Transcript Food Safety Lecture Notes Food Safety & Sanitation ppt

Food Safety
&
Sanitation
Serving Safe Food
• From Four-Star restaurants to Cafeterias,
everyone is concerned about food safety
• People expect a clean, safe, pleasant
eating environment
What are some areas that FBI can
negatively impact any restaurant?
What about their employees?
Negative Impacts
1.
2.
3.
4.
5.
6.
7.
8.
Loss of customers and sales
Loss of prestige and reputation
Legal suits resulting in lawyer and court fees
Increased insurance premiums
Lowered employee morale
Employee absenteeism
Need for training new employees
Embarrassment
Who is in Charge?
The food service industry does an excellent
job of providing safe food to the public- but
still a major concern!
From the person who receives and stores a
food shipment, to the people who prepare
and serve the food, to the chef who plans
the menu- ALL ARE IN CHARGE OF
KEEPING IT SAFE!
Everyone that works there!!!
Basics of Good Personal Hygiene
Most living things carry MICROORGANISMS
Microorganisms are living, single-celled
organisms that cause food spoilage and
illness and can be transferred from hands
and surfaces to other hands and surfaces
Not visible to the eye.
We can tolerate most.
We get sick from the ones we cannot tolerate.
More Hygiene
When harmful microorganisms are
transferred to food and multiply to unsafe
levels, it can result in illness when the food
is eaten.
The essential first step toward keeping food
safe is good personal hygene.
Most Common Cause of Foodborne
Illness:
 Not washing your hands!!!!
 Improper Handwashing
When?:
•When you enter the kitchen
•Before handling food (That includes as you cook!)
•Every time you touch a potentially contaminated surface.
•Cabinet knobs, hair/face, pockets, shake hands, raw
meats/ingredients
•Or- at least every 2 hours working
What causes Foodborne Illness?
Microorganisms- harmful things are present
in or on food, making it unsafe to eat.
- They can be contaminated by
organisms like bacteria and viruses OR
natural toxins that can be found in fish or
plants.
Other Causes
Cross-contamination- occurs when harmful
microorganisms are transferred from one
surface or food to another.
Chemical & Physical Contamination
Food can also be contaminated by cleaning
agents or physical objects that might get
into the food accidentally.
Foodborne Illness
An illness that is carried or
transmitted to people by food.
Symptoms can range from mild stomach
irritation to sometimes (in rare instances)
death.
Everything from ice and water can carry
FBI’s, but usually occur in moist, protein
based foods with a neutral or slightly
acidic pH.
Things that Cause FBI
 Bacteria: multiply rapidly in food, produce toxins
in foods.
 Viruses: do not grow in food, but transported on
food.
 Paracites: organisms that need to live inside a
host to survive.
 Fungus: molds are highly adaptable organisms
that grow quickly. Yeast is a type of fungus that
needs sugar and moisture to survive.
 Toxins: carried by some fish.
CDC Information
The Centers for Disease Control and Prevention (CDC)
estimates that 76 million foodborne illness cases occur
in the United States every year. This amounts to one in
four Americans becoming ill after eating foods
contaminated with such pathogens as E. coli O157:H7,
Salmonella, Hepatitis A, Campylobacter, Shigella,
Norovirus, and Listeria.
On an annual basis, approximately 325,000 people are
sick with a diagnosis of food poisoning, and 5,000
die. The annual dollar costs of foodborne illnesses—in
terms of medical expenses and lost wages and
productivity—range from $6.5 to $34.9 billion (Buzby and
Roberts, 1997; Mead, et al., 1999).
While most foodborne illness cases go unreported to health
departments, nearly 13.8 million food poisoning cases
are caused by known agents—30% by bacteria, 67% by
viruses, and 3% by parasites (Mead, et al., 1999).
Barriers to Bacteria Growth
We know bacteria grows easily in certain
conditions. If we control those conditions,
we can control the growth.
We can remember by the letters:
FAT TOM
F- Food, FBI needs nutrients to grow,
specifically proteins and carbohydrates.
These are found in potentially hazardous
foods like meat, dairy products, and eggs.
A- Acidity, Microorganisms do not grow in
alkaline or highly acidic environments.
Illness-causing bacteria grow in a neutral
or slightly acidic (approx 4.6-7.5)
FAT TOM cont…
T- Temperature, Most microorganisms
multiply easily between 40 F and 140 F.
This temperature range is called the
DANGER ZONE.
T- Time, Bacteria needs time to multiply.
After 2-4 hours in the temperature danger
zone, bacteria will go to levels that will
make someone ill.
FAT TOM
O- Oxygen, some illness causing bacteria
need oxygen to grow. Some will grow
without oxygen.
M- Moisture, Bacteria need water to grow.
The amount of water available in food is
called water activity and is measured 01.0. Water is 1.0- Bacteria grow best in
food with water activity between .85-.97
What are ways to control
microorganisms?
