Food Safety

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Food Safety
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Overview

• Why worry about food safety?
• What causes food-borne illness?
• How do I promote food safety
• by personal responsibility?
• when handling foods?
• when cooking?
• when cleaning up?
• when storing foods?
• when tailgating or cooking out?

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Why worry about food safety?

• Food-borne Illness also known as food poisoning
  is an acute illness following the eating of foods
  contaminated by bacteria, bacterial toxins,
  natural poisons, or harmful chemical substances.

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• The cost of human suffering
• Medical and hospital expenses
• Negative publicity
• Death may occur

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What can cause food-borneillness to occur?

• Sanitation is Key Picture
• to limiting or
• omitting food-borne illness
• from meal time!

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Sanitation Factors

• Food products must be purchased, received,
  stored, prepared and served under sanitary
  conditions.
• Clean area and equipment

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• To serve safe food, you must know what causes
  food to become unsafe. There are 2 causes of
  unsafe food

• Chemical Poisoning
• Microorganisms

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Chemical Poisoning

• Occurs when toxic substances
• contaminate foods or beverages.
• Examples
• Pesticide residue
• or
• cleaning supplies

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Microorganisms

• They are small living organisms all
• around us that are too small
• to be seen without a microscope.
• They vary in length, but it takes 2,500 to 13,000
  of them, placed end to end, to make one inch.

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Microorganisms

• Some are not harmful!
• Some are required to produce such foods as
  cheese, sauerkraut, and bread.

• Some are harmful!
• Includes bacteria, molds, parasites, and viruses.
• Unfortunately, these germs most harmful to people
  like many of the same foods we do!

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Microorganisms

• They like non-acidic, high-protein foods and
  these are considered Potentially Hazardous Foods
• Meat - Baked Goods
• Fish with cream
• Poultry fillings
• Eggs
• Milk

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Microorganisms

• While all foods must be handled
• with care,
• Potentially Hazardous Foods
• should be given special attention.

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Microorganisms

• Germs need certain conditions in order to
  multiply
• Moisture
• A Food Temperature Danger Zone
• 40 and 140 degrees F
• 3. Acidity

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Two Basic Types of
Food-borne Illnesses
Food Poisoning - illness caused by germ-produced
poisons.
Food infection - illness caused by germs in food.
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Food Poisoning
Occurs when germs get into food and produce
wastes that are poisonous.

• Staphylococcal (Staph)
• Found on the skin, in
• the nose, in the throat
• Foods commonly involved ham, poultry, meat
  salads - and cream foods (cream puffs,filled
  cakes)
• Occurs within 4 hours N/V/D, abdominal pain

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Food Poisoning

• Botulism (Botulin), can be fatal.
• Cannot be detected by tasting,smelling and
  looking at the food.
• Illness occurs within 12 to 36 hours after
  contaminated food is eaten.
• Symptoms include dizziness, double vision,
  difficulty in swallowing, speaking, breathing,
  weakness in the muscles, and paralysis.

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Are caused by bacteria and viruses in food that
are consumed with the food and later reproduce
inside the body.
Food Infection

• Salmonellosis - live in the intestinal tract of
  people and such animals as hogs and chickens.
• High risk foods beef, pork, poultry, fish,
  eggs, baked goods.

• Illness occurs
• within 8 to 12
• hours.

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Food Infection

• Clostridium perfringens is a germ found almost
  everywhere soil, intestinal tract, dust.
• Food sources are soups, gravies, stews - kept
  lukewarm in deep containers for long periods of
  time.
• Illness occurs within 8 to 12 hours.

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What can I do
to promote
Food Safety ?
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Checklist to Safety

• my personal responsibility?
• when handling foods?
• when cooking?
• when cleaning up?
• when storing foods?
• when tailgating or cooking out?

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Personally...
Cleanliness and Health of the Chef

• No coughing/sneezing into your hands
• No smoking cigarettes
• No scratching your head
• No touching your face
• No open sores on your body
• Wash your hands regularly
• Clean clothes/apron

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Food Handling

• Wash hands between different foods.
• Purchase only foods that are sealed (not
  dripping) and no dented cans.
• Purchase fresh items and avoid rotten spots,
  spoilage, odor, soft spots, etc.
• Keep cold foods cold (below 40 degrees F)
• Keep hot foods hot. (above 140 degrees F)

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During Cooking

• Dont use the same platters and utensils that you
  used to transport raw meats
• Marinate foods in the refrigerator, but do not
  re-use the marinade unless it has been boiled.
• Wash hands and cutting boards between items.

