safe lunches. why is food safety important? protect the health of the children
Post on 18-Jan-2016
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Safe Lunches
Why is Food Safety Important?
Protect the health of the children.
Role of Public Health Inspector Conduct routine inspections
to ensure compliance with the Ontario Food Premises Regulation 562
Purpose is to check that food is prepared, stored and served consistent with accepted public health practices
Prevent foodborne illness Educate
Can you tell by the look or smell if food is safe to eat?
Who Can Get a Foodborne Illness?
Anyone
Children under 5 years old
Elderly people
People with a weakened immune system
Foodborne illness can lead to serious health complications and even death.
What are the Symptoms of Foodborne Illness?
diarrhea abdominal cramps fever nausea vomiting headache dehydration
When do the symptoms start?
Range from ½ hour after eating to as long as several days after eating the contaminated food.
1-3 days after eating the contaminated food is the most common.
What causes food to become unsafe? Food become unsafe when something
harmful gets into food. This is called contamination.
How does food become contaminated? Biological
bacteria, viruses, parasites, mould
Chemicalcleaning & sanitizing chemicalsstorage/use (directions)
Physicalhair, bandages, glass, other objects
What can we do to keep food safe?
Know what foods need special care
Keep food at safe temperatures Transporting food Protect food from contamination
& cross contamination Practice good personal hygiene Keep surfaces and
equipment clean & sanitized
Foods that need Special Care
Just about any food can cause food poisoning. Certain foods are more likely to be involved in
food poisoning.
Hazardous Food
High in protein and moist Neutral pH Bacteria grows well Most likely to be involved in food
poisoning
Low in protein, dry High or Low pH Bacteria does not grow well
Hazardous Foods Non-Hazardous Foods
Examples: Flour, Sugar, BreadExamples: Meat, Poultry,
Fish, Eggs, milk and dairy products.
Temperature Hold and store food at required temperatures.
How Does Temperature Affect Bacteria?
-18oC (0oF) Freezer
4oC (40oF) Refrigerator
60oC (140oF) Hot Holding
74oC (165oF) Cooking
Max. time inMax. time inDanger ZoneDanger Zone
= 2 hrs2 hrs
DANGER ZONEDANGER ZONE44ooC (40C (40ooF) to F) to 6060ooC (140C (140ooF)F)
What is the recommended maximum amount of time What is the recommended maximum amount of time hazardous foods should stay in the danger zone?hazardous foods should stay in the danger zone?
a) 12 hrs.
b) 8 hrs.
c) 4 hrs.
d) 2 hrs.
Hazardous FoodsKeep food hot at 60o C (140o F) or
hotter
or
Keep food cold at 4o C (40o F) or colder
Keep food cold as long as possible
Use a refrigerator
Ice packs or ice
Holding Food Hot Food temperature 60o C (140o F) or higher
Thermos (temporary)
Bain marie (double boiler)
Oven
Cooking pot or pan on stove top
2 hour rule
If the hazardous food has been at room temperature more than 2 hours discard it!
Food can go bad if left in the temperature danger zone
1
00:00
2
00:15
4
00:30
8
00:45
16
01:00
32
01:15
64
01:30
128
01:45
02:00
256
512
02:15
1024
02:30
2048
02:45
What about transporting food?
Use a cooler with frozen ice packs for high risk foods
Protect food during transit
Cross Contamination
Food to food raw food contaminating cooked or ready-to-eat mixing leftovers with fresh
Equipment to foodcutting surfaces, knives, mixing bowls, wiping cloths
People to food sick, hands, hair, finger nails
Handwashing
Hands…can transfer bacteria and viruses to food. Wash hands prior to eating lunches.
Wash Your Hands
Leftover Food
Leftovers must be discarded
Review
Keep hot foods hot at 60o C (140o F) or hotter.
Keep cold foods cold at 4o C (40o F) or colder.
Freezer packs work in your insulated lunchbox for a few hours but can’t keep food cold for the whole day.
Pack non-hazardous foods in the lunch.
Any questions about food safety? Ask your Public Health Inspector
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