Transcript ProStart II Safety Review

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
• Meat: beef, pork, lamb
• Eggs
• Shellfish & Crustaceans
• Raw sprouts and sprout
seeds
• Fish
• Heat-treated plant food
• Baked Potatoes
– Cooked rice, beans, &
vegetables
• Sliced Melons
• Poultry
• Synthetic Ingredients
• Tofu or other soy-protein
food
– Textured soy protein
• 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 nonpotable 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 crosscontamination
– Use sanitary water
supplies
– Follow proper handwashing 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 Safe
Food: 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)