Food Safety

Preventing Cross Contact in Food Service

*Tell customer how each dish is made *Tell customer about any "secret" ingredients that may contain allergens. While you might not want to share these recipes with the public, you still must be able to tell the "secret" items when asked. *Suggest alternative menu items that don't have the food allergen. *Servers should never guess about what a menu item contains. IF they don't know, they should ask someone who does.

Prevent Cross Contamination

*Wrap or Cover Food *Store refrigerated raw meat, poultry, seafood separately from ready to eat food *Store ready-to-eat food above raw meat, poultry, and seafood Store raw meat, poultry, and seafood in coolers in the following top-to-bottom order: seafood (top) whole cuts of beef & pork ground meat & ground fish whole and ground poultry (bottom) Based off minimum internal cooking temperature of each food. (Low to High)

Cooling food for refrigeration

*cool from 135F to 70F within 2 hours *then cool to 41F or lower within the next 4 hours *IF it hasn't reached 70F within first 2 hours REHEAT and cool again or THROW OUT

Food becomes hazardous 3 ways ~ harmful microorganisms in food

1. chemical (cleaning solutions, sanitizers) 2. physical (foreign particles: glass, metal, staples, bandages) 3. biological (microorganisms ~ bacteria, viruses, parasites, fungi)

T = Time

2 hour rule = 2 hours or less; keep low acid, high protein foods out of the TDZ (temperature danger zone) below 41F above 135F; prevents growth of large number of pathogens

Outbreak

2 or more people have same symptoms after eating the same food, investigation of state & local regulatory authorities, confirmed by lab test

Thawing Meat

ALWAYS thaw meat in refrigerator, microwave (cook completely afterwards), in cold running water below 70F

M = Moisture

All microorganisms must have an abundant supply of water to grow. Moisture content: amount of water in food expressed as a % scale 0 to 1.0 Bacteria, yeast, & mold multiply rapidly with high water activity level above 0.86

Serving

Keep hot foods hot, cold foods cold, never leave Potentially Hazardous foods at room temperature longer than 2 hours, hot foods above 135F, cold foods below 41F, designated utensils for each item, keep batches of food items separate, put out small amounts of product on buffet at a time, replenish as needed, products served to guests should not be reused.

O = Oxygen

Microorganisms that need oxygen are called aerobic; microorganisms that are anaerobic (absence of oxygen) don't need oxygen to grow ~ Botulism; home canned items can NOT be used in food service

Allergens

Number of people in the United States with food allergens is increasing. Food allergy is the body's negative reaction to a food protein. People with allergy may get sick or die from a triggering allergen. (Milk & Dairy, Eggs, Fish, Shellfish, Wheat, Soy, Peanuts, Tree nuts

Minimum Cooking temp 165F (for 15 seconds)

Poultry, Stuffing made with TCS ingredients, Stuffed meat, seafood, poultry, pasta, Reheating leftovers

FIFO (First in First Out)

Rotate refrigerated, frozen, dry foods during storage Identify food item's use-by expiration date Store items with the earliest use-by or expiration dates in front of items with later dates Once shelved, use those items stored in front first.

T = Temperature

Temperature Danger Zone 41F - 135F keep foods out of this zone

Reject fish that has these problems

abnormal color, slimy, sticky, dry texture, soft flesh that leaves an imprint when you touch it, abnormal or unpleasant odor (fish that smells like ammonia)

Norovirus

airborne in vomit particles; Use good hygiene, exclude workers who are sick: vomiting, diarrhea, workers who have been diagnosed

Cross contact

allergens transferred from food containing an allergen to the food served to the customer.

Salmonella

bacteria concern with poultry

Temperature Danger Zone (TDZ)

bacteria grow in warm, moist, protein rich environment between 41F and 135F KEEP FOODS BELOW 41F AND ABOVE 135F

Purchasing

buy cold food last (meat, poultry, dairy), get it home fast, keep meat away from fresh produce, put meat in bottom of the cart, do not buy canned goods that are dented, cracks, bulging lids, buy fresh produce, check expiration date, keep cold foods cold between store/home (cooler), keep foods out of temperature danger zone, have enough storage in refrigerator for foods

Shellfish

can be received either shucked or live. Raw, shucked shellfish are packaged in containers for 1 time use only. Package labeled with packer's name, address, certification number. "best used by" "sell by" or "packaged by" dates

Approved sources

check for USDA inspection stamp; stamps for meat & poultry are mandatory

Immersion Probe

check temperatures of liquids

Minimum Cooking temp 135F

commercially processed, ready to eat food, that will be hot held for service (cheese sticks, deep fried vegetables), fruit, veg., grains, legumes that will be hot held for service

Listeriosis

contaminated soil/manure, vegetables, unpasterized milk and dairy, raw meat, ready to eat foods, deli meats

Cooking

cook food to recommended internal temperature to destroy bacteria, use thermometer, avoid interrupted cooking, use microwave safe containers, rotate & stir microwave foods, check thickest part or center of food items with thermometer~calibrated weekly~place in container of ice water check reading of 32F

Hazard Analysis Critical Control Points (HACCP)

critical points when foods are susceptible to contamination from food borne pathogens. Purchasing, Storage, Preparation, Cooking, Serving, Handling Left Overs

Food borne illness

disease transmitted to humans by food

Storing

don't wait refrigerate, wash hands as soon as get home, refrigerate/freeze meat, fish, poultry immediately, Freezers be at 0F, Refrigerator below 41F, store meat, eggs on plate lowest shelf of refrigerator, wash hands after handling raw meat, canned goods~dry, cool, clean area~new items in back of old items, fresh produce refrigerate

