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CAUSES OF FOODBORNE ILLNESS

Learn about the main causes of foodborne illness and how improper temperature is the number one culprit. Discover the importance of temperature control during cooking, hot holding, cold holding, cooling, reheating, and thawing. Find out how to verify and calibrate thermometers, and understand the time/temperature relationship for safe food preparation. Review questions included.

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CAUSES OF FOODBORNE ILLNESS

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  1. CAUSES OF FOODBORNE ILLNESS • IMPROPER TEMPERATURE IS THE #1 CAUSE • 75% IMPROPER TEMPERATURE • 20% CROSS CONTAMINATION • 5% SOIL

  2. PREVENTION • MAINTAINING PROPER FOOD TEMPERATURE IS THE MOST EFFECTIVE WAY TO PREVENT ILLNESS • TEMPERATURE CONTROL MEANS ACHIEVING REQUIRED TEMPERATURES DURING ALL ASPECTS OF FOOD PRODUCTION

  3. TEMPERATURE CONTROL • COOKING TEMPERATURES • HOT HOLDING TEMPERATURES • COLD HOLDING TEMPERATURES • COOLING METHODS • REHEATING METHODS • THAWING METHODS

  4. COOKING TEMPERTURES • INTERNAL TEMPERATURES VARY FOR DIFFERENT FOODS • COOKING FOOD TO THEIR REQUIRED TEMPERATURE ENSURES THAT ALLDISEASE CAUSING BACTERIA ARE KILLED

  5. POULTRY • 74 C

  6. PORK • 71 C

  7. GROUND BEEF • 71 C

  8. FISH • 70 C

  9. HOT HOLDING TEMPERATURES • HOT HOLDING FOOD AT TEMPERATURES ABOVE THE DANGER ZONE IS IMPORTANT TO PREVENT BACTERIA FROM GROWING AFTER COOKING OR REHEATING • FOOD MUST BE PROPERLY REHEATING BEFORE IT IS PLACED IN THE HOLDING UNIT

  10. MINIMUM HOT HOLDING TEMPERATURE • 60 C

  11. COLD HOLDING TEMPERATURE • KEEPING REFRIGERATION UNITS AT 4C OR LESS, ENSURES THAT BACTERIA GROWTH IS LIMITED • REFRIGERATION UNITS SHOULD BE CHECKED DAILY TO PREVENT MALFUNCTIONS

  12. COOLING METHODS • INADEQUATE COOLING ALLOWS FOOD TO REMAIN IN THE DANGER ZONE LONGER THAN NECESSARY. • PLACE FOOD CONTAINER IN AN ICE BATH • FREQUENT STIRRING OF FOOD TO RELEASE STEAM • STORE IN SHALLOW PANS • SMALLER PORTIONS COOL FASTER • REFRIGERATE • COVER LOOSELY

  13. REHEATING • REHEAT AS QUICKLY AS POSSIBLE TO 74 C TO REMOVE FOOD FROM THE DANGER ZONE AS QUICKLY AS POSSIBLE • ON THE STOVE TOP • IN THE OVEN • MICROWAVES ARE FOR SMALL PORTIONS ONLY

  14. THAWING METHOD • NEVERDEFROST AT ROOM TEMPERATURE • DEFROST IN THE FRIDGE AT 4 C OR LOWER • UNDERCOLD RUNNING WATER • IN AN ICE BATH • MICROWAVES ARE ONLY FOR SMALL PORTIONS

  15. VERIFYING TEMPERATURE • USE A PROBE THERMOMETER • IT IS THE ONLY WAY TO ENSURE INTERNAL FOOD TEMPERATURES • CHECK EQUIPMENT TEMPERATURES DAILY

  16. USING A PROBE THERMOMETER • SANITIZE THE THERMOMETER (USE AN ALCOHOL SWAB) • INSERT INTO THE CENTER OF THE LIQUID OR • THE THICKEST PART OF THE MEAT • HOLD UNTIL NEEDLE IS STEADY

  17. RECORDING • IT IS A GOOD IDEA TO RECORD EQUIPMENT TEMPERATURES IN A DAILY LOG

  18. CALIBRATING YOUR THERMOMETER • FILL CONTAINER WITH ICE, WAIT UNTIL ICE MELTS TO 50/50 ICE-WATER • INSERT THE THERMOMETER INTO THE SLUSH • IF THE NEEDLE DOES NOT STOP AT ZERO, ADJUST THE NUT BELOW THE DIAL

  19. BREAK • CALIBRATE THE THERMOMETERS IN THE KITCHEN • NOW!!

  20. TIME/TEMPERATURE RELATIONSHIP • PRE - CHILL ALL INGREDIENTS • PREPARE IN SMALL BATCHES • PREPARE CLOSER TO SERVING TIME • KEEP HAZARDOUS FOODS ON ICE

  21. REVIEW QUESTIONS • HOW DO YOU SANITIZE A PROBE THERMOMETER?? • YOU ARRIVE AT WORK IN THE MORNING TO FIND THAT THE FREEZER IS NOT WORKING. YOU TOUCH THE FOOD AND IT IS COMPLETELY THAWED, BUT COLD TO THE TOUCH. WHICH STATEMENT IS FALSE?? • COOK ALL THE THAWING VEGETABLES • THROW ANY MELTING ICE CREAM • TAKE AN INTERNAL TEMPERATURE OF THE FOOD, IF IT IS LESS THAN 4 C, USE THE PRODUCT AS SOON AS POSSIBLE. • REFREEZE THE THE PRODUCTS AS SOON AS POSSIBLE

  22. REVIEW QUESTIONS • YOU CHECK THE HOT HOLDING TEMPERATURE AND NOTICE THAT THE CHILI IS SITTING AT 50 C. THE LAST TIME YOU CHECKED (1.5 HOURS AGO) IT WAS 65 C. WHAT DO YOU DO?? • YOU HAVE TO MAKE 300 TUNA SANDWICHES FOR A FISHERMAN’S CONVENTION. HOW DO YOU REDUCE THE TIME SPENT MAKING SANDWICHES IN THE DANGER ZONE?? • HOW DO YOU COOL YOUR DAILY SOUP?

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