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Foods I

Foods I. Unit 2: Food Safety & Sanitation. Food Safety . The practice of handling food in ways that prevent contamination or spoilage. The following food industry agencies enforce and regulate food safety standards:

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Foods I

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  1. Foods I Unit 2: Food Safety & Sanitation

  2. Food Safety The practice of handling food in ways that prevent contamination or spoilage. The following food industry agencies enforce and regulate food safety standards: • Food and Drug Administration (FDA): ensures the safety of all food except meat, poultry, and egg products. It also revises the Food Code that establishes standards in food control at a local, state, and national level. • Food and Safety and Inspection Service (FSIS): Ensures the safety of meat, poultry, and egg products. • Environmental Protection Agency (EPA): Establishes levels of pesticide residue that can be tolerated by humans. • Centers for Disease Control (CDC): Investigates foodborne illnesses.

  3. Contamination The state of food or equipment being hazardous as a result of unsafe organisms or other items coming in contact with food or preparation equipment. A contaminantis any microorganism or substance that can contaminate food or preparation equipment and come in 3 forms: • Biological: Microorganism (present the greatest danger). • Chemical: Insecticides, soaps, cleaners, sanitizers. • Physical: Foreign objects in food (fingernails, stones, bones). Contamination vs. Spoilage • Food contamination is when food has been exposed to a pathogen and is not detectable by the senses of sight, smell, or taste. • Food spoilage is damage done to edible food and is often detected by the senses of sight, smell, or taste.

  4. Controlling the Growth of Bacteria • FOOD: foods high in protein (a.k.a. potentially hazardous foods (TCS)) provide nitrogen which promote the rapid growth of bacteria. • ACIDITY: the more acidic the food, the less favorable it is for bacterial growth (14=low/7.0=neutral/ 0=high). A pH less than 4.6 is not considered a threat. **fyi…commercially prepared mayo has a pH of 4.6** • TIME: Bacteria doubles every 15-30 minutes Lag Phase: 1-4 hours (slow growth phase) Log Phase: 4 or more hours (rapid growth phase) • TEMPERATURE: Greatest key to preventing bacterial growth. Bacteria grows quickly between 70-110 degrees. 155 degrees kills E.coli. Danger Zone: 41-135 degrees (rapid growth phase) • OXYGEN: Bacteria in food can either grow aerobic ally or anaerobically. • MOISTURE: Bacteria needs water to survive. Microorganism most commonly found in sick people = STAPH which means food workers with colds, flus, etc. should not be handling food.

  5. 1. Biological Hazard • Bacteria: in all foods but transmitted by a vehicle (contaminated hands). • Parasites: needs a host like a stomach (contaminated foods). • Viruses: must be in a living cell (surface survival, contaminated water, and hands) • Fungi: large group that range in size MOLD green or white fuzzy spots YEAST grows with water and carb’s

  6. 2. Chemical Hazard • Cleaning supplies • Pesticides • Toxic metals

  7. 3. Physical Hazards • Broken glass • Staples • Pieces of metal • Bones • Gum • Non-edible foods (garnishings) • Jewerly

  8. 2 Types of Contamination • Direct Contamination: Uncooked foods or the plants or animals that the foods are made from are contaminated in their natural environment. Ex: Pesticides in crops or bacteria in soil • Cross Contamination: 3rd leading cause to foodborne illness Contamination that occurs when biological, chemical, or physical is transferred from one item to another. Ex: raw poultry and a vegetable on a cutting board.

  9. Foodborne Illness A foodborne illness is an illness that is carried or transmitted to two or more people through contact with or consumption of contaminated food. Symptoms: vomiting, cramping, headache, sweats, chills, diarrhea, and fever. Reasons? • People eat home less. • Pathogens (E.coli) keep evolving • Greater amounts of food are being produced in fewer manufacturing plants. • Food is being imported more from other countries. I Infants, elderly, and pregnant women most at risk!

  10. Examples of Foodborne Illnesses

  11. Hazard Analysis and Critical Control Point (HACCP) A systemic approach to the identification, evaluation, and control of food safety hazards. This system is used at all stages of food preparation and production. 1. Identify Critical Control Points …a point in the flow of food where a hazard can be either reduced or eliminated. 2. Establish Critical Limits …an example would be to cook chicken to 165 degrees for 15 seconds. 3. Establish Procedures to Monitor CCP …correct the problem before it gets out of hand like documenting it. 4. Taking Corrective Action …determine what procedure was followed when a deviation occurred …correct the cause of the deviation …maintain records 5. Establish Effective Record-Keeping System …good legal protection 6. Verify System is Working …HACCP (internal review) …Health Department (external review)

  12. Receiving, Storage, Preparation, Thawing

  13. Food Safety Guidelines • Always wash hands with soap, hot water, and disposable towel (20 sec.) • Always use sanitized cooking utensils (soap, chlorine, etc.) • Always inspect foods • Always cover and seal food • Always inspect cans for damage • Always use pasteurized eggs in items that will not be fully cooked • Always watch the danger zone temperatures • Always thaw food under controlled conditions • Always store raw foods on the bottom shelf in a pan • Always cool food properly before storage (shallow pans) • Always practice First In First Out (FIFO) method • Never refreeze thawed foods • Never store canned foods in the open can • Never put dishes away wet • Never pour grease down the sink

  14. Personal Hygiene • It is estimated that 60-80% do NOT wash their hands after using the restroom. • Improper handwashing is the second leading cause of foodborne illness (next to time/temp. control). • Bacteria and viruses are carried on the hands.

  15. Personal Hygiene • Properly restrain hair back. • Keep fingernails short and unpainted • Wear clean uniforms (aprons, etc.) • Never wear jewelry on arms or hands (rings, bracelets, etc.) • Never chew gum or eat food while interacting with food • Never interact with food if ill • Never work with food when open cuts or sores are visible (must be bandaged) • Always cover mouth with arm (not hands) if sneezing, coughing, etc.

  16. Kitchen Safety CUTS (mostly caused from improper use of equipment) • Apply pressure to wound • Clean (with water) and cover wounds • Always use sharp knives (wash separately) BURNS • Wear pot holders • Use cooking equipment properly • Use running cold water (not ice) to soothe • Cover burns • Keep pot handles turned inward on stove • Be aware of steam burns FALLS • Don’t run • Stay in lab kitchen • Clean up spills/messes • Wear proper footwear FIRES (grease fires are the most common) • TURN OFF HEAT and use baking soda or a lid for small fire (not water) • Red extinguisher for grease fires

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