1 / 24

Food Safety

Food Safety. How to stay alive in Culinary Arts. Contamination. What is contamination? When a food contains an unwanted substance or organism. Unfit to be eaten. What causes contamination of food? Toxins microorganisms See chart p. 167. Microorganisms.

aric
Download Presentation

Food Safety

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Safety How to stay alive in Culinary Arts.

  2. Contamination • What is contamination? • When a food contains an unwanted substance or organism. • Unfit to be eaten. • What causes contamination of food? • Toxins • microorganisms • See chart p. 167

  3. Microorganisms • Invisibly tiny living things, present in and on raw and cooked foods • Bacteria • Viruses • Mold… • Complex parasites • Aka. , insects, roundworms etc.

  4. Bacteria Love FAT TOM! What is FAT TOM? Food Acid Temperature Time Oxygen Moisture

  5. Q: Why worry about Bacteria? • Dysentery • Blood / Mucous in your Diarrhea • Vomiting (projectile / violent) • Aches / pains • Prayer for a quick death…which you won’t receive.

  6. Common Foodborne Pathogens: Bacteria Escherichia coli (E. coli) *Gastroenteritis / Dysentery

  7. Common Foodborne Pathogens: Bacteria Shigella *similar to E. coli  *Gastroenteritis / Dysentery

  8. Common Foodborne Pathogens: Bacteria Salmonella *Gastroenteritis / Dysentery

  9. Common Foodborne Pathogens: Bacteria Campylobacter (C. jejuni) *Gastroenteritis / Dysentery

  10. Common Foodborne Pathogens: Bacteria Listeria *Gastroenteritis

  11. Common Foodborne Pathogens: Bacteria Vibrio *Gastroenteritis / Nerve damage

  12. Common Foodborne Pathogens: Bacteria Botulism Intoxication (Clostridium botulinum) *muscle weakness / paralysis / death

  13. Common Foodborne Pathogens: Viruses Hepatitis A Rotavirus

  14. Common Foodborne Pathogens: Viruses Norovirus (Norwalk Virus) *Nerve damage / Paralysis / Blindness

  15. Common Foodborne Pathogens: Parasites Trichinosis Do Not Remove!

  16. Common Foodborne Pathogens: Parasites Anisakiasis Anisakis simplex

  17. Microorganisms: Mold • Mold • Found on starchy foods or cheese. • Usually fuzzy spores or greenish patches. • Sometimes desirable, sometimes not: Icky. Yum.

  18. Microorganisms cont’d • Fungi • Includes mushrooms • Yeast • Used in bread • Can live in acidic environments • Can cause spoilage in: • Pickled foods • Sugary foods

  19. Contamination:Scrombroid Poisoning • Presence of histidinein fish, bacteria decompose it to histamine • Resembles allergic reaction

  20. Toxins = harmful chemicals • Most chemical contamination comes from insufficient cleaning • Rinse thoroughly, don’t use too much. • Clean spills immediately • Discard food products that may have been contaminated.

  21. Preventing Contamination • Clean,Clean,Clean All Tools and Surfaces • Use soap and water to clean first • Then, wipe down with sanitizer • Surface cleaning is like hand washing • Every time you change products • Every 20 min. • Whenever you sneeze, etc

  22. Cross Contamination • Cross Contamination = movement of contaminants across surfaces or products • Use color-coded cutting boards • CLEAN CLEANCLEAN!

  23. Cutting Board Colors

  24. F I F O • FIFO (First In First Out) • Rotating food stocks properly will reduce contamination and spoilage • Never mix old batches with new • New=Old

More Related