2. •Initial Questions
• What is Food born Illness?
Foodborne illness is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites,
viruses, or chemicals. Common foodborne illness symptoms include
1. Vomiting,
2. Diarrhea,
3. Abdominal pain,
4. Fever, and chills.
• Most foodborne illnesses are acute,
• Meaning they happen suddenly and last a short time,
• Most people recover on their own without treatment.
• Occasionally, foodborne illness may lead to more serious complications.
• Each year, an estimated 48 million people in the United States experience a foodborne illness.
• Foodborne illnesses cause 128, 000 hospitalizations and about 3,000 deaths in the United States annually.
3. How Does
Food Become
Hazardous?
Food becomes hazardous
by contamination.
Contamination is the
unintended presence of
harmful substances or
microorganisms in food.
Food can become
contaminated from
chemical, physical or
biological sources.
Chemical hazards: Chemical
hazards include substances
such as cleaning solutions
and sanitizers.
Physical hazards: Physical
hazards are foreign
particles, like glass or metal.
Biological
hazards: Biological hazards
come mainly from
microorganisms including
bacteria, viruses and
parasites.
4. • What is Cross-contamination?
• Cross-contamination is the transportation of harmful substances to food by:
• Hands that touch raw foods, such as chicken, then touch food that will not be cooked, like
salad ingredients.
• Surfaces, like cutting boards or cleaning cloths, that touch raw foods, are not cleaned and
sanitized, then touch ready-to-eat food.
• Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods.
• Utensils, such as knives, which cut raw foods, such as chicken, then cut ready-to-eat food
such as Romaine lettuce.
5. What Conditions Encourage Bacteria
To Grow?
Warm Neutral-slightly acidic pH
Moist Protein-rich
41°F (5°C) and 135°F (57°C)
6. What Is
FAT TOM
F.A.T.T.O.M. explains what allows
foodborne pathogens to grow.
You'll also learn some important
food safety terms.
FAT TOM will help you to
remember these valuable terms:
Food Acidity
Time
Temperature Oxygen
Moisture
8. • There are sufficient nutrients available that promote the growth
of microorganisms.
• Protein-rich foods, such as meat, milk, eggs and fish are
most susceptible
FOODA
T
T
O
M
9. F
ACIDITY
T
T
O
M
Foodborne pathogens require a slightly acidic
pH level of 4.6-7.5, while they thrive in
conditions with a pH of 6.6-7.5. The United
States Food and Drug Administration's (FDA)
regulations for acid/acidified foods require that
the food be brought to pH 4.5 or below.
10. Food-borne pathogens grow best in
temperatures between 41 to 135 °F
(5 to 57 °C), a range referred to as
the temperature danger zone (TDZ).
They thrive in temperatures that are
between 70 to 104 °F (21 to 40 °C)
11. Food should be removed from "the danger zone" within two-four
hours, either by cooling or heating.
While most guidelines state two hours, a few indicate four hours is
still safe.
12. • Almost all foodborne
pathogens are aerobic, that is
requiring oxygen to grow.
• Some pathogens, such as
Clostridium botulinum, the
source of botulism, are
anaerobic.
13. use and is measured on a scale of 0 to 1.0. Foodborne pathogens
grow best in foods that have aw between 0.95 and 1.0. FDA
regulations for canned foods require aw of 0.85 or below
17. Safe steps in food
handling, cooking, and
storage are essential to
prevent foodborne
illness.
You can't see, smell, or
taste harmful bacteria
that may cause illness.
In every step of food
preparation, follow the
four steps of the Food
Safe Families campaign to
keep food safe:
Clean — Wash hands and
surfaces often.
Separate — Don't cross-
contaminate.
Cook — Cook to the right
temperature.
Chill — Refrigerate
promptly.
18. • Shopping
• Purchase refrigerated or frozen items after selecting your non-perishables.
• Never choose meat or poultry in packaging that is torn or leaking.
• Do not buy food past "Sell-By," "Use-By," or other expiration dates.
19. • Storage
• Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).
• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator
should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb,
or pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent
meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package, wrap the package again with
foil or plastic wrap that is recommended for the freezer.
• Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or
temperatures above 90 °F. If the cans look ok, they are safe to use. Discard cans that are dented, rusted,
or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-
acid canned food (meats, vegetables) for 2 to 5 years.
20. • Preparation
• Always wash hands with warm water and soap for 20 seconds before and after handling
food.
• Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other
food. After cutting raw meats, wash cutting board, utensils, and countertops with hot,
soapy water.
• Cutting boards, utensils, and countertops can be sanitized by using a solution of 1
tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
• Marinate meat and poultry in a covered dish in the refrigerator.
