food safety presented by: jean austin & connie metcalf university of maryland extension kent...
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Food Safety
• Presented by:
• Jean Austin & Connie Metcalf
• University of Maryland Extension
• Kent Center, February 2009
Foodborne illness “... when a person becomes ill after
ingesting a contaminated food...”
Foodborne illness can be caused by: Biological hazards (bacteria, viruses) Chemical hazards (cleaning agents,
toxins) Physical hazards (bone, glass, metal)
Causative agents implicated in foodborne illness
Viruses 6%
Bacteria90%
Parasites 1%
Chemical 2%
(Centers for Disease Control and Prevention)
Sources of contamination
Food handler Food contact surfaces
(cutting board, grinder) Animals, insects, rodents Water, air, soil Food!! (raw)
Contributing factors of foodborne illness
Improper hot-holding
10%
Cross cont. 5%
Cleaning 5%
Leftovers 3%
Improper cooling
26%
Raw food cont. 7%
Improper reheating
8%
Infected person 13%
Time lapse 14%
Improper cooking
10%
(Centers for Disease Control and Prevention)
Potentially hazardous foods
“...foods that can support the growth of harmful bacteria...”
Foods high in protein Foods low in acid Foods high in moisture
Examples of potentially hazardous foods
Beef, pork, and poultry Seafood Eggs Cooked Rice and pasta Fruits and vegetables Beans and potatoes Milk and dairy products
Prevention of foodborne illness
Practice good personal hygiene Prevent cross contamination Avoid temperature abuse
– Proper cold storage– Proper thawing– Proper cooking– Proper cooling– Proper reheating– Proper hot holding
Bacterial growth
At time = 0 minutes:
1 bacterial cell
At time = 15 minutes:
2 bacterial cells
At time = 30 minutes:
4 bacterial cells
Cuts and abrasions
Clean the wound Cover with clean dry bandage Wash hands Cover with disposable glove Change gloves at appropriate
handwashing intervals
Tobacco use
Never while preparing or
serving food Never around equipment or
dishwashing areas ONLY in designated break
areas Wash hands after smoking
Hair restraints
Acceptable: Hats, nets, and hair coverings
Wear restraints consistently
Restrain beardsSecure long hair under
restraints
Non - acceptable practices
Coming to work when ill Poor personal hygiene Un-clean work clothes False fingernails and nail polish Jewelry Uncovered cuts, scrapes, and burns
Contamination by food handlers
Inadequate handwashing Untrimmed fingernails Soiled clothingEating, drinking, or using tobaccoImproper use of hair restraints
Contamination by food handlers
Food handlers working while ill Discharges from eyes, nose and
mouthCuts, scrapes and bruises
Cross-Contamination Cross-contamination is the transfer of harmful
substances or micro-organisms to food by: human hands food contact surfaces cleaning cloths, equipment, utensils,directly from a raw food to a ready-to-eat food.
Cold storage
Use refrigerator to keep foods at an internal product temperature of <45°F
Top to Bottom storageAvoid overloading the refrigeratorNever line the shelvesUse freezer to store already chilled or
frozen foods at a temperature of <0° F Code of Maryland regulations
Contamination from food contact surfaces
Improperly washed or sanitized equipment Knives Cutting boards can openers
Grinders Slicers Improper storage of in-use utensils Spoons Tongs ice scoop
Food scoops Frozen dippers Store equipment in a clean, protected location
Contamination from wiping cloths
Store wiping cloths in sanitizer when not in use
DO NOT store cloths on equipment or preparation surfaces
Three rules for temperature control
Keep potentially hazardous foods out of the temperature danger zone
Pass potentially hazardous foods through the danger zone as quickly as possible
Pass potentially hazardous foods through the danger zone as few times as possible
Thawing In the refrigerator: less than 45o F Under potable running water: 70o F
or below In the microwave oven: cook foods
immediately after thawing
NEVER thaw at room temperature!
MD Code of Regulations
Cooking
Cook all potentially hazardous foods to minimum required temperatures
Measure the temperature at the thickest part of the food product (usually the center) with an accurate thermometer
Microwave cooking
Rotate and stir during cooking Cover food to retain moisture Allow to stand covered for 2 minutes
to evenly distribute the temperature
Cooling foods rapidly Smaller portions: break larger food
products down to smaller sizes Shallow pans: no more than 2 inches
deep for thick foods and no more than 3 inches deep for thinner foods
Cooling foods rapidly
Ice bath: place containers of hot food into a sink or other container filled with ice
Stir food frequently to accelerate cooling Remove lids of containers in coolers or
on ice ONLY during cooling
Proper methods for reheating foods
Potentially hazardous foods must be re-heated to 165o F in 2 hours or less
Conventional stoves, ovens, steamers, and microwave ovens are approved for re-heating use
Crockpots and steam tables are NOT approved because they do not rapidly heat foods.
Proper use of thermometers
The sensing portion of the thermometer must be clean and sanitized
The sensing portion of the thermometer must be positioned in the center-most region of the food product or container
Make certain the thermometer temperature has stabilized before taking a reading
Preventing cross - contamination
Clean the probe of the thermometer with a single-service towel or alcohol swab, or rinse in a sanitizing solution when transferring to different foods
Thermometers can also be sanitized by submerging in hot water (> 180o F)
Clean and sanitize the probe when moving from raw to cooked or ready-to-eat foods
Don’t wipe probes on a soiled cloth or apron!
Prevention of foodborne illness
Practice good personal hygiene Prevent cross contamination Avoid temperature abuse
– Proper cold storage– Proper thawing– Proper cooking– Proper cooling– Proper reheating– Proper hot holding