Wash hands with warm water and soap for at least 20 seconds.
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Wash hands with warm water and soap for at least 20 seconds. Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation. - PowerPoint PPT Presentation
Transcript of Wash hands with warm water and soap for at least 20 seconds.
• Wash hands with warm water and soap for at least 20 seconds.
• Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.
• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
Scrub vegetables, like potatoes, with a clean vegetable brush while rinsing with running tap water.
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COOK foods to a safe temperature to kill microorganisms.COOK foods to a safe temperature to kill microorganisms.
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SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods.
SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods.
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Use different cutting boards
Use one cutting boardfor raw meat, poultry and seafood …
… and a separate one for fresh produce.
• A sickness that results from eating foods that are contaminated with pathogens.
• Common symptoms include: diarrhea, abdominal cramps, fever, headache,
and vomiting.
• Consequences can be severe and may lead to hospitalization or even death.
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How many people in the United States get sick each year from food they eat?
• 76 million people become sick from foodborne illnesses
• 76 million people become sick from foodborne illnesses
• 5,000 people die• 5,000 people die
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How do you know if YOU have a foodborne illness?
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Some possible signs and symptoms
Upset stomach
Dehydration (sometimes severe) from losing bodily fluids
Fever
Vomiting
OOPS!
Diarrhea
5 RISK FACTORSFOR
FOOD BORNE ILLNESS
FOODS HELD AT DANGER ZONE
41 - 135
Max: 2 hours
UNDERCOOKED FOODS
EGGS SHOULD BE COOKED TO A MINIMUM OF 145 for at least 15 seconds. If hot-held, 155 for 15 seconds.
You can’t stick a thermometer into a fried or scrambled egg.
How do you know when it’s done?
Eggs are safely cooked when the yolks and whites are firm and not runny.
DIRTY EQUIPMENT
FOODS FROM AN UNSAFE SOURCE
POOR PERSONAL HYGIENE
Unsafe food is caused by:
Chemical Contaminants
Physical Contaminants
Biological Contaminants
Chemical Contaminants
Physical Contaminants
Biological Contaminants
VirusesParasites
FungiBacteria
Biological: Bacteria/Pathogens
• Microorganisms that can cause disease.
Common Food Pathogens
E-Coli
Listeria
Salmonella
Staphlycoccus
Shigella
TCS foods
Foods requiring TIME and TEMPERATURECONTROLForSAFETY
High in PROTEIN
HIGH IN MOISTURE cooked foods
LOW IN
ACIDITY
HIGH IN ACIDITY
Breakfast Café Foods
FAT TOM F.A.T.T.O.M. explains what allows foodborne pathogens to grow.
Moist protein-rich foods, such as meat, milk, eggs and fish, are potentially hazardous. That is, they are most likely to cause foodborne illness because they are a food source for pathogenic bacteria and can support growth of these bacteria.
OODF
Bacteria grow best in an environment that is neutral or slightly acidic. Most bacterial growth is inhibited in very acidic conditions. That is why acidic foods, like vinegar and fresh fruits (especially citrus), seldom provide a favorable climate for pathogenic bacteria. Most bacteria will not grow at pH levels below 4.6 because the environment is too acidic.
CIDITY
A
Pathogenic microorganisms reproduce by cell division.
One becomes two. Two become four. Four becomes eight.
When foods are held in the TEMPERATURE DANGER ZONE (TDZ) (40° to 140°F) for more than two hours, pathogens will have multiplied to such high levels in the food, eating this food will make people ill rapidly.
T IME
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A multiplication quiz
How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours?
The number of bacteria can double in 20 minutes!The number of bacteria can double in 20 minutes!
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Answer: 2,097,152!Answer: 2,097,152!
Refrigerate perishable foods within TWO hours! Refrigerate perishable foods within TWO hours!
Microorganisms grow and reproduce quickly between the temperatures of 40° and 140°F (5° to 57° c) . One important rule of food safety is to limit time that foods are in the DANGER ZONE – NO MORE THAN 2 HOURS.
Keep foods refrigerated (below 41°F) until it is time to cook.
Cool left over foods quickly.
EMPERATURET
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DANGER ZONE
DANGER ZONE
Bacteria multiplyrapidly between
41 – 135 F.
2 hour time limit
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The TWO-hour rule
Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours
Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours
(Only ONE hour when temperature is above 90°F)
Most microorganisms need oxygen (air) to grow. When foods such as meat, spaghetti sauce or vegetables are canned, oxygen is excluded from the environment. Therefore, growth of bacteria are controlled and the food is preserved. Such foods are shelf stable and do not require refrigeration until they are opened.
XYGENO
Bacteria, yeast, and molds multiply rapidly with a high water activity level.Meat, produce and soft cheeses are examples of foods with a high moisture content. Foods preserved with salt or sugar, such as beef jerky or jams and jellies have a lower moisture content because salt and sugar deprive microorganisms of water and inhibit their reproduction.
Pathogens have difficulty growing in foods such as dry noodles, flours, candies and crackers.
OISTURE
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CROSS CONTAMINATION
FOOD TO FOOD
EQUIPMENT TO FOOD
PEOPLE TO FOOD
The most important tool you have to prevent foodborne illness is good personal hygiene. Personal hygiene is the way a person maintains their health, appearance and cleanliness.
A cough or sneeze can transmit thousands of microorganisms
that may cause disease
GOOD PERSONAL HYGIENE
FREQUENT HANDWASHING
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Wash your hands!
Handwashing is the most effective way to stop the spread of illness.
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Wash hands after …
Using bathroom orchanging diapers
Handling pets
Touching a cut or open sore Handling food
AND before ...
Sneezing, blowing nose & coughing
CLEAN CLOTHING / APRONS
Hair restraint
No Jewelry
CLEAN FINGERNAILS
Kitchen clean-up
Wash Rinse
Sanitize Air Dry
Sanitizing solution for cleaning
1 Tablespoon Bleach to 1 gallon HOT water
Solution must sit on surface forminimum of 7 sec.
F I F O
FIRST INFIRST OUT
SERVING FOOD Hold dishes by bottom or edge of plate.
Hold glasses by bottom of cup, do not touch the rim of the glass.
Do not touch the eating part of the silverwareHold by the handles.
Wear food gloves if handling food.
Never scoop ice with your hands. Use tongs or a serving scoop.
CUSTOMER SERVICE RULES
Rule #1: The customer is always right!
Rule #2: If you think the customer is wrong, read Rule # 1.
Rule #1: The customer is always right!
• Consumer Alert: Salmonella-contaminated cantaloupe
• Source: wpxi.com • A warning has been issued about
contaminated cantaloupe. The outbreak that has killed two people and sickened 141 in 20 states, including a couple of people here in Pennsylvania.
• http://youtu.be/m9KmZdhCvow
• http://youtu<iframe width="560" height="315" src="http://www.youtube.com/embed/m9KmZdhCvow" frameborder="0" allowfullscreen></iframe>.be/m9KmZdhCvow
