PREPARING SAFE FOOD By: Jamie Digiovanni & Julie Thompson

PREPARING SAFE FOOD

By: Jamie Digiovanni & Julie Thompson

Why is food safety important? Avoid illness!

You Family Any others being served

What is Food Safety?

Protection from accidental or unintended contamination of food

Contamination- harmful substances in the food

Pathogens- small living organisms (microorganisms) that cause diseases

Pathogens can lead to a foodborne illness- disease transmitted or carried to people by food

Foodborne Illnesses

Disease carried or transmitted to people by food1

Common foodborne illnesses include: Salmonella Botulism Shigellosis E. Coli

1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

Potentially Hazardous Foods

Milk and milk products Meat, beef, pork, lamb Eggs Fish Poultry Cooked rice and beans Baked or boiled potatoes “Ready to Eat Foods”: sprouts, melons,

lettuce, spinach, sliced tomatoes

People at Risk1

1 National Restaurant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

Infants/Preschool-age children Pregnant Women The Elderly People with compromised immune

systems Organ/bone marrow transplant People with cancer Those receiving chemotherapy People with HIV/AIDS

Cost of Foodborne Illness1

Loss of customers/sales Negative media exposure Lawsuits and legal fees Increased insurance premiums Loss of reputation Lowered employee morale Employee absenteeism Staff retraining

Major Food Safety Hazards

Be Careful People

Biological Bacteria, viruses, parasites, and fungi

Chemical Cleaners, pesticides, toxic metals

Physical Natural and foreign objects

Biological

BACTERIA Can be transferred through food, water,

soil, and humans Once bacteria reproduce, they can lead

to foodborne illnesses SO how do you prevent the growth of

bacteria??

Controlling Bacteria

F- Food- Proteins and carbohydratesA- Acidity- grow in slightly acidic food or neutralT- Time- 2 or more hours in the temperature danger zone can cause a foodborne illness

T- Temperature- grow fastest between 40° F- 140° FO- Oxygen- Most need oxygen to growM- Moisture- Grow fastest in high moisture content

Ways to prevent foodborne illness1

Purchase food from safe sources Cook food to required temperatures Store food at correct temperatures Do not contaminate equipment Wash your hands / glove use

Cross-Contamination

When potentially contaminated, raw foods come in contact with “ready to eat” foods

EX: Cutting raw chicken with same knife you cut bread

Any other examples? Preventing Cross contamination

Wash hands Clean surfaces and utensils between use Do not allow raw foods to touch “ready to eat

foods”

Physical Hazards

Accidental foreign objects in food: Metal shavings Bandages Fingernails Hair Glass

Natural objects: Bones Egg shells Stones

What do you think poses the greatest risk to food safety??

What Poses the greatest risk to food safety?

WE DO!! Diseases are spread by carriers- people

who carry pathogens and infect other people even though they show no symptoms

Personal Hygiene!

Good Personal Hygiene

Maintaining personal cleanliness Avoiding cooking when ill or sick Wear a clean hat or hair restraint Remove jewelry when possible Avoid eating, drinking, chewing gum

while cooking Following clean hand practices! Avoiding unsanitary habits and actions

Proper Hand Washing

Properly washing your hands is essential or else germs and bacteria will remain on your hands leading to possible foodborne illnesses

1) Wet your hands2) Soap3) Scrub hands for 20 seconds4) Rinse for 10 seconds5) Turn off tap with towel6) Dry your hands

Video demonstrating proper hand washing techniques:Proper Hand Washing Technique

When Should You Wash Hands? Before and after handling raw foods After touching hair, face, or body After using a tissue for sneezing or

coughing After taking out the garbage or trash After using the restroom

Unsanitary Personal Behaviors that Can Contaminate Food

Scratching your scalp Running fingers through hair Touching your nose Rubbing your ear Touching a pimple Coughing/sneezing into hand SpittingWhat object in a typical household carries the most germs??

THE REMOTE

What about cell phones??

Clean vs. Sanitary

Process of removing food and other types of soil from a surface

Free of visible dirt

Sanitary

Process of reducing microorganisms on a clean surface to safe levels

SAFE, not harmful levels of a microorganism

Can anyone think of an example of your hands being Sanitary but NOT Clean??

