Keeping Food Safe PPT
What is foodborne Illnesses?
A foodborne illness is a disease transmitted to people by food.
what are some pathogens
Biological contamination occurs form microorganisms. Those that cause illness are called pathogens. Some produce poisons or toxins.
Deliberate contamination of Food
The Best way of protect food is to make it very difficult to tamper with. A Food defense program should address the point in your operation where food is at risk.
How Food Handlers can Contaminate Food?
Situation where food handlers may contaminate food:
Where they have a foodborne illness
wounds or boils that certain a pathogen
Sneezing or coughing
what are Timer-Temperature Control
Time-Temperature abuse is a major hazard in the flow of food.
TDZ:41*F-135*F (pathogen grow especially fast 70*F-125*F)
what are challenges to Food Safety?
Time: pressure to work quickly
language and culture: Communication barriers, as well as cultural different in how staff may view food safety
How contamination occurs
Most pathogens get into food and onto Food-contact surfaces because of the way that people handle them.
what some ALERT in a kitchen?
ASSURE: Make sure that products you receive are form safe sources
Supervise deliveries
Use approved suppliers who practice food defense
Request that delivery vehicles are locked or sealed
What are types of Thermometers
simple acts, such as running fingers through the hair, wiping touching the nose
what are cost of Foodborne illnesses-Billions each year?
Staff missing work
lawsuits and legal fees
loss of reputation
what are symptoms of a Foodborne Illness
Diarrhea
vomiting
fever
Nausea
Abdominal cramps
jaundice (a yellowing of the skin and eyes)
what are Food Allergens
A Food Allergen is a protein in a food or ingredient that some people are sensitive to.
What is good way of handwashing
MUST be washed in a sink designated for handwashing. NEVER wash hands in sinks designated for food prep or dishwashing sink or sinks for discarding wastewater.
What are types of probes
Immersion probes: Used to check temperature of liquids
Surface Probes: Used to check Temperature of flat cooking equipment
Penetration Probes: Used to check temperature of food
Air Probes: Used to check temperature inside coolers and ovens
How Food Become Unsafe
Contamination (presence of harmful substances in food): Physical, chemical, biological* (pose the greatest danger)
"Big 6"- Designated by FDA as they are Highly contagious and cause severe illness
shigella spp.
Salmonella Typhi
Nontyphoidal salmonella
Shiga toxin-producing Escherichia coli (E. coli)
Hepatitis A
Norovirus
what is Cross-contact or Cross-contaminations?
Cross-contamination occurs when pathogens are transferred from one surface or food to another
How to hand care?
DO NOT handle ready-to-eat (RTE) food with bare hands
Time-Temperature
Devices monitor both time and Temperature
How to practices related to Foodborne Illness?
Time-temperature abuse: Stayed too long at temperatures that are good for the growth of pathogens.
what are Bacteria need to grow?
Food- nutrient such as carbohydrates and proteins (TCS foods)
Temperature*- TDZ: 41*F-135*F. Most rapidly at 70*F- 125*F.
Common Food Allergens-the "Big 9" (account for 90% of all reactions in US)
Milk
soy
eggs
wheat
fish
crustacean shellfish
peanuts
Tree nuts
sesame
When to change Glove
As soon as they become dirty or torn
Before beginning a different task
After interruption
After handling raw meat, seafood, or poultry
How to calibrate thermometers
calibrate means to adjust to give a correct reading
Boiling-point method: Adjust thermometer to 212*F