Food Safety Precautions and Hazardous Foods

1. Unit 4 Preparing Food FOODSAFE Level 1

2. Preparing Food Key Learning Points • Classification of foods • Effects of temperature and time • Control sources of contamination • Tools and equipment • Hot materials and surfaces FOODSAFE Level 1

3. Bacteria Colony Potentially hazardous foods are foods that satisfy all the requirements for growth pathogens. FOODSAFE Level 1

4. Potentially Hazardous Foods • To prevent the spread of pathogens meat and poultry must be handled with great care and must be: • Stored properly • Stored away from other foods especially ready-to-eat foods FOODSAFE Level 1

5. Potentially Hazardous Foods: Meats • Protein foods are the ideal environment for the growth of pathogens • Many animals and poultry carry pathogens (such as Salmonella) Write this onPage 36 FOODSAFE Level 1

6. Potentially Hazardous Foods: Meats • Disease in their feces which allow flesh to be contaminated easily • Pathogens can spread into meats that are ground, rolled, minced or chopped. Write this onPage 36 FOODSAFE Level 1

7. Types of Hazardous Foods: Dairy Products Products made with milk may carry pathogens. • Only properly aged, hard cheeses are safe from growth of pathogenic bacteria, however they may contain potentially hazardous moulds • dairy products must always be refrigerated • all milk products must be pasteurized FOODSAFE Level 1

8. Hazardous Foods: Egg Products Eggs are a perfect medium for pathogenic growth. • Eggs are vulnerable to Salmonella contamination • Eggs must be refrigerated • Only pasteurized eggs can be used in non-cooked products Cracked eggs should never be used! FOODSAFE Level 1

9. Hazardous Foods: Fish and Shellfish Protein foods are a food source for pathogens • spoil rapidly and should be stored on ice and well below the • ensure your supplier is government approved Danger Zone FOODSAFE Level 1

10. Hazardous Foods: Cooked Vegetables and Cereals Many vegetables contain protein and moisture. • After cooking, they become soft and can support many pathogens • Dry cereals are safe • Cooked cereals are not safe because they can support pathogens FOODSAFE Level 1

11. Other Hazardous Foods Any food that satisfies all the requirements for the growth of pathogens such as those containing proteins, vitamins, minerals, moisture and neutral pH may potentially hazardous FOODSAFE Level 1

12. Other Hazardous Foods Pathogens from workers’ hands, contaminatedutensils, work surfaces and raw food items can easily contaminate potentially hazardous foods: • Sandwiches • Salads(egg, fish, meat) • Meat pies • Cream-filled pastries • Unwashed melons Write this on Page 36 • Rolled meats • Casseroles • Chopped meats • Tofu • Fruits and vegetables FOODSAFE Level 1

13. Less Hazardous Foods • Dry • Sour (Acidic) • Sweet or salty Note: Effects of moisture can cause foods to become potentially hazardous Page 37 FOODSAFE Level 1

14. Safer Foods: Dry Dried foods do not contain moisture necessary for pathogens to grow but fried foods are not sterile. They are potentially hazardous when wet or prepared with water. Write thison Page 37 FOODSAFE Level 1

15. Safer Foods: Sour (acidic) Very acidic foods such as fruits and fruit juices have a low pH so pathogens cannot grow. Acidic foods can be neutralized by high protein foods such as eggs and meat. Write this on Page 37 Some examples are:peppers, bananas, limes, grapefruit and oranges. FOODSAFE Level 1

16. Safer Foods: Sweet or Salty Only foods that have a lot of sugar or salt added to them can be considered safe. • Few foods contain a high concentration of salt and still taste good, for instance pickled herring or pickled eggs. • Foods with a sugar content of 60 % or more include jams and jellies Write thison Page 37 FOODSAFE Level 1

17. DANGER ZONE Page 37 Unit 4 FOODSAFE Level 1

18. Cooking Temperatures can alter the growth and survival of pathogens making hazardous food safe to eat. Cook foods to the correct internal temperature74°C(165°F) for atleast10seconds. The higher the temperature, the shorter the period required to kill pathogens. DO NOT assume that cooked foods are safe to eat. Write thison Page 38 FOODSAFE Level 1

19. Inadequate cooking is one of the Top Ten improper food handling practices that causes foodborne illness. Cooking Thermometers should be: • The correct type • Placed in the centre of the thickest part of the meat • Calibrated • Kept clean and sanitized Page 38 FOODSAFE Level 1

20. Improper hot holding is one of the Top Ten improper food handling practices that causes foodborne illness. Hot Holding Food in hot holding ovens should be at least60°C(140°F) Hot foods should be kept in warming containers. Write thisonPage 38 Examples of holding hot unitssteam tables, soup urns, holding ovens FOODSAFE Level 1

21. Freezing Freezing is not a way to kill pathogens. Pathogens may not be active but they can still be present in the food. The temperature must be below -18°C (0°F). Freezing raw fish {for 7 days at -20°C (-4°F) or at -35°C (-31°F) for 15 hours} Write thison Page 38 FOODSAFE Level 1

22. Freezing will render fish safe from parasitesin raw or undercooked fish (Sashimi and ceviche also seviche) FOODSAFE Level 1

23. Thawing Food should never be thawed at room temperature! This would allow food toenter the Danger Zone Page 39 FOODSAFE Level 1

24. Thawing Microbes thrive in thawed foods more so than in fresh foods. • Foods must only be defrosted by: • In the refrigerator(4°C or 40°F) • In a microwave • AND Page 39 FOODSAFE Level 1

