Transcript No Slide Title - University of Maryland

Food Safety
• Presented by:
• Jean Austin & Connie Metcalf
• University of Maryland Extension
• Kent Center, February 2009
Foodborne illness:
It’s in the news.
MODULE 1
FOODBORNE ILLNESS
Causes of
foodborne illness
Temperature abuse
Poor personal hygiene
Cross-Contamination
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%
Chemical 2%
Parasites 1%
Bacteria
90%
(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 Raw food Cross cont.
5%
reheating cont. 7%
Cleaning 5%
8%
Improper
hot-holding
10%
Improper
cooking
10%
Infected
person 13%
Leftovers 3%
Improper
cooling
26%
Time lapse
14%
(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
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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
MODULE 2
GOOD PERSONAL
HYGIENE
It is all about you!
What you cannot see can
cause foodborne illness.
Handwashing steps
 Warm water
 Soap
 Lather
 Friction for 20
seconds
 Rinse
 Dry With paper towel
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 beards
Secure long hair under
restraints
Non - acceptable practices
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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 clothing
Eating, drinking, or using
tobacco
Improper use of hair restraints
Contamination by food
handlers
Food
handlers working while ill
Discharges from eyes, nose and
mouth
Cuts, scrapes and bruises
MODULE 3
PREVENTING
CROSS-CONTAMINATION
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-toeat food.

Cold storage
 Use
refrigerator to keep foods at an
internal product temperature of <45°F
 Top to Bottom storage
 Avoid overloading the refrigerator
 Never line the shelves
 Use 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
Grinders
 Improper
Cutting boards
Slicers
can openers
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
MODULE 4
AVOIDING
TEMPERATURE
ABUSE
The “temperature danger
zone”
140°
45°
Code of Maryland
Regulations
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
Proper methods
for thawing, cooking,
cooling, and reheating foods
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
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Proper cold storage
Proper thawing
Proper cooking
Proper cooling
Proper reheating
Proper hot holding
FIGHT BAC!
Clean
 Wash
hands and surfaces often.
Separate
 Don’t
cross-contaminate.
Cook
 Cook
to proper temperatures.
Chill
 Refrigerate
promptly.