Adapted from Madison (WI) Dept. of Public Health presentation

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Adapted from Madison (WI) Dept. of Public Health presentation

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Did You Know…

ANNUALLY, Foodborne illness affects 76,000,000 million people

• 323,000 hospitalizations• 5,200 deaths

Adapted from Madison (WI) Dept. of Public Health presentation

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Did You Know…

Medical costs & lost wages due to salmonellosis cost Annually: $1,000,000,000

• (1 billion dollars)

Adapted from Madison (WI) Dept. of Public Health presentation

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Did You Know…

More than 250 different foodborne illnesses Most are caused by

• Bacteria• Most common: E-coli & salmonella

• Viruses• Parasites

Adapted from Madison (WI) Dept. of Public Health presentation

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Did You Know…Annual risk

36 deaths in 1 million• Heart disease: 2800 per 1 million• Cancer: 2050 per million• Car accident: 160 per million• Choking: 4 per million

Most are caused by Bacteria

• Most common: E-coli & salmonella Viruses

• Parasites

Adapted from Madison (WI) Dept. of Public Health presentation

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HACCP

Practical Practical TrainingTraining

Adapted from Madison (WI) Dept. of Public Health presentation

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HACCPHazardAnalysisCritical ControlPoint

Adapted from Madison (WI) Dept. of Public Health presentation

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Recognize the HazardsBiological

Bacteria Viruses

Chemical Toxins Cleaning compounds

Physical - foreign objects that may cause injury metal plastic glass

Adapted from Madison (WI) Dept. of Public Health presentation

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Hazards include:

Pathogens or toxins that are: present during receiving introduced during preparation. grown or produced

• during storage, preparation, or holding.

Capable of surviving heatingContaminates introduced by

employees or equipment.

Adapted from Madison (WI) Dept. of Public Health presentation

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The Critical Control Points?Cold storage

CookingCooling

Reheating Hot holding

Adapted from Madison (WI) Dept. of Public Health presentation

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Temperature Control of Food

Cold holding - 41 ºFHot holding - 140 ºF

Danger Zone 41

to 140 ºF

Adapted from Madison (WI) Dept. of Public Health presentation

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Cooking - Internal TemperaturesRaw shell eggs 145º F cooked to order

Fish & meat 145° FRaw shell eggs 155° FPork & ratities 155º F Injected meats 155° FGround beef (& other) 165º FPoultry 165° FStuffed meat, pasta 165º FStuffing 165° FMICROWAVING 165 °F, use at once

Per Texas Administrative Code, §229.164 (k)

Adapted from Madison (WI) Dept. of Public Health presentation

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Cooking - Internal Temperatures

Beef roasts – PRE-HEAT OVEN to: Roasts under 10#

• Dry oven 350°F or more• Convection 325°F or more• High humidity 250°F or less

Roasts over 10#• Dry oven 250°F or more• Convection 250°F or more• High humidity 250°F or less

Per Texas Administrative Code, §229.164 (k)

Adapted from Madison (WI) Dept. of Public Health presentation

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Reheating for Hot Holdingleftovers

Heat to 165 ºF in 2 hours.commercially processed, ready-

to-eat foods Heat to 140 ºF in 2 hours.

Equipment used for ReheatingStove, Oven, GrillMicrowave, Steamer, AltoShamNOT a steam table

Per Texas Administrative Code, §229.164 (m)

Adapted from Madison (WI) Dept. of Public Health presentation

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Thawing Food

In a refrigerator at 41 ºF or less.Submerged under flowing water

70ºF or less sufficient water velocity to float off

loose particles.In a microwave oven if

transferred immediately to conventional cooking equipment - as part of the cooking process.

Per Texas Administrative Code, §229.164 (n)

Adapted from Madison (WI) Dept. of Public Health presentation

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Cooling Hot FoodCooked potentially hazardous food

must be rapidly cooled to 41 ºF to prevent the growth of bacteria.

The Texas Code requires foods be cooled from: 140 ºF to 70 ºF within 2 hours 70 ºF to 41 ºF within 4 hours Total cooling time of 6 hours.

Freezers should not be used to cool hot foods.

Per Texas Administrative Code, §229.164 (k)

Adapted from Madison (WI) Dept. of Public Health presentation

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Cooling Hot Food

41 ºF

70 ºF - 41 ºF in 4 hours

140 ºF - 70 ºF in 2 hours

Per Texas Administrative Code, §229.164 (k)

Adapted from Madison (WI) Dept. of Public Health presentation

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Cooling MethodsIce baths or ice paddlesBreak down large batches

smaller quantities or shallow traysImprove air circulation

Around pans in refrigeratorDilute stocks with ice, not waterPre-chill ingredients

add frozen vegetables to soup cold mayo to chicken or tuna salad

Quick chillers or Walk-in coolersCombinations of the above

Adapted from Madison (WI) Dept. of Public Health presentation

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Food Handling Practices

Thoroughly wash vegetables/fruitsDo not cross-contaminateUse proper hand washing techniquesStress proper dishwashing &

sanitizingCover & protect infected woundsLimit bare hand contact

ready-to-eat foodsEstablish sick policies for employees

Adapted from Madison (WI) Dept. of Public Health presentation

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Thermometer Calibration

Ice water method

Boiling water method