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During Cooking

• Beef, veal, and lamb steaks and roast
• 145 F for medium rare
• 160 F for medium
• 170 F for well done
• Ground pork and ground beef
• 160 F
• Ground Poultry
• 165 F

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During Cooking

• Whole poultry (take temp. in thigh)
• 180 F
• Fin Fish
• 145 F or until flesh is flaky
• Poultry Breast
• 170 F

Use a thermometer to make sure meat is fully
cooked!
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During Cooking

• Shrimp, Lobster, and Crab meat should be pearly
  and opaque.
• Clams, Oysters, and mussels until the shells
  open.
• Clean all counter tops, utensils and spills
  immediately to reduce contamination by raw foods.

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Kitchen Clean-Up
Ware Washing Pots, pans, utensils, plates,
cups, linens, etc. Make sure all equipment is
cleaned with soap, water and sanitizer. Dry all
equipment before it is stored away.
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Kitchen Clean-Up

• Cleaning Kitchen and Dining Areas Tables,
  floors, etc.
• Tables should be cleaned with soap, water and a
  sanitizer.
• Mop floors or clean carpets with soap, water and
  sanitizers and change water regularly. Do not
  pour out dirty water into food sinks. Mop heads
  should be washed regularly!

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Kitchen Clean-Up

• Procedures for Handling Garbage and Refuse
• When removing dirty dishes, do not deliver next
  course at the same time. Wash hands between
  removing dirty dishes and delivering next course
  items.
• Wash hands anytime you handle garbage. If you
  tie up a bag of garbage and set it aside, then
  wash your hands before you return to work.

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Storing Foods

• Store all refrigerated foods at
• 40 F or below.
• Store all frozen foods at 0 F or below.
• Store all foods within 2 hours of their serving
  time. Store foods in hot climates (90 F or
  higher within 1 hour of their serving time)

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Storing Foods

• Do not use utensils or platters to store foods
  on, unless they have been cleaned and sanitized.
• Once food has been eaten, store leftovers in the
  refrigerator. Using shallow pans helps to cool
  items down at a quicker rate.

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Tailgating or Cook-outs

• Wash hands before, during and after preparing
  foods. Sign the Happy Birthday song while you
  wash.
• Pack moist towelettes for guest to wash up before
  digging in.
• Never defrost meat at the tailgate.

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Tailgating or Cook-outs

• 4. Seal all raw or thawed meats away for any
  other foods items. You can also place them in a
  separate cooler.
• 5. Pack different colored disposable plates for
  your trip. Use one color for food prep- and the
  other for food consumption.
• 6. Keep a meat thermometer handy to ensure
  appropriate temperatures.

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Tailgating or Cook-outs

• Pack all food in well insulated coolers. Carry
  cold foods in coolers inside cars, if hot
  outside. Carry cold foods in coolers outside
  cars (trunk, top), if cold outside.
• 8. Carry-out foods and/or pre-prepared foods
  are also susceptible to food poisoning.

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Tailgating or Cook-outs

• Throw away perishable foods before entering the
  game. No foods should be left out for more than
  two hours. In hot weather (90 F or above) it
  should not be out for more than 1 hour.
• After the game, serve and eat only non-perishable
  foods unless foods packed in the cooler remain
  stored at 40 F or below.

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Quiz Time
Which one is not a main reason for food-borne
illness?

• Improper food handling
• Using red tablecloths
• Improper cooking and holding

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Quiz Time
What is the temperature danger zone?

• 40 - 140 F
• 0 10 F
• 180 210 F

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Quiz Time
Which of these foods is more susceptible to
increased bacterial growth causing FBI?Ham or
Potato Salad
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• Ham
• High protein
• High pH
• Moisture Content

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Quiz Time
What specific group would be at an increase risk
for FBI?

• infants
• children
• pregnant women
• elderly
• HIV, cancer victims, other disease states
• All of the above