Safe Food Handling

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Safe Food Handling

• Its Our job!

Presenter Michael A. Pfaff, R.S. Allegany
County Health Department
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Leave Me Alone!!!!!!!
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Temperature Control

• Cold foods at or below 41F.
• Frozen Foods at or below 0F.
• Hot foods held at or above 135F.
• Seared Rare Roast Beef cooked to 145F for 15
  sec.
• Pork products and other Beef cooked to 130F
  for 112 min.
• Reheat all Leftovers to at least 165F.
• Poultry Stuffing products cooked to 165F for
  15 sec.
• Fish Shellfish at or above 145F for 15 sec.
• Fresh Shell Eggs at or above 145F for 15 sec.
• Hamburger Patties at or above 155F for 15 sec.

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Danger Zone
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Limit Time Food Is In The Danger Zone

• (between 41F and 135 F)
• Thawing
• Prep Time
• Cooling
• Reheating

No more than a combined total of 6 hours for all
procedures
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Factors Affecting Bacterial Growth

• Temperature
• pH
• Water Activity
• Chemical Inhibitors

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Critical Limits

• Time
• Time and Temperature work together to be the
  time bombs of foodborne illness. In the most
  favorable conditions, bacteria can double every
  20 minutes. Controlling time in the danger zone
  is a very effective Control Limit.
• Temperature
• Temperature is one of the factors that can be
  used to manage the number of organisms that
  may be present in a food product. Temperature
  is a well known management tool to keep bacteria
  levels low.

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Critical Limits cont.

• pH
• The pH of a food product is a measure of its
  acidity or alkalinity.
• A solution with a pH of 7.0 is considered
  neutral. As the product pH moves below or
  above the pH that is ideal for a particular
  organism, the bacteria takes longer to adjust to
  its surroundings and the microorganisms grow
  more slowly.
• Many foods are naturally acidic, that is the pH
  is below 7.0. Some foods are quite acidic and
  have a pH below 4.6. Examples are vinegar,
  mayonnaise, fruits, pickles, and yogurt.
• At or below 4.6, disease causing organisms do
  not grow or grow so slowly that they are not a
  food safety problem. Spoilage organisms may
  grow at these low pH values and can slowly
  change a foods taste and appearance.
• Water Activity
• Microorganisms need water to grow. Since
  bacteria cannot take their food in a solid form,
  they must receive their nutrients in some kind of
  water solution. This solution is described as
  water activity which means the amount of water
  available for growth. Solutes (salts and
  sugars) as well as drying, decreases the
  available water and can reduce growth.

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Microorganisms and pH
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pH Values of Some Foods
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Water activity tables
Water Activity for Select Foods
Water Activity Limits for Growth
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Potentially Hazardous Foods

• Foods that consist in whole or part
• Milk or milk products
• Eggs
• Meat, poultry, fish
• Shellfish or edible crustacean
• In a form capable of supporting rapid growth
• and progressive growth of infectious or toxigenic
  
• microorganisms

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Potentially Hazardous Foods

• Beans/Rice/Pasta
• Pies/Pastries/Eggs
• Potatoes/Seed Sprouts
• Soy Protein/Meats
• Cheese/Whipped Butter
• Chicken/Shellfish
• Dairy/Non-Dairy Agents

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Critical Items

• Personal hygiene ----
• ---- Time/temperature
• Cooking, cooling, reheating, holding ----
• ---- Preparation ahead of time
• Cross contamination ----

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Drown a germ
Wash your Hands
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Critical Items

• Personal hygiene ----
• ---- Time/temperature
• Cooking, cooling, reheating, holding ----
• ---- Preparation ahead of time
• Cross contamination ----

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To Cool Potentially Hazardous Foods From 135
Degrees to 41F Within 6 Hours

• 1. Place food uncovered in a refrigerator or
  freezer (on top shelf) in a shallow pan with a
  food depth not exceeding 3 inches.
• 2. Quick-chill in an ice water bath. Stir and
  cool to 41 F before putting in refrigerator.

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Possible Cooling Solutions (cont.)

