Potentially Hazardous Foods

1. Potentially Hazardous Foods • Foods of animal origin that is raw or heat treated. • Food of plant origin that has been heat treated (rice, beans, pasta, potatoes) • Raw seed sprouts and cut melons.

2. Ready to Eat Foods • Edible without washing, cooking, or additional preparation.

3. Food Borne Illness • Food borne disease-causing organisms, such as bacteria and viruses.

4. Salmonellosis • The foods we usually associate with this disease are poultry, meat and eggs. • But did you know that cantaloupe and chocolate are tied to Salmonellosis.

5. How is Salmonellosis caused? • Eating foods that are not cooked well enough. • Eating foods that are either not kept cold enough (less than 41 degrees) or hot enough (greater than 140 degrees). • Food is also unsafe if held at temperatures between 41-140 degrees for more than 4 hours. • Eating foods contaminated by a food service worker.

6. Prevention

7. Cross Contamination • The process of transferring harmful substances, such as raw chicken drippings, from anything on to food.

8. Cross Contamination • Raw food or juices come into contact with ready to eat foods. • Using the same utensils or equipment for preparing raw meat and cooked foods. • Touching ready to eat foods with contaminated hands.

9. E. coli • The foods usually suspect of e.coli are ground meats. • It can also be transferred by infected individuals and raw milk.

10. How is E.coli is caused? • The most common reason for the occurrence of this illness are inadequate cooking of ground meat. • Cross contamination of food by the food handler to ready to eat foods.

11. Prevention

12. Shingellosis • This illness is almost always associated with a process known as fecal oral transmission of disease.

13. How is Shingellosis caused? • The illness can spread very quickly through day-dare centers where children play with each other’s toys and then put it in their mouths. • Oral/Fecal transmission.

14. Prevention

15. Hepatitis A • This is the only complete preventable food borne illness. There are effective vaccines for this virus.

16. How is Hepatitis A transferred? • Transmitted the fecal oral route. • Complications include fever, nausea, stomach pain followed within a few days by jaundice (yellowing of the eyes and skin.) • Some people have symptoms for 1-2 weeks while others are disabled for months.

17. Prevention

18. Botulism • Can be fatal. Symptoms include: blurred or doubled vision, dry mouth, droopy eyes, paralysis in limbs and other problems associated with nerve damage.

19. Botulism can occur when: • This food borne illness can occur when a food is contaminated during canning, cooking (41-140 degrees for 4 hours or more.) • The toxins can go in an anaerobic (without air) environment if the food is a low acid food.

20. Prevention

21. Staphylococcal (Staph) • This food borne illness is characterized by a quick and violent onset of severe nausea, stomach pain, and projectile vomiting.

22. How is Staph caused? • The food worker has touched with their bare hands an infected cut, acne, nose picking, eye infection, or abscesses on their body.

23. Prevention

24. Food Protection When ReceivingStoring, Displaying, or Serving

25. Receiving • Examine the food shipment. • Check temperature of the food that is delivered. • Food must be put away immediately.

26. Storing • No potential for cross contamination. • Dating foods. (First in First out) • Raw, potential hazardous foods should not be stored above food that will not be cooked. • Freezing should be at 41 degrees or less. • Foods must be stored 6” off the floor in a dry area. • Hot food must be maintained at 140 degrees or higher.

27. Displaying • If food is placed in front of the public it should be protected as much as possible. Supply sneeze guards, utensils and plates and bowls can not be used twice by a customer.

28. Serving • Remember anything you touch can be cross contaminated. • Carry plates with your thumbs underneath. • Serve food with utensils and tongs. • Don’t pick up glasses from the top. • Use a scoop for ice instead of the cup.

29. Food Temperatures

30. Internal Food Temperatures • Poultry 165 degrees for 15 sec. • Ground Meats 155 degrees for 15 sec. • Fish 145 degrees for 15 sec. • Eggs 145 degrees for 15 sec. must serve immediately 155 degrees for 15 sec. if held • Stuffed foods 165 degrees for 15 sec. • Microwave cooking 165 degrees all parts • Meat 145 degrees 15 sec.

31. Cooling Methods

32. Cooling Methods • Place food in shallow pan and then put into refrigerator. • Ice Bath: Place the container of food in a sink or large pan filled with ice. • Add ice as an ingredient at the end of the cooking process. • Cut large foods into smaller portions.

33. Reheating Reheat quickly and up to 165 degrees for 15 sec.

34. Thawing Foods • Safest method: Thaw in the refrigerator. • Thaw under cool running water for four hours without any part of the food going above 41 degrees. • The microwave, but the food must them be immediately cooked.

35. The Danger Zone 140 Degrees F 41 Degrees F

36. Chemical Storage • Where: Safe Separate Place!! • When: Put them back right away!! • How: In the original containers • Why: The potential for cross contamination is high!

37. Cleaning and Sanitizing

38. Wash The first sink must have hot water and detergent.

39. Rinse The second sink must have hot clear water.

40. Sanitize The third sink must have hot water with the appropriate sanitizer. Let the dishes sit in the sink for 1 minute. Do not towel dry the dishes.