Transcript Food Safety PPT

FOOD SAFETY
Need to Knows
F.B.I. = Foodborne Illness
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Generally refers to illness caused by
eating any type of microorganismcontaminated food
“Food Poisoning” – usually exposure to
microorganisms that cause F.B.I.
Comes from bacteria, viruses or other
microorganisms in the environment
Bacteria Facts
 Average person carries ~150 kinds
of bacteria in and on surface of the
body
 Bacteria can spread quickly and
easily, requiring only food, moisture,
and a good temperature to grow
Categories of F.B.I.
Agents/Contaminants
Bacteria
 Viruses
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Parasites
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Found in untreated water & human feces
Tapeworms, roundworms, protozoans
Food Toxins
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Chemicals formed by microbes stored in food stored
at improper temperatures
Top 10 Reasons for F.B.I.
1. Infected food preparer or poor hygiene
2. Ingesting raw, contaminated foods
3. Inadequate cooking & Improper reheating
4. Cooling food improperly
5. >2 days between preparation and serving
Top 10 Reasons for F.B.I.
6. Cross-contamination
7. Toxins (chemical contamination)
8. Unsafe food sources
(i.e. meat not inspected by the USDA)
9. Inadequate cleaning of equipment
10. Poor storage practices
Ideal Conditions for Bacterial
Growth
Food (protein)
Acid (ideal acidity = pH >4.6)
Temperature (“Danger Zone” = 41o F – 140o F)
Time
Oxygen
Moisture
F.A.T. T.O.M.
Combined, these conditions lead
to rapid growth.
Food/Cooking Tips
• Dry foods last longer (no moisture for
growth)
– Bread, dried meat, dried fruit
• Adding salt and sugar decreases available
water
• Very acidic food is inhospitable (pH <4.6)
Temperature Requirements
 Minimum
Cooking Temps:
Poultry, Stuffed & Reheated foods= 165o F
 Ground beef= 155o F
 Pork & pork-containing products= 155o F
 Game meat= 155o F
 Eggs & Fish= 145o F
 Cooked Fruit & Veggies= 140o F
 Rare Roast beef= 130o F
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(155o F)
http://www.metrokc.gov/health/foodsfty/foodtemps.htm
Temperature Requirements
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Foods cooked in a microwave must be
heated to an additional 25o F above
required cooking temperature
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Reheating
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Foods must be rapidly reheated to 165o F, then
held at or above 140o F
Microwaved= rapidly reheated to 190o F, then
held at/above 140o F
Temperature Requirements
 Cooling:
Foods must be cooled from 140 to 70o F
within two (2) hours from start of cooling
 Foods must be cooled from 70 to 41o F
within another two (2) hours
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Prevention of Cross Contamination
1. Wash your hands!!
2. Wash foods
3. Clean & sanitize food contact
surfaces
4. Avoid contact between foods and
contact surfaces
Food Storage
 Refrigeration
 Reduces
growth of most organisms
 Freezing
 H2O
in the form of ice – is
unavailable for biological rxns
Hazards – Bacteria (common)
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Escherichia coli
• Undercooked meat or unwashed produce,
not washing hands, consumption of
infected sprouts, spinach, lettuce, salami,
unpasteurized milk or juice, drinking
untreated water
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Staphylococci
• Contamination from skin
Hazards – Bacteria (common)
• Salmonella
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Found in eggs, beef, poultry, milk & vegetables,
cross-contamination, not washing produce,
inadequate cooking
Usually from foods contaminated w/ animal
feces
Severe infection possibly fatal
• Clostridium perfringens
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Improper cooling = food temps. in the “Danger
Zone”
Hazards – Bacteria (common)
• Bacillus cereus
• Improper cooling = food temps. in the
“Danger Zone”
• Clostridium botulinum
• Improperly canned foods
• Bacteria produce a nerve toxin
• Spores have been found in honey  DON’T
feed honey to children <1 year old
Hazards – Viruses (common)
• Norovirus
• Poor hygiene = Fecal to oral
contaminant
• A very hardy virus – hard to
disinfect surfaces
• Famous for cruise-ship epidemics
Symptoms of F.B.I.
• Gastroenteritis (GI) = the “stomach flu”
– Nausea
– Diarrhea – almost always a symptom of any F.B.I.
– Abdominal cramps
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Sudden onset of vomiting
Fever
Dizziness, headaches
Double or blurred vision
Difficulty swallowing
Dry mouth
Droopy eyelids
Muscle weakness
10 Food-Handling Tips to Prevent F.B.I.
1.
Don’t buy cans or glass jars with dents, cracks or bulging
lids.
2.
Never eat raw meat, poultry, seafood or eggs.
3.
Cook raw meat, poultry, seafood or eggs thoroughly to kill
any bacteria present. Thoroughly reheat leftovers.
4.
Promptly refrigerate cooked meat and poultry in small
shallow containers. Remove stuffing from chicken and
turkey and refrigerate separately.
5.
Refrigerate perishable food as soon as you get home from
the market.
10 Food-Handling Tips to Prevent F.B.I.
6. Store canned goods in a cool, dry place for use within a year.
Never put them above the oven or in a damp area.
7. Don’t thaw food on the counter; bacteria grow quickly at room
temperature. Thaw food in the refrigerator or in the
microwave just before cooking.
8. Keep work areas clean. Wash hands, utensils and cutting
boards in hot soapy water before preparing food and after
handling raw meat or poultry.
9. Use a plastic or other nonporous cutting board.
10. Keep pets away from the food, cooking and eating surfaces,
and equipment.
Don’t Take Chances
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If you suspect there’s a problem, throw the
food out.
• WHEN IN DOUBT, THROW IT OUT!!