Food Safety

1. Food Safety

2. Overview • Why worry about food safety? • What causes food-borne illness? • How do I promote food safety • by personal responsibility? • when handling foods? • when cooking? • when cleaning up? • when storing foods? • when tailgating or cooking out?

3. Why worry about food safety? Food-borne Illness also known as food poisoning is an acute illness following the eating of foods contaminated by bacteria, bacterial toxins, natural poisons, or harmful chemical substances.

4. The cost of human suffering • Medical and hospital expenses • Negative publicity • Death may occur

5. SanitationisKey Picture to limiting or omitting food-borne illness from meal time! What can cause food-borneillness to occur?

6. Sanitation Factors • Food products must be purchased, received, stored, prepared and served under sanitary conditions. • Clean area and equipment

7. To serve safe food, you must know what causes food to become unsafe. There are2 causes of unsafe food: • Chemical Poisoning • Microorganisms

8. Occurs when toxic substances contaminate foods or beverages. Examples: Pesticide residue or cleaning supplies Chemical Poisoning

9. Microorganisms They are small living organisms all around us that are too small to be seen without a microscope. They vary in length, but it takes 2,500 to 13,000 of them, placed end to end, to make one inch.

10. Some are not harmful! Some are required to produce such foods as cheese, sauerkraut, and bread. Some are harmful! Includes bacteria, molds, parasites, and viruses. Unfortunately, these germs most harmful to people like many of the same foods we do! Microorganisms

11. Microorganisms • They like non-acidic, high-protein foods and these are considered Potentially Hazardous Foods: • Meat - Baked Goods • Fish with cream • Poultry fillings • Eggs • Milk

12. Microorganisms While all foods must be handled with care, Potentially Hazardous Foods should be given special attention.

13. Microorganisms • Germs need certain conditions in order to multiply: • Moisture • A Food Temperature Danger Zone • 40 and 140 degrees F • 3. Acidity

14. Two Basic Types of Food-borne Illnesses: Food Poisoning - illness caused by germ-produced poisons. Food infection - illness caused by germs in food.

15. Food Poisoning Occurs when germs get into food and produce wastes that are poisonous. • Staphylococcal (Staph) • Found on the skin, in • the nose, in the throat • Foods commonly involved: ham, poultry, meat salads - and cream foods (cream puffs,filled cakes) • Occurs within 4 hours: N/V/D, abdominal pain

16. Food Poisoning • Botulism (Botulin), can be fatal. • Cannot be detected by tasting,smelling and looking at the food. • Illness occurs within 12 to 36 hours after contaminated food is eaten. • Symptoms include dizziness, double vision, difficulty in swallowing, speaking, breathing, weakness in the muscles, and paralysis.

17. Food Infection Are caused by bacteria and viruses in food that are consumed with the food and later reproduce inside the body. • Salmonellosis - live in the intestinal tract of people and such animals as hogs and chickens. • High risk foods: beef, pork, poultry, fish, eggs, baked goods. • Illness occurs • within 8 to 12 • hours.

18. Food Infection • Clostridium perfringens is a germ found almost everywhere: soil, intestinal tract, dust. • Food sources are soups, gravies, stews - kept lukewarm in deep containers for long periods of time. • Illness occurs within 8 to 12 hours.

19. What can I do to promote Food Safety ?

20. Checklist to Safety: • my personal responsibility? • when handling foods? • when cooking? • when cleaning up? • when storing foods? • when tailgating or cooking out?

21. Personally... Cleanliness and Health of the Chef • No coughing/sneezing into your hands • No smoking cigarettes • No scratching your head • No touching your face • No open sores on your body • Wash your hands regularly • Clean clothes/apron

22. Wash hands between different foods. Purchase only foods that are sealed (not dripping) and no dented cans. Purchase fresh items and avoid rotten spots, spoilage, odor, soft spots, etc. Keep cold foods cold (below 40 degrees F) Keep hot foods hot. (above 140 degrees F) Food Handling

23. During Cooking • Don’t use the same platters and utensils that you used to transport raw meats • Marinate foods in the refrigerator, but do not re-use the marinade unless it has been boiled. • Wash hands and cutting boards between items.