• 3. Use shallow metal pans (3 or less) before
  storing on the upper shelf of cooler. Leave
  uncovered stirring every hour if possible until
  product reaches
• 41F.
• 4. Purchase a blast chiller.

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Possible Cooling Solutions

• 5. Use more cook and serve (prepare and
  immediately serve)
• 6. Reduce large quantities of heated foods to
  smaller portions.

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Rapid Cooling Considerations

• Cooling containers for foods
• Aluminum Excellent
• Stainless Steel Good
• Plastic/Glass - Poor

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Rapid Cooling Considerations

• Cooling is more important than covering

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Cooling example
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Im not listening, Nope, NOT LISTENING!
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4 Safe Ways of Thawing Frozen Foods

• Refrigerator (41 F.)
• Cold running water
• Cooking Process
• Microwave Oven

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Proper Handling of Prepared Foods

• Label foods with their preparation date and time
• Rapidly cool in 3 shallow metal pans to 41 F.
  or lower within four hours.

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Proper Handling of Prepared Foods

• When cooling Never stack shallow pans one on
  top the other. Allow air to circulate around
  foods to be chilled.
• Separate hot foods from cold foods.

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Proper Handling of Prepared Foods

• Always cover leftovers after they are cooled
• Never mix leftovers with fresh product.

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Proper Handling of Prepared Foods

• Rapidly reheat to 165 F within two hours.
• Never use hot food holding equipment (chafers and
  steam tables) to reheat foods or cold holding
  equipment to cool down foods (thermal holding
  cabinets)

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Proper Handling of Prepared Foods

• Use sanitized thermometers to monitor
  temperatures.
• Never reuse foods that have been previously
  served to customers, including breads, butter,
  sauces, dressings and chips.

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Control Factors Which Contribute to Foodborne
Illness Outbreaks

• Preventing contamination
• Removal of microorganisms
• Retarding or inhibiting growth
• Destroying contaminants
• Personal hygiene

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Factors Which Contribute to Foodborne Disease
Outbreaks

• Failure to properly refrigerate foods
• Failure to thoroughly heat, process, or cook
  foods
• Infected employees practicing poor personal
  hygiene

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Factors Which Contribute to Foodborne Disease
Outbreaks (cont.)

• Preparing foods a day or more before serving
• Incorporating raw (contaminated) ingredients into
  foods that receive little or no cooking

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Factors Which Contribute to Foodborne Disease
Outbreaks (cont.)

• Allowing foods to remain at warm (bacterial
  incubating) temperatures
• Failure to reheat cooked foods to proper
  temperatures

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Factors Which Contribute to Foodborne Disease
Outbreaks (cont.)

• Cross contamination
• Failure to clean and disinfect kitchen or
  processing equipment

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Estimates of Foodborne Illness

• 40 million to 81 million cases per year
• 8,000 to 12,000 deaths per year

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Foodborne outbreaks
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Food Poisoning

• 88 - Bacteria
• 4 - Chemical
• 5 - Viruses
• (Doesnt grow in food but transferred by food)
  2-6 weeks from exposure time

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Bacterial Growth

• Bacteria require certain conditions in order to
  multiply rapidly. It is the rapid bacterial
  multiplication that often causes problems with
  regard to the safety of a food product. Under
  ideal conditions rapid growth can mean that an
  organism has a generation time of as little as 20
  minutes.

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Bacterial Growth (contd.)

• Example Assume that a food contains 1,000
  organisms per gram (not an uncommon finding if
  cooking is inadequate or if cross contamination
  has occurred). Assume ideal growth conditions.

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Bacterial Growth (contd.)

• Time /number of organisms/gm
• 1 hr later 4,000
• 2 hrs 16,000
• 3 hrs. 64,000
• 4 hrs. 256,000
• 5 hrs. 1,024,000

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Bacteria which cause foodborne illness
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Thank You!

• Allegany County Health Department
  www.alleganyhealthdept.com
• Environmental Health Division of the Allegany
  County Health Department www.alleganyenvironment
  al.com
• Center for Disease Control www.cdc.gov
• Maryland Division of Food Control -
  www.cha.state.md.us/ofpchs/