatures.
Proper employee education and training, as well as monitoring and recordkeeping by management of clean and sanitation tasks, also are important.
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