FOODS IUnit 2: Food Safety & Sanitation

FOOD SAFETYThe practice of handling food in ways that prevent

contamination or spoilage. The following food industry agencies enforce and regulate food safety standards:

Food and Drug Administration (FDA): ensures the safety of all food except meat, poultry, and egg products. It also revises the Food Code that establishes standards in food control at a local, state, and national level.

Food and Safety and Inspection Service (FSIS): Ensures the safety of meat, poultry, and egg products.

Environmental Protection Agency (EPA): Establishes levels of pesticide residue that can be tolerated by humans.

Centers for Disease Control (CDC): Investigates foodborne illnesses.

CONTAMINATION The state of food or equipment being hazardous as a result of unsafe

organisms or other items coming in contact with food or preparation equipment.

A contaminant is any microorganism or substance that can contaminate food or preparation equipment and come in 3 forms:

Biological: Microorganism (present the greatest danger). Chemical: Insecticides, soaps, cleaners, sanitizers. Physical: Foreign objects in food (fingernails, stones, bones).

Contamination vs. Spoilage Food contamination is when food has been exposed to a

pathogen and is not detectable by the senses of sight, smell, or taste.

Food spoilage is damage done to edible food and is often detected by the senses of sight, smell, or taste.

CONTROLLING THE GROWTH OF BACTERIA FOOD: foods high in protein (a.k.a. potentially hazardous foods (TCS))

provide nitrogen which promote the rapid growth of bacteria. ACIDITY: the more acidic the food, the less favorable it is for bacterial

growth (14=low/7.0=neutral/ 0=high). A pH less than 4.6 is not considered a threat.

**fyi…commercially prepared mayo has a pH of 4.6** TIME: Bacteria doubles every 15-30 minutes

Lag Phase: 1-4 hours (slow growth phase)Log Phase: 4 or more hours (rapid growth phase)

TEMPERATURE: Greatest key to preventing bacterial growth. Bacteria grows quickly between 70-110 degrees. 155 degrees kills E.coli.Danger Zone: 41-135 degrees (rapid growth phase)

OXYGEN: Bacteria in food can either grow aerobic ally or anaerobically. MOISTURE: Bacteria needs water to survive.

Microorganism most commonly found in sick people = STAPH which means food workers with colds, flus, etc. should not be handling food.

1. BIOLOGICAL HAZARD Bacteria: in all foods but transmitted by a

vehicle (contaminated hands). Parasites: needs a host like a stomach

(contaminated foods). Viruses: must be in a living cell (surface

survival, contaminated water, and hands) Fungi: large group that range in size

MOLD green or white fuzzy spotsYEAST grows with water and carb’s

2. CHEMICAL HAZARD Cleaning supplies Pesticides Toxic metals

3. PHYSICAL HAZARDS Broken glass Staples Pieces of metal Bones Gum Non-edible foods (garnishings) Jewerly

2 TYPES OF CONTAMINATION Direct Contamination:Uncooked foods or the plants or animals that the

foods are made from are contaminated in their natural environment.

Ex: Pesticides in crops or bacteria in soil

Cross Contamination: 3rd leading cause to foodborne illness

Contamination that occurs when biological, chemical, or physical is transferred from one item to another.

Ex: raw poultry and a vegetable on a cutting board.

FOODBORNE ILLNESSA foodborne illness is an illness that is carried or transmitted to two or

more people through contact with or consumption of contaminated food.

Symptoms: vomiting, cramping, headache, sweats, chills, diarrhea, and fever.

Reasons? People eat home less. Pathogens (E.coli) keep evolving Greater amounts of food are being produced in fewer manufacturing

plants. Food is being imported more from other countries.

IInfants, elderly, and pregnant women most at risk!

EXAMPLES OF FOODBORNE ILLNESSES

Foodborne Illness DefinitionBotulism Improper canning

E.Coli Contaminated water, rare ground beef, unpasteurized

milkSalmonella Raw or undercooked eggs,

poultry, and meatsStaph Improper food handling/

refrigerationTrichinae Undercooked pork

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)A systemic approach to the identification, evaluation, and control of food safety

hazards. This system is used at all stages of food preparation and production.1. Identify Critical Control Points

…a point in the flow of food where a hazard can be either reduced or eliminated.2. Establish Critical Limits

…an example would be to cook chicken to 165 degrees for 15 seconds.3. Establish Procedures to Monitor CCP

…correct the problem before it gets out of hand like documenting it.4. Taking Corrective Action

…determine what procedure was followed when a deviation occurred …correct the cause of the deviation …maintain records

5. Establish Effective Record-Keeping System …good legal protection

6. Verify System is Working …HACCP (internal review) …Health Department (external review)

RECEIVING, STORAGE, PREPARATION, THAWING

RECEIVING STORAGE PREPARATION THAWINGUnacceptable conditions are

large ice crystals, large clumps in

bags, or damaged boxes, cans

FIFO (First In First Out) using the oldest product

first

Always wash hands especially

after working with raw products

Refrigerator: bottom shelf in a

drip proof container

Sample temperatures

Store foods 6 inches above floor

Use designated cutting boards for

certain foods

Part of the cooking process (frozen foods)

Refrigerators = below 40 and Freezers = 0

Clean/sanitize work stations

Microwave: foods must be cooked

immediatelyRaw products

should be stored on bottom shelf in

a pan

Submerged under running cold water

(sanitize sink before and after)

FOOD SAFETY GUIDELINES Always wash hands with soap, hot water, and disposable towel (20 sec.) Always use sanitized cooking utensils (soap, chlorine, etc.) Always inspect foods Always cover and seal food Always inspect cans for damage Always use pasteurized eggs in items that will not be fully cooked Always watch the danger zone temperatures Always thaw food under controlled conditions Always store raw foods on the bottom shelf in a pan Always cool food properly before storage (shallow pans) Always practice First In First Out (FIFO) method Never refreeze thawed foods Never store canned foods in the open can Never put dishes away wet Never pour grease down the sink

PERSONAL HYGIENE It is estimated that 60-80% do NOT wash

their hands after using the restroom.

Improper handwashing is the second leading cause of foodborne illness (next to time/temp. control).

Bacteria and viruses are carried on the hands.

PERSONAL HYGIENE Properly restrain hair back. Keep fingernails short and unpainted Wear clean uniforms (aprons, etc.) Never wear jewelry on arms or hands (rings, bracelets,

etc.) Never chew gum or eat food while interacting with

food Never interact with food if ill Never work with food when open cuts or sores are

visible (must be bandaged) Always cover mouth with arm (not hands) if sneezing,

coughing, etc.

KITCHEN SAFETYCUTS (mostly caused from improper use of equipment) Apply pressure to wound Clean (with water) and cover wounds Always use sharp knives (wash separately)BURNS Wear pot holders Use cooking equipment properly Use running cold water (not ice) to soothe Cover burns Keep pot handles turned inward on stove Be aware of steam burnsFALLS Don’t run Stay in lab kitchen Clean up spills/messes Wear proper footwear FIRES (grease fires are the most common) TURN OFF HEAT and use baking soda or a lid for small fire (not water) Red extinguisher for grease fires