Calibrated

ensure the accuracy of something; measure, adjust regularly

Nontyphoidal Salmonella

farm animals to humans, meat poultry, egg, dairy

Escherichia Coli (E Coli)

found in cattle intestines, raw & undercooked ground beef, raw milk, alfalfa sprouts, unpasteurized fruit juices, lettuce, spinach

Bacteria

greatest threat to food, grow quickly at favorable temperatures. Some bacteria useful: cheese, buttermilk, sauerkraut, pickles, yogurt. OTHERs are infectious disease-causing agents = pathogens Bacteria can double every 10-30 minutes. Two become four, four become eight, etc.... A single cell can become billions in 10-12 hours.

Minimum Cooking temp 155F (for 15 seconds)

ground meat (all types), injected meat (brined ham, flavor injected roasts, ground seafood, eggs that will be HOT HELD for service

Reheating leftovers

heat to internal of 165F within 2 hours, stay at them temperature for 15 seconds ~ IF it doesn't reach this temperature throw the food out *if the food is going to be reheated for immediate service, reheat to an appropriate serving temperature.

Potentially hazardous foods ( TCS: Temperature Control for Safety Foods)

high-protein, low acid foods that can support rapid growth of infectious or disease causing microorganisms: milk/milk products, shell eggs, meats, baked or boiled potatoes, tofu/soy products, raw seed sprouts (alfalfa or bean sprouts)

Holding TCS (Temperature Control for Safety) food

hold hot food above 135F and cold food below 41F; check temperature every 4 hours, throw out food that's in the temperature danger zone

Shigella SPP (pronounced FLI)

human feces contaminated water, flies

Costs $ to food borne illness

human life, loss work, medical/disability, media exposure, loss reputation/legal fee, insurance premiums go up

Common reported food preparation practices contribute to food borne illness

improper holding temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, unsafe food source

Botulism

improperly canned foods, temperature abused veg., meats, sausage, fish

High Risk Consumers

infants, young children, pregnant women, elderly, people chronically ill

Preparing

keep it straight don't cross-contaminate, proper hand washing, clean equipment, never thaw foods at room temperature, if use microwave to thaw~cook immediately, wash surfaces~spray with disinfectant to sanitize, air dry, pets away from food prep, wash dish clothes, towels after each meal

Salmonella Typhi

lives only in human feces, found in meat, poultry, egg or dairy products

Air Probe

measure temp inside refrigerator or oven

Infrared Thermometer

measure temp of food and equipment surface

Bimetallic stemmed thermometer

measures temperature through a metal probe with a sensor toward the end, measures from 0-220, only one that can be calibrated, has a dimple to mark the end of the sensing area, needs accuracy within 2 degrees, useful for checking large or thick food

Surface Probe

measures temps on flat surfaces like grills

Penetration Probe

measures the internal temperatures of food

Viruses

microorganism ~ cause of food borne illness, need living host to grow, can survive for short time on door handles, etc..., can be resistant to extreme heat/cold

Fungi

molds produce dangerous toxins in food

Parasites

need to live in a host; pork (trichinosis); fish (roundworm~Anisakis); purchase from reputable approved supplier, cook at correct temperature, seafood frozen correctly

Holding equipment

not to be used for re-heating food, not designed to do so

F = Food

nutrients available in the food often determines whether microorganisms will grow; protein rich foods (meat, milk, eggs, fish ~ potentially hazardous)

A = Acidity

pH 7.0 = neutral *foods with pH below 7.0 = acidic (bacteria will not grow at pH levels below 4.6 ~ environment too acidic *foods with pH above 7.0 = alkaline (microorganisms thrive in a pH between 6.6 & 7.5) *bacteria grow best in an environment that is neutral or slightly acidic *most bacteria growth is inhibited in very acidic conditions ~ vinegar, fresh fruits (citrus)

Minimum Cooking temp 145F (for 4 minutes)

seafood (fish, shellfish, crustaceans), steaks/chops of pork, beef, veal lamb, eggs to be served IMMEDIATELY

Challenges to food safety

time & money to train employees, language & culture barriers of employees, literacy/education level of employees, pathogens found more frequent & getting stronger, unapproved suppliers, high-risk customers (elderly, pre-school age, compromised immune systems), high staff turnover (hire & train)

Leading cause of food borne illness

time & temperature abuse

Cross-Contamination

transportation of harmful substances to food by: hands (touch raw meat ~ then ready to eat foods), surfaces (cutting boards, cleaning cloths), raw or contaminated foods (drip fluids on cooked ready to eat foods), poor personal hygiene (wash hands after restroom, cough/sneeze, touch or scratch face, do NOT work while sick)

Hepatitis A

virus contacted by fecal oral route, found in ready to eat foods, shellfish, contaminated water. Use good hygiene, exclude workers who are sick: vomiting, diarrhea, workers who have been diagnosed

Good personal hygiene

wash hands after restroom, sneeze, cough, touch hair, etc..., clean clothes, no baggy sweatshirts, coats, closed toed shoes

Handling Leftovers

wash hands, divide hot leftovers into small units cool quickly, refrigerate, reheat leftovers thoroughly to a temperature over 165F (soups, sauces, gravies bring to rolling boil) don't keep leftovers more than 7 days

Properly wash surfaces

wash with warm soapy water, sanitize, and dry