ProStart II Safety Review

True or False

• A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food.

True

True or False

• Potentially hazardous food is usually moist.

True

(Potentially hazardous food typically contains moisture and protein, has a neutral or slightly acidic pH, and requires time-temperature control to prevent growth)

True or False• Adults are more likely than preschool-age

children to become ill from contaminated food.

False

Most common are:-Infants and preschool-age children-Pregnant women-Elderly people-People taking certain medications-People who are seriously ill

True or False

• Cooked vegetables are not potentially hazardous.

False

What does handwashing prevent?

• Cross Contamination

Dangers of Foodborne Illnesses

• Foodborne illness: a disease carried or transmitted to people by food.

• Foodborne illness outbreak: foodborne illness that involves 2 or more people that eat the same food.

• Millions affected, few reported, majority DO NOT occur at foodservice establishments

What are Potentially Hazardous Foods?

• Milk & Milk Products

• Eggs

• Shellfish & Crustaceans

• Fish

• Baked Potatoes

• Sliced Melons

• Synthetic Ingredients– Textured soy protein

• Meat: beef, pork, lamb

• Raw sprouts and sprout seeds

• Heat-treated plant food– Cooked rice, beans, &

vegetables

• Poultry

• Tofu or other soy-protein food

• Untreated garlic-and-oil mixtures

Bacteria and Viruses• Bacteria

– In potentially hazardous food can multiply rapidly to disease causing levels in favorable conditions

– Can produce toxins in food that can cause illness when the food is eaten.

• Viruses– Small, simple

microorganisms that can cause disease

– Need living cells in order to grow and multiply

– Do not multiply in food but carried by food items

*Hepatitis A - most common foodborne viral disease

– Can be found in non-potable water and shellfish

Parasites: organisms that need to live in a host organism to grow.

• Characteristics– Need a host to survive– Grow naturally in

many animals – such as pigs, cats, rodents, and fish – and can be transmitted to humans

– Very small, often microscopic, but larger than bacteria

– Pose hazards to both food and water

• Prevention– Food is from approved

source– Properly frozen– Proper cooking

techniques– Avoid cross-

contamination– Use sanitary water

supplies– Follow proper hand-

washing procedures

Fungi– Mold: grows quickly and

can cause serious infections and allergies

• Cannot be destroyed by cooking

• Responsible for food spoilage

• Sometimes used to produce foods (ex: cheese)

– Produce no health risk but hard to tell apart from illness causing molds

– Yeast: spoils food rapidly

• Require sugar & moisture for survival

– Jellies, honey, cottage cheese, & fruit juices

• Warning signs of yeast– Alcohol smell or taste– Bubbles– Pink discoloration– Slime

Toxins

• Poison carried by certain fish– Fish collect toxins by eating other smaller fish

that have eaten algae carrying the toxin

• Wild Mushrooms contain poison– Poisonous and nonpoisonous mushrooms can

look alike– Purchase mushrooms from reputable sources

• Chemical Hazards Prevention– Follow

manufacturers’ directions

– Store in a dry and locked cabinet away from food, utensils, & equipment

– Label containers appropriately

– Wash hands after using chemical product

• Toxic Metal Poisoning– Occurs when acidic foods

are stored in or prepared with equipment that contains toxic metals

– Use only food-grade storage containers

– Do not use enamelware, lead, or any lead-based product for food production

– Use metal containers for their intended purpose only (ex: do not use galvanized metal garbage cans to store food)

Physical Object Contamination Prevention

• Never scoop ice with a glass

• Check and replace work can openers

• Do not use unfrilled toothpicks in sandwiches

• Put shields on lights over food storage and food preparation areas

• Remove and properly dispose of nails, staples, and other objects from boxes when food is received

• Avoid jewelry• Discard chipped or

cracked dishes, glasses, and tableware

• Use only food-grade brushes on food

Keeping Food SafeFood: Microorganisms need nutrients to grow, specifically

proteins and carbohydrates

Acidity: Illness-causing bacteria grow best in slightly acidic or neutral foods (pH of 4.6 to 7.5)

Temperature: Danger Zone is between 41*F and 135*F

Time: Danger Zone is over 4 hours

Oxygen: Some microorganisms require oxygen to grow while others do not (ex: cooked rice, untreated garlic, and baked potatoes that have been temperature abused

Moisture: Bacteria need water to grow / the amount of water needed is called its water activity (scale is 0.0 to 1.0; water is 1.0)