preparing safe food

PREPARING SAFE FOOD By: Jamie Digiovanni & Julie Thompson

Why is food safety important? Avoid illness!

You Family Any others being served

What is Food Safety? Protection from accidental or unintended

contamination of food Contamination- harmful substances in

the food Pathogens- small living organisms

(microorganisms) that cause diseases Pathogens can lead to a foodborne

illness- disease transmitted or carried to people by food

Foodborne Illnesses Disease carried or transmitted to people

by food1

Common foodborne illnesses include: Salmonella Botulism Shigellosis E. Coli

1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

Potentially Hazardous Foods Milk and milk products Meat, beef, pork, lamb Eggs Fish Poultry Cooked rice and beans Baked or boiled potatoes “Ready to Eat Foods”: sprouts, melons,

lettuce, spinach, sliced tomatoes

People at Risk1

1 National Restaurant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

Infants/Preschool-age children Pregnant Women The Elderly People with compromised immune

systems Organ/bone marrow transplant People with cancer Those receiving chemotherapy People with HIV/AIDS

Cost of Foodborne Illness1 Loss of customers/sales Negative media exposure Lawsuits and legal fees Increased insurance premiums Loss of reputation Lowered employee morale Employee absenteeism Staff retraining 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook.

5th edition. Chicago

Major Food Safety HazardsBe Careful People

Biological Bacteria, viruses, parasites, and fungi

Chemical Cleaners, pesticides, toxic metals

Physical Natural and foreign objects

BiologicalBACTERIA Can be transferred through food, water,

soil, and humans Once bacteria reproduce, they can lead

to foodborne illnesses SO how do you prevent the growth of

bacteria??

Controlling BacteriaF- Food- Proteins and carbohydratesA- Acidity- grow in slightly acidic food or neutralT- Time- 2 or more hours in the temperature danger zone can cause a foodborne illness

T- Temperature- grow fastest between 40° F- 140° FO- Oxygen- Most need oxygen to growM- Moisture- Grow fastest in high moisture content

Ways to prevent foodborne illness1

Purchase food from safe sources Cook food to required temperatures Store food at correct temperatures Do not contaminate equipment Wash your hands / glove use


Cross-Contamination When potentially contaminated, raw foods

come in contact with “ready to eat” foods EX: Cutting raw chicken with same knife you

cut bread Any other examples? Preventing Cross contamination

Wash hands Clean surfaces and utensils between use Do not allow raw foods to touch “ready to eat

foods”

Physical Hazards Accidental foreign objects in food:

Metal shavings Bandages Fingernails Hair Glass

Natural objects: Bones Egg shells Stones

What do you think poses the greatest risk to food safety??

What Poses the greatest risk to food safety?

WE DO!! Diseases are spread by carriers- people

who carry pathogens and infect other people even though they show no symptoms

Personal Hygiene!

Good Personal Hygiene Maintaining personal cleanliness Avoiding cooking when ill or sick Wear a clean hat or hair restraint Remove jewelry when possible Avoid eating, drinking, chewing gum

while cooking Following clean hand practices! Avoiding unsanitary habits and actions

Proper Hand Washing Properly washing your hands is essential or else germs and

bacteria will remain on your hands leading to possible foodborne illnesses

1) Wet your hands2) Soap3) Scrub hands for 20 seconds4) Rinse for 10 seconds5) Turn off tap with towel6) Dry your hands

Video demonstrating proper hand washing techniques:Proper Hand Washing Technique

http://www.youtube.com/watch?v=vYwypSLiaTU

When Should You Wash Hands? Before and after handling raw foods After touching hair, face, or body After using a tissue for sneezing or

coughing After taking out the garbage or trash After using the restroom

Unsanitary Personal Behaviors that Can Contaminate Food

Scratching your scalp Running fingers through hair Touching your nose Rubbing your ear Touching a pimple Coughing/sneezing into hand SpittingWhat object in a typical household carries the most germs??

THE REMOTE

What about cell phones??

Clean vs. Sanitary

Clean

Process of removing food and other types of soil from a surface

Free of visible dirt

Sanitary

Process of reducing microorganisms on a clean surface to safe levels

SAFE, not harmful levels of a microorganism

Can anyone think of an example of your hands being Sanitary but NOT Clean??

Types of Sanitation


Heat Sanitizing1 171°F for 30 seconds

Chemical Sanitizing1 Chlorine Iodine Quaternary Ammonium

3 http://www.fsis.usda.gov/FACTSheets/FSIS_Food_Recalls/index.asp#2

Food Recalls What Causes a food recall

“A food recall is a voluntary action by a manufacturer or distributor to protect the public from products that may cause health problems or possible death.”3

Information is provided by: Food and Drug Administration (FDA) United States Department of Agriculture

(USDA) Centers for Disease Control and Prevention

(CDC) Department of Health and Human Services

http://www.recalls.gov/food.html

Tips Use different

equipment for high risk items

Clean and sanitize equipment before and after preparation

Have a schedule to throw out food items

Set refrigerators to proper temperature

Do not overload the refrigerator 1

1 National Restaurant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

2 http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm

2

JeopardySanitary or Clean

Food Safety Terms

Potential Hazards

Hygiene Proper Food

Handling

100 100 100 100 100

200 200 200 200 200

300 300 300 300 300

400 400 400 400 400

BONUS QUESTION FOR 500!!


