servsafe principles

SERVSAFE Principles

Food Science and Nutrition

Personal Behaviors That Can Contaminate Food

4-2

Scratching the scalp

Running fingers through hair

Touching the nose

Rubbing an ear

Touching a pimple/sore

Wearing a dirty uniform

Coughing/sneezing into the hand

Spitting

A

B

C

D

E

F

G

H

Good personal hygiene includes:

4-3

Maintaining personal cleanliness

Wearing proper work attire

Following hygienic hand practices

Avoiding unsanitary habits and actions

Maintaining good health

Reporting illnesses

4-4

Proper Hand washing Procedure

Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C).

1 Apply soap.2 Vigorously scrub hands and arms for at least twenty seconds.

3

Clean under fingernailsand between fingers.

4 Rinse thoroughly under running water.

5 6 Dry hands and arms with a single-use paper towel or warm-air hand dryer.

Proper Dishwashing Procedure

1. Pre-rinse/wipe-off2. Wash3. Sanitize (Rinse)4. Air-dry or towel dry

IMPORTANT TERMS TO ADD TO VOCABULARY

• Anaerobic – Bacteria that will survive with out oxygen, generally fatal.

• Flammable – Materials such as potholders, clothing and aerosol cans that can start fires when near a heat source.

• Infective Dose – The number of organisms that will make you ill.

• Toxin – poison released from a microorganism.

Three Types of Food-borne Contaminants

3-2

Biological

Chemical

Physical

May be produced by pathogens found on food

May occur naturally in plants or animals

May occur as a result of an animal’s diet

Biological Toxins

Chemicals

3-14

Should only be applied by a licensed pest control operator (PCO)

Wrap and store food prior to application

Pesticides

Store away from food, utensils, and equipment

Follow manufacturers’ directions for using them

Label them properly if they are transferredto new containers

Do not store food this way

Accidental Introductionof Foreign Objects

3-15

Metal shavings

Staples

Glass

Naturally Occurring Objects That Pose a Hazard Bones

Fingernails

Hair

Bandages

3-10

Plant ToxinsSome plants are:

Toxic when raw, but safe when cooked Red kidney beans

Fava beans

Naturally toxic Rhubarb leaves

Apricot kernels

Water hemlock

3-11

Mushroom ToxinsPresent in certain varietiesof wild mushrooms

Can cause severe illness

Are not destroyed by cooking or freezing

2-3

Microorganisms That Can ContaminateFood and Cause Foodborne Illness

2-4

Living, single-celled

Can be carried by food, water, soil, humans, or insects

Can reproduce rapidly under favorable conditions

Some survive freezing

Some form spores

Some spoil food; others cause illness

Some produce toxins that cause illness

Basic Characteristics

Bacteria

• Bacteria are really small. You can see colonies of bacteria growing on a petri dish but individual bacteria can only be seen on high power using a microscope.

http://www.sciencebuddies.org/mentoring/project_ideas/MicroBio_img_009.jpg

Listeria monocytogenes

http://www.wadsworth.org/databank/listeria.htm

http://textbookofbacteriology.net/Listeria.html

E. colihttp://upload.wikimedia.org/wikipedia/commons/7/73/Ecoli_colonies.png

http://www.scottcamazine.com/photos/EColi/pages/01toxigenicE_coli_jpg.htm

Staphylococcus aureushttp://en.wikipedia.org/wiki/Staphylococcus_aureus

2-6

(F.A.T.T.O.M)

2-7

Food Microorganisms require nutrients found in potentially hazardous food to grow

Proteins

Carbohydrates

Acidity

2-8

Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)

Temperature

2-9

Most microorganisms grow well at temperatures between 41˚F and 140˚F (5˚C and 57˚C)

140’F(57’C)

Time

2-10

Foodborne microorganisms need sufficient time to grow

4 hours or more in TDZ = growth high enough to cause illness

Oxygen

2-11

Some pathogens require oxygen to grow, while others grow when oxygen is absent

Moisture

2-12

Most microorganisms grow well in moist food

Moisture is calculated using a measurement called water activity (aw)

Potentially hazardous food typically has an aw of .85 or higher

2-14

Caused by BacteriaSalmonellosis (eggs, poultry)

Listeriosis (soft cheese, uncooked meats, un-washed vegetables.)

Staphylococcal Gastroenteritis (red meat, poultry, eggs, crème filled baked goods, salads, mayo)

Botulism (canned foods, honey)

E Coli (cheese, ground meat, fresh produce, unpasteurized fruit juice)

MOST SUSCEPTIBLE

INFANTS ELDERLY PEOPLE RECOVERING FROM ILLNESSES,

SURGERIES OR ACCIDENTS PEOPLE WITH BIRTH DEFECTS AND

PROLONGED ILLNESSES OR HEALTH CONDITIONS

PREGNANT AND NURSING MOTHERS

2-27

Basic CharacteristicsUnlike bacteria, they rely on a living cell to reproduce

Unlike bacteria, they do not reproduce in food

Some may survive freezing and cooking

Can be transmitted from person to person, from people to food, and from people to food-contact surfaces

Can contaminate both food and water supplies

2-28

Caused by Viruses Hepatitis A

Norovirus Gastroenteritis

Rotavirus Gastroenteritis

2-35

Basic CharacteristicsLiving organisms that need a host to survive

Small, often microscopic

Grow naturally in many animals andcan be transmitted to humans

Pose a hazard to food and water

2-36

Caused by Parasites Trichinosis (uncooked wild game)

Anisakiasis

Giardiasis (fresh water from lakes, rivers unprocessed)

Toxoplasmosis

Intestinal Cryptosporidiosis

Cyclosporiasis

FUNGI

• Begins as surface bacteria• Fuzzy, furry appearance• Releases spores into the air• Penetrates the interior of the food• Latter stages of deterioration are

soft, spongy and watery

Lab 18A – Molds (Fungi)

• Bread molds

http://www.backyardnature.net/f/bredmold.htm

http://leavingbio.net/FUNGUS/Fungi2_files/image041.jpg

Fruit moldshttp://thumbs.ifood.tv/files/images/food/fruit-mold-08.jpg

http://www.lenscope.com/?c=1264

Cheese Molds

http://www.lenscope.com/?c=1264

http://i-cdn.apartmenttherapy.com/uimages/kitchen/2010_09_14-moldycheese.jpg

REVIEW

1. Name the four types of pathogens.2. How do you test a food to see if it is safe to eat it?3. What are three categories of contaminates?4. What is a danger zone? What are the temperatures of the

danger zone?5. List the order for correctly washing dishes.6. Explain cross-contamination and list the common three

pathways of cross-contamination.7. How long before a food-borne illness will make you sick?8. For what do the letters of FAT TOM stand?9. What groups of people are most susceptible to illness and death

from food-borne illnesses?