Transcript Food safety and storage

Food safety and storage
Food
borne
Illness
Food borne illness: sickness caused by eating
food that contains a harmful substance.
Strikes about 75 million Americans every year.
Children, pregnant women, older adult, and
chronically ill people are at most risk.
Most cases last only a couple of days
300,000 victims require hospitalization every
year
5,000 people will die every year due to food
complications
Roots of food borne
Microorganisms: living
illness
creatures that are
visible only through a
microscope.
Bacteria are,the most
dangerous in food.
They produce toxins,
or poisons that cause
illness.
Spores that are
protected cells that
Protection against food
borne illness
Food safety: means keeping food safe to eat by
following proper food handling and cooking
practices.
Keep yourself and your kitchen clean
Don't cross contaminate
Cook food thoroughly
Refrigerate food promptly
Types of bacteria that
cause food borne illness
E. Coli: caused from unchlorinated water; raw or
rare ground beef, unwashed produce,
unpasteurized milk or apple cider.
Listeria monocytogenes: raw or uncooked meat,
poultry, fish; unwashed produce; soft cheeses,
hot dogs, cold cuts, dry sausages.
Salmonella: raw or under cooked poultry, eggs,
meat, and sea food; unpasteurized milk.
Cleanliness in the
Personal hygiene:
practicing good hygiene.
kitchen
Keep yourself clean by washing hands,
showering, washing your hair. Bacteria off of
your body can contaminate food.
20 sec scrub with warm water and soap is
proven to cut down on bacteria.
Always wash hands after you handle raw meat,
poultry, fish, shellfish and eggs.
Scrub your hands after you use the bathroom,
handle a pet, blow your nose, touch your face
and hair.
A Clean Kitchen
Keep pets out of the kitchen. Pet hairs can float
in the air, carrying bacteria on them
Wash work surfaces and utensils in hot soapy
water before using them.
Wash the tops of cans before opening them
Change dish towels often. Bacteria can grow on
them.
Wash sponges by hand or put them in the
dishwasher.
Cleanup Time
Wash dishes when finished eating. Dirty dishes
can harbor bacteria.
Washing items in this order helps with the
proper cleanup; glasses, flatware, plates and
bowls, kitchen tools, serving pieces, and
containers, and cookware.
Keep sharp knives separate.
Rinse dishes in hot water.
Wash all work areas and appliances that were
used.
Don't cross-contaminate
Cross-contamination occurs when harmful
bacteria spread from one food to another.
This occurs from the juices of raw meat, poultry,
fish etc.
when buying raw meat do not let it drip on the
other food
When preparing raw meat always clean the
surfaces often.
Cleanliness when
serving food
Wash the table before and after eating
Always handle cooked foods with clean utensils
Hold flatware by their handles and glassware by
the lower third.
When you carry more than one plate of food
don't over lap them
Cutting boards
They are a common source of crosscontamination.
If possible have two cutting boards. Use one for
only meat, poultry and fish.
According to the USDA bacteria are easier to
wash off of plastic than wood.
Wash them with hot soapy water.
Discard and replace when needed.
Cooking Food
Bacteria seems to grow the fastest in room
temperatureThoroughly
Food temp affects bacterial growth
The less time spends at room temp the less
likely bacteria will grow.
During cooking, hot temps will kill most bacteria,
although spores and toxins can still survive.
With cold refrigerator temps bacteria grow more
slowly.
Freezing stops bacteria from growing, but also
without killing them.
Internal temp: this temp registered at the
Spoiled Food
Many foods are affected by light, heat, air, and
other elements.
A lack of moisture will wilt some fresh foods and
can cause staleness in others.
Fortunately food spoilage shows. Fresh produce
will wilt, bruise, or brown. Meats become slimy.
Spots of mold and a foul taste or smell are a
sure sign that a food has spoiled.
How to store food
Buy only what you need
Follow package directions for storing an item
Follow the principle of "first in, first out"
If containers have no sell-by date or use-by
date, write the purchase date on them.use
canned food within a year
Clean storage areas regularly.
Food storage
Room temp: below 85 degrees F and above
freezing32 degrees F
Refrigerator: temp should be no higher than 40
degrees F
Freezer: temps are 0 degrees F or below.
Refrigerate Food
Promptly
Any perishable food that is not in use should be
in the frig or freezer
Left overs need to be handled carefully. The
need to be almost refrigerated or frozen
immediately.
Left overs need to be stored in an air tight
container and labeled with the date.
Perishable food that had been left at room temp
should be thrown out.
Room
Temp
Storage
Stores self stable foods
Examples are unopened canned foods, dry
beans and peas, oils and shortening, and many
grain products.
