Transcript Chapter 19 - MRS. FRALEY

Food Safety and Storage
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Contaminants in food cause over 76 million
illnesses and 5,000 deaths in the United
States.
◦ Contaminant: is a substance, such as a chemical or
organism, that makes food unsafe to eat.
◦ Foodborne Illness: sickness caused by eating food
that contains a contaminant.
 Fever, headache, digestive troubles
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Most foodborne illness is caused by
microorganisms.
◦ Microorganism: is a living thing so small that it can
only be seen through a microscope.
 Bacteria (cause of foodborne illnesses)
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A few bacteria are dangerous to human
health.
◦ Toxin: or poison
◦ Spore: protected cell that develops into a
bacterium.
 Correct Conditions (temperature, etc)
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Food Safety: keeping food safe to eat by
following proper food handling and cooking
practices.
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Keep yourself and kitchen clean
Do not cross-contaminate
Cook food thoroughly
Refrigerate food properly.
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Sanitation: prevention of illness through
cleanliness.
Personal Hygiene
◦ Thoroughly washing your body, face, hands, and
avoiding transfer of harmful bacteria.
◦ 20-second scrub: using soap and warm water to
scrub your hands (ABC’s) .
◦ Clothes, Jewelry, Hair, etc.
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A Clean Kitchen
◦ Helps limit the growth of bacteria.
◦ Practice these following habits:
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Wash work surfaces in hot soapy water
Wash tops of cans before opening
Use clean spoon for taste testing
Change dishtowels often
Wash laundry and replace with clean linens
Keep pets out of the kitchen
Pest Control
◦ Insects cause harmful bacteria.
 Clean up crumbs, food spills, etc.
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Thorough clean-up is essential for food
safety.
◦ Mop up any spills on the floor.
◦ Wash sink
◦ Throw garbage away.
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Washing Dishes
◦ Scrape and rinse food and place them in one side of
sink. (left)
◦ Use sponge or dishcloth to wash dishes in order
◦ Rinse thoroughly
◦ Air Dry on rack
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Cross Contamination: is the spread of harmful
bacteria from one food to another
◦ Most common with:
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Raw Meat
Poultry
Seafood
Eggs
Wash surfaces often
Use new utensils
Wash hands frequently.
Cutting Boards
 Use a new one or wash in between cutting different foods
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Food temperature affects how quickly bacteria
grow.
The DANGER ZONE is when bacteria grow the
fastest.
◦ 40 degrees F to 140 degrees F.
◦ High temperatures during cooking kill most bacteria, but
spores and some toxins can survive.
◦ Bacteria grow more slowly when the food is in the
refrigerator and freezer; but some bacteria survive
freezing.
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Internal Temperature: the temperature deep
inside the thickest part of the food.
◦ Most foods need to reach 160 degrees F.
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Bacteria can multiply when food is thawing,
you should NEVER thaw food at room
temperature.
◦ By the time the inside is thawed, millions of
bacteria have grown on the outside.
 Refrigerator (In container)
 Why?
 Microwave
 Skip thawing
 Cooking time will be longer
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1. Keep hot foods hot
◦ Higher than 140 degrees
F.
 Warming Tray, etc
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2. Keep cold foods cold
◦ Refrigerate until serving
time
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3. Follow the 2-hour
rule
◦ Perishable foods
 Meats, Poultry, Fish, Eggs,
Dairy
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Identifying Spoiled Food
◦ Dirt, Heat, Moisture ALL promote bacteria growth
◦ Fresh Produce
 Wilted, Wrinkled, Bruised, Brown
◦ Meats
 Slimy Texture
◦ Breads, etc
 Mold
◦ Canned Goods
 Bulging Cans, Cloudy Fluids
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ALWAYS THROW AWAY IF YOU THINK IT
COULD BE SPOILED!!!!
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No food can be stored indefinitely. Food has
shelf life, the length of time it can be stored
and still retain its quality.
◦ Shelf life depends on the type of food, packaging,
and storage temperature.
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To avoid loss of quality, follow these
guidelines:
◦ 1. buy only what you need
◦ 2. Look at sell by and use by dates
◦ 3. Clean storage areas regularly
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Shelf-Stable foods can
be stored at normal
room temperature;
generally below 85 and
above 32.
◦ Include: unopened canned
goods, dry beans, peas,
oils, shortening, grain
products.
◦ Storage should be clean,
dry without doors to keep
out light.
◦ Keep away from household
cleaners
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Bacteria thrive at room temperature, so it is important to put
food away promptly.
Temperature
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Help air circulate to all the parts of the refrigerator
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◦ Under 40 but above 32
◦ Do not overload the fridge
◦ Tightly covered
 Take on taste of other food, spread bacteria
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Refrigerator Storage:
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Dairy, eggs, fresh meat, poultry, and fish
Fresh fruits and vegetables; except onions, potatoes, and sweet potatoes.
Whole grain products, seeds and nuts
Leftover cooked foods
Baked Goods
Any foods that say to refrigerate on the package.
Rancidity- or spoilage
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Freezing allows for long term storage; at
temperatures of 0 degrees.
Foods that are purchases frozen should be
stored promptly in the freezer.
Freezing foods can increase shelf life of foods
like: bread, meat, baked goods, etc
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Foods that are purchases already frozen can
be stored in their original packaging.
Freezer Burn: results when food is improperly
packaged or stored in the freezer too long.
The food dries out and loses flavor and
texture.
Packaging material- must be vapor and
moisture resistant.
◦ Include: plastic containers, heavy duty plastic
freezer bags.
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When filling storage containers- be sure to leave
enough room for the food to expand when
frozen. (usually about 1 inch)
Label all packages and containers with the
contents, amount, date frozen, and any other
special instructions.
You should keep an inventory of your frozen
foods, so you don’t buy food that you already
have at home.
◦ Inventory- or up-to-date record
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When the power goes off or the refrigerator
breaks down, the food inside is in danger of
spoiling.
◦ In general, avoid opening the door- will help
maintain colder temperatures longer.
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Keeping frozen foods safe
◦ A full freezer will keep frozen for about 2 days.
◦ A half full freezer- about 1 day.
◦ Keep meats separated
 If they start to thaw their juices may run.
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Keeping refrigerated foods safe:
◦ During a power outage, food will usually keep in the
refrigerator for 4 to 6 hours
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When the refrigerator is working again:
◦ Discard any fresh meats, poultry, fish, lunch meat,
hot dogs, eggs, milk, soft cheeses, and left over's.
◦ Keep butter or margarine if they have not melted
◦ Other foods, including fresh fruits and vegetables
are safe if they show no signs of mold, sliminess, or
bad odor.
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Food and Drug Administration (FDA)
◦ Oversee safety of the food supply
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Food Additives
Fat Replacers
Hazard Analysis (Food Borne Outbreaks)
Irradiation
 The process of exposing food to the high-intensity energy
waves to increase shelf life and kill harmful organisms.
 Recalls
 Immediate removal of a product from store shelfs
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An Agency of the Federal Government that
helps to protect the environment.
◦ Monitors the impact of food productions on land,
air, and water.
◦ Regulates the use of pesticides
◦ Establishes a tolerance: maximum safe level for
food