INTRODUCTION OF PREVENTION OF FOOD HYGIENE

Safe and Unsafe Food

Safe food it is defined as food safely cooked when internal temperature gets high enough to kill
germ that can make you sick

Unsafe food food containing harmful bacterias viruses parasites or chemical substances causing
harmful effects when consumed

Causes of Unsafe Food

• Improper hot or cold handling temperatures
• Improper cooking temperatures
• Dirty/or contaminated utensils and equipments
• Poor employee’s health and hygeine
• Food from unsafe sources

Causes of Foodborne Illness

The causes fall into the following 3 categories:

1. Biological hazards include bacteria, viruses, and parasites. Bacteria and viruses are
responsible for most foodborne illnesses. Biological hazards are the biggest threat to
food safety. They can be inherent in the product or due to mishandling (e.g.,
time/temperature abuse).
2. Chemical hazards include natural toxins and chemical contaminants. Some natural
toxins are associated with the food itself (i.e., certain mushrooms, PSP in molluscan
shellfish), some are made by pathogens in the food when it is time/temperature
abused (i.e., histamine development in certain seafood species). Some additives, such
as sulfites, can be a hazard to some people. Chemical contamination can occur when
products (i.e., cleaners) are not used correctly.
o Food allergens are a chemical hazard. Some people are sensitive to
proteins in foods. Every food is different. Eight major food allergens
include milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat,
soy, peanuts, tree nuts.
3. Physical hazards can include metal shavings from cans and plastic pieces or broken
glass.
Microbiology Of Foodborne Illness
Bacteria are single-celled organisms which multiply by cell division, under appropriate
environmental conditions. The conditions that influence bacterial growth are the food itself,
acidity, time, temperature, oxygen, and moisture. Most bacteria need nutrients to survive.
They obtain these nutrients from food. Bacteria grow best in food that is neutral to slightly acidic
(acidity is measured by pH). Microorganisms have different acidity (pH), temperature, and
oxygen requirements for optimal growth. Bacteria need time to grow and they grow rapidly
between 41°F and 140°F. Bacterial growth is slowed at temperatures below 41°F and limited at
temperatures above 140°F. Some bacteria require oxygen to grow (aerobic), some grow when
there is no oxygen (anaerobic), and some can grow with or without oxygen (facultative). Bacteria
will grow when food and water is available. If water is bound or tied up with, for example salts
or sugars, it is not available to be used by bacteria. This concept of available water is referred to
as water activity (Aw).
Some bacteria can be further categorized:
 Some bacteria are spore formers. The spore protects the organism during periods of
environmental stress. When the conditions become suitable, the organism germinates
from the spore and continues the growth cycle.
 Some bacteria produce toxins that cause illness.
Molds are a multi-cellular fungi that reproduce by fruiting bodies that break and release
thousands of microscopic mold spores, each capable of growing under the right conditions.
Molds can send “roots” into the food to provide nourishment to the spore. Molds prefer damp,
dark environments for optimal growth and they grow readily on almost any food, as well as
walls, ceilings, and other areas of high moisture. Some molds produce toxins that can cause
illness.
Viruses are the smallest known organisms. They cannot multiply in food—they need a human
host. Viruses are transmitted to food from infected people.
Parasites include worms and protozoa. They cannot multiply in food; they multiply in a host
cell.

Types of Foodborne Illness

Pathogens can cause different types of foodborne illness. Once a contaminated food is eaten,
illness can be caused by the pathogens themselves (foodborne infection); caused by toxins
produced in the food by pathogens (foodborne intoxication); and caused by toxins produced in
the body by pathogens (foodborne toxin-mediated infection).

