Download Providing Safe Food

Food
safety
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Recognizing the importance of food safety
Understanding how food becomes unsafe
Identifying TCS Food/Risky
Recognizing the risk factors for foodborne
illness
• Understanding important prevention
measures for keeping food safe
*write these objectives on the back of your notes, leaving plenty of room to write between each
• Foodborne illness- a disease transmitted to
people by food
• Each year millions of people
get sick from unsafe food
• To prevent foodborne illness, you must recognize
the hazards that can make food unsafe:
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Pathogens
Chemicals
Objects
Certain unsafe practices
• Most of these hazards can be controlled by
focusing on personal hygiene, time &
temperature control, and cross contamination.
• Contamination- the presence of harmful
substances in the food
• Potential hazards to food safety are divided
into three categories
– Biological
– Chemical
– Physical
• Microorganisms- small, living organisms that
can be seen only through a microscope. Many
are harmless, but some can cause illness.
• Harmful microorganisms=pathogens
• Some pathogens make you sick when you eat
them, while others produce poisons—or
toxins—that make you sick
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Diarrhea
Vomiting
Fever
Nausea
Abdominal cramps
Jaundice- yellowing of the skin and eyes
• Location
– Can be found almost anywhere
– Live in our bodies
– Some keep us
healthy, while
others cause
illness
• Detection
– Can’t be seen
– Can’t be smelled
– Can’t be tasted
• Most Common: eColi and Salmonella
• Growth
– Grows rapidly if FAT TOM conditions are right (see
image on page 2.3)
• Food- Needs nutrients to grow; grows best in TCS
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Foods
Acidity- Grows best in little or no acid
Temperature- Grows best in the temperature
danger zone (41-135)
Time- Needs time in the temp. danger zone
Oxygen- some need oxygen, while others don’t
Moisture- Grows best in food with high levels of
moisture
Temperature Danger Zone
Bacteria thrive between 40-140° F.
- At what temperature do they die?
- At what temperature do they slow down?
- What would this mean for a chicken biscuit that
was left in the classroom all day?
• Prevention
– CONTROL TIME AND TEMPERATURE
• Most Common in Food: Norovirus and
Hepatitis A
• Location
– Carried by humans and animals
– Require a living host to grow
– While they do not grow in
food, viruses can be
transferred through food
and remain infectious in food
• Sources
– You can get a virus from food, water or any
contaminated surface
– Foodborne illnesses caused by viruses
typically occur through
fecal-oral routes
• Destruction
– Viruses are not destroyed by normal cooking
temps
– Important to practice good personal hygiene
when handling food and food-contact surfaces
– Quick removal of vomit is also important
• Foodservice chemicals can contaminate food if
they are used incorrectly.
• This group also includes
cleaners, sanitizers,
polishes, machine
lubricants, and toxic
metals that leach from
cookware into food.
• Sources
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Metal shavings from cans
Wood
Fingernails
Staples
Bandages
Glass
Jewelry
Dirt
Naturally occurring objects such as fruit pits and
bones
The Centers for Disease Control and Prevention
(CDC)has indentified the five most common risk
factors that cause foodborne illnesses:
- Purchasing food from unsafe sources
- Failing to cook food adequately
- Holding food at incorrect temperatures
- Using contaminated equipment
- Practicing poor hygiene
Food has been time-temperature abused when it
has stayed too long at temperatures that are good
for growth of pathogens. A foodborne illness can
result if food is time-temperature abused, which
can happen in many ways:
- Food is not held or stored at the right
temperature
- Food is not cooked or reheated enough
to kill pathogens
- Food is not cooled the right way
Pathogens can be transferred from one surface or food to
another. Cross-contamination can cause a foodborne
illness in many ways:
- Contaminated ingredients are added to food that
receives no further cooking
- Ready-to-eat food touches contaminated surfaces
- Contaminated food touches or drips fluids onto cooked
or ready-to-eat food
- A foodhandler touches contaminated
food and then touches ready-to-eat food
Contaminated cleaning towels touch
food-contact surfaces
Foodhandlers can cause a food borne illness if
they do any of the following actions:
- Fail to wash their hands the right way after
using the restroom or after any time their
hands get dirty
- Come to work while sick
- Cough or sneeze on food
- Touch or scratch wounds, and
then touch food
Focus on:
- Controlling time & temperature
- Preventing cross contamination
- Practicing personal
- hygiene
- Purchasing from
approved reputable
suppliers
Fighting Bac (bacteria)
• What are the four ways that you should fight
the bac in your food?
• TCS Food: food requiring time and
temperature control for safety.
• The next few slides have foods that are
considered TCS foods and need time and
temperature control to limit the growth of
pathogens.
• Milk & Dairy Products
• Meat: beef, pork and lamb
• Fish
• Baked Potatoes
• Tofu or other soy protein
• Synthetic ingredients such as textured soy
protein in meat alternatives
• Sliced Melon
• Cut Tomatoes
• Cut Leafy Vegetables
• Shell Eggs
• Poultry
• Shellfish and crustaceans
• Heat treated plant food, such
as cooked rice, beans and vegetables
• Sprouts and sprout seeds
• Untreated garlic-and-oil mixtures
Food Pic Activity
TCS
NON TCS
• What is wrong with the following situations:
time-temperature abuse, poor personal
hygiene, or cross contamination
1. A package of raw chicken breasts is left out at
room temperature.
2. A foodhandler sneezes on a salad.
3. A foodhandler cooks a rare hamburger.
4. A foodhandler scratches a cut, and then
continues to make a sandwhich.
• What is wrong with the following situations:
time-temperature abuse, poor personal
hygiene, or cross contamination
5. A foodhandler leaves the restroom without
washing their hands.
6. A foodhandler cuts up raw chicken. He then
uses the same knife to chop carrots for a salad.
• Elderly People
– People’s immune systems weaken with age.
The immune system is the body’s defense
against illness.
• Preschool age children
– Very young children have not built up strong
immune systems
• Other populations
– People with cancer or on chemotherapy
– People with HIV/AIDS
– Transplant recipients
40 year old man
2 year old girl
22 year old man on
chemotherapy
40 year old man on blood
pressure medication
26 year old transplant recipient
70 year old man
16 year old girl
1) Why are preschool-age children at a higher
risk for foodborne illnesses?
a) They have not built up strong immune systems.
b) They are more likely to spend time in a hospital.
c) They are more likely to suffer allergic reactions.
d) Their appetites have increased since birth.
2) Which is a TCS food?
a) Bread
b) Flour
c) Sprouts
d) Strawberries
3) The 5 common mistakes that can lead to
foodborne illness are failing to cook food
adequately, holding food at incorrect
temperatures, using contaminated equipment,
practicing poor personal hygiene, and
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b)
c)
d)
reheating leftover food.
serving ready-to-eat food.
using single-use, disposable food.
purchasing food from unsafe sources.
4) What is an important measure for preventing
foodborne illness?
a) Serving locally grown food.
b) Using new equipment
c) Measuring pathogens
d) Controlling time and temperature
5) Raw chicken breasts are left out at room
temperature on a prep table. What is the
risk that could cause a foodborne illness?
a) Cross contamination
b) Poor cleaning and sanitizing
c) Poor personal hygiene
d) Time-temperature abuse
6) A server cleans a dining table with a wiping
cloth and then puts the cloth in an apron
pocket. What is the risk that could cause a
foodborne illness?
a) Cross contamination
b) Poor cleaning and sanitizing
c) Poor personal hygiene
d) Time-temperature abuse