Transcript Food Safety Notes

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An estimated 80 million Americans suffer
from food-borne illness (food poisoning)
every year.
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Food-borne illness may be mild (1-2 days) or
severe (hospitalization or death).
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Children, pregnant women, elderly & people
with chronic illness are most at risk
Terminology
hygiene – a condition or practice conducive to the
preservation of health.
microorganism – any organism too small to be viewed
by the unaided eye (bacteria, some fungi, algae, etc.)
contamination – a condition of impurity resulting from
the transfer of microorganisms like bacteria from one
source to another.
groom – to make neat or tidy (cleaning, brushing, etc.)
protective clothing: apparel, such as gloves, apron,
etc., used to minimize contamination and/or protect
clothing.
cleanliness – a state of personal neatness.
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Most food-borne illness can be traced to
harmful microorganisms – tiny living
creatures visible only through a microscope.
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Poor food handling practices allow harmful
micro-organisms to grow and spread.
When was the last time you thought about
food safety when you ate at a restaurant? You
probably never give it a thought, right?
Restaurant guests usually don’t think about
food safety, they just expect it.
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Foodborne Illness
•
Caused by eating contaminated food
•
Potential Contamination Hazards- The 3 Hazards
– Biological
– Physical
– Chemical
Page 6-7 in your book.
• Biological Hazards
– Living organisms
• Bacteria
• Viruses
• Parasites
• Fungi
• Physical Hazards
– Foreign objects
• Chemical Hazards
– Man-made chemicals
– Toxic metals
•
Campylobacter jejuni
Clostridium botulinum
Escherichia coli O157:H7
Salmonella (over 1600 types)
Streptococcus A
Listeria
Staphylococcus aureus
1. Bacterialive in food and water and
also on our skin or clothes.
Some bacteria or a small
amount may not make us
sick. It is the amount of
bacteria in the food that
makes us sick.
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Norwalk Virus and
other Norwalk-like
viruses
Hepatitis A
Rotavirus (mainly
affects young
children)
2. VirusesThese invade living cells and
spreads by tricking their host
once it has invaded into making
another virus. Now this process
continues. (what does it say on
page 7 that a virus needs in order
to reproduce?)
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3. Parasites- these are
larger than bacteria or
viruses. Some you can see
without a microscope.
They need a host but can
reproduce on their own.
Examples are roundworms
and tapeworms.
http://media2.foxnews.com/112008/worm_tumor_700.wm
v
Mold
Yeast
Mushrooms
Is it ok to cut off the moldy part and
Still use it?
4. Fungi- (fungus is plural)
Example of fungi is mold and
yeast. Some molds and
yeasts we use to produce
cheese or bread. But some
molds are harmful and can
contaminate food. See pic on
page 7 of moldy tomato. This
fungus grows and reproduces
creating by-products such as
toxins, alcohol and gases that
cause illness.
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40% improper cooking of foods
21% holding time for food (time between prep
and serving of food)
20% infected persons touching food
16% inadequate cooking of foods
16% improper food storage
12% inadequate heating of food
11% contaminated
7% cross contamination
7% improper cleaner used
4% use of leftovers
https://www.youtube.com/watch?v=
ncornHXpC-M
1. Each person in your group will “dirty” their
hands as follows:
a. Coat hands lightly with petroleum jelly or
cooking oil. (or sanitizer agent)
b. Sprinkle one hand with cinnamon and rub the
hands together to cover the front, back, and
fingers of both hands.
2. Wash your hands as follows:
Student #1 Wash with warm water, rinsing only (no
scrubbing or soap) for 5 seconds.
Student #2: Wash with warm water, scrubbing for
20 seconds under the faucet without using soap.
Student #3: Wash with warm water and soap,
scrubbing hands (while not under the faucet) for 5
seconds, and rinsing just until no soap is left on the
hands.
Student #4: Wash with warm water and soap,
scrubbing hands (while not under the faucet) for 20
seconds, and rinsing just until no soap is left on the
hands.
Correct Hand Washing Method
•Hand-washing
1.Wet hands
2.Apply soap
3.Scrub hands, between fingers, and forearms
4.Scrub under fingernails
5.Rinse hands and forearms
6.Dry hands
7.Turn off water, using towel
8.Open door
9.Discard towel
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Pathogens: disease-producing organisms
•
Conditions that make pathogens grow (FAT TOM)
 Food
 Acidity
 Temperature
 Time
 Oxygen
 Moisture
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1. Food- high in protein
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2. Acid – Ph 4.6 or higher
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3. Temperature – 40 degrees to 140 degrees (DANGER
ZONE)
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4. Time – at least 4 hours to allow enough bacteria growth to
cause illness
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5. Oxygen – aerobic or anaerobic (grows in oxygen or in the
absence of oxygen)
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6. Moisture – thrives in moist environments
So…how can we prevent &
reduce the chances of bacteria
growth while cooking in this
class?
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1. Avoid handling food when you are ill, or if you have cuts
or sores on your hands.
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Wash hands before food preparation, after sneezing,
coughing, using rest room , touching face or hair, and
handling raw meat/eggs.
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Keep hair away from face.
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Wear clean clothes/apron (dirty clothing carries bacteria)
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Avoid tasting food on your fingers while cooking – licking
of fingers is prohibited.
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Use hot, soapy water on dishes
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Don’t wipe hands on dish towel – use paper
towels so dishes don’t get bacteria.
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Sanitize (sanitation bucket under
workstation) & wash cutting board that has
had meat before cutting anything else (cross
contamination)
Danger Zone: 41-140 degrees
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Keep cold foods at 41 degrees F or below.
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Keep hot foods at 140 degrees or higher.
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Thaw frozen foods in the refrigerator (not on
the counter)
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Maintain the refrigerator temperature at 38 to
41 degrees F.
(letting micro-organisms from one food get into another)
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Keep work areas clean
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Keep raw and cooked products separate during food
preparation.
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After using cutting boards and tools for cutting raw meat
or eggs, wash thoroughly and disinfect. (sanitize)
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Never place cooked meat on a plate that held raw meat.
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Store fresh meat products on trays on the lowest shelf in
the refrigerator.
Cooking food is not only to enhance flavor but it also helps
to kill bacteria
Proper cooking temperatures
 165 degrees and above- chicken, pork, leftovers
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155 degrees and above – ground beef (minimum)
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145 degrees and above – lamb, fish, beef, eggs
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135 degrees and above – rare roast beef and sushi