Sanitary or Clean- 100

If dirt and soil are removed from the surface of a countertop, it is considered:

Sanitary or Clean?

Answer ??


CLEAN!

HOME


Sanitary or Clean- 200

_____ is the process of removing microorganisms on a clean surface to safe levels.

Answer??


SANITATION

HOME


Sanitary or Clean- 300Equipment should be cleaned and sanitized:

a) before preparation of food b) after preparation of food c) before and after preparation of food d) Not necessary

ANSWER??


Before and After Preparation of

FoodHOME


Sanitary or Clean- 400If sanitizing with hot water, the water must be ____ degrees F for _____ seconds.

a) 100°F for 20 secondsb) 171°F for 30 secondsc) 171°F for 20 secondsd) 100°F for 30 seconds

Answer??


171°F for 30 seconds

HOME


Food Safety Terms- 100

The protection from accidental or unintended contamination of food is called_____

Answer??


FOOD SAFETY

HOME


Food Safety Terms- 200____ is a disease carried or transmitted to people by food.

a) Pathogensb) Microorganismc) Foodborne illness d) Cross contamination

Answer??


C) FOODBORNE ILLNESS

HOME


Food Safety terms- 300_______ can be transferred through food, water, soil, and humans, and when it reproduces, it can cause a foodborne illness.

a) Fungusb) Bacteriac) Cross contaminationd) All of the above

Answer??


B) BACTERIA

HOME


Food Safety Terms- 400

____ is a microorganism that can cause disease.

Answer??


PATHOGEN

HOME


Potential Hazards- 100Which of the following is NOT considered a “potentially hazardous food”:

a) eggs b) beef c) spinach d) apple

Answer??


APPLE

HOME


Potential Hazards- 200Which of the following is NOT considered a major food safety hazard category:

a) biological b) physical c) virus d) Chemical

Answer??


VIRUS

HOME


Potential Hazards- 300

Bacteria grow fastest in which 2 major food groups?

Answer??


PROTEINS AND CARBOHYDRATES

HOME


Potential Hazards- 400Name the 6 major factors to control in order to slow the growth of bacteria in food.

Hint: FAT TOM

Answer??


F= Food- especially proteins and carbohydrates A= AcidityT- Time- less than 4 hours in temperature danger zone

T= Temperature- danger zone is 41°F-135°FO= OxygenM= Moisture

HOME


Hygiene- 100Maintaining good personal hygiene while preparing foods includes all of the following EXCEPT:a) wear a clean hat or hair restrain b) removal of jewelry c) cooking regardless of how sick you may be d) washing your hands

Answer??


C) COOKING REGARDLESS OF HOW SICK YOU MAY

BE

HOME


Hygiene- 200

Proper hand washing technique states that you should wash your hands for _____ seconds.

ANSWER??


20 SECONDS

HOME


Hygiene- 300You must wash your hands AFTER the following actions EXCEPT:a) using each utensil b) using a tissue to cough or sneeze c) going to the washroom d) touching your hair

Answer??


A)USING EACH UTENSIL

HOME


Hygiene- 400

Name the 6 main steps to washing your hands:

Answer??


1)Wet your hands2)Soap3)Scrub for 20 seconds4)Rinse for 10 seconds5)Turn off tap with towel6)Dry Your hands

HOME


Proper Handling of Food- 100_____ is when potentially contaminated, raw foods come in contact with “ready to eat food”

Answer??


CROSS CONTAMINATION

HOME


Proper Handling of Food- 200Food should never be held in the temperature danger zone for more than _____ hours.

ANSWER??


2 HOURS

HOME


Proper Handling of Food- 300The temperature danger zone is ______

A) 50°F- 135°FB) 40°F-140°FC) 50°F-140°FD) 0°F- 100°F

ANSWER??


B) 40°F-140°F

HOME


Proper Handling of Food- 400Give an example of cross contamination in the kitchen.

ANSWER??


BONUS!!- 500 pointsBACTERIA DOUBE IN NUMBER EVERY_____ EVENTUALLY LEADING TO A FOODBORNE ILLNESS.

A) 5 MINUTESB) 20 MINUTESC) 2 HOURSD) 4 HOURS

ANSWER??


20 MINUTES

HOME

References National Resturant Association (2008).

Servsafe Coursebook. 5th edition. Chicago Food and Drug Association (2012). Start at the

store: 7 ways to prevent foodborne illness. http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm

United States Department of Agriculture. Food Safety and Inspection Service Food Recalls. Fact Sheet. Oct 14th 2011.http://www.fsis.usda.gov/FACTSheets/FSIS_Food_Recalls/index.asp#2

http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm

http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm

http://www.fsis.usda.gov/FACTSheets/FSIS_Food_Recalls/index.asp%232

http://www.fsis.usda.gov/FACTSheets/FSIS_Food_Recalls/index.asp%232

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