21. • Thawing
• Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and
poultry juices do not drip onto other food.
• Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold
tap water. Change the water every 30 minutes. Cook immediately after thawing.
• Microwave: Cook meat and poultry immediately after microwave thawing.
22. Preparing
• Proper Thawing
– Refrigerate at 41° F or lower
– Under running water at 70° F or lower
– In a microwave if the food will be cooked immediately
• Meat, Fish, Poultry
– Use clean and sanitized work areas and equipment
– Wash hands properly
– Remove from refrigerator only as much as you can prepare at
one time
– Return raw prepared meat to refrigerator, or cook it immediately
• Eggs
– Handle pooled eggs with special care
– Consider using pasteurized egg products
– Promptly clean and sanitize all equipment and utensils
23. Preparing
• Produce
– Do not expose to raw meat and poultry
– Wash thoroughly under running water
– When soaking, do not mix with other items
– Refrigerate and hold cut melons at 41° F or lower
• Ice
– Ice must be made from drinking water
– Ice used to chill should not be used as an ingredient
– Use a clean, sanitized container and ice scoop
24. • Cooking
• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal
temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat
from the heat source. For safety and quality, allow meat to rest for at least three minutes
before carving or consuming. For reasons of personal preference, consumers may choose to
cook meat to higher temperatures.
Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of
160 °F (71.1 ºC) as measured with a food thermometer.
•
Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a
food thermometer
25. 165° F
-Poultry
-Stuffing/Casserole
-Hazardous food
cooked in microwave
(eggs, poultry, meat,
fish)
155° F
-Ground meat
-Ground, chopped, or
minced fish
145° F
-Steaks/chops
-Roasts
-Fish
-Eggs
135° F
-Fruit or Vegetables
-Commercially
processed, ready to-
eat food
*temperatures must
be maintained for at
least 15 seconds,
excluding roasts
which must be
maintained for 4
minutes.
26. Holding
• Check the temperature of food at least
every four hours
• Establish a policy to determine how
long food will be held
• Cover food
• Prepare food in small batches
Cold food Hot food
▪ Must be held at 41°
F or lower
OR
▪ Can not exceed 70°
F and is served or
discarded within six
hours
▪ Must be held at 135°
F or higher
OR
â–ŞIt is served and
discarded within four
hours
27. • Serving
• Hot food should be held at 140 °F (60 °C) or warmer.
• Cold food should be held at 40 °F (4.4 ºC) or colder.
• When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and
warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays
and replace them often.
• Perishable food should not be left out more than 2 hours at room temperature—1 hour
when the temperature is above 90 °F (32.2 ºC).
28. Serving
Kitchen Staff
• Use clean and sanitized utensils for serving
• Use serving utensils with long handles
• Store serving utensils properly
• Use gloves when handling ready-to-eat foods
• Practice good personal hygiene
Self-Service
• Identify all food items
• Maintain proper food temperatures
• Replenish food on a timely basis
• Do not refill soiled plates or use soiled silverware
29. • Leftovers
• Discard any food left out at room temperature for more than 2 hours—1 hour if the
temperature was above 90 °F (32.2 ºC).
• Place food into shallow containers and immediately put in the refrigerator or freezer for
rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165 °F (73.9 °C).
30. • Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If
thawed by other methods, cook before refreezing.
Cold Storage Chart
These short, but safe, time limits will help keep refrigerated food from spoiling or
becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended
storage times are for quality only.
32. Hand Washing
• Using warm or lukewarm running water, wet your hands and apply soap- antibacterial- is not required
to have clean hands. Warm or lukewarm is preferred. This is because cold water is not as effective and
hot water should be avoided because it is drying to the skin. Dry skin is more likely to have tiny cracks,
which can lead to infection.
• Rub your hands together to make a lather. If you have dirt under your nails, use this opportunity to
clean under them. Rub your palms together and intertwine your fingers to make sure you get between
them. Don't forget the back of your hands!
• Keep rubbing your hands together! For a proper hand washing, this step should take no less than 20
seconds. Not sure when you're done? Try singing your ABC's twice, and you should be fine.
• Rinse your hands well. Ideally, start by rinsing your wrists and letting the water run off of your fingertips.
Then rinse the rest of your hands as necessary to remove all lather.
• Dry your hands well, using a clean paper towel or allowing your hands to air dry. Nurses and doctors are
trained to turn the faucet off with a paper towel or with an elbow. Why? The faucet was turned on with
dirty hands, so you may not want to touch it with your freshly cleaned hands. In fact, some sinks in
hospitals use foot pedals to make this process easier.