24. During Cooking • Beef, veal, and lamb steaks and roast • 145 F for medium rare • 160 F for medium • 170 F for well done • Ground pork and ground beef • 160 F • Ground Poultry • 165 F

25. During Cooking • Whole poultry (take temp. in thigh) • 180 F • Fin Fish • 145 F or until flesh is flaky • Poultry Breast • 170 F Use a thermometer to make sure meat is fully cooked!

26. During Cooking • Shrimp, Lobster, and Crab – meat should be pearly and opaque. • Clams, Oysters, and mussels – until the shells open. • Clean all counter tops, utensils and spills immediately to reduce contamination by raw foods.

27. Kitchen Clean-Up Ware Washing – Pots, pans, utensils, plates, cups, linens, etc. Make sure all equipment is cleaned with soap, water and sanitizer. Dry all equipment before it is stored away.

28. Kitchen Clean-Up Cleaning Kitchen and Dining Areas – Tables, floors, etc. Tables should be cleaned with soap, water and a sanitizer. Mop floors or clean carpets with soap, water and sanitizers and change water regularly. Do not pour out dirty water into food sinks. Mop heads should be washed regularly!

29. Kitchen Clean-Up Procedures for Handling Garbage and Refuse – When removing dirty dishes, do not deliver next course at the same time. Wash hands between removing dirty dishes and delivering next course items. Wash hands anytime you handle garbage. If you tie up a bag of garbage and set it aside, then wash your hands before you return to work.

30. Storing Foods • Store all refrigerated foods at • 40 F or below. • Store all frozen foods at 0 F or below. • Store all foods within 2 hours of their serving time. Store foods in hot climates (90 F or higher within 1 hour of their serving time)

31. Storing Foods • Do not use utensils or platters to store foods on, unless they have been cleaned and sanitized. • Once food has been eaten, store leftovers in the refrigerator. Using shallow pans helps to cool items down at a quicker rate.

32. Tailgating or Cook-outs • Wash hands before, during and after preparing foods. Sign the “Happy Birthday” song while you wash. • Pack moist towelettes for guest to wash up before digging in. • Never defrost meat at the tailgate.

33. Tailgating or Cook-outs • 4. Seal all raw or thawed meats away for any other foods items. You can also place them in a separate cooler. • 5. Pack different colored disposable plates for your trip. Use one color for food prep- and the other for food consumption. • 6. Keep a meat thermometer handy to ensure appropriate temperatures.

34. Tailgating or Cook-outs • Pack all food in well insulated coolers. Carry cold foods in coolers inside cars, if hot outside. Carry cold foods in coolers outside cars (trunk, top), if cold outside. • 8. Carry-out foods and/or pre-prepared foods are also susceptible to food poisoning.

35. Tailgating or Cook-outs • Throw away perishable foods before entering the game. No foods should be left out for more than two hours. In hot weather (90 F or above) it should not be out for more than 1 hour. • After the game, serve and eat only non-perishable foods unless foods packed in the cooler remain stored at 40 F or below.

36. Quiz Time: Which one is not a main reason for food-borne illness? • Improper food handling • Using red tablecloths • Improper cooking and holding

37. Quiz Time: What is the temperature danger zone? • 40 - 140 F • 0 – 10 F • 180 – 210 F

38. Quiz Time: Which of these foods is more susceptible to increased bacterial growth causing FBI?Ham or Potato Salad

39. Ham • High protein • High pH • Moisture Content

40. Quiz Time: What specific group would be at an increase risk for FBI? • infants • children • pregnant women • elderly • HIV, cancer victims, other disease states • All of the above