CH2- NOTES

55
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 2 Keeping Food Safe

Transcript of CH2- NOTES

Page 1: CH2- NOTES

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

Chapter 2 Keeping Food Safe

Page 2: CH2- NOTES

WHAT IS AFOODBORNE ILLNESS?

A foodborne illness is a disease transmitted to people by food. A foodborne-illness outbreak is when two or more people get the same illness after eating the same food. The Centers for Disease Control and Prevention (CDC) estimates that there will be 76 million cases of foodborne illness in the United States each year.

22.1 Chapter 2 | Keeping Food Safe

Page 3: CH2- NOTES

COSTS OF FOODBORNE ILLNESSESCost to Establishment

3

Page 4: CH2- NOTES

HIGH RISK POPULATIONS

High-risk populations have a higher risk of getting a foodborne illness than others. Examples:o Elderlyo Infants and pre-school age childreno Pregnant womeno People with cancer or on chemotherapy, people with HIV/AIDS, and transplant recipients

The immune system is the body’s defense against illness. When the system is weak, it cannot fight off illness as easily as a healthy system.

4

Page 5: CH2- NOTES

FORMS OF CONTAMINATION

A hazard is something with the potential to cause harm. In the preparation of food, hazards are divided into three categories: biological, chemical, and physical. Contamination means that harmful things are present in food, making it unsafe to eat.

52.1 Chapter 2 | Keeping Food Safe

Page 6: CH2- NOTES

FOOD CAN BECOME UNSAFE THROUGH:

Poor personal hygieneTime-temperature abuse– Food staying too long at temperatures good for pathogen growthCross-contamination– Pathogens transferred from one surface or food to anotherPoor cleaning and sanitizingPurchasing from unapproved suppliers

6

Page 7: CH2- NOTES

BIOLOGICAL CONTAMINATION

Pathogens- the microorganisms that cause illness The four types of pathogens that can contaminate food and cause foodborne illness are:VirusesBacteriaParasitesFungi

Microorganisms are small, living organisms that can be seen only through a microscope.

72.1 Chapter 2 | Keeping Food Safe

Page 8: CH2- NOTES

6 conditions needed for bacteria to grow—Bacteria will double every 20 minutes if conditions are right.F  Food- Carbohydrates and proteins encourage

more growthA  Acidity- Foods that contain little or no acid.

T  Temperature- 41°F-135°F is ideal. (Temperature Danger Zone)

T  Time- After 4 hours, food will grow to levels high enough to make someone sick.

O  Oxygen- Some need oxygen, some need no oxygen

M  Moisture

8

Page 9: CH2- NOTES

TCS FOODS & READY-TO-EAT FOODS Food that is most vulnerable for pathogen growth is food that needs time and temperature control for safety, or TCS food for short. To control temperature, foodhandlers must keep TCS food out of the temperature danger zone. Ready-to-eat food, or food that can be eaten without further preparation, washing, or cooking, also needs careful handling to prevent contamination. Ready to eat TCS food prepared in house and stored at 41 F or below must be thrown out after 7 days.

92.1 Chapter 2 | Keeping Food Safe

Page 10: CH2- NOTES

Foods most likely to become unsafeMilk and dairy productsMeat: beef, pork, and lambEggs (except those that were pasteurized)PoultryFishShellfish and crustaceansBaked potatoesHeat-treated plant food, such as cooked rice, beans, and vegetablesTofu or other soy proteinSprouts and sprout seedsSliced melons and cut tomatoesUntreated garlic and oil mixtures05/02/23 10

Page 11: CH2- NOTES

BIOLOGICAL CONTAMINATION –VIRUSES

Viruses are the leading cause of foodborne illness.

Viruses can be transferred from person to person, from people to food, and from people to food-contact surfaces.

The best prevention for viruses is to stay home if you’ve been vomiting or have diarrhea or have jaundice, to wash your hands, and to avoid using bare hands to handle ready-to-eat foods.

Viruses can survive refrigerator and freezer temperatures.

Ex. Hepatitis A and Norovirus

112.1 Chapter 2 | Keeping Food Safe

Page 12: CH2- NOTES

BIOLOGICAL CONTAMINATION –BACTERIA Bacteria also cause many foodborne illnesses. If FAT TOM conditions are right, bacteria can double their numbers every 20 minutes. Some bacteria create toxins in the food as they grow and die. (Toxins=poisons) Cooking may not destroy toxins.

