Transcript ServSafe Principles

SERVSAFE Principles
Food Science and Nutrition
Personal Behaviors That Can
Contaminate Food
A
Scratching the scalp
E
Touching a pimple/sore
B
Running fingers
through hair
F
Wearing a dirty uniform
G
Coughing/sneezing
into the hand
H
Spitting
C
Touching the nose
D
Rubbing an ear
4-2
Good personal hygiene includes:
Maintaining personal cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Reporting illnesses
4-3
Proper Handwashing Procedure
4-4
1
Wet hands with running
water as hot as you can
comfortably stand (at
least 100°F/38°C).
2
Apply soap.
4
Clean under fingernails
and between fingers.
5
Rinse thoroughly under
running water.
3
6
Vigorously scrub
hands and arms for at
least twenty seconds.
Dry hands and arms
with a single-use paper
towel or warm-air hand
dryer.
Proper Dishwashing Procedure
Pre-rinse
2. Wash
3. Sanitize
4. Air-dry
1.
Three Types of Foodborne
Contaminants
Biological
Chemical
Physical
Biological Toxins
May be produced by pathogens found on food
May occur naturally in plants or animals
May occur as a result of an animal’s diet
3-2
Types of Chemical Contaminants
Toxic metals
3-12
Pesticides
Pesticide photo courtesy of the National Pest Management Association
Cleaning
products
Toxic Metals
Toxic metal poisoning can occur when:
Utensils or equipment containing
toxic metals are used to prepare food
(especially acidic food)
Carbonated beverage dispensers
are installed improperly
3-13
Chemicals
Store away from food, utensils, and equipment
Follow manufacturers’ directions for using them
Label them properly if they are transferred
to new containers
Pesticides
Should only be applied by a licensed
pest control operator (PCO)
Wrap and store food prior to application
3-14
Do not store food this way
Accidental Introduction
of Foreign Objects
Metal shavings
Fingernails
Staples
Hair
Glass
Bandages
Naturally Occurring
Objects That Pose
a Hazard
Bones
3-15
Plant Toxins
Some plants are:
Naturally toxic
Rhubarb leaves
Apricot kernels
Water hemlock
Toxic when raw, but safe when cooked
Red kidney beans
Fava beans
3-10
Mushroom Toxins
Present in certain varieties
of wild mushrooms
Can cause severe illness
Are not destroyed by cooking
or freezing
3-11
Microorganism
Small, living organism
Pathogen
Disease-causing microorganism
Toxin
Poison
Spoilage Microorganism
Microorganism that causes spoilage,
but not illness spoilage,
but not illness
2-2
Microorganisms That Can Contaminate
Food and Cause Foodborne Illness
2-3
Basic Characteristics
Living, single-celled
Can be carried by
food, water, soil, humans, or insects
Can reproduce rapidly
under favorable conditions
Some survive freezing
Some form spores
Some spoil food; others cause illness
Some produce toxins that cause illness
2-4
(F.A.T.T.O.M)
2-6
Food
Microorganisms require nutrients found
in potentially hazardous food to grow
Proteins
Carbohydrates
2-7
Acidity
Pathogenic bacteria grow well in food that
is slightly acidic or neutral (pH of 4.6 to 7.5)
2-8
Temperature
Most microorganisms grow well at temperatures
between 41˚F and 135˚F (5˚C and 57˚C)
2-9
Time
Foodborne microorganisms need
sufficient time to grow
4 hours or more in TDZ = growth high
enough to cause illness
2-10
Oxygen
Some pathogens require oxygen to grow,
while others grow when oxygen is absent
2-11
Moisture
Most microorganisms grow well in moist food
Moisture is calculated using a measurement
called water activity (aw)
Potentially hazardous food typically has an aw
of .85 or higher
2-12
Caused by Bacteria
Salmonellosis (eggs, poultry)
Bacillus cereus Gastroenteritis
Shigellosis
Botulism (canned foods, honey)
Listeriosis (soft cheese,
uncooked meats, un-washed
vegetables.)
Campylobacteriosis
Staphylococcal
Gastroenteritis (red meat,
poultry, eggs, crème filled
baked goods, salads, mayo)
Clostridium perfringens
Gastroenteritis (protein
based foods)
2-14
Hemorrhagic colitis
Vibrio
Gastroenteritis/Septicemia
Yersiniosis
E Coli (cheese, ground meat,
fresh produce, unpasteurized fruit
juice)
Basic Characteristics
Unlike bacteria, they rely on a
living cell to reproduce
Unlike bacteria, they do not
reproduce in food
Some may survive freezing and cooking
Can be transmitted from person to
person, from people to food, and from people to
food-contact surfaces
Can contaminate both food and water supplies
2-27
Caused by Viruses
Hepatitis A
Norovirus Gastroenteritis
Rotavirus Gastroenteritis
2-28
Basic Characteristics
Living organisms that need a host to survive
Small, often microscopic
Grow naturally in many animals and
can be transmitted to humans
Pose a hazard to food and water
2-35
Caused by Parasites
Trichinosis (uncooked wild game)
Anisakiasis
Giardiasis (fresh water from lakes, rivers
unprocessed)
Toxoplasmosis
Intestinal Cryptosporidiosis
Cyclosporiasis
2-36