Types of Sanitation

Heat Sanitizing1 171°F for 30 seconds

Chemical Sanitizing1 Chlorine Iodine Quaternary Ammonium

3 http://www.fsis.usda.gov/FACTSheets/FSIS_Food_Recalls/index.asp#2

Food Recalls

What Causes a food recall “A food recall is a voluntary action by a

manufacturer or distributor to protect the public from products that may cause health problems or possible death.”3

Information is provided by: Food and Drug Administration (FDA) United States Department of Agriculture

(USDA) Centers for Disease Control and Prevention

(CDC) Department of Health and Human Services

Use different equipment for high risk items

Clean and sanitize equipment before and after preparation

Have a schedule to throw out food items

Set refrigerators to proper temperature

Do not overload the refrigerator 11 National Restaurant Association Educational Foundation (2008) Servsafe Coursebook. 5th

edition. Chicago2 http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm

Jeopardy

Sanitary or Clean

Food Safety Terms

Potential Hazards

Hygiene Proper Food

Handling

100 100 100 100 100

200 200 200 200 200

300 300 300 300 300

400 400 400 400 400

BONUS QUESTION FOR 500!!

Sanitary or Clean- 100

If dirt and soil are removed from the surface of a countertop, it is considered:

Sanitary or Clean?

Answer ??

CLEAN!

_____ is the process of removing microorganisms on a clean surface to safe levels.

Answer??

SANITATION

Equipment should be cleaned and sanitized:

a) before preparation of food b) after preparation of food c) before and after preparation of food d) Not necessary

ANSWER??

Before and After Preparation of

FoodHOME

If sanitizing with hot water, the water must be ____ degrees F for _____ seconds.

a) 100°F for 20 secondsb) 171°F for 30 secondsc) 171°F for 20 secondsd) 100°F for 30 seconds

Answer??

171°F for 30 seconds

Food Safety Terms- 100

The protection from accidental or unintended contamination of food is called_____

Answer??

FOOD SAFETY

____ is a disease carried or transmitted to people by food.

a) Pathogensb) Microorganismc) Foodborne illness d) Cross contamination

Answer??

C) FOODBORNE ILLNESS

Food Safety terms- 300

_______ can be transferred through food, water, soil, and humans, and when it reproduces, it can cause a foodborne illness.

a) Fungus

b) Bacteria

c) Cross contamination

d) All of the above

Answer??

B) BACTERIA

____ is a microorganism that can cause disease.

Answer??

PATHOGEN

Potential Hazards- 100

Which of the following is NOT considered a “potentially hazardous food”:

a) eggs b) beef c) spinach d) apple

Answer??

Which of the following is NOT considered a major food safety hazard category:

a) biological b) physical c) virus d) Chemical

Answer??

Bacteria grow fastest in which 2 major food groups?

Answer??

PROTEINS AND CARBOHYDRATES

Name the 6 major factors to control in order to slow the growth of bacteria in food.

Hint: FAT TOM

Answer??

F= Food- especially proteins and carbohydrates A= AcidityT- Time- less than 4 hours in temperature danger zone

T= Temperature- danger zone is 41°F-135°FO= OxygenM= Moisture

Hygiene- 100

Maintaining good personal hygiene while preparing foods includes all of the following EXCEPT:a) wear a clean hat or hair restrain b) removal of jewelry c) cooking regardless of how sick you may be d) washing your hands

Answer??

C) COOKING REGARDLESS OF HOW SICK YOU MAY

Hygiene- 200

Proper hand washing technique states that you should wash your hands for _____ seconds.

ANSWER??

20 SECONDS

Hygiene- 300

You must wash your hands AFTER the following actions EXCEPT:a) using each utensil b) using a tissue to cough or sneeze c) going to the washroom d) touching your hair

Answer??

A)USING EACH UTENSIL

Hygiene- 400

Name the 6 main steps to washing your hands:

Answer??

1)Wet your hands2)Soap3)Scrub for 20 seconds4)Rinse for 10 seconds5)Turn off tap with towel6)Dry Your hands

Proper Handling of Food- 100

_____ is when potentially contaminated, raw foods come in contact with “ready to eat food”

Answer??

CROSS CONTAMINATION

Food should never be held in the temperature danger zone for more than _____ hours.

ANSWER??

2 HOURS

Proper Handling of Food- 300The temperature danger zone is ______

A) 50°F- 135°FB) 40°F-140°FC) 50°F-140°FD) 0°F- 100°F

ANSWER??

B) 40°F-140°F

Give an example of cross contamination in the kitchen.

ANSWER??

BONUS!!- 500 points

BACTERIA DOUBE IN NUMBER EVERY_____ EVENTUALLY LEADING TO A FOODBORNE ILLNESS.

A) 5 MINUTESB) 20 MINUTESC) 2 HOURSD) 4 HOURS

ANSWER??

20 MINUTES

References

National Resturant Association (2008). Servsafe Coursebook. 5th edition. Chicago

Food and Drug Association (2012). Start at the store: 7 ways to prevent foodborne illness. http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm

United States Department of Agriculture. Food Safety and Inspection Service Food Recalls. Fact Sheet. Oct 14th 2011.http://www.fsis.usda.gov/FACTSheets/FSIS_Food_Recalls/index.asp#2

PREPARING SAFE FOOD By: Jamie Digiovanni & Julie Thompson

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