Transcript NS205 – Food Safety & Microbiology

Seminar 4 –
Refrigeration & Food Safety
Getting to Know You !!!
Let’s spend a few minutes getting
to know on another a little bit
better at the beginning of each
seminar
Those of you who have birthdays in
May and June – tell us one unique
thing about yourself
Reminder –
Any questions about Unit 4?
It extends the shelf life of food
Slows bacteria growth
Pathogenic Bacteria
 Causes foodborne
illnesses
 Does not generally
affect the taste,
smell, or appearance
of a food
 Generally, one
cannot tell that a
pathogen is present
 Grow rapidly in the
“temperature danger
zone”
Spoilage Bacteria
 Causes foods to
deteriorate and develop
unpleasant odors,
tastes, and textures
 Can grow at low
temperatures, such as
in the refrigerator
 Most people would not
choose to eat spoiled
food, but if they did,
they probably would not
get sick
Setting must keep the internal
temperature of food at 41degrees F
Check the temperature at least once
during each shift – log the
temperature
 Always make sure the doors are
closed tightly
Open shelving is the best option
Lined shelving restricts airflow
Storing too many products prevents
good airflow
This makes the unit work harder to
stay cold
Store raw meat, poultry and seafood
on the bottom shelf of the
refrigerator so juices don’t drip onto
other foods.
Refrigerate dairy foods promptly.
Discard dairy foods left at room
temperature for more than two hours
– even if they look and smell good.
 Cover and refrigerate cut/peeled
fruits and vegetables.
 TOSS cut/peeled fresh produce if left
at room temperature longer than
TWO hours.
Keep fruits and vegetables separate
from raw meat, poultry and seafood
while shopping, preparing
or storing them.
Save
Throw It Out!
Save
Throw It Out
Pizza left on the
counter
overnight?
Throw it out !!
Even if you reheat pizza left on the
counter overnight, some bacteria
can form a heat resistant toxin
that cooking won’t destroy.
Save
Throw it out
Perishable food
left out from
the noon meal
until the
evening meal?
Throw it out !
Perishable foods – such as meats,
gravy and cooked vegetables –
should be refrigerated within TWO
hours.
Save
Throw it out
Cut/peeled
fruits and
vegetables at
room
temperature for
over TWO
hours?
Throw it out !
Once you have cut through the
protective skin of fruits and
vegetables, bacteria can enter.
Refrigerate cut or peeled fruits and
vegetables within TWO hours.
Save
Throw it out
A FULL pot of
chicken soup
stored in the
refrigerator
while still hot?
Throw it out !
It can take up to 24 hours for
an 8-inch stock pot of
steaming chicken soup to
cool to a safe temperature
in your refrigerator!
Transfer hot foods to shallow
containers to speed cooling.
Save
Throw it out
Hamburger
thawed on the
kitchen
counter?
Throw it out !
 Bacteria may have formed heat-resistant
toxins.
 The best way to thaw perishable foods is in
the refrigerator.
 Thaw packages of meat, poultry and seafood
on a plate on the bottom shelf of the
refrigerator to prevent their juices from
dripping on other foods.
Save
Throw it out
Pumpkin pie
stored at room
temperature
overnight?
Throw it out
 Foods with eggs, milk, and a high moisture
content – such as pumpkin pie – must be
refrigerated.
 Avoid keeping pumpkin pie at room
temperature more than TWO hours,
including time after baking AND before
being served.
 Some commercial pumpkin pies –purchased
at room temperature – must later be
refrigerated. Check label for storage
requirements and don’t buy them if label
directions are unclear or missing.
Save
Throw it out
Leftovers in the
refrigerator for
over a week?
Throw it out !
Refrigerated leftovers may become
unsafe within 3 to 4 days.
You can’t always see or smell if a
food is unsafe. It may be unsafe to
taste a food.
Save
Throw it out
A turkey in
your freezer
for five years?
Throw it out !
Food kept frozen at 0 degrees F is still
safe to eat. However, it may not taste
as good.
To assure best flavor, eat a frozen
turkey within a year.
When in doubt –
Throw it out!