Keeping Food Safe

Foodborne Illness Defined as a disease transmitted to people by food. Foodborne-illness Outbreak

When two or more people get the same illness after eating the same food. Costs Involved

Loss of customers and sales Negative media exposure Lawsuits and legal fees Increased insurance premiums Loss of reputation Lowered employee morale Employee absenteeism Staff retraining

Who is at risk?

Elderly people Infants and preschool age children Pregnant women People with cancer or on chemotherapy,

people with HIV/AIDS, and transplant recipients

Contamination Terms

Hazard: something with the potential to cause harm. What is an example?

Contamination: means that harmful things are present in food, making it unsafe to eat. Poor personal hygiene Time-Temperature abuse Cross-contamination Poor cleaning & sanitizing methods Purchasing food from unapproved suppliers

Types of Contaminants

Biological Viruses Bacteria Parasites Fungi-mold, yeast

Chemical cleaners, polishes, sanitizers, etc.

Physical Metal shavings from cans, fingernails, hair, fruit pits, etc.

Proper Hygiene

Pull back or cover hair with a hat, Wear clean clothing. Wear an apron to protect yourself from splatters. Remove jewelry before entering the kitchen area. If you have a cut, wear a band-aid and rubber glove.

Hand Washing This should become standard routine every time you enter and exit the kitchen!

Use as warm/hot of water you can tolerate. Apply a dime size of hand soap. Rub and lather vigorously for 20 seconds-make sure to go past the wrists and between fingers.

Use a nail brush if necessary Rinse hands well. Dry hands with paper towel

Fact: 80% of infection diseases are transmitted by touching surfaces that have germs on them!

What Does Bacteria Need to Grow?FAT TOM F – Food – High Protein foods

A – Acidity – Foods having a pH between 4.6-7.0 are the most potentially dangerous (soups, cottage cheese, beef, veal, pork, chicken, milk

T – Time – potentially hazardous foods should not remain in the temperature danger zone for more than 4 hours during the entire food handling process

T – Temperature – Danger Zone 40-140F

O – Oxygen – Some bacteria requires O2 to grow while others require no oxygen

M – Moisture – The amount of water present in a food will affect its ability for bacterial growth. Potentially hazardous foods include raw bacon, soft cheeses, meats, and poultry.

Preventing Hazards Cross Contamination

The spread of pathogens from one surface or food to another Time-Temperature Abuse

Temperature Danger Zone 40*-140* The longer food stays in the temperature danger zone, the more time pathogens have to

grow. Keep cold foods cold and hot foods hot! Food should not be held at the temperature dangers zones for more than 4 hours!

When in doubt, throw it out!

Store food in coolers properly Seafood (top) Whole cuts of beef and pork Ground meat and ground fish Whole and ground poultry (bottom)

Quiz

1. If food is held in the temperature danger zone for more than _________ hour(s), throw it out.a) 1b) 2c) 3d) 4

2. TRUE OR FALSE It is safe for employees to work with food when they have a sore throat and a fever.

3. TRUE OR FALSE To hold hot TCS food safely, keep the food at 125°F or higher.

4. TRUE OR FALSE Cleaning reduces pathogens on a surface to safe levels.

5. Name the three forms of contamination that can cause foodborne illness.