Transcript Chapter 20: Food Safety and Storage

Chapter 20: Food
Safety and Storage
Read the objectives at the
beginning of the chapter.
Define the terms:
bioterrorism—intentional use of
biological agents—bacteria, viruses,
and toxins—to harm people, animals,
or plants.
contaminants—substances that make
food unfit for use.
cross-contamination—occurs when
harmful bacteria is spread from one
food to another.
foodborne illness—sickness caused
by eating food that contains a harmful
substance.
food safety—keeping food safe to eat
by following the proper food handling
and cooking practices.
freezer burn—moisture loss caused
when food is improperly packaged or
stored in the freezer too long.
GRAS list—Generally Recognized as
Safe.
internal temperature—the temperature
registered at the center of the thickest
part of the food.
irradiation—the process of exposing
food to high-intensity energy waves to
increase its shelf life and kill harmful
microorganisms.
microorganisms—living creatures that
are visible only through a microscope.
personal hygiene—keeping yourself
clean to avoid transferring harmful
bacteria when handling food.
rancidity—spoilage caused by the
breakdown of fats.
recall—the immediate removal of a
product from store shelves.
sanitation—the prevention of illness
through cleanliness, and of food
safety as well.
spores—protected cells that develop
into bacteria under the right
conditions.
tolerance—maximum safe level for a
certain chemical in the human body.
toxins—poisons that can cause
illness.
20-second scrub--using soap and
warm water, scrub you hands for 20
seconds.
Answer the following questions.
1. What are symptoms of foodborne
illness?
Symptoms include fever, headache,
and digestive troubles.
2. What conditions encourage the
production of toxins and spores?
A combination of food, warmth, and
moisture.
3. When is a 20-second scrub
needed for food safety?
Before working in the kitchen.
After handling raw meat, poultry, fish,
shellfish, and eggs.
After you use the toilet.
After you blow your nose.
After you handle pets.
After you touch your face, hair, or any
other part of your body while working
with food.
4. Describe how to wash dishes
by hand.
Scrape and rinse soiled dishes and
place them to one side of the sink.
Group like items, arranged in this
order: glasses first, then flatware,
plates and bowls, kitchen tools, serving
pieces, and containers, and cookware.
Keep sharp knives separate.
If food is stuck to cookware, presoak
the pan. Pour in a little detergent, add
hot water and let it stand while you
wash the other dishes.
Fill a dishpan or sink with hot sudsy
water that is hot enough to remove
grease but does not burn your hands.
Using a sponge or dishcloth, wash the
dishes in the order you arranged. Refill
as needed with clean, soapy water.
Rinse thoroughly in hot water,
especially the insides of containers.
Let dishes air-dry in the rack or dry
them with a clean, dry towel.
5. What situation often causes
cross-contamination to occur?
When juices from raw meat, poultry, or
seafood touch other foods and transfer
bacteria to them.
6. What can you do to prevent crosscontamination from occurring?
Don’t let juices from raw meat, poultry,
and seafood drip on other foods in your
shopping cart and grocery bags.
Store these in sealed containers or
plastic bags.
When you prepare raw meat, poultry, or
seafood, wash every surface the food
touches with hot, soapy water. That
includes plates, tools, and utensils, as
well as your hands.
Always put cooked food on a clean
plate, not a plate that held the raw food.
Handle cooked food with clean
utensils, not hands.
Place a serving utensil in every serving
dish.
Don’t refill a serving dish of food that
has been sitting out for a while.
Instead, get a clean dish.
Hold cups and flatware by their handles
and glassware by the lower third.
When you carry more than one plate of
food, don’t overlap them.
If possible, have two cutting boards
and always use the same one for meat,
poultry, and seafood.
Wash cutting boards in hot, sudsy
water after each use. Rinse and air-dry
or dry with a clean towel.
Cook foods thoroughly at the
appropriate temperature.
Taste only after food has been
thoroughly cooked.
Follow the rules for thawing food.
7. How does temperature affect
bacterial growth?
Bacteria grow fastest at room
temperatures. The high temperatures
of cooking normally kill bacteria. With
cold refrigerator temperatures, bacteria
grow more slowly. Freezing stops
bacterial growth but doesn’t kill
bacteria.
8. How can you be sure that meat
and poultry have been
thoroughly cooked?
By using a food thermometer to check
the internal temperature.
9. What are three rules for
serving food safely?
Keep hot foods hot, at a temperature
higher than 140 degrees F.
Keep cold foods cold. Refrigerate until
serving time.
Follow the two-hour rule. Perishable
foods should not sit at room
temperature longer than two hours.
10. Why should you never defrost
food at room temperature?
By the time the inside is thawed,
millions of bacteria will have grown on
the outside.
11. What signs in a food or
package indicate spoilage?
Wilted, wrinkled, bruised, or brown
produce.
Slimy meats.
Mold.
Foul taste or smell.
Bulging cans.
Liquids that spurt when you open a
container.
Cloudy fluids that should be clear.
12. What guidelines help protect
quality in stored foods?
Buy only what you need.
Follow storage directions on package.
Store new items behind old ones.
Write purchase date on containers if
needed.
Clean storage areas regularly.
13. Where would you store each of the
following, at room temperature or in
the refrigerator:
Unopened cans: Room temperature
Box of cereal: Room temperature
Eggs: Refrigerator
Onions: Cool temperature
Whole-grain products: Refrigerator
Custard dessert: Refrigerator
14. Why is best not to freeze thickened
sauces, gravies, and fillings?
They tend to separate when frozen.
15. How can you tell that a food
has freezer burn?
It may have tough, grayish-brown spots
and a stale taste and aroma.
16. Returning from a three-day trip, a
family learns the power was out for 46
hours and restored two hours ago.
What should the family members do
about the food in their full refrigerator
and freezer?
Food in a full freezer that stayed closed
might still be okay. The family can
refreeze food with ice crystals,
refrigerate thawed food and use soon,
and throw out anything questionable.
All perishable food in the refrigerator
should be discarded.
17. What does GRAS mean, and why are
some foods classified by the FDA as
GRAS?
“Generally Recognized as Safe”.
Additives with a long history of safe
use are classified as GRAS.
18. What are fat replacers and
how are they made?
They are substitutes for fat in
processed foods. They are made from
carbohydrates, proteins, and
chemically altered fats.
19. What does the HACCP (Hazard
Analysis and Critical Control
Point) program do?
It aims to predict and prevent threats to
food safety at various points in food
processing and service.
20. What irradiation?
It is the process of exposing food to
high-intensity energy waves to increase
its shelf life and kill harmful
microorganisms.
21. What happens when a manufacturer
or the FDA learns that a food on the
market is unsafe?
Manufacturer issues a recall, urging
consumers who have bought it to
return it to the store if the company
does not recall it, the FDA may take
legal action.
22. What are chemical residues, and
why does the EPA establish a
tolerance level?
Residues are substances left in food as
byproducts of processing.
A build-up of pesticides and other
chemical residues can lead to serious
health problems in people and other
inhabitants of an ecosystem. A
tolerance is the maximum safe level for
a certain chemical in the human body.
23. What is the responsibility of the Food
Safety and Inspection Service (FSIS)
and how do they accomplish it?
It is responsible for wholesomeness of
meat, poultry, and eggs. It is achieved
by inspecting food processing plants
and food testing.
24. Describe the 20-second
scrub.
Using soap and warm water, scrub you
hands for 20 seconds. Use a brush to
clean your fingernails.