Prevention of Foodborne Illness

Follow these 4 simple steps to keep food safe:

CLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they
have become contaminated. Effective cleaning involves removing soil and debris, scrubbing with
hot soapy water and rinsing, using potable/drinking water. Sanitizing involves the use of high
heat (e.g., a dishwasher) or chemicals (e.g., chlorine bleach) to reduce or eliminate the number of
microorganisms to a safe level.
 Wash hands with warm water and soap for 20 seconds and dry with a disposable
paper towel or clean hand cloth.
 Alcohol based hand sanitizers are not a replacement for handwashing. They are not
effective if the hands are dirty, they are not effective against Norovirus, and they do
not eliminate all types of microorganisms.
 Wash cutting boards, dishes, and utensils after preparing each food item and before
you use it for the next food.
 Use hot, soapy water, rinse with hot water, and air dry or dry with a clean paper towel
or clean dish cloth.
 Or wash in the dishwasher.
 Wash countertops after preparing each food item and before you use it for the next
food.
 Use paper towels or clean dish cloths to wipe kitchen surfaces or spills.
 Wash countertops with hot soapy water, rinse with hot water and air dry or dry with a
clean paper towel or clean dish cloth.
 To sanitize for added protection for bacteria on surfaces, you can use the following:
o Dilute mixtures of chlorine bleach and water are a cost-effective method
of sanitation. Chlorine bleach is a very effective sanitizer. It comes in
several concentrations.
o If bleach is 8.25%: measure 1 teaspoon of bleach per 1 gallon of water or
1/8 teaspoon of bleach per 1 pint of water.
o Apply to the cleaned countertop and allow to sit for 1-2 minutes and air
dry or dry with a clean paper towel.
o Alternatively, commercial products for sanitizing the home kitchen are
available. Follow manufacturer instruction for use.
o Wash dish cloths often in a washing machine.
o Store sponge in a place so it can dry after use.
o To lower the risk of cross-contamination, sanitize the dish sponge often:
o Soak in a chlorine bleach solution for 1 min. See step below

1) Use a solution of one-quarter to one-half of a teaspoon of concentrated bleach

(8.25 percent sodium hypochlorite) per quart of warm, not hot water.

2) Soak the sponge for one minute.

When you need to wipe up raw juices from meats, which can be particularly high in
bacteria, instead of using your sponge or dishcloth, use clean paper towels and throw
them away. Then sanitize your counters with the one-quarter to one-half teaspoon of
 concentrated chlorine bleach in one quart of water. Spray this solution on the counters
and let dry or wipe it on with a clean cloth and let the counters air dry.

o Microwave heat a damp sponge for 1 min.

o Put sponge in dishwasher cycle.
o Replace the dish sponge often.

SEPARATE to prevent cross contamination. Cross contamination is the transfer of harmful

bacteria from uncooked food products (e.g. raw meat, fish, and poultry) or unclean people,
countertops, and kitchen equipment to ready-to-eat foods (e.g., fruits, vegetables, deli
meats/cheeses, and prepared or cooked foods).
 Prevent cross contamination when grocery shopping.
o Physically separate raw meat, fish and poultry to prevent their juices from
dripping onto other foods. This can be done by:
o Segregating raw meat, fish and poultry on one side of the shopping cart.
o Placing raw meat, fish and poultry in separate plastic bags (e.g. one bag
for chicken, one bag for fish, etc.).
 Designate reusable bags for grocery shopping only. Reusable bags for raw meat, fish,
or poultry should never be used for ready-to-eat products.
o Frequently wash bags. Cloth bags should be washed in a machine and
machine dried or air-dried. Plastic-lined bags should be scrubbed using hot
water and soap and air-dried.
o Separate raw meat, fish and poultry in disposable plastic bags before
putting them in a reusable bag
o Check that both cloth and plastic-lined reusable bags are completely dry
before storing.
 Prevent cross contamination when storing food in the refrigerator.
o In the refrigerator, store raw meats, fish, and poultry below ready-to-eat
and cooked foods.
o When thawing frozen raw meat, fish and poultry, put the food in a plastic
bag or on a plate on the lowest shelf to prevent juices from dripping onto
other foods.
 After thawing in the refrigerator, food should remain safe and
of good quality for a few days before cooking. Food thawed in
the refrigerator can be refrozen without cooking, although
quality may be impacted. See Chill section for other methods
for thawing.
 Prevent cross contamination when handling, preparing, and serving food.
o Thoroughly wash your hands before and after handling different foods,
after using the bathroom, and anytime they can become contaminated.
 o Use separate cutting boards for meat and produce. Alternatively, prepare
produce first, then meat.
o Wash and rinse cutting board, knives, and preparation area after cutting
raw meat, fish or poultry. These items can be sanitized after cleaning.
o Use a clean serving plate to serve cooked meat. Do not use the plate that
held the raw meat, unless it is washed.
o Throw away any sauce or dip that has been used to marinade raw meat,
fish, or poultry. Do not use this extra sauce as a dip for cooked food unless
it is boiled first.
COOK food thoroughly and use a thermometer to verify the proper temperature was reached.
 Cook foods to the safe minimum internal temperature, as indicated in the table below:
  To determine that the proper temperature was reached, place a food thermometer in
the thickest part of the food and allow the it to equilibrate.
o Make sure it’s not touching bone, fat, or gristle.
o For whole poultry, insert the thermometer into the innermost part of the
thigh and wing and the thickest part of the breast.
o For combination dishes, place the thermometer in the center or thickest
portion.
o Egg dishes and dishes containing ground meat or poultry should be
checked in several places.
 Clean your food thermometer with hot, soapy water before and after each use!

