Food Safety

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)

Freezer temperature

0 degrees or below

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

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

Refrigerator temperature

41 degrees

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

WHEN YOU SHOULD WASH YOUR HANDS

Before starting lab (& after leaving & returning) After drinking or eating After going to the restroom After handling raw foods (meat) Touching waste basket or taking out trash After blowing nose or coughing After touching face, hair, etc.

Kitchen Uniform

Closed-toed shoes Apron Clean clothes

Food safe for room temperature storage

Dry pasta, cans, root vegetables, onions, fresh garlic, dried grains & beans, oils, spices, cereal, chips, etc.

Bacteria double

Every 20 minutes

Knife, or Knife Behind

Expression to warn others when carrying a knife

Appertizers

First reliable method of canning

4 hours

Frozen foods can stay at room temperature for this amount of time.

The Jungle

In this novel, Sinclair wrote about harsh conditions of immigrants living & working in the United States. Readers were more concerned about the novel's explanations of unsanitary conditions in the meatpacking industry.

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.

Time and Temperature Abuse

Leaving food out at room temperature for too long is an example of this.

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

Signs of food spoilage

PRODUCE: Brown, bruised, wilted or slimy MEATS: Slimy, bad odor BOXED OR CANNED: damaged packaging, bulging cans, cloudy or discolored BREADS: Visible mold or moldy odors

Pasteurization

Process at which microbes are killed in food & drink (milk, juice & canned goods) by exposing it to an appropriate amount of heat for an appropriate amount of time.

Participation rights removed

Result of failure to follow knife and equipment guidelines

145 degrees

Safe minimal cooking temperature for beef steaks, pork chops, veal, lamb, seafood, shell eggs served immediately

135 degrees

Safe minimal cooking temperature for fruit, vegetables, grains and legumes held for hot service

155 degrees

Safe minimal cooking temperature for ground meat, shell eggs held for hot service.

165 degrees

Safe minimal cooking temperature for poultry, stuffed meats, leftovers.

Early forms of preservation

Salting, sugaring, pickling, drying, smoking

Foodborne illness

Sickness caused by eating food that contains a harmful substance.

sore throat, fever, nausea, vomiting & diarrhea

Students with these symptoms will stay home or in the nurse's office during lab.

T = Temperature

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

Poor hand washing

The cause of 40% of all foodborne illnesses

Proper hand washing

Water must be at least 100 degrees

Bottom shelf of the refrigerator

Where raw meats must be stored

Temperature Danger Zone (TDZ)

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

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

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

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

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

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)

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)

Good personal hygiene

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

Spoilage

¼ of the world's food supply is lost to: