Transcript File
FOODS I Unit 2: Food Safety & Sanitation FOOD SAFETY The practice of handling food in ways that prevent contamination or spoilage. The following food industry agencies enforce and regulate food safety standards: (FDA): ensures the safety of all food except meat, poultry, and egg products. It also revises the Food Code that establishes standards in food control at a local, state, and national level. (FSIS): Ensures the safety of meat, poultry, and egg products. (EPA): Establishes levels of pesticide residue that can be tolerated by humans. (CDC): Investigates foodborne illnesses. CONTAMINATION The state of food or equipment being hazardous as a result of unsafe organisms or other items coming in contact with food or preparation equipment. A ________________________is any microorganism or substance that can contaminate food or preparation equipment and come in 3 forms: : Microorganism (present the greatest danger). : Insecticides, soaps, cleaners, sanitizers. : Foreign objects in food (fingernails, stones, bones). Contamination vs. Spoilage Food contamination is when food has been exposed to a pathogen and is not detectable by the senses of sight, smell, or taste. Food spoilage is damage done to edible food and is often detected by the senses of sight, smell, or taste. CONTROLLING THE GROWTH OF BACTERIA ____________: foods high in protein (a.k.a. potentially hazardous foods (TCS)) provide nitrogen which promote the rapid growth of bacteria. ____________: the more acidic the food, the less favorable it is for bacterial growth (14=low/7.0=neutral/0=high). A pH less than 4.6 is not considered a threat. **fyi…commercially prepared mayo has a pH of 4.6** _____________: Bacteria doubles every 15-30 minutes Lag Phase: 1-4 hours (slow growth phase) Log Phase: 4 or more hours (rapid growth phase) _____________: Greatest key to preventing bacterial growth. Bacteria grows quickly between 70-110 degrees. 155 degrees kills E.coli. Danger Zone: 41-135 degrees (rapid growth phase) _____________: Bacteria in food can either grow aerobic ally or anaerobically. _____________: Bacteria needs water to survive. Microorganism most commonly found in sick people = STAPH which means food workers with colds, flus, etc. should not be handling food. 1. BIOLOGICAL HAZARD _______________: in all foods but transmitted by a vehicle (contaminated hands). _______________: needs a host like a stomach (contaminated foods). _______________: must be in a living cell (surface survival, contaminated water, and hands) _______________: large group that range in size MOLD green or white fuzzy spots YEAST grows with water and carb’s 2. CHEMICAL HAZARD 3. PHYSICAL HAZARDS 2 TYPES OF CONTAMINATION _______________________: Uncooked foods or the plants or animals that the foods are made from are contaminated in their natural environment. Ex: Pesticides in crops or bacteria in soil ________________________: 3rd leading cause to foodborne illness Contamination that occurs when biological, chemical, or physical is transferred from one item to another. Ex: raw poultry and a vegetable on a cutting board. FOODBORNE ILLNESS A foodborne illness is an illness that is carried or transmitted to two or more people through contact with or consumption of contaminated food. Symptoms: vomiting, cramping, headache, sweats, chills, diarrhea, and fever. Reasons? I Infants, elderly, and pregnant women most at risk! EXAMPLES OF FOODBORNE ILLNESSES Foodborne Illness Definition Improper canning Contaminated water, rare ground beef, unpasteurized milk Raw or undercooked eggs, poultry, and meats Improper food handling/ refrigeration Undercooked pork HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) A systemic approach to the identification, evaluation, and control of food safety hazards. This system is used at all stages of food preparation and production. 1. …a point in the flow of food where a hazard can be either reduced or eliminated. 2. …an example would be to cook chicken to 165 degrees for 15 seconds. 3. …correct the problem before it gets out of hand like documenting it. 4. …determine what procedure was followed when a deviation occurred …correct the cause of the deviation …maintain records 5. …good legal protection 6. …HACCP (internal review) …Health Department (external review) RECEIVING, STORAGE, PREPARATION, THAWING RECEIVING STORAGE PREPARATION THAWING Unacceptable conditions are large ice crystals, large clumps in bags, or damaged boxes, cans FIFO (First In First Out) using the oldest product first Always wash hands especially after working with raw products Refrigerator: bottom shelf in a drip proof container Sample temperatures Store foods 6 inches above floor Use designated cutting boards for certain foods Part of the cooking process (frozen foods) Refrigerators = below 40 and Freezers = 0 Clean/sanitize work stations Microwave: foods must be cooked immediately Raw products should be stored on bottom shelf in a pan Submerged under running cold water (sanitize sink before and after) FOOD SAFETY GUIDELINES Always wash hands with soap, hot water, and disposable towel (20 sec.) Always use sanitized cooking utensils (soap, chlorine, etc.) Always inspect foods Always cover and seal food Always inspect cans for damage Always use pasteurized eggs in items that will not be fully cooked Always watch the danger zone temperatures Always thaw food under controlled conditions Always store raw foods on the bottom shelf in a pan Always cool food properly before storage (shallow pans) Always practice First In First Out (FIFO) method Never refreeze thawed foods Never store canned foods in the open can Never put dishes away wet Never pour grease down the sink PERSONAL HYGIENE It is estimated that 60-80% do NOT wash their hands after using the restroom. Improper handwashing is the second leading cause of foodborne illness (next to time/temp. control). Bacteria and viruses are carried on the hands. PERSONAL HYGIENE Properly restrain hair back. Keep fingernails short and unpainted Wear clean uniforms (aprons, etc.) Never wear jewelry on arms or hands (rings, bracelets, etc.) Never chew gum or eat food while interacting with food Never interact with food if ill Never work with food when open cuts or sores are visible (must be bandaged) Always cover mouth with arm (not hands) if sneezing, coughing, etc. KITCHEN SAFETY CUTS (mostly caused from improper use of equipment) Apply pressure to wound Clean (with water) and cover wounds Always use sharp knives (wash separately) BURNS Wear pot holders Use cooking equipment properly Use running cold water (not ice) to soothe Cover burns Keep pot handles turned inward on stove Be aware of steam burns FALLS Don’t run Stay in lab kitchen Clean up spills/messes Wear proper footwear FIRES (grease fires are the most common) TURN OFF HEAT and use baking soda or a lid for small fire (not water) Red extinguisher for grease fires