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FOOD SAFETY 2017
The document provides a comprehensive overview of foodborne illness, its causes, and safe food handling practices. It explains contamination types, conditions for bacterial growth, and emphasizes the importance of personal hygiene in preventing foodborne diseases. Additionally, it outlines safe purchasing, storing, preparing, cooking, holding, and serving procedures for food.
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FOOD SAFETY 2017
- 1. ROSHAN KHADKA Mphm 31st batch,AIHD, Mahidol university, Thailand roshankhadka0009@gmail.com
- 2. What is FoodborneIllness? Commonly known as food poisoning, foodborne illness is caused by eating food that is contaminated by bacteria or other harmful substances. 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 hazards Physical hazards Biological hazards
- 3. What is “crosscontamination?” Cross-contamination is the transportation of harmful substances to food by: What conditions encourage bacteria to grow? Warm Neutral-slightly acidic pH Moist Protein-rich 41°F (5°C) and 135°F (57°C)
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- 5. FOODFOODA T T O M Foodborne microorganisms neednutrients to grow. These are commonly found in potentially hazardous food, such as meat, poultry, dairy products, and eggs.
- 6. F ACIDITYACIDITYT T O M pH is ameasurement of how acidic or alkaline a food is. pH 0-6.9 = acidic foods (ex. lemons) pH 7.1-14 = alkaline (ex. crackers) pH 4.6-7.6=neutral to slightly acid (bacteria grows best)
- 7. F A T TEMPERATURETEMPERATUREO M Temperature Danger Zone= 41-135° F Food must be handled very carefully when it is: *Thawed *Cooked *Cooled *Reheated
- 8. F A TIMETIMET O M Foodborne microorganisms need sufficienttime to grow! They are capable of doubling their population every twenty minutes. If potentially hazardous food remains in the temperature danger zone for four hours or longer, foodborne microorganisms can grow to levels high enough to make someone ill.
- 9. F A T T OXYGENOXYGENM While most microorganismsneed oxygen to grow, some do not! Examples of foods that are associated with bacteria that do not need oxygen to grow are: o Cooked rice o Untreated garlic-and-oil mixtures o Baked potatoes
- 10. F A T T O MOISTUREMOISTURE Water Activity FoodExamples 0.95 Fresh Fruit, Meat, Milk 0.95-0.9 Cheese 0.9-0.85 Margarine 0.85-0.8 Salted Meats 0.8-0.75 Jam 0.75-0.65 Nuts 0.65-0.6 Honey 0.5 Pasta 0.3 Dried Vegetables 0.2 Crackers Perishability
- 11. How can Ihandle food safely?How can I handle food safely? Bacteria like Staphylococci are found on the hair, skin, mouth, nose and in the throat of healthy people. According to one estimate, nearly 50 percent of healthy food handlers carry disease agents that can be transmitted by food. The most important tool you have to prevent foodborne illness is good personal hygiene Good personal hygiene includes: •Proper bathing •Hand washing •Clean hat/hair restraint •Trim nails, avoid nail polish •Clean clothes •Proper glove use •Remove jewelry •Maintain good health •Avoid unsanitary habits/actions •Report wounds and illnesses
- 12. Proper HandwashingProper Handwashing ProcedureProcedure Wetyour hands with running water as hot as you can comfortably stand Apply Soap Vigorously scrub hands and arms for ten to fifteen seconds Rinse thoroughly under running water Dry hands and arms with a single-use paper towel or warm-air hand dryer
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- 14. Purchasing/ReceivingPurchasing/Receiving Buy only fromreputable suppliers Schedule deliveries for off-peak hours Inspect deliveries carefully sample temperatures of received food items
- 15. Purchasing/GroceryPurchasing/Grocery Purchase meat,poultry and dairy products last. Keep packages of raw meat and poultry separate Make sure products are refrigerated as soon as possible Check that all food packages are intact Select produce that is fresh
- 16. StoringStoring Label food FIFO Stored product needs depleted regularly Check expiration dates Keep out of the temperature danger zone Store food in designated storage areas Keep all storage areas clean and dry
- 17. PreparingPreparing 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
- 18. Preparing continued…Preparing continued… 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
- 19. CookingCooking • 165° F -Poultry -Stuffing/Casserole -Hazardousfood 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.
- 20. HoldingHolding Check thetemperature 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 It is served and discarded within four hours
- 21. ServingServing Kitchen Staff Useclean 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
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- 23. RESOURCESRESOURCES Iowa StateUniversity http://www.extension.iastate.edu/foodsafety/Lesson/homepage Institute of Food Technologist http://www.iftsa.org/outreach/so/labs/wa/ National Restaurant Association Education Foundation. Serve Safe.4th ed.