Transcript Food Safety Notes

Food Safety Notes
Chef I
 1. Avoid handling food when you are ill, or
if you have cuts or sores on your hands.
 2. Wash hands properly before and after
handling food. Wash hands after using the
bathroom, handling pets, touching hair,
coughing, or sneezing.
 3. After using cutting boards and
tools for cutting raw meat or eggs,
wash thoroughly and disinfect.
 4. Store fresh meat products on trays
on the lowest shelf in the
refrigerator.
 5. Maintain the refrigerator
temperature at 38 to 40 degrees F.
Keep freezer at 32 degrees F or
below.
 6. Keep hot foods at 140 degrees or
higher.
 7. Keep cold foods at 40 degrees F or
below.
 8. Never refreeze thawed
ground meat
 9. Store large and bulky foods in
shallow pans to cool quickly in the
refrigerator.
 10. Promptly refrigerate
leftovers
 11. Keep raw and cooked products
separate during food preparation.
 12. Never place cooked meat on a
plate that held raw meat.
 13. Throw out cracked dirty eggs.
Outbreaks
 Onset time the time after the food has been eaten
and the symptoms start (8-16 hours)
 What constitutes an outbreak?



1. 2 or more people experience the same
symptoms after eating a common food
2. a group of people from l area or group
event get sick
3. one case of botulism or chemical
poisoning constitutes an outbreak
6 Conditions for Bacteria Growth
 1. Food- Food high in protein
 2. Acid – food with a ph 4.6 or higher
(low acid foods; red meats, seafood, poultry, milk,
fresh vegetables)
 3. Temperature – 40 degrees to 140 degrees
 4. Time – at least 4 hours to allow bacteria to grow
to large enough numbers to cause Illness
 5. Oxygen – aerobic or anaerobic (grows in oxygen
or in the absence of oxygen)
 6. Moisture – thrive in moist environments
Potentially Hazardous Foods
(defined as a food item that would
support rapid bacterial growth)
 1. any food of animal origin
 2. any plant origin that has been
heat treated
 3. any untreated foods (melons,
sprouts)
 4. synthetic foods (cream fillings)
Destruction of Organisms
Cooking food is not only to enhance flavor
but it also helps to kill bacteria
Proper cooking temperatures

165 degrees and above- chicken,
leftovers

160 degrees and above – ground beef
(minimum)

145 degrees and above – beef, pork,
lamb, goat, fish, eggs

130 degrees and above – rare roast beef
Thermometers (calibration & use)
 l. Insert into the thickest part of
the food.
 2. Make sure the thermometer
doesn’t touch the pan or any
meat bones
 3. To calibrate the thermometer
place in a glass of ice water
Examples of Real Life CrossContamination:
 During the process of cutting raw
chicken, the food handler cuts
lunchmeat with the same knife
 Food Handler place cooked turkey
in the same area it was raw
without cleaning and sanitizing
the area
 Juice from meat thawing the
refrigerator drips into prepared
Jell-O
 Cutting board not thoroughly
disinfected after cutting raw meat
and then the board was used for
cutting lettuce for salad.