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Food Safety

Food Safety. How to stay alive in Culinary Arts. Contamination. What is contamination? When a food contains an unwanted substance or organism. Unfit to be eaten. What causes contamination of food? Toxins microorganisms See chart p. 167. Microorganisms.

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Food Safety

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  1. Food Safety How to stay alive in Culinary Arts.

  2. Contamination • What is contamination? • When a food contains an unwanted substance or organism. • Unfit to be eaten. • What causes contamination of food? • Toxins • microorganisms • See chart p. 167

  3. Microorganisms • Invisibly tiny living things, present in and on raw and cooked foods • Bacteria • Viruses • Mold… • Complex parasites • Aka. , insects, roundworms etc.

  4. Bacteria Love FAT TOM! What is FAT TOM? Food Acid Temperature Time Oxygen Moisture

  5. Q: Why worry about Bacteria? • Dysentery • Blood / Mucous in your Diarrhea • Vomiting (projectile / violent) • Aches / pains • Prayer for a quick death…which you won’t receive.

  6. Common Foodborne Pathogens: Bacteria Escherichia coli (E. coli) *Gastroenteritis / Dysentery

  7. Common Foodborne Pathogens: Bacteria Shigella *similar to E. coli  *Gastroenteritis / Dysentery

  8. Common Foodborne Pathogens: Bacteria Salmonella *Gastroenteritis / Dysentery

  9. Common Foodborne Pathogens: Bacteria Campylobacter (C. jejuni) *Gastroenteritis / Dysentery

  10. Common Foodborne Pathogens: Bacteria Listeria *Gastroenteritis

  11. Common Foodborne Pathogens: Bacteria Vibrio *Gastroenteritis / Nerve damage

  12. Common Foodborne Pathogens: Bacteria Botulism Intoxication (Clostridium botulinum) *muscle weakness / paralysis / death

  13. Common Foodborne Pathogens: Viruses Hepatitis A Rotavirus

  14. Common Foodborne Pathogens: Viruses Norovirus (Norwalk Virus) *Nerve damage / Paralysis / Blindness

  15. Common Foodborne Pathogens: Parasites Trichinosis Do Not Remove!

  16. Common Foodborne Pathogens: Parasites Anisakiasis Anisakis simplex

  17. Microorganisms: Mold • Mold • Found on starchy foods or cheese. • Usually fuzzy spores or greenish patches. • Sometimes desirable, sometimes not: Icky. Yum.

  18. Microorganisms cont’d • Fungi • Includes mushrooms • Yeast • Used in bread • Can live in acidic environments • Can cause spoilage in: • Pickled foods • Sugary foods

  19. Contamination:Scrombroid Poisoning • Presence of histidinein fish, bacteria decompose it to histamine • Resembles allergic reaction

  20. Toxins = harmful chemicals • Most chemical contamination comes from insufficient cleaning • Rinse thoroughly, don’t use too much. • Clean spills immediately • Discard food products that may have been contaminated.

  21. Preventing Contamination • Clean,Clean,Clean All Tools and Surfaces • Use soap and water to clean first • Then, wipe down with sanitizer • Surface cleaning is like hand washing • Every time you change products • Every 20 min. • Whenever you sneeze, etc

  22. Cross Contamination • Cross Contamination = movement of contaminants across surfaces or products • Use color-coded cutting boards • CLEAN CLEANCLEAN!

  23. Cutting Board Colors

  24. F I F O • FIFO (First In First Out) • Rotating food stocks properly will reduce contamination and spoilage • Never mix old batches with new • New=Old

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