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Food Safety Review

Food Safety Review. Did You Know…. ANNUALLY, Foodborne illness affects 76,000,000 million people 323,000 hospitalizations 5,200 deaths. Did You Know…. Medical costs & lost wages due to salmonellosis cost Annually: $1,000,000,000 (1 billion dollars). Did You Know….

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Food Safety Review

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  1. Food Safety Review Adapted from Madison (WI) Dept. of Public Health presentation

  2. Did You Know… • ANNUALLY, Foodborne illness affects • 76,000,000 million people • 323,000 hospitalizations • 5,200 deaths Adapted from Madison (WI) Dept. of Public Health presentation

  3. Did You Know… • Medical costs & lost wages due to salmonellosis cost • Annually: $1,000,000,000 • (1 billion dollars) Adapted from Madison (WI) Dept. of Public Health presentation

  4. Did You Know… • More than 250 different foodborne illnesses • Most are caused by • Bacteria • Most common: E-coli & salmonella • Viruses • Parasites Adapted from Madison (WI) Dept. of Public Health presentation

  5. Did You Know… • Annual risk • 36 deaths in 1 million • Heart disease: 2800 per 1 million • Cancer: 2050 per million • Car accident: 160 per million • Choking: 4 per million • Most are caused by • Bacteria • Most common: E-coli & salmonella • Viruses • Parasites Adapted from Madison (WI) Dept. of Public Health presentation

  6. HACCP Practical Training Adapted from Madison (WI) Dept. of Public Health presentation

  7. HACCP • Hazard • Analysis • Critical • Control • Point Adapted from Madison (WI) Dept. of Public Health presentation

  8. Recognize the Hazards • Biological • Bacteria • Viruses • Chemical • Toxins • Cleaning compounds • Physical - foreign objects that may cause injury • metal • plastic • glass Adapted from Madison (WI) Dept. of Public Health presentation

  9. Hazards include: • Pathogens or toxins that are: • present during receiving • introduced during preparation. • grown or produced • during storage, preparation, or holding. • Capable of surviving heating • Contaminates introduced by • employees or equipment. Adapted from Madison (WI) Dept. of Public Health presentation

  10. The Critical Control Points? Cold storage Cooking Cooling Reheating Hot holding Adapted from Madison (WI) Dept. of Public Health presentation

  11. Temperature Control of Food • Cold holding - 41 ºF • Hot holding - 140 ºF Danger Zone41 to 140 ºF Adapted from Madison (WI) Dept. of Public Health presentation

  12. Raw shell eggs 145º F cooked to order Fish & meat 145° F Raw shell eggs 155° F Pork & ratities 155º F Injected meats 155° F Ground beef (& other) 165º F Poultry 165° F Stuffed meat, pasta 165º F Stuffing 165° F MICROWAVING 165 °F, use at once Cooking - Internal Temperatures Per Texas Administrative Code, §229.164 (k) Adapted from Madison (WI) Dept. of Public Health presentation

  13. Beef roasts – PRE-HEAT OVEN to: Roasts under 10# Dry oven 350°F or more Convection 325°F or more High humidity 250°F or less Roasts over 10# Dry oven 250°F or more Convection 250°F or more High humidity 250°For less Cooking - Internal Temperatures Per Texas Administrative Code, §229.164 (k) Adapted from Madison (WI) Dept. of Public Health presentation

  14. Reheating for Hot Holding Per Texas Administrative Code, §229.164 (m) • leftovers • Heat to 165 ºF in 2 hours. • commercially processed, ready-to-eat foods • Heat to 140 ºF in 2 hours. • Equipment used for Reheating • Stove, Oven, Grill • Microwave, Steamer, AltoSham • NOT a steam table Adapted from Madison (WI) Dept. of Public Health presentation

  15. Thawing Food Per Texas Administrative Code, §229.164 (n) • In a refrigerator at 41 ºF or less. • Submerged under flowing water • 70ºF or less • sufficient water velocity to float off loose particles. • In a microwave oven if • transferred immediately to conventional cooking equipment - as part of the cooking process. Adapted from Madison (WI) Dept. of Public Health presentation

  16. Cooling Hot Food • Cooked potentially hazardous food must be rapidly cooled to 41 ºF to prevent the growth of bacteria. • The Texas Code requires foods be cooled from: • 140 ºF to 70 ºF within 2 hours • 70 ºF to 41 ºF within 4 hours • Total cooling time of 6 hours. • Freezers should not be used to cool hot foods. Per Texas Administrative Code, §229.164 (k) Adapted from Madison (WI) Dept. of Public Health presentation

  17. Cooling Hot Food 140 ºF - 70 ºF in 2 hours 70 ºF - 41 ºF in 4 hours 41 ºF Per Texas Administrative Code, §229.164 (k) Adapted from Madison (WI) Dept. of Public Health presentation

  18. Cooling Methods • Ice baths or ice paddles • Break down large batches • smaller quantities or shallow trays • Improve air circulation • Around pans in refrigerator • Dilute stocks with ice, not water • Pre-chill ingredients • add frozen vegetables to soup • cold mayo to chicken or tuna salad • Quick chillers or Walk-in coolers • Combinations of the above Adapted from Madison (WI) Dept. of Public Health presentation

  19. Food Handling Practices • Thoroughly wash vegetables/fruits • Do not cross-contaminate • Use proper hand washing techniques • Stress proper dishwashing & sanitizing • Cover & protect infected wounds • Limit bare hand contact • ready-to-eat foods • Establish sick policies for employees Adapted from Madison (WI) Dept. of Public Health presentation

  20. Thermometer Calibration • Ice water method • Boiling water method Adapted from Madison (WI) Dept. of Public Health presentation

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