Adding an acid
Adding sugar, salt or alcohol to lower the
water activity
Use vacuum packing to deny oxygen
Storage Continued
Store food in areas designed for food
storage and do not overload the shelves.
Use food by the use-by date
Don’t line refrigerator with paper or foil- it
prevents air circulation
Keep food areas clean.
Check for signs of insects and rodents
Check unit temps of freezers and fridges
often
The Flow of Food -Key term:
“FIFO”
First In, First Out
Storage
Practice FIFO
Store cooked food or food that won’t be
cooked anymore up and away from raw
food.
If you remove the original packing, store in
clean and sanitized, tight sealed
containers with proper date and label.
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb
160° F
Turkey, Chicken
165° F
Fresh Beef, Veal Lamb
Medium Rare
145° F
Medium
160° F
Well Done
170° F
Poultry
Chicken & Turkey, whole
165° F
Poultry Parts
165° F
Duck & Goose
165° F
Stuffing (cooked alone or in bird)
165° F
Fresh Pork
Medium
160° F
Well Done
170° F
Ham
Fresh (raw)
160° F
Pre-cooked (to reheat)
140° F
Eggs & Egg Dishes
Eggs
Egg Dishes
Cook until yolk & white are firm
160° F
Seafood
Fin fish
Shrimp, Lobster & Crabs
Clams, Oysters & Mussels
Scallops
Leftovers & Casseroles
145° F or until opaque & flakes easily with fork
Flesh pearly & opaque
Shells open during cooking
Milky white or opaque & firm
165° F
Lets Review
Temperatures!
What Should Your Refrigerator
Temperature Be?
The preferred temperature is somewhere
between 35 and 38 degrees F (1.7 to 3.3
degrees C).
Anything higher and bacteria will multiply
too quickly >40F
Anything lower and freezing becomes a
problem.
<32F
Preparation
The greatest of contamination and
temperature abuse occurs during
preparation
Handwashing is the first step and must be
done properly
Thawing is also a critical step.
Safe ways to thaw
In a refrigerator at or below 40
In a microwave-must use food immediately
As part of the thawing process-hamburger
Under running water at 70 F or below
At any time all parts of the food must be below 40
Cooking Food
It is important to cook food to their proper
internal temperature
Use a clean, sanitary thermometer and
check it in the thickest part of the meat
Proper Temperatures
Raw animal products cooked in the
microwave- 165 F
Poultry and stuffed meats-165 F for 15
seconds
Ground beef, pork, fish, and other meatsAnything grinded up! 155 F for 15
seconds
Beef, pork, veal, or lamb roasts- 145 F for
4 minutes (and some other exceptions)
Temps Continued
Beef, pork, veal, lamb, chops/steaks – 145
for 15 seconds
Fish- 145 for 15 seconds
****** Remember these are minimums
-Undercooking can be unsafe
Overcooking can ruin the qualities
of your food product (dry, tough, dark)
Holding Hot/Cold Foods
Holding hot foods
Temperature must be at or above 165 degrees F
Holding both hot and cold foods
Keep them separated to maintain temperatures
Holding cold foods
Temperature must be between ~35-41 F
Avoid freezing 32 F, it may ruin the quality of
food
Cooling
 Leftovers or previously cooked foods need to be
rapidly cooled to a product temp of 41 F.
 The FDA recommends cooling foods from 140 to
70 in two hours and then 70-40 in an additional
four hours
= a total cooling time of 6
Hours
Documentation of this
information will be
requested from the
health department.
• Never use refrigerators and
freezers to cool large pots of hot
food.
This process warms up the air in the unit
and puts all the food at risk for FBI.
Use shallow pans (liquid
food cannot be more than
2 inches deep),
smaller portions (chunk
up large roasts), or in an
ice bath.
Tip
Reheating
Leftover and previously prepared food
must be reheated quickly and thoroughly
before they are served.
The rule? Reheat food to 165 F for 15
seconds within 2 hours.
Do not use hot-holding equipment (ie:
steam tables) to reheat- they won’t get the
job done fast enough.
Serving Food Safely
Self service areas like,
salad bars, present a
unique challenge.
These areas should be
monitored regularly to
discourage them from
unsanitary practices
Tips for monitoring
 Measure food temps at least every four hours
 Be sure food protectors, such as sneeze guards,
are in place
 Take used plates and utensils from customers
and give them clean ones
 Replace all utensils that customers may have
contaminated by dropping them on the floor,
touching them on the wrong ends..
Monitoring cont.
 Hold plates by the
bottoms or at the edges
 Grasp cups by the bottom
or by the handles
 Never stack cups and
saucers on each other
 Carry silverware by the
handles
 Never reserve food to
customers, even if it
appears untouched.
Find the
violations.