Introduction to Food Safety
These people are more likely than the general population to experience foodborne diseases
What is YOPI? (Young, Old, Pregnant, Immune Compromised)
The seven types of kitchen accidents are:
Cuts
Burns and Fires
Falls
Electrical
Chemical Poisoning
Choking
Clothing / Hair
What is the temperature danger zone?
41-135. The zone in which bacterial growth is rapid.
Wet hands and exposed parts of arms with warm water and soap
Rub soap into hands and arms for 10-15 seconds
Rinse hands and arms with warm water
Whole process should take 20 seconds
Dry hands and arms on disposable paper towel or electric dryer
Are examples of?
Steps of handwashing
What foodborne illness is associated with raw eggs and raw chicken
salmonella
Rock, wood, Bone, shell, feather, insects, Metal, glass, plastic, Bandages, and false nails are examples of this type of hazard.
Physical
How can you prevent cuts?:
Keeps knives sharp. Sharp knives make clean, safe cuts. A person is less likely to cut themselves with a sharp knife.
Wash knives separately.
Never cut toward yourself.
Never point a knife at someone.
Store knives in proper holders.
What factors determine if a food is a TCS food? (hint: it is what the fat-tom acronym stands for)
Food, Acidity, Time, Temperature, Oxygen, and Moisture
Single-use gloves
Serving utensils such as spoons, ladles and tongs
Single-use deli or bakery papers
Are examples of what?
Methods of preventing bare handed contact
What foodborne illness is associated with ground beef and RTE foods and lives in the intestines of people and animals. This causes bloody diarrhea, stomach cramps, and even death
E Coli
Allergens, Pesticides, Cleaners and sanitizers, Additives, Chemical leaching, Naturally occurring toxins, Plants, fish, shellfish, and mushrooms are examples of this type of hazard.
How can you prevent burns and fires?
Use potholders to handle hot utensils.
Open lids of pans and microwave containers away from you.
Turn handles of pans away from the edge of the range to avoid tipping.
Keep ranges and drip pans free from grease.
Do not put out grease fires with water. Water will spread the fire.
-In refrigerator/cooler at 41°F or lower
-In microwave oven (Only if food is cooked immediately after and manufacturer’s instructions are followed)
-In package submerged under running potable water at 70°F or lower
-As part of cooking process
Are examples of:
Safe thawing methods
Keeping hair tied back, wearing an apron, wearing clean clothes, wearing no jewelry (except plain band) are examples of:
Good personal hygiene
Virus characterized by jaundice, liver damage, gastrointestinal distress and is transmitted through feces and contaminated water
Hepatitis A
Bacteria, Viruses, Fungi, and Parasites are examples of what type of hazard
Biological
What do you do if someone is being shocked?:
Do not touch someone who is experiencing an electrical shock.
Remove the source of the shock with a nonconductive material, such as wood or plastic.
List the required internal cooking temperature of each item:
Hot-held carrots, steak, fish, hamburger, crab cake, and chicken nuggets
135, 145, 145, 155, 155 and 165
When do you wash your hands?
Before: Starting to cook and Handling food
After: Handling raw food, Using bathroom, Coughing, sneezing, blowing nose, Touching tissue, hair, face, Cleaning and sanitizing, Removing garbage, Touching money, phones, and pets
Highly contagious virus characterized by gastrointestinal distress often called a stomach virus or bug
Norovirus
Centers for Disease Control and Prevention (CDC) identified the most common factors for foodborne illness as being:
Food purchased from unsafe sources
Failure to cook food to correct temperature
Improper holding temperatures
Contaminated equipment
Poor personal hygiene
What agency do you call for chemical poisoning concerns?
Poison control
Divide food into smaller portions, and/or place in small shallow containers
Use an ice water bath
Stir to increase cooling rate
Loosely cover containers
(must go from 135 to 70 in 2 hours and 70 to 41 in 4 additional hours)
Best Practices for cooling
How do you cover cuts and wounds?
-Waterproof cover and single use glove if wound is on hand, finger or wrist
-A waterproof cover on the arm
-Dry, durable, tight fitting bandage on body
What are the reportable illnesses? HENSS?
Hepatitis A, E Coli, Shigella, Salmonella