Food Safe Chapter 3-Green McSwane

8/14/2019 Food Safe Chapter 3-Green McSwane

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Adapted from Retail Best Practices and Guide to Food Safety and Sanitation 2003 RBP. Pg.

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3PreventingFoodborneIllness

PreventingFoodborneIllness

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Factors That Affect

Foodborne Illness

Factors That Affect

Foodborne IllnessPoints to Ponder

What is the temperature danger zone,

and how does it affect food safety? How can time and temperature abuse be

prevented?

How do you properly measure the

temperature of foods?What are some good personal hygienepractices for food employees?

What practices can be used to preventcross contamination of foods?

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How DoesFoodborne Illness Occur?

How DoesFoodborne Illness Occur?

(Source: Centers for Disease Control and Prevention,

MMWR, 2000)

Causative Factors ofFoodborne Illness 1993-1997

(by % outbreak)

11%16%

37%

6%

19%

11%

Improper Holding Temperatures

Contaminated Equipment

Poor Personal Hygiene

Inadequate Cooking

Food From Unsafe Source

Other

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Centers for Disease Controland Prevention (CDC)

Centers for Disease Controland Prevention (CDC)

The Centers for Disease Control

and Prevention (CDC) reports themajority of foodborne illnessesare related to:

Time and temperature abuse Poor personal hygiene practices

Contaminated equipment

Inadequate cooking of foods.

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Time and Temperature AbuseTime and Temperature Abuse

Rule of thumb: Keep hot food hot

[(above 135oF (57oC)]

Keep cold food cold[(below 41oF (5oC)]

Or dont keep it at all.

Hot-holdingHot-holding

Cold-holdingCold-holding

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Temperature Danger Zone41oF (5oC) to 135oF (57oC)

Temperature Danger Zone41oF (5oC) to 135oF (57oC)

Keeping foods above135oF (57oC) will

Prevent growth ofdisease-causing

microbes Destroy microbes.

Keeping foods below41oF (5oC) will

Prevent or slow thegrowth of microbes.

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Temperature Danger ZoneAwareness

Temperature Danger ZoneAwareness

Pass foods through the temperaturedanger zone quickly and as few times

as possible!

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Safe

tyStop!

3.1

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Food Temperature-measuring Devices:

Dial Face, Metal Stem

Thermometer

Food Temperature-measuring Devices:

Dial Face, Metal Stem

Thermometer

Insert the probe

of the dial facethermometer atleast 2 inches

into the core of

the foodproduct.

Dial face metal stem thermometer

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Temperature-measuring Devices:Digital Thermometer

Temperature-measuring Devices:Digital Thermometer

Insert the probeof the digitalthermometerat least 1 inchinto the core of

the foodproduct.

Digital thermometer

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Temperature-measuring Devices:Thermocouple

Temperature-measuring Devices:Thermocouple

The thermocouplehas a variety ofinterchangeable

probes for avariety of uses.

Thermocouple

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Temperature-measuring Devices:Infrared

Temperature-measuring Devices:Infrared

The infraredthermometer doesnot measure the

internaltemperature offood products,

only the surface

temperature.

Infrared

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Temperature-measuring Devices:Melt Devices

Temperature-measuring Devices:Melt Devices

Color-changing meltdevices are used to

monitor producttemperatures and

sanitizingtemperatures in

warewashing

machines.Color-changing melt device

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Temperature-measuring Devices:Built-In and Maximum

Registering

Temperature-measuring Devices:Built-In and Maximum

Registering

Maximumregistering

thermometers

are used formeasuring watertemperatures for

cleaning and

sanitizing.

Maximum registering

Built-in

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Calibration ofTemperature-measuringDevices

Calibration ofTemperature-measuringDevices

Calibrate dial facethermometers

Before first useOn a regular basis

If dropped

If used in extreme

temperaturesWhen its accuracy is

in question.Proper calibration

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Accurate TemperatureMeasuring

Accurate TemperatureMeasuring

Only measuretemperatures

with anapproved

temperature-

measuringdevice.

Measure temperatures accurately.

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Meas ringMeas ring


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MeasuringUnpackaged FoodTemperatures

MeasuringUnpackaged FoodTemperatures

Always wait

until thetemperature reading

stabilizes.

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MeasuringPackaged Food Temperatures

MeasuringPackaged Food Temperatures

Ensure theprobe of the

thermometeris making

good contactwith the

package(s).

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Safe

tyStop!

3.2

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Preventing Temperature AbuseReceiving

Preventing Temperature AbuseReceiving

Frozen foods Shall be solidly

frozen.

Receive refrigerated

foods At or below

41oF (5oC).

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Preventing TemperatureAbuse

Cooking


CookingThe range of

safe cooking

temperaturescan vary from:

145oF (63oC)

To 165oF (74oC).

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Cooling


Cooling FDA Food Code

states foods shouldbe cooled:

From 135oF (57oC)to 70oF (21oC)

withintwo hours, and

From 135oF (57oC)to 41oF (5oC) orbelow within sixhours.

