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Providing Safe Food

Providing Safe Food. An introduction. The greatest dangers to food safety are foodborne illnesses. This is a disease that is carried or transmitted to people by food.

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Providing Safe Food

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  1. Providing Safe Food

  2. An introduction • The greatest dangers to food safety are foodborne illnesses. • This is a disease that is carried or transmitted to people by food. • An outbreak of foodborne illness is an incident in which two or more people experience the same illness after eating the same food.

  3. The cost of foodborne illness • National Restaurant Association figures that a foodborne-illness outbreak can cost an establishment thousands of dollars • It can even cause an establishment to close.

  4. High Risk Populations • Infants and young children • Pregnant women • Elderly People • People taking certain medications (antibiotics) • People with a weakened immune system

  5. Potentially Hazardous foods • Milk or milk products • Shell eggs • Meats, poultry, fish • Shellfish and edible crustacean • Baked or boiled potatoes • Tofu or other soy-protein foods • Garlic and oil mixtures • Plant foods that have been heat-treated (cooked, partially cooked, or warmed) • Raw seeds and sprouts • Sliced melons • Synthetic ingredients

  6. How food becomes unsafe • Time and temperature abuse • Cross-contamination • Poor personal hygiene

  7. Time and Temperature Abuse • Food has been time-temperature abused any time it has been allowed to remain for too long at temperatures favorable to the growth of microorganisms. • Failing to hold or store food at required temperatures • Failing to cook or reheat foods to temperatures that kill microorganisms • Failing to properly cool foods • Preparing foods a day or more before they are served.

  8. FAT-TOM • Food • Acid • Temperature • Time • Oxygen • Moisture

  9. Food and Acid • Food – microorganisms need nutrients, especially protein and carbohydrates. • This is why microorganisms grow rapidly in food that consist of these particular nutrients. • Acid – Bacteria like to grow in foods that have a pH of 4.6 to 7.5 (neutral foods)

  10. Temperature • Danger Zone – 40 to 135 degrees C • Bacteria doubles rapidly during this temperature • Foods must be cooled to less than 40 degrees C or held at over 135 degrees C • Bacteria reproduce the most rapidly from 70 to 120 degrees C.

  11. Time • Bacteria double every 20 minutes • Foods left in the danger zone for longer than 4 hours need to be • Discarded • Cooked to a temperature of 165 degrees C or higher in order to kill the bacteria that could be in the food.

  12. Oxygen • Microorganisms can grow aerobically (with oxygen) or anaerobically (without Oxygen). • When foods are canned, oxygen is excluded from the canned environment. Therefore, growth of aerobic organisms is controlled and the food is preserved. Such foods are shelf stable and do not require refrigeration until they are opened. • Some microorganisms will grow only in anaerobic conditions, such as Botulism is caused by a specific type of bacteria called clostridium botulism that grows only in anaerobic conditions. Improperly preserved home canned foods are a typical source of botulism.

  13. Moisture • All microorganisms must have an abundant supply of water to grow. • Perishability of a food is related to the moisture content, and the water activity level. • Moisture content is the amount of water in food expressed as a percentage. • Water activity ( aw ) is the amount of water available for use and is measured on a scale of 0 to 1.0. • Bacteria, yeast, and molds multiply rapidly with a high water activity level, above 0.86.

  14. Cross-contamination • It occurs when microorganisms are transferred from one surface of food to another. • Adding raw, contaminated ingredients to food that receive no further cooking. • Food-contact surfaces (such as equipment or utensils) that are not cleaned and sanitized before touching cooked or ready to eat (RTE) foods • Allowing raw food to touch or drip fluids onto cooked or RTE foods • Hands that touch contaminated food and then touch cooked or RTE foods • Contaminated cleaning cloths that are not cleaned and sanitized before being used on other food contact surfaces.

  15. Personal Hygiene • Individuals with unacceptable personal hygiene can offend customers, contaminate food or food contact surfaces, and cause illnesses • Employees who fail to properly wash their hands after using the restroom or whenever necessary. • Employees who cough or sneeze on food. • Employees who touch or scratch sores, cuts, or boils and then touch food they are preparing.

  16. Practicing good hygiene • Proper hand washing • Strictly enforced rules regarding eating, drinking, and smoking • Preventing employees who are ill from working with food • General cleanliness

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