food safety review
DESCRIPTION
Food Safety Review. Foodborne Illness. AKA: Foodborne Disease or Food Poisoning Infection or intoxication cause by substances that spoil or infect from food or drinking water to humans. In most cases the contaminants are bacteria, parasites or viruses. Pathogen. - PowerPoint PPT PresentationTRANSCRIPT
Food Safety Review
Foodborne Illness• AKA: Foodborne Disease or Food
Poisoning
• Infection or intoxication cause by substances that spoil or infect from food or drinking water to humans.
• In most cases the contaminants are bacteria, parasites or viruses.
Pathogen• Any microorganism that is infectious
or toxigenic and causes disease
• Parasites• Viruses• Some fungi/yeast• Bacteria
Food Additive• Any substance that is added to food
and affects the food’s characteristics• Preservatives• Sweeteners• Flavorings• Artificial and natural colorings• Nutritional Supplements
Outbreak• An incident in which TWO or more cases of a similar illness result from eating the same food.
Toxin
• A poison that is produced by microorganisms, carried by fish, or released by plants
At-Risk Population• Any group who may be more susceptible to more
serious symptoms or side effects from an illness than the general population.
At-risk groups for foodborne illness include
Very young childrenPregnant woman
ElderlyPeople with weakened immune systems
Irradiation• A process in which
ionizing energy is used to kill pathogens and other harmful substances in food by causing breaks in the DNA
Symbol
Pasteurization• The process of using heat or irradiation to
destroy microorganisms that could cause disease.
• Louis Pasteur (1822-1895)• Chemist who invented pasteurization
• Was actually trying to prevent spoilage in wine and beer when he discovered pasteurization.
• Pasteurization was first applied in wine preservation.• When milk producers introduced pasteurization it
substantially reduced foodborne illness.
Time/Temperature Relationship
• Bacteria are very heat sensitive• The higher the temp the quicker they are inactivated
Using higher heat takes less time to kill pathogenic bacteria
Using lower heat takes more time to kill pathogenic bacteria
Ultra High Pressure Treatment (UHP)
• Method for killing harmful bacteria in foods that contain water
• Destroys bacteria without the use of high temperatures or chemical additives.
Bacteria
•Bacterium which are found naturally around us, including those that cause foodborne illnesses.
Bacteria Nickname BACCan grow within
10-12 Hours
Bacterium(singular)
Bacteria (plural)
Cross-contamination• The transfer of bacteria from foods, hands, utensils, or food
preparation surfaces to a food.
Particularly a problem with Liquids from RAWMeatsPoultry
Seafood
• Harmful bacteria can be transmitted to previously uncontaminated foods or surfaces
Food and Drug Administration
“Protecting and promoting your health”
• Food• Drugs• Medical Devices• Vaccines, blood,
biologics• Animal & Veterinary
Drugs• Cosmetics• Radiation-Emitting
Products• Tobacco Products
FDA Fight BAC Symbol
The 4 C’s of Food Safety
Clean
Cook
CombatChill
United States Department of
Agriculturehttp://www.usda.gov/wps/portal/usda/usdahome
“Sell By” Date• Is found on perishable food products in stores
•Do not purchase that product after the “Sell By” date
Thawing Foods• The correct way to thaw foods is to…Take the Food from the freezer place in the refrigerator to thaw.
• When you thaw foods in the microwave they must be consumed/eaten immediately .
• DO NOT THAW FOODS IN THE SINK
Storing Foods• When going on a picnic remember that ALL
PERISHABLE FOODS should be kept on ICE
• Refrigerator’s temperature should be 40 degrees or below
• Freezer’s temperature should be 0 degrees or below
Storing Foods Con’t• Left overs should ALWAYS be put
into the refrigerator
• If you are not sure if a food is still safe to eat ALWAYS remember….
“When in doubt, throw it out”
Food Thermometer
• Using a food thermometer is the ONLY way to check and see if eggs and meats are properly cooked.
• The proper internal temperature of ground meat is…
160 degrees
Food Safety FACTS• Uncooked meats should be stored away from
fresh produce
• Do not buy canned foods that have dents, cracks, rust or bulging lids.
• You should have two cutting boards in your kitchen…
one for meats one for fruits & vegetables