Kitchen cabinets are most often used
The food cabinets should not be near a heat
source.
Refrigerators do give off heat
Household cleaners and chemicals should be
kept in a separate cabinet
Freezer Storage
A fairly full freezer functions best
Frozen items act as ice blocks and keep things
cold
When you buy frozen food items, they should be
placed in the freezer unless they are used.
Meat, poultry, and seafood can be frozen to
lengthen shelf life.
Foods with high water content do not freeze
well. For example fruits and veggies can get soft
and mushy.
Thickened sauces, gravies, yogurt, and sour
Packaging foods for the
freezer
Freezer burn: moisture loss caused when food
is improperly packaged or stored in the freezer
too long.
Packaging materials for freezing must be vaporand moisture-resistant as well as airtight.
When wrapping such solid foods as meat, aim
for a tight fit. Squeeze as much air out as
possible.
For best quality, freeze foods quickly
Refrigerator Storage
Keep a thermometer in the frog to make sure it
is the right temp
Avoid overloading the frig
If ice and frost form, the temp is too cold.
Save the door shelves for sodas, and less
perishable foods. The door is exposed to more
heat.
Foods need to be tightly covered
Thawing food
Never defrost frozen food at room temp
By the time the inside is thawed, millions of
bacteria have collected on the outside of the
food.
For faster thawing you can place the food in an
air tight plastic bag and submerge in warm
water.
You can also defrost food in the microwave.
Only use the microwave if you plan to eat the
food right away.
Power Outage
Food is at risk of
spoiling
Transfer the food to
another appliance if
possible
If you can't move the
food, leave the door
closed tightly on the
frig and freezer.
Frozen foods during
power
After losing
power, a fulloutage
freezer should keep
food frozen for about 2 days
A half full freezer will only keep half that long
If the power is out more than two days you can
use dry ice. However, caution must be used.
Don't touch the dry ice with your hands and the
carbon dioxide gas can be dangerous.
Once the freezer is working again put it on the
lowest setting to quickly re freeze items.
Refrigerated foods
during
akeep
power
outage
Food
will usually
in a non working
frig for
four to six hours, depending on the temp of the
room and how many times the frig door is
opened.
If the power is going to be out for a longer time
you can purchase ice and put it around the food.
Check all of the foods for spoilage
Once the power is back on make sure to wipe
and clean out the frig for spills etc.
Food and Drug
Administration (FDA)
Food additives
Fat replaces
Hazard analysis and critical control point
Irradiation
Recalls
Food additives
Each food package ingredient list includes the
list of preservatives, dyes, or other additives.
The FDA approves this additives and the
amount that can be used in the food.
There are some ingredients are not looked at so
closely. These are called the GRAS list. These
range from sugars to seaweed, these can be
used by food processors for specified uses
without further testing.
No food additive is approved permanently. All
can be revoked.
Fat Replacers
The three types are made from carbohydrates,
proteins and fats.
Have you noticed all of the fat free foods and
reduced fat foods?
There are chemically altered ingredients added
to foods to make them seems like they have fat
in them.
All of these additives are regulated by the FDA
Hazard Analysis and
Critical Control Point
Due to food one illnesses the FDA requires
some processors have to use this system.
The HACCP is designed to predict and prevent
threats to food safety at various points in food
processing and service.
Bacterial contamination is a common threat
during meat grinding. So sanitizing of the
machinery is used as a preventive measure.
Irradiation
The process of exposing food to high intensity
energy waves to increase it's shelf life a nd kill
harmful micro organisms.
This method can affect the favors, textures and
vitamin levels of the foods.
Some believe that the use of irradiation does kill
bacteria and pests within the foods, that it can
also cause harmful bi-products that can lead to
cancer and birth defects.
Recalls
The immediate
removal of a product
from store shelves.
The brand name and
package number are
publicized through the
media.
Customers who
bought the product are
urged to return it to the
store.
Types of Protection
Agencies in the U.S.
Environmental Protection Agency: regulates the
disposal of wastes generated by processing. It
enforces laws that protect the nation's water
supply. Another duty of the EPA is to regulate
the levels of chemical residue in foods.
Food Safety and inspection Service: responsible
for the wholesomeness of meat, poultry, and
eggs. They also inspect the sanitation of
packing plants and storage facilities. They keep
diseased animals out of the food packing plants.
Centers for Disease
Control and Prevention
Lead the federal agency for protecting the
health and safety of people. Food borne and
waterborne diseases are one of the concerns
for the CDC.
Bioterrorism
The intentional use of biological agentsbacteria, viruses and toxins- to harm people,
animals, or plants.
An example of bioterrorism is to deliberately
contaminate some part of the food supply to
cause illness and to make the food unfit for use.