Food safety. Recognizing the importance of food safety Understanding how food becomes unsafe Identifying TCS Food/Risky Recognizing the risk factors for.

Food safety

• Recognizing the importance of food safety• Understanding how food becomes unsafe• Identifying TCS Food/Risky• Recognizing the risk factors for foodborne

illness• Understanding important prevention

measures for keeping food safe*write these objectives on the back of your notes, leaving plenty of room to write between each

• Foodborne illness- a disease transmitted to people by food

• Each year millions of people get sick from unsafe food

• To prevent foodborne illness, you must recognize the hazards that can make food unsafe:– Pathogens– Chemicals– Objects– Certain unsafe practices

• Most of these hazards can be controlled by focusing on personal hygiene, time & temperature control, and cross contamination.

• Contamination- the presence of harmful substances in the food

• Potential hazards to food safety are divided into three categories– Biological– Chemical– Physical

• Microorganisms- small, living organisms that can be seen only through a microscope. Many are harmless, but some can cause illness.

• Harmful microorganisms=pathogens• Some pathogens make you sick when you eat

them, while others produce poisons—or toxins—that make you sick

• Diarrhea• Vomiting• Fever• Nausea• Abdominal cramps• Jaundice- yellowing of the skin and eyes

• Location– Can be found almost anywhere– Live in our bodies– Some keep us

healthy, while others cause illness

• Detection– Can’t be seen– Can’t be smelled– Can’t be tasted

• Most Common: eColi and Salmonella• Growth– Grows rapidly if FAT TOM conditions are right (see

image on page 2.3)

• FFood- Needs nutrients to grow; grows best in TCS Foods

• AAcidity- Grows best in little or no acid • TTemperature- Grows best in the temperature

danger zone (41-135)• TTime- Needs time in the temp. danger zone • OOxygen- some need oxygen, while others don’t• MMoisture- Grows best in food with high levels of

moisture

Temperature Danger Zone

Bacteria thrive between 40-140° F.- At what temperature do they die?- At what temperature do they slow down?

- What would this mean for a chicken biscuit that was left in the classroom all day?

• Prevention– CONTROL TIME AND TEMPERATURE

• Most Common in Food: Norovirus and Hepatitis A

• Location– Carried by humans and animals– Require a living host to grow– While they do not grow in

food, viruses can be transferred through food and remain infectious in food

• Sources– You can get a virus from food, water or any

contaminated surface– Foodborne illnesses caused by viruses

typically occur through fecal-oral routes

• Destruction– Viruses are not destroyed by normal cooking

temps– Important to practice good personal hygiene

when handling food and food-contact surfaces– Quick removal of vomit is also important

• Foodservice chemicals can contaminate food if they are used incorrectly.

• This group also includes cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware into food.

• Sources– Metal shavings from cans– Wood– Fingernails– Staples– Bandages– Glass– Jewelry– Dirt– Naturally occurring objects such as fruit pits and

bones

The Centers for Disease Control and Prevention (CDC)has indentified the five most common risk factors that cause foodborne illnesses:-Purchasing food from unsafe sources-Failing to cook food adequately-Holding food at incorrect temperatures-Using contaminated equipment-Practicing poor hygiene

Food has been time-temperature abused when it has stayed too long at temperatures that are good for growth of pathogens. A foodborne illness can result if food is time-temperature abused, which can happen in many ways:-Food is not held or stored at the right temperature-Food is not cooked or reheated enough to kill pathogens- Food is not cooled the right way

Pathogens can be transferred from one surface or food to another. Cross-contamination can cause a foodborne illness in many ways:-Contaminated ingredients are added to food that receives no further cooking-Ready-to-eat food touches contaminated surfaces-Contaminated food touches or drips fluids onto cooked or ready-to-eat food-A foodhandler touches contaminated food and then touches ready-to-eat foodContaminated cleaning towels touch food-contact surfaces

Foodhandlers can cause a food borne illness if they do any of the following actions:-Fail to wash their hands the right way after using the restroom or after any time their hands get dirty-Come to work while sick-Cough or sneeze on food-Touch or scratch wounds, and

then touch food

Focus on:-Controlling time & temperature-Preventing cross contamination-Practicing personal

- hygiene-Purchasing from

approved reputable suppliers

Fighting Bac (bacteria)

• What are the four ways that you should fight the bac in your food?

• TCS Food: food requiring time and temperature control for safety.

• The next few slides have foods that are considered TCS foods and need time and temperature control to limit the growth of pathogens.

• Milk & Dairy Products

• Meat: beef, pork and lamb

• Fish

• Baked Potatoes

• Tofu or other soy protein• Synthetic ingredients such as textured soy

protein in meat alternatives

• Sliced Melon

• Cut Tomatoes

• Cut Leafy Vegetables

• Shell Eggs

• Poultry

• Shellfish and crustaceans

• Heat treated plant food, such as cooked rice, beans and vegetables

• Sprouts and sprout seeds

• Untreated garlic-and-oil mixtures

Food Pic Activity

TCS NON TCS

• What is wrong with the following situations: time-temperature abuse, poor personal hygiene, or cross contamination

1.A package of raw chicken breasts is left out at room temperature.

2.A foodhandler sneezes on a salad.3.A foodhandler cooks a rare hamburger.4.A foodhandler scratches a cut, and then

continues to make a sandwhich.

• What is wrong with the following situations: time-temperature abuse, poor personal hygiene, or cross contamination

5. A foodhandler leaves the restroom without washing their hands.

6. A foodhandler cuts up raw chicken. He then uses the same knife to chop carrots for a salad.

• Elderly People– People’s immune systems weaken with age.

The immune system is the body’s defense against illness.

• Preschool age children– Very young children have not built up strong

immune systems• Other populations– People with cancer or on chemotherapy– People with HIV/AIDS– Transplant recipients

40 year old man2 year old girl22 year old man on

chemotherapy40 year old man on blood

pressure medication26 year old transplant recipient70 year old man16 year old girl

1) Why are preschool-age children at a higher risk for foodborne illnesses?a) They have not built up strong immune systems.b) They are more likely to spend time in a hospital.c) They are more likely to suffer allergic reactions.

d) Their appetites have increased since birth.

2) Which is a TCS food?a) Breadb) Flourc) Sproutsd) Strawberries

3) The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

a) reheating leftover food.b) serving ready-to-eat food.c) using single-use, disposable food.d) purchasing food from unsafe sources.

4) What is an important measure for preventing foodborne illness?a) Serving locally grown food.b) Using new equipmentc) Measuring pathogensd) Controlling time and temperature

5) Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?a) Cross contaminationb) Poor cleaning and sanitizingc) Poor personal hygiened) Time-temperature abuse

6) A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?a) Cross contaminationb) Poor cleaning and sanitizingc) Poor personal hygiened) Time-temperature abuse