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Reheating


ReheatingAll reheated foods must

be reheated to:

165oF (74oC) or

above within twohours

135oF (57oC) forready-to-eat food that

has been commerciallyprocessed and is in anintact package.

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Hot-holding


Hot-holding

Holding foodsabove 135oF(57oC) preventsthe growth ofharmful bacteria.

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Cold-holding


Cold-holding

Holding foodsbelow 41oF

(5oC) preventsor slows thegrowth ofharmful

microorganisms.

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Thawing


Thawing

Preferred method forthawing is:

In a refrigeratorat 41oF (5oC) orbelow within 2-3

days.

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Food Preparation


Food Preparation

During food preparationfood can only be in the

temperature dangerzone for a maximum of

four hours.

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Keep it Hot,Keep it Cold, or Dont Keep It!!!

Keep it Hot,Keep it Cold, or Dont Keep It!!!

Ensure foods arecooked andheld at the

right

temperatures!

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Safe

tyStop!

3.3

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Personal HygienePersonal Hygiene

Goodpersonal

hygiene isessential

for all foodemployees!

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When Should You Wash

Your Hands?

When Should You Wash

Your Hands?

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Proper HandwashingProper Handwashing


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Proper HandwashingProcedures

Proper HandwashingProcedures

Follow thesesteps to be

sure you havereduced thenumber of

harmfulmicrobes to a

safe level!

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Disposable GlovesDisposable Gloves

Gloves are likeskin. . .

Change yourgloveswhenever you

would washyour hands!!

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Personal Habits and ClothingPersonal Habits and Clothing

Keep your uniform clean:

Do not wipe yourhands or utensils onyour uniform or apron

Change your apron

after working with rawfood items

Wear hats, haircoverings, and beardrestraints to keep hair

from falling in food.

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Personal HygienePersonal Hygiene

Personal hygienemeans keeping goodhealth habits such as:

BathingShowering daily

Wearing clean clothing

Frequent hand washing.

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Work HabitsWork Habits

Food employees habits whileworking affect food safety:

Smoke in designated areas only

Do not eat, chew gum or use tobaccoin food prep areas

FDA Food Code permits drinking out ofa covered container

Do not wear jewelry, including medicalalert jewelry, in food production andwarewashing areas.

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Personal HealthReportable Illnesses

Personal HealthReportable Illnesses

Because these are easilytransferable to food, the FDA FoodCode requires employees report to

the person in charge a diagnosis of:Salmonella Typhi

Shigella spp.

Shiga toxin-producing Escherichia coli

Hepatitis A virus.

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Personal HealthPersonal Health

Employeehealth is

extremelyimportant

in keepingfood safe!

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Safe

tyStop!

3.4

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Cross ContaminationCross Contamination

Germs can betransferred fromone food toanother by

Food employees

Equipment

Utensils

Other foods.

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Avoiding CrossContamination


To avoid crosscontamination it isimportant to:

Store cooked and ready-to-eatfoods over raw foods

Keep raw and ready-to-eat foodsseparate during storage

Practice good personal hygiene

Wash hands frequently

Keep all food-contact surfacesclean and sanitary.

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Other preventive measuresinclude:

Use separate equipment forraw and ready-to-eat foods

Use clean, sanitizedequipment and utensils for

food production.

Color-coded cutting boardsand knives

Color-coded cutting boardsand knives

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Other preventivemeasures include:

Prepare ready-to-eatfoods prior to rawfoods

Prepare raw andready-to-eat foods inseparate areas of theestablishment.

Keep raw foods and ready-to-eat foods separate!

Keep raw foods and ready-to-eat foods separate!

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Other Sources ofOther Sources of


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Other Sources ofContamination

Other Sources ofContamination

Contaminants cancome from:

Chemicals Utensils

Foodemployees

Rodents andpests.

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Cleaning and SanitizingCleaning and Sanitizing

Cleaning is

The removal ofvisiblesoil.

Sanitizing is

Reducing thenumberof harmful microbesto a safe level.

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Safe

tyStop!

3.5

100 104

83 - 86

Session 3Session 3


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Session 3Concepts to

Keep

Session 3Concepts to

Keep

Common factors that lead tofoodborne illness are:

Time and temperature abuse Poor personal hygiene

Cross contamination.

Keep food out of the temperature

danger zone. Measure food temperatures often.

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Session 3More Concepts to

Keep

Session 3More Concepts to

Keep

When measuring food temperatures:

Use an approved measuring device

Calibrate the thermometer Clean and sanitize the thermometer

Measure the core of the food.

Practice good personal hygiene habits.

Avoid cross contamination.

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RBP. Pg.

Take This BackTo your Team!

Take This BackTo your Team!

Importance of: Temperature-measuring devices.

Calibrating thermometers. Accurate measuring of temperatures.

Handwashing procedures.

Proper disposable glove usage. Personal health and proper hygiene.

How to prevent cross contamination.75 107

Food Safe Chapter 3-Green McSwane

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Transcript of Food Safe Chapter 3-Green McSwane