Food Thermometers – Why use them?

Not only is it important to monitor the refrigerator temperature (chill foods); but using a
thermometer is the only reliable way to ensure that a food is properly cooked.

Cooking:
 Color is not a reliable indicator that the food has been cooked to the correct
temperature to ensure that foodborne pathogens – bacteria, viruses – are destroyed.
Determining “doneness” of hamburger cannot be safely done by looking at the brown
color of the meat or of chicken by looking that the juices run clear.

 Time alone as an indicator that the food is cooked properly could result in a potential
food safety hazard. Recipes may state “x minutes/pound”. However, different
thicknesses of a food or ingredients that are used can alter the time needed at a
specific temperature to make sure the food has reached the correct temperature to kill
all pathogens.
Food thermometers come in several types and styles and range in level of technology and price.
There is a lot of good information on how to use a thermometer correctly, proper placement, and
how to check to see if it is accurate. Those sites are listed in the resources section.

Finally, pop-up temperature devices are commonly found in turkeys or oven roaster chickens.
These devices have been around for a long time and indicate that the food has come to the
correct temperature for safety. However, while these pop-up thermometers are reliable, it is
often recommended that the temperature be checked in several places with a conventional
thermometer to be sure.

CHILL foods promptly. Cold temperatures slow the growth of harmful bacteria. Cold air must
circulate to help keep food safe, so do not over fill the refrigerator. Maintain the refrigerator
temperature at 41°F or below. Place an appliance thermometer in the rear portion of the
refrigerator, and monitor regularly. Maintain the freezer temperature at 0°F or below.
 Refrigerate and/or freeze meat, poultry, eggs and other perishables as soon as possible
after purchasing.
 Consider using a cooler with ice or gel packs to transport perishable food.
 Perishable foods, such as cut fresh fruits or vegetables and cooked food should not sit
at room temperature more than two hours before putting them in the refrigerator or
freezer (one hour when the temperature is above 90°F).
 There are three safe ways to thaw food: in the refrigerator (see Separate), in cold
water, and in the microwave. Food thawed in cold water or in the microwave should
be cooked immediately.
 Submerging the food in cold water. It is important to place the food in a bag that will
prevent the water from entering. Check the water every 30 minutes to make sure it is
cold. Cook food prior to refreezing.
 Microwave thawing. Cook food immediately once thawed because some areas of the
food may become warm and begin to cook during the thawing process. Cook food
prior to refreezing.
 Cool leftovers quickly by dividing large amounts into shallow containers for quicker
cooling in the refrigerator.