2. Learning Objectives
• Identify potential problems related to
temperature abuse of foods
• Describe how to properly measure and
maintain food temperatures to ensure that
foods are safe for consumption
• Identify potential problems related to a
food worker’s poor personal hygiene
3. Learning Objectives
• Explain how to improve personal hygiene
habits to reduce the risk of foodborne
illness
• Identify potential problems related to
cross-contamination
• Discuss procedures and methods to
prevent cross contamination.
4.
5. Leading Factors That Cause
Foodborne Illness
• Time and Temperature Abuse
• Poor Personal Hygiene and Improper
Hand washing
• Cross Contamination
• Contaminated ready-to-eat foods such as
salad items and processed meats.
6. • “It is extremely important that you
recognize these as major contributors
to food contamination.”
7. Highly susceptible to foodborne
illness are the ff:
• The very young, infants
• The elderly
• Pregnant or lactating woman
• People with impaired immune systems
due to cancer, AIDS, diabetes, or
medications that suppress response to
infection
8. What Are Time and Temperature
Abuse?
• Controlling Temperature is perhaps the
most critical way to ensure food safety.
• Most cases of FBI can in some way be
linked to temperature abuse.
9. What Are Time and Temperature
Abuse?
• The term temperature abuse is used to
describe situations:
– When food is exposed to temperatures in the
danger zone for enough time to allow growth
of harmful microorganisms
– When food is not cooked or reheated
sufficiently to destroy microorganisms.
10. What should be done?
• “HOT FOODS HOT, KEEP COLD
FOODS COLD, or DON’T KEEP THE
FOOD AT ALL!!!”
– Keep food above the Temperature Danger
Zone (135’F) to prevent harmful microbes
from growing.
– High temperature kills/destroys the bacteria;
low temperature keeps it from growing or
multiplying/ slows down growth.
11. What should be done?
• Keep food temperatures below the
temperature danger zone 41o
F (5o
C) to
prevent most microbes may or may not be
affected by heat.
12. Unavoidable situations when
food must pass the TDZ
• Cooking
• Cooling
• Reheating
• Food Preparation (slicing, mixing, etc.)
“Minimize the amount of time foods are in TDZ;
minimize number of times food pass through
the TDZ!”
• Hot foods should be cooled and reheated only one
time
• Cooking and reheating are two very important
processes for safe food management.
13. Food Thermometers
• Maintaining safe food temperatures is an
essential and effective part of food safety
management.
• Food temperature measuring devices
typically measure food temperatures in
degree Fahrenheit (°F), degree Celsius
(°C), or both.
14. Temperature Conversion
• °F to °C
– Deduct 32, then multiply by 5, then divide by 9
• °C to °F
– Multiply by 9, then divide by 5, then add 32
15. HOW TO MEASURE FOOD
TEMPERATURE ACCURATELY
AND SAFELY?
• Parts: Head, Stem/Probe, Sensor
• Use a food thermometer that measures
temperature from 0F (-18C) to 220F (104C).
Do not use mercury-filled/glass thermometers
• Locate sensing portion of the measuring
device
16. HOW TO MEASURE FOOD
TEMPERATURE ACCURATELY
AND SAFELY?
• Calibrate using ice or boiling point method
• Clean and sanitize the probe before using it
• Measure internal temperature by inserting
probe into the center or thickest part of the
food, at least 2” deep
• Wait for the temperature to stabilize.
17. Types of Thermometers
• Dial Faced, Bi-metallic –
most common type of
thermometer used. Temp
range is from 0F-220F or –
18C-104C
18. Types of Thermometers
• Digital – displays
temperature numerically,
easier to read and
measures a wider range
of temp than dial face
19. Types of Thermometers
• Thermocouple –
provides digital readout
of temps; has different
interchangeable probes
for diff applications
20. Types of Thermometers
• Infrared – Measures
the surface
temperature without
actually touching the
food
21. Types of Thermometers
• T-Stick – Single-use
disposable thermometer
measures one only
temp. Wax coating
melts when the temp
reaches or exceeds a
set point
23. Types of Thermometers
• Maximum
Registering (holding)
– Measures temp in
mechanical ware
washing machines
24. When and how to calibrate
Thermometers
• Before their first use
• At regular intervals
• If dropped
• If used to measure extreme
temperatures
• Whenever accuracy is in
question.
29. PREVENTING TEMPERATURE
ABUSE/FOLLOWING SAFE
TEMPERATURE GUIDELINES
• Receiving Foods (Refrigerated)
– Foods should received and stored so that
food is always at or below 41’F
– Raw shell eggs may be received at 45’F or
below
38. • Desirable behaviors:
– Knowing when and how to properly wash
hands
– Wearing clean clothing
– Maintaining good personal habits
– Maintaining good health and reporting when
sick to avoid spreading of possible infection
39. Hand Washing Guidelines
• Wash hands –
• Before food preparation
• After touching human body parts
• After using the toilet
• After coughing, sneezing, using tissue or
handkerchief, smoking, eating or drinking
40. Hand Washing Guidelines
• Wash hands –
• During food preparation – when switching
between raw and RTE products
• After engaging in any activity that may
contaminate hands
• (taking out garbage, wiping tables,
handling cleaning chemicals)
• After caring for or touching animals
41. Handwashing
– Use soap and warm water and briskly rub
hands together.
– Thoroughly rinse under clean warm running
water
– Dry hands using electric hand dryer or
disposable tissue. DO NOT use apron or dish
towel!
42.
43. PROPER HYGIENE
– Observe personal hygiene: taking a bath,
brushing teeth, wearing clean clothes, hand
washing
– NOT eating, chewing gum or smoking will
preparing food
– Minimal or no jewelry allowed
– Report illness ASAP
44. CROSS CONTAMINATION
• The transfer of germs from one food
item to another through contaminated
hands, equipment, or utensil
• From raw to RTE foods during food preparation
• When raw foods are stores above RTE in the ref
45. Keep this in mind….
• Always store cooked and ready to eat
foods over raw products
• Keep raw and RTE foods separate during
storage
• Use good personal hygiene and hand
washing
• Keep all food-contact surfaces clean and
sanitary
• Avoid bare hand contact with RTE foods
46. Preventive Measures to eliminate
the possibility of cross
contamination.
• Use separate equipment (color coding)
• Use of clean, sanitized equipment and utensils for
food production
• Preparation of RTE first before raw foods
• Preparation in separate areas of the kitchen
47. OTHER SOURCES OF
CONTAMINATION
– Foods such as fruits and vegetables (soil,
microorganisms, chemicals)
– Utensils used to dispense and serve foods
– Animals, rodents and pests
– Improper tasting of food
