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:
