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ProStart II Safety Review True or False • A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food. True True or False • Potentially hazardous food is usually moist. True (Potentially hazardous food typically contains moisture and protein, has a neutral or slightly acidic pH, and requires time-temperature control to prevent growth) True or False • Adults are more likely than preschool-age children to become ill from contaminated food. False Most common are: -Infants and preschool-age children -Pregnant women -Elderly people -People taking certain medications -People who are seriously ill True or False • Cooked vegetables are not potentially hazardous. False What does handwashing prevent? • Cross Contamination Dangers of Foodborne Illnesses • Foodborne illness: a disease carried or transmitted to people by food. • Foodborne illness outbreak: foodborne illness that involves 2 or more people that eat the same food. • Millions affected, few reported, majority DO NOT occur at foodservice establishments What are Potentially Hazardous Foods? • Milk & Milk Products • Meat: beef, pork, lamb • Eggs • Shellfish & Crustaceans • Raw sprouts and sprout seeds • Fish • Heat-treated plant food • Baked Potatoes – Cooked rice, beans, & vegetables • Sliced Melons • Poultry • Synthetic Ingredients • Tofu or other soy-protein food – Textured soy protein • Untreated garlic-and-oil mixtures Bacteria and Viruses • Bacteria – In potentially hazardous food can multiply rapidly to disease causing levels in favorable conditions – Can produce toxins in food that can cause illness when the food is eaten. • Viruses – Small, simple microorganisms that can cause disease – Need living cells in order to grow and multiply – Do not multiply in food but carried by food items *Hepatitis A - most common foodborne viral disease – Can be found in nonpotable water and shellfish Parasites: organisms that need to live in a host organism to grow. • Characteristics – Need a host to survive – Grow naturally in many animals – such as pigs, cats, rodents, and fish – and can be transmitted to humans – Very small, often microscopic, but larger than bacteria – Pose hazards to both food and water • Prevention – Food is from approved source – Properly frozen – Proper cooking techniques – Avoid crosscontamination – Use sanitary water supplies – Follow proper handwashing procedures Fungi – Mold: grows quickly and can cause serious infections and allergies • Cannot be destroyed by cooking • Responsible for food spoilage • Sometimes used to produce foods (ex: cheese) – Produce no health risk but hard to tell apart from illness causing molds – Yeast: spoils food rapidly • Require sugar & moisture for survival – Jellies, honey, cottage cheese, & fruit juices • Warning signs of yeast – – – – Alcohol smell or taste Bubbles Pink discoloration Slime Toxins • Poison carried by certain fish – Fish collect toxins by eating other smaller fish that have eaten algae carrying the toxin • Wild Mushrooms contain poison – Poisonous and nonpoisonous mushrooms can look alike – Purchase mushrooms from reputable sources • Chemical Hazards Prevention – Follow manufacturers’ directions – Store in a dry and locked cabinet away from food, utensils, & equipment – Label containers appropriately – Wash hands after using chemical product • Toxic Metal Poisoning – Occurs when acidic foods are stored in or prepared with equipment that contains toxic metals – Use only food-grade storage containers – Do not use enamelware, lead, or any lead-based product for food production – Use metal containers for their intended purpose only (ex: do not use galvanized metal garbage cans to store food) Physical Object Contamination Prevention • Never scoop ice with a glass • Check and replace work can openers • Do not use unfrilled toothpicks in sandwiches • Put shields on lights over food storage and food preparation areas • Remove and properly dispose of nails, staples, and other objects from boxes when food is received • Avoid jewelry • Discard chipped or cracked dishes, glasses, and tableware • Use only food-grade brushes on food Keeping Food Safe Food: Microorganisms need nutrients to grow, specifically proteins and carbohydrates Acidity: Illness-causing bacteria grow best in slightly acidic or neutral foods (pH of 4.6 to 7.5) Temperature: Danger Zone is between 41*F and 135*F Time: Danger Zone is over 4 hours Oxygen: Some microorganisms require oxygen to grow while others do not (ex: cooked rice, untreated garlic, and baked potatoes that have been temperature abused Moisture: Bacteria need water to grow / the amount of water needed is called its water activity (scale is 0.0 to 1.0; water is 1.0)
