Food Safety

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FOODBORNE INFECTION

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Infection produced by the ingestion of living organisms in food.

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3 areas of food safety and sanitation

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Time and temp

Heat and cold

Washing hands/ware

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Poultry cooking temp

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165

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Ground beef cooking temp

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155

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Pork Cooking temp

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145

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Food contact surfaces should

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Washed. Rinsed. Sanitized. Air-dried

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4 high risk populations

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Pregnant/Nursing women

Infants

Elderly

Impaired immune systems

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Foodborne Outbreak

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When two or more people suffer from the same disease or sickness from eating common food

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How often should food contact surfaces be cleaned?

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Every 4 hours

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4 categories of contaminats

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Biological

Physical

Chemical

Cross contamination

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Biological contaminant

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Live contaminats. Such as bacteria, viruses, parasites and fungus

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Physical contaminant

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Objects that can be seen...such as nails, hair etc

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Chemical contaminants

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Chemical reaction contaminants....such as preparing acidic food with cooper

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Cross contamination

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Transfer of pathogens and organisms from one food to another

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How long can food stay in the danger zone? (41-135)

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4 hrs. Max.

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How often does bacteria double?

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Every 20 mins

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E coli

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Commonly in ground beef, raw fruit, vegetables, unpasteurized juices. Causes foodborne infection

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Symptoms of e coli.

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Fever diarrhea stomach cramps

Vomiting

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Salmonella

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Poultry and eggs

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Clostridium Botulium

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Can form spores.

Does not need oxygen (anaerobic bacteria)

Vacuum packed and home canned foods. Left over baked potatoes

Check for damages cans

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Clostridium claustrophobic

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Listeria

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Found in lunch and deli meats

Cover food to avoid contamination. Also found in refrigerators.

Deadly foodborne illness

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Lethal lunch listeria

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Shigella

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Found in human intestines.

Frequently result of not washing hands after bathroom.

Person to person usually

Found in ready to eat food

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Shitgella

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Staphylococcus aureus

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Most common cause of foodborne illness.

Found on skin, nose and mouth of most people. Also on cuts, burns etc

Induce Vomiting with 30 minutes

Causes foodborne intoxication

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Staph= people

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Conditions for bacterial growth?

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FATTOM

1. Food that is high in protein

2. Acid

3. Temperature

4. Time

5. Oxygen

6. Moisture

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Fat enlarge

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Viruses

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Cause illness but don't reproduce on food and can only reproduce on living organisms

100x smaller than bacteria

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Hepatitis A

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Typically affects liver

Leading causes poor personal hygene

Common symptoms: lack of appetite, abdominal pain, cramping, diarrhea, And yellowing if the skin.

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Norwalk/Norovirus

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Causes large amount of viral illnesses

Lives in human intestinal track

Transmitted from fecal-oral route/vomit-oral

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Parasites

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Live inside or feed of other organisms

Larger than bacteria

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Trichenella

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Roundworm parasite found in pork but also in mice and rats

Transfered through circulatory system

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Anisakis

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Found in fish and seafood

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Giardia

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Found in bodies of contaminated water. Surfaces that have the feces of contaminated humans

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Ciguatera

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Seafood toxin. Caused by what the fish eats.

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Scombroid Poisoning

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Most common cause of seafood illness. Comes from histamine toxins

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Toxic metal

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Some metals can become toxic when exposed to some chemicals.

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Jaundice

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Yellowing of skin or white of the eyes

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Mold

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Can cause allergic reactions

Some food can be salvaged if one inch around mold is cut

Can be killed by heating foods to 140° for 10 mins

Freezing prevents growth

Can grow under 41°

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Yeasts

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Used to produce bread, beer and wine.

Used in dietary suplements

Can be killed by heating foods to 136° for 15 minutes

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Shelf life for prepared foods

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Some prepared foods can be stored in a refrigerator at 41° or below got a max of 7 days

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Thermometers

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Never use glass or mercury

Must be bi-metallic, stemmed.

5 inches in length

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Digital thermometers

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Better for checking temp of thin foods and flat cooking surfaces

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Tdz

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Temp danger zone. Between 41-135

Foods allowed to be in this range for four hrs max

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4 methods of thawing food

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1. Using the food as part of the natural COOKING process

2. Keeping foods under REFRIGERATION at 41 or below

3. Placing food into a microwave OVEN for immediat cooking

4. Under running WATER at a temperature of 70 or below

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Recieving meats

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Below 41°

Vacuum packed may be purple. Will turn red after exposed to air. (Blooming)

Ground meats spoil faster

Sausages should not have slime or mold

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Recieving fish

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Should be delivered and stored in crushed ice

Temple should be °41 or less

Bright red skin. Gills moist and red. Scales firmly attached

Eyes clear and bulging. Flesh form and elastic.

Look for worms diseases and tumors

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Shellfish delivery

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Must be alive when delivered

Kept in original container until used

Shell-stock ID tags must be saved for 90 days In case of Outbreak

45 or below

If shells are open they're dead....reject them

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Heat sanitizing

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Utensils in 170° water for 30 secs.

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Chemical sanitizing

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Placing equipment in sanitizing solution for 60 secs

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How to make a gallon of sanitizing solution

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One gallon of water with half ounces of bleach