Food Safety: Prostart level 1 Ch. 6

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.

Food becomes hazardous 3 ways

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

T = Time FATTOM

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

M = Moisture FATTOM

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

O = Oxygen FATTOM

Microorganisms that need oxygen are called aerobic

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

T = Temperature FATTOM

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

Cross contact

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

Temperature Danger Zone (TDZ)

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

Food borne illness

disease transmitted to humans by food

Bacteria

greatest threat to food, grow quickly at favorable temperatures. Infectious disease-causing agents = pathogens. Can double every 10-30 minutes. Two become four, four become eight, etc.... A single cell can become billions in 10-12 hours.

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)

What are the costs associated with foodborne illnesses

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

Reasons food becomes unsafe

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

High Risk Consumers

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

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;

F = Food FATTOM

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

A = Acidity FATTOM

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

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, surfaces, raw or contaminated foods, and poor personal hygiene