Module 1
Some people are more likely than the general population to experience foodborne diseases
Young
Old
Pregnant women and unborn babies
Immune compromised
Regulates food safety of meat, poultry and some egg products
USDA Food Safety Inspection Service
A food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation
Time/Temperature Control for Safety
When food is either left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature.
Temperature abuse
According to the FDA Food Code 2013, cooked TCS food should be cooled as follows:
From 135°F to 70°F within two hours; from 70°F to 41°F or colder within four additional hours
Everyone using a kitchen agrees that it is important to make sure food is as safe as possible
Food safety culture
Fresh fruit and vegetable production is regulated under
The FDA’s Food Safety
Foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten.
Ready-to-eat foods
Poultry
Anything stuffed
Stuffing containing fish, meat & poultry
Wild game animals
Reheated foods
165°F for <1 second
Microorganisms have different oxygen requirements for growth
Oxygen requirement
Microorganisms that cause disease
Pathogen
The time under proper storage conditions that food will remain microbiologically safe and/or of good quality
Shelf-life
Food stored at 41oF or below may be kept
7 Days
Foods reheated for holding:
Must reach minimum internal temperature of 165°F for 15 seconds within 2 hours
Found in soil and animal intestines
Clostridium perfringens
Anything edible that people usually consume including water and ice
Food
A reputable company in compliance with regulatory authorities
Approved supplier
Temperature Danger Zone
is above 41°F and below 135°F
Ensuring a temperature measuring device has an accurate reading by testing against a known temperature
Calibration
Found in the environment
Bacillus cereus
Allergens
Pesticides
Cleaners and sanitizers
Additives
Chemical leaching
Naturally occurring toxins
Chemical Hazards
Process that occurs that makes food unacceptable to consume; spoilage may be attributed to spoilage microorganisms
Spoilage
Checking the walk-in refrigerator, you see food stored in the following ways.
Raw foods are stored on a shelf above ready-to-eat foods
Tools that measure temperature of food, water or air
Food Thermometers
Found in soil and water
Clostridium botulinum