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    Food Safety

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    Dandy Traje
    The document discusses food safety and foodborne illness, explaining that food can become contaminated through chemical, physical, or biological hazards and needs to be properly stored, prepared, cooked, held, and served to prevent the growth of harmful bacteria. It provides guidelines for safe food handling practices at each stage from purchasing to serving to help prevent cross-contamination and the transmission of foodborne pathogens.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Food Safety

    Uploaded by

    Dandy Traje
    22 views22 pages
    The document discusses food safety and foodborne illness, explaining that food can become contaminated through chemical, physical, or biological hazards and needs to be properly stored, prepared, cooked, held, and served to prevent the growth of harmful bacteria. It provides guidelines for safe food handling practices at each stage from purchasing to serving to help prevent cross-contamination and the transmission of foodborne pathogens.

    Original Description:

    Food Processing

    Original Title

    5. Food Safety

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    The document discusses food safety and foodborne illness, explaining that food can become contaminated through chemical, physical, or biological hazards and needs to be properly stored, prepared, cooked, held, and served to prevent the growth of harmful bacteria. It provides guidelines for safe food handling practices at each stage from purchasing to serving to help prevent cross-contamination and the transmission of foodborne pathogens.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    22 views22 pages

    Food Safety

    Uploaded by

    Dandy Traje
    The document discusses food safety and foodborne illness, explaining that food can become contaminated through chemical, physical, or biological hazards and needs to be properly stored, prepared, cooked, held, and served to prevent the growth of harmful bacteria. It provides guidelines for safe food handling practices at each stage from purchasing to serving to help prevent cross-contamination and the transmission of foodborne pathogens.

    Copyright:

    © All Rights Reserved
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    of 22

    FOOD SAFETY

    Grade 11 Food Processing


    Initial Questions
    What is Foodborne Illness?

    Commonly known as food poisoning, foodborne illness is caused by eating food that is
    contaminated by bacteria or other harmful substances.

    How does food become hazardous?

    Food becomes hazardous by contamination. Contamination is the unintended presence


    of harmful substances or microorganisms in food. Food can become contaminated from:

    Chemical hazards

    Physical hazards

    Biological hazards
    What is “cross contamination?”

    Cross-contamination is the transportation of harmful


    substances to food by:

    What conditions encourage bacteria to grow?

    Warm Neutral-slightly acidic pH

    Moist Protein-rich

    41°F (5°C) and 135°F (57°C)


    Enc
    our
    A
    T
    T

    F
    agin
    g
    OOD
    Foo
    dbo
    CIDITY rne
    Pat
    hog
    IME ens

    EMPERATURE

    XYGEN

    OISTURE
    FOOD
    A
    T
    T
    O
    M

    Foodborne microorganisms need nutrients to grow. These


    are commonly found in potentially hazardous food, such as
    meat, poultry, dairy products, and eggs.
    F

    ACIDITY
    T
    T
    O
    M

    pH is a measurement of how acidic or alkaline a food is.


    pH 0-6.9 = acidic foods (ex. lemons)
    pH 7.1-14 = alkaline (ex. crackers)
    pH 4.6-7.6=neutral to slightly acid (bacteria grows best)
    F
    A
    T

    TEMPERATURE
    O
    M

    Temperature Danger Zone = 41-135° F

    Food must be handled very carefully when it is:


    *Thawed *Cooked
    *Cooled *Reheated
    F
    A

    TIME
    T
    Foodborne microorganisms
    need sufficient time to grow!
    O
    M

    They are capable of doubling their


    population every twenty minutes.

    If potentially hazardous food remains


    in the temperature danger zone for
    four hours or longer, foodborne
    microorganisms can grow to levels
    high enough to make someone ill.
    F
    A
    T
    T

    OXYGEN
    M

    While most microorganisms need oxygen to grow, some do not!

    Examples of foods that are associated with bacteria that


    do not need oxygen to grow are:
    o Cooked rice
    o Untreated garlic-and-oil mixtures
    o Baked potatoes
    F
    A
    T
    T
    O

    MOISTURE
    Water Activity Food Examples
    0.95 Fresh Fruit, Meat, Milk
    0.95-0.9 Cheese
    0.9-0.85 Margarine
    0.85-0.8 Salted Meats
    Perishability

    0.8-0.75 Jam
    0.75-0.65 Nuts
    0.65-0.6 Honey
    0.5 Pasta
    0.3 Dried Vegetables
    0.2 Crackers
    How can I handle food safely?
    Bacteria like Staphylococci are found on the hair, skin, mouth, nose and in
    the throat of healthy people.

