Food Safety Presented by: Jean Austin & Connie Metcalf University of Maryland Extension Kent Center, February 2009.

Food Safety

• Presented by:

• Jean Austin & Connie Metcalf

• University of Maryland Extension

• Kent Center, February 2009

Foodborne illness:It’s in the news.

FOODBORNE ILLNESS

MODULE 1

Causes of foodborne illness

Temperature abuse

Poor personal hygiene

Cross-Contamination

Foodborne illness “... when a person becomes ill after

ingesting a contaminated food...”

Foodborne illness can be caused by: Biological hazards (bacteria, viruses) Chemical hazards (cleaning agents,

toxins) Physical hazards (bone, glass, metal)

Causative agents implicated in foodborne illness

Viruses 6%

Bacteria90%

Parasites 1%

Chemical 2%

(Centers for Disease Control and Prevention)

Sources of contamination

Food handler Food contact surfaces

(cutting board, grinder) Animals, insects, rodents Water, air, soil Food!! (raw)

Contributing factors of foodborne illness

Improper hot-holding

10%

Cross cont. 5%

Cleaning 5%

Leftovers 3%

Improper cooling

26%

Raw food cont. 7%

Improper reheating

8%

Infected person 13%

Time lapse 14%

Improper cooking

10%

(Centers for Disease Control and Prevention)

Potentially hazardous foods

“...foods that can support the growth of harmful bacteria...”

Foods high in protein Foods low in acid Foods high in moisture

Examples of potentially hazardous foods

Beef, pork, and poultry Seafood Eggs Cooked Rice and pasta Fruits and vegetables Beans and potatoes Milk and dairy products

Prevention of foodborne illness

Practice good personal hygiene Prevent cross contamination Avoid temperature abuse

– Proper cold storage– Proper thawing– Proper cooking– Proper cooling– Proper reheating– Proper hot holding

Bacterial growth

At time = 0 minutes:

1 bacterial cell

At time = 15 minutes:

2 bacterial cells

At time = 30 minutes:

4 bacterial cells

GOOD PERSONAL HYGIENE

It is all about you!

MODULE 2

What you cannot see can cause foodborne illness..

Handwashing steps

Warm water Soap Lather Friction for 20

seconds Rinse Dry With paper towel

Cuts and abrasions

Clean the wound Cover with clean dry bandage Wash hands Cover with disposable glove Change gloves at appropriate

handwashing intervals

Tobacco use

Never while preparing or

serving food Never around equipment or

dishwashing areas ONLY in designated break

areas Wash hands after smoking

Hair restraints

Acceptable: Hats, nets, and hair coverings

Wear restraints consistently

Restrain beardsSecure long hair under

restraints

Non - acceptable practices

Coming to work when ill Poor personal hygiene Un-clean work clothes False fingernails and nail polish Jewelry Uncovered cuts, scrapes, and burns

Contamination by food handlers

Inadequate handwashing Untrimmed fingernails Soiled clothingEating, drinking, or using tobaccoImproper use of hair restraints

Contamination by food handlers

Food handlers working while ill Discharges from eyes, nose and

mouthCuts, scrapes and bruises

MODULE 3

PREVENTING

CROSS-CONTAMINATION

Cross-Contamination Cross-contamination is the transfer of harmful

substances or micro-organisms to food by: human hands food contact surfaces cleaning cloths, equipment, utensils,directly from a raw food to a ready-to-eat food.

Cold storage

Use refrigerator to keep foods at an internal product temperature of <45°F

Top to Bottom storageAvoid overloading the refrigeratorNever line the shelvesUse freezer to store already chilled or

frozen foods at a temperature of <0° F Code of Maryland regulations

Contamination from food contact surfaces

Improperly washed or sanitized equipment Knives Cutting boards can openers

Grinders Slicers Improper storage of in-use utensils Spoons Tongs ice scoop

Food scoops Frozen dippers Store equipment in a clean, protected location

Contamination from wiping cloths

Store wiping cloths in sanitizer when not in use

DO NOT store cloths on equipment or preparation surfaces

MODULE 4

AVOIDING

TEMPERATURE ABUSE

The “temperature danger zone”

45°

140°

Code of Maryland Regulations

Three rules for temperature control

Keep potentially hazardous foods out of the temperature danger zone

Pass potentially hazardous foods through the danger zone as quickly as possible

Pass potentially hazardous foods through the danger zone as few times as possible

Proper methods for thawing, cooking,

cooling, and reheating foods

Thawing In the refrigerator: less than 45o F Under potable running water: 70o F

or below In the microwave oven: cook foods

immediately after thawing

NEVER thaw at room temperature!

MD Code of Regulations

Cooking

Cook all potentially hazardous foods to minimum required temperatures

Measure the temperature at the thickest part of the food product (usually the center) with an accurate thermometer

Microwave cooking

Rotate and stir during cooking Cover food to retain moisture Allow to stand covered for 2 minutes

to evenly distribute the temperature

Cooling foods rapidly Smaller portions: break larger food

products down to smaller sizes Shallow pans: no more than 2 inches

deep for thick foods and no more than 3 inches deep for thinner foods

Cooling foods rapidly

Ice bath: place containers of hot food into a sink or other container filled with ice

Stir food frequently to accelerate cooling Remove lids of containers in coolers or

on ice ONLY during cooling

Proper methods for reheating foods

Potentially hazardous foods must be re-heated to 165o F in 2 hours or less

Conventional stoves, ovens, steamers, and microwave ovens are approved for re-heating use

Crockpots and steam tables are NOT approved because they do not rapidly heat foods.

Proper use of thermometers

The sensing portion of the thermometer must be clean and sanitized

The sensing portion of the thermometer must be positioned in the center-most region of the food product or container

Make certain the thermometer temperature has stabilized before taking a reading

Preventing cross - contamination

Clean the probe of the thermometer with a single-service towel or alcohol swab, or rinse in a sanitizing solution when transferring to different foods

Thermometers can also be sanitized by submerging in hot water (> 180o F)

Clean and sanitize the probe when moving from raw to cooked or ready-to-eat foods

Don’t wipe probes on a soiled cloth or apron!

Prevention of foodborne illness

Practice good personal hygiene Prevent cross contamination Avoid temperature abuse

– Proper cold storage– Proper thawing– Proper cooking– Proper cooling– Proper reheating– Proper hot holding

FIGHT BAC!Clean

Wash hands and surfaces often.

SeparateDon’t cross-contaminate.

CookCook to proper temperatures.

ChillRefrigerate promptly.