Transcript Food Safety ppt - CESA 10 Moodle

KEEPING FOOD SAFE TO
EAT
SECTION 7-3
FOOD SAFETY
• Food Safety
• Following practices that help prevent foodborne illness and
keep food safe to eat.
• Microorganisms
• Tiny living creatures visible only through a microscope.
HARMFUL MICROORGANISMS
(BACTERIA)
• E. Coli
• Contaminated water, raw or rare ground beef,
unpasteurized milk or apple juice.
• Listeria Monocytogenes
• Contaminated soil and water; meat and dairy products;
ready to eat foods such as hotdogs, luncheon meats, cold
cuts, dry sausages, and deli-style meats and poultry.
• Salmonella
• Raw or undercooked foods, such as poultry, eggs, and
meat; unpasteurized milk.
HARMFUL MICROORGANISMS
(BACTERIA)
• Clostridium Botulinum
• Improperly processed canned foods, garlic in oils, vacuum
packed or tightly wrapped food – environments where there is
little or no oxygen.
• Campylobacter Jejuni
• Contaminated water, unpasteurized milk, or undercooked
meat or poultry; on human skin, in nose, and in throat
• Staphylococcus Aureus
• On human skin, in nose, and in throat – spread by improper
food handling.
• Clostridium Perfringens
• Environments where there is little or no oxygen; spores can
survive cooking; often called the “cafeteria germ” because it
most often strikes food served in quantity and left for long
periods on a steam table or at room temperature.
PERSONAL HYGIENE
• Wear clean clothes and cover them with a clean
apron. Spots and stains can harbor bacteria.
• Remove dangling jewelry, roll up long sleeves, and
tie back long hair. That will help keep them out of
food.
• Using soap and warm water, scrub your hands for
20 seconds before you begin to handle food. Use a
brush to clean under and around your fingernails.
• Wear rubber or plastic gloves if you have an open
wound on your hands. Because gloves can pick up
bacteria, wash gloved hands as often as you wash
bare hands.
PERSONAL HYGIENE
• Scrub your hands immediately after using the toilet
or blowing your nose.
• Do not sneeze or cough into food.
• Do not touch your face, your hair, or any other part
of your body while working with food. If you do,
stop working and scrub your hands.
WORK METHODS FOR FOOD SAFETY
• Be sure that work areas and equipment are clean
before you start preparing food.
• Avoid cross-contamination.
• Avoid using cutting boards made of porous
materials.
• Wash the top of the can before opening it to keep
dirt from getting into food.
• If you use a spoon to taste food during preparation,
use a different spoon or wash it before putting it
back in the food you are preparing.
WORK METHODS FOR FOOD SAFETY
• Keep pets out of the kitchen
• Keep two towels in the kitchen, one for wiping
hands and the other from drying dishes.
• Use a clean dish cloth each day. Wash sponges at
the end of the day and allow them to air-dry before
reuse.
PROPER FOOD TEMPERATURES
•
•
•
•
60-140 F = Rapid growth of bacteria
160 – 211 F = Kill most bacteria
Below 40 F = Slows down growth
Below 0 F = Stops growth
FOOD HANDLING GUIDELINES
•
•
•
•
•
•
Cook food to proper temperature.
Do not taste raw animal products.
Do not leave food out for more than 2 hours.
Keep hot foods hot and cold foods cold.
Refrigerate food in shallow containers.
When reheating foods that have been refrigerated,
bring an internal temp. to 165 F.
THAWING FOOD SAFELY
• Place food in refrigerator
• Submerge in cold water
• Use microwave