Transcript food safety 3 - What the World Eats

CAUSES OF
FOODBORNE ILLNESS
IMPROPER TEMPERATURE IS THE #1
CAUSE
75% IMPROPER TEMPERATURE
20% CROSS CONTAMINATION
5% SOIL
PREVENTION
MAINTAINING PROPER FOOD
TEMPERATURE IS THE MOST EFFECTIVE
WAY TO PREVENT ILLNESS
TEMPERATURE CONTROL MEANS
ACHIEVING REQUIRED TEMPERATURES
DURING ALL ASPECTS OF FOOD
PRODUCTION
TEMPERATURE
CONTROL
COOKING TEMPERATURES
HOT HOLDING TEMPERATURES
COLD HOLDING TEMPERATURES
COOLING METHODS
REHEATING METHODS
THAWING METHODS
COOKING
TEMPERTURES
INTERNAL TEMPERATURES VARY FOR
DIFFERENT FOODS
COOKING FOOD TO THEIR REQUIRED
TEMPERATURE ENSURES THAT ALL
DISEASE CAUSING BACTERIA ARE KILLED
POULTRY
PORK
GROUND BEEF
FISH
HOT HOLDING
TEMPERATURES
HOT HOLDING FOOD AT TEMPERATURES
ABOVE THE DANGER ZONE IS IMPORTANT
TO PREVENT BACTERIA FROM GROWING
AFTER COOKING OR REHEATING
FOOD MUST BE PROPERLY REHEATING
BEFORE IT IS PLACED IN THE HOLDING
UNIT
MINIMUM HOT
HOLDING
TEMPERATURE
COLD HOLDING
TEMPERATURE
KEEPING REFRIGERATION UNITS AT 4C
OR LESS, ENSURES THAT BACTERIA
GROWTH IS LIMITED
REFRIGERATION UNITS SHOULD BE
CHECKED DAILY TO PREVENT
MALFUNCTIONS
COOLING METHODS
INADEQUATE COOLING ALLOWS FOOD TO
REMAIN IN THE DANGER ZONE LONGER
THAN NECESSARY.
PLACE FOOD CONTAINER IN AN ICE
BATH
FREQUENT STIRRING OF FOOD TO
RELEASE STEAM
STORE IN SHALLOW PANS
SMALLER PORTIONS COOL FASTER
REFRIGERATE
COVER LOOSELY
REHEATING
REHEAT AS QUICKLY AS POSSIBLE TO 74
C TO REMOVE FOOD FROM THE DANGER
ZONE AS QUICKLY AS POSSIBLE
ON THE STOVE TOP
IN THE OVEN
MICROWAVES ARE FOR SMALL PORTIONS
ONLY
THAWING METHOD
NEVER DEFROST AT ROOM
TEMPERATURE
DEFROST IN THE FRIDGE AT 4 C OR
LOWER
UNDER COLD RUNNING WATER
IN AN ICE BATH
MICROWAVES ARE ONLY FOR SMALL
PORTIONS
VERIFYING
TEMPERATURE
USE A PROBE THERMOMETER
IT IS THE ONLY WAY TO ENSURE
INTERNAL FOOD TEMPERATURES
CHECK EQUIPMENT TEMPERATURES
DAILY
USING A PROBE
THERMOMETER
SANITIZE THE THERMOMETER (USE AN
ALCOHOL SWAB)
INSERT INTO THE CENTER OF THE LIQUID
OR
THE THICKEST PART OF THE MEAT
HOLD UNTIL NEEDLE IS STEADY
RECORDING
IT IS A GOOD IDEA TO RECORD
EQUIPMENT TEMPERATURES IN A DAILY
LOG
CALIBRATING YOUR
THERMOMETER
FILL CONTAINER WITH ICE, WAIT UNTIL
ICE MELTS TO 50/50 ICE-WATER
INSERT THE THERMOMETER INTO THE
SLUSH
IF THE NEEDLE DOES NOT STOP AT ZERO,
ADJUST THE NUT BELOW THE DIAL
BREAK
CALIBRATE THE
THERMOMETERS IN
THE KITCHEN
NOW!!
TIME/TEMPERATURE
RELATIONSHIP
PRE - CHILL ALL INGREDIENTS
PREPARE IN SMALL BATCHES
PREPARE CLOSER TO SERVING TIME
KEEP HAZARDOUS FOODS ON ICE
REVIEW QUESTIONS
HOW DO YOU SANITIZE A PROBE THERMOMETER??
YOU ARRIVE AT WORK IN THE MORNING TO FIND THAT
THE FREEZER IS NOT WORKING. YOU TOUCH THE FOOD
AND IT IS COMPLETELY THAWED, BUT COLD TO THE
TOUCH. WHICH STATEMENT IS FALSE??
COOK ALL THE THAWING VEGETABLES
THROW ANY MELTING ICE CREAM
TAKE AN INTERNAL TEMPERATURE OF THE FOOD, IF IT
IS LESS THAN 4 C, USE THE PRODUCT AS SOON AS
POSSIBLE.
REFREEZE THE THE PRODUCTS AS SOON AS POSSIBLE
REVIEW QUESTIONS
YOU CHECK THE HOT HOLDING
TEMPERATURE AND NOTICE THAT THE
CHILI IS SITTING AT 50 C. THE LAST TIME
YOU CHECKED (1.5 HOURS AGO) IT WAS
65 C. WHAT DO YOU DO??
YOU HAVE TO MAKE 300 TUNA
SANDWICHES FOR A FISHERMAN’S
CONVENTION. HOW DO YOU REDUCE THE
TIME SPENT MAKING SANDWICHES IN
THE DANGER ZONE??
HOW DO YOU COOL YOUR DAILY SOUP?