25. Thawing Foods must only be defrosted by: 3) By running cold water, over the plastic wrapped item Page 39 FOODSAFE Level 1

26. Inadequate reheating is one of the Top Ten improper food handling practices that causes foodborne illness. Reheating Always reheat rapidly to a minimum internal temperature of74°C(165°F) Holding ovens, steam tables and soup urns should never be used to warm up cold foods! Write this on Page 39 How can you reheat foods quickly? in ovens and in the microwave oven. FOODSAFE Level 1

27. Improper cooking is one of the Top Ten improper food handling practices that causes foodborne illness. Cooling • Remove the food as quickly as possible before it enters the: • Put on ice or refrigerate • Use shallow metal pans • Chill in small portions • Label every container with a lid with the date and its contents • Use ice wands Danger Zone Page 39 FOODSAFE Level 1

28. Cooling Temperature should be measured with a thermometer to verify it is cooled properly. Page 39 FOODSAFE Level 1

29. Cooling Temperatures Page 40 FOODSAFE Level 1

30. A Review of the Recommended Temperatures FOODSAFE Level 1

31. 1 Billion 100 Million SLIME 10 Million BAD ODOUR NUMBER OF ORGANISMS 1 Million 10°C 5°C 0°C 100 Thousand 10 Thousand 0 5 10 15 20 DAYS Bacterial Growth: Time Page 41 FOODSAFE Level 1

32. Unsafe source is one of the Top Ten improper food handling practices that causes foodborne illness Sources of Contamination FOODSAFE Level 1

33. Potable water system Typical cross connection Hose bib Public water system A hose-bib vacuum breaker must be installed on a hose-bib Backflow Preventer FOODSAFE Level 1

34. Tools and Equipment Page 42 FOODSAFE Level 1

35. Equipment fryers steamers stoves/ovens slicers processors mixers knives Remember: get training use guards lockout wear PPE follow safe work procedures Equipment Safety Tips Write this on page 42 FOODSAFE Level 1

36. Tools and Equipment - Knives • Use sharp knives • Use a flat surface to cut on • Cut away from your body • Carry only one knife at a time (tip down) • Store knives in a proper rack and in a visible place Page 43 FOODSAFE Level 1

37. Tools and Equipment – Food Processors • Safety guards should be in place • Use pushers to avoid contact with moving blades • Do not put hands into an operating machine to move the food Page 43 FOODSAFE Level 1

38. Tools and Equipment – Dough Mixers • Machine safety interlocks and guards must be in place during operations • Bowl must be locked in place with the attachments secured • Do not reach into the machine while it is operating • Unplug or lockout the mixer before trying to remove the dough • Get help to lift the bowl to a suitable work surface near the mixer so that you can retrieve the dough Page 43 FOODSAFE Level 1

39. Tools and Equipment – Slicing Machines • Make sure all safety guards are on • Always use a feeding device to feed food through the machine • Ensure the meat thickness setting guage is returned to zero setting after each use • Ensure machine is unplugged or locked out before removing a blockage Page 43 FOODSAFE Level 1

40. Hot Materials and Surfaces • Use dry oven mitts or pads • Lift lids away from body • Wear long sleeved, cotton shirts/pants • Use non-combustible or oil proof apron • Use tongs or frying basket • Do not put wet items into hot oil • Open hot water or liquid faucets slowly Page 43 FOODSAFE Level 1

41. Curl your fingers and cut away from your body when trimming or deboning. Store knives securely in proper racks. Use cutting board or flat surface. Hold the knife with your stronger hand. Use the right knife for the job and make sure it’s sharp. Safe Cutting Technique • Care around the sink: • Do not drop knives into dishwasher. • Keep knives out of the sink. • Clean knives immediately after use or place in a container labelled “knives only” near the sink. Unit 4 FOODSAFE Level 1

42. If oil catches fire: • Cover it with a safety blanket or damp cloth, or use foam or powder fire extinguisher if trained. • Turn off the gas or power. • NEVER use water. • NEVER try to carry the burning pan. Open hot water or liquid faucets slowly. Open lids away from you. When cooking with oil: Use oven mitts or dry cloths when handling hot objects. Wear long sleeved, cotton clothing. Wear non-combustible or oil proof aprons. Don’t overheat oil it can burst into flames. Use tongs or frying baskets. Don’t put wet items into hot oil. Don’t let handles stick out over the floor. Preventing Burns and Scalds Unit 4 FOODSAFE Level 1

43. Video #4 • This video will include the topics: • Hazardous foods • Improper cooling and handling • Sources of food contamination • Job hazards FOODSAFE Level 1

44. Video #4 • While watching the video pay attention to: • leaving food out too long • correct thawing • improper cooling and handling techniques • incorrect reheating • safe food handling techniques • safe work practices FOODSAFE Level 1

45. Critical Thinking: Recognizing Hazards FOODSAFE Level 1

46. Critical Thinking: Recognizing Hazards FOODSAFE Level 1

47. UNIT 4 - Review Write this on Page 44 FOODSAFE Level 1

48. F C F C F C F C ZONE C F F C F C DANGER QuizDanger Zone FOODSAFE Level 1

49. Boiling Cooking and reheatingfood Bacteria die; spores and toxins may survive Holding hot food for service ZONE Bacteria multiplyrapidly Keep food out of this temperature range Chilled foodThawing food Most bacteria will survive but will not multiply quickly Most bacteria will survive but not grow Freezes water Frozen food storage DANGER 212F 100C 165F 74C 140F 60C 98.6F 37C 4C 40F 32F 0C 0F -18C Danger Zone - Answers FOODSAFE Level 1