    According to one estimate, nearly 50 percent of healthy food handlers


    carry disease agents that can be transmitted by food.

    The most important tool you have to prevent foodborne illness


    is good personal hygiene

    Good personal hygiene includes:

    •Proper bathing •Hand washing


    •Clean hat/hair restraint •Trim nails, avoid nail polish
    •Clean clothes •Proper glove use
    •Remove jewelry •Maintain good health
    •Avoid unsanitary habits/actions •Report wounds and illnesses
    Food flow
    • Purchasing
    • Storing
    • Preparing
    • Cooking
    • Holding
    • Serving
    Purchasing/Receiving

    • Buy only from reputable suppliers


    • Schedule deliveries for off-peak hours
    • Inspect deliveries carefully
    • sample temperatures of received food
    items
    Purchasing/Grocery

    • Purchase meat, poultry and dairy products


    last.
    • Keep packages of raw meat and poultry
    separate
    • Make sure products are refrigerated as
    soon as possible
    • Check that all food packages are intact
    • Select produce that is fresh
    Storing

    • Label food
    • FIFO
    • Stored product needs depleted regularly
    • Check expiration dates
    • Keep out of the temperature danger zone
    • Store food in designated storage areas
    • Keep all storage areas clean and dry
    Preparing
    • Proper Thawing
    – Refrigerate at 41° F or lower
    – Under running water at 70° F or lower
    – In a microwave if the food will be cooked immediately
    • Meat, Fish, Poultry
    – Use clean and sanitized work areas and equipment
    – Wash hands properly
    – Remove from refrigerator only as much as you can prepare at
    one time
    – Return raw prepared meat to refrigerator, or cook it immediately
    • Eggs
    – Handle pooled eggs with special care
    – Consider using pasteurized egg products
    – Promptly clean and sanitize all equipment and utensils
    Preparing continued…
    • Produce
    – Do not expose to raw meat and poultry
    – Wash thoroughly under running water
    – When soaking, do not mix with other items
    – Refrigerate and hold cut melons at 41° F or lower
    • Ice
    – Ice must be made from drinking water
    – Ice used to chill should not be used as an ingredient
    – Use a clean, sanitized container and ice scoop
    Cooking
    • 165° F
    -Poultry
    -Stuffing/Casserole
    -Hazardous food cooked in microwave (eggs, poultry, meat, fish)

    • 155° F
    -Ground meat
    -Ground, chopped, or minced fish

    • 145° F
    -Steaks/chops
    -Roasts
    -Fish
    -Eggs

    • 135° F
    -Fruit or Vegetables
    -Commercially processed, ready to-eat food

    *temperatures must be maintained for at least 15 seconds, excluding roasts which must be
    maintained for 4 minutes.
    Holding
    • Check the temperature of food at least every four
    hours
    • Establish a policy to determine how long food will be
    held
    • Cover food
    • Prepare food in small batches

    Cold food Hot food


    ▪ Must be held at 41° F or lower ▪ Must be held at 135° F or
    OR higher
    ▪ Can not exceed 70° F and is OR
    served or discarded within six ▪It is served and discarded
    hours within four hours
    Serving
    Kitchen Staff
    • Use clean and sanitized utensils for serving
    • Use serving utensils with long handles
    • Store serving utensils properly
    • Use gloves when handling ready-to-eat foods
    • Practice good personal hygiene
    Self-Service
    • Identify all food items
    • Maintain proper food temperatures
    • Replenish food on a timely basis
    • Do not refill soiled plates or use soiled silverware
    Questions?
    RESOURCES
    • Iowa State University
    http://www.extension.iastate.edu/foodsafet
    y/Lesson/homepage.html
    • Institute of Food Technologist
    http://www.iftsa.org/outreach/so/labs/wa/
    • National Restaurant Association
    Education Foundation. Serve Safe.4th ed.

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