Example: Salmonella spp., shiga toxin-producing E.coli, and Clostridium botulinum

05/02/23 12

Page 13: CH2- NOTES

BIOLOGICAL CONTAMINATION –PARASITES & FUNGI Parasites cannot grow in food. They must live in a host organism to grow. They also may live in water. These are not as common in US. Most important to tip to prevent is to buy from a reputable supplier.A host is a person, animal, or plant on which another organism lives and feeds.

Examples Cryptosporidium parvum, Giardia duodenalis Fungi can cause illness, but usually they cause food to spoil. Fungi are found in air, soil, plants, water, and some food.Mold that is visible to the human eye is actually a tangled mass of thousands of tiny mold plants. It spoils foods and may produce toxins. Some cheeses are molded intentionally.

Yeast can spoil food quickly. The signs of spoilage include the smell or taste of alcohol, white or pink discoloration, slime, and bubbles.

132.1 Chapter 2 | Keeping Food Safe

Page 14: CH2- NOTES

BIOLOGICAL TOXINS Biological toxins are made by pathogens or they occur naturally in certain plants and animal. Seafood toxins Mushroom toxins Undercooked kidney beans

To prevent, purchase foods from a reputable supplier.

05/02/23 14

Page 15: CH2- NOTES

CHEMICAL CONTAMINATION Foodservice chemicals can contaminate food if they are used or stored in the wrong ways. This includes cleaners, sanitizers, polishes, and machine lubricants. Store chemicals in a separate area away from food, utensils, and equipment used for food. To prevent toxic-metal poisoning, only use utensils and equipment, including kettles, pots, serving ware and pans, that are made for handling food.

152.1 Chapter 2 | Keeping Food Safe

Page 16: CH2- NOTES

PHYSICAL CONTAMINATION Physical contamination happens when objects get into food. Contaminants can be naturally occurring, such as the bones in fish, or result from accidents and mistakes. Throw away any food near broken glass. Common physical contaminants include:

Metal shavings from cansGlass from broken lightbulbsFingernails, hair, and bandagesJewelryFruit pits

Most physical contamination can be prevented by inspecting food closely, practicing good personal hygiene, and following preparation procedures.

162.1 Chapter 2 | Keeping Food Safe

Page 17: CH2- NOTES

ALLERGENS

Employees should be aware of major allergens and the menu items that contain them. Cross-contact occurs when allergens are transferred from food containing an allergen to the food served to the customer. Common Food Allergy Foods- Dairy, Eggs, Fish, Peanuts, Shellfish (shrimp, crab, lobster), Wheat, Soy, Tree nuts (pecans/walnuts)

A food allergy is the body’s negative reaction to a food protein.

172.1 Chapter 2 | Keeping Food Safe

Page 18: CH2- NOTES

U.S. REGULATIONOF FOOD SAFETY

Most regulations that affect restaurant and foodservice operations in the United States are written at the state level, but federal, state, and local governments are all involved. The Food and Drug Administration (FDA) writes the FDA Food Code, which recommends specific food safety regulations for the restaurant and foodservice industry.

182.1 Chapter 2 | Keeping Food Safe

Page 19: CH2- NOTES

HOW FOODHANDLERS CAN CONTAMINATE FOOD Foodhandlers are not just the people who prepare food. Servers and even dishwashers are considered foodhandlers. Food handlers can contaminate food by1.Having a foodborne illness2.Having wounds that contain pathogens3.Having contact with a person who is ill4.Touching hair, faces, or bodies and NOT washing hands5.Touching anything that may contaminate their hands6.Having symptoms of vomiting, diarrhea, jaundice7.Eating, drinking, smoking, or chewing gum or tobacco near food.

192.2 Chapter 2 | Keeping Food Safe

Page 20: CH2- NOTES

PERSONAL CLEANLINESSAND WORK ATTIRE

To avoid spreading foodborne illnesses, foodhandlers should:Always cover their hair.Remove aprons and store them in the right place when leaving prep areas.

Wear clean clothing every day.Remove jewelry from hands and arms before preparing food or when working around prep areas.

Personal cleanliness is an important part of personal hygiene. Pathogens can be found on hair and skin that aren’t kept clean. All foodhandlers must bathe or shower before work and keep their hair clean.

202.2 Chapter 2 | Keeping Food Safe

Page 21: CH2- NOTES

HANDWASHING Wash hands for 20 seconds, making to scrub hands and arms for 10-15 seconds. Wash hands with water as hot as you can stand. Foodhandlers must wash their hands before they start work and after:Using the restroomHandling raw meat, poultry, or seafoodTouching the hair, face, or bodySneezing, coughing, or using a tissueEating, drinking, smoking, or chewing gum or tobaccoHandling chemicals that might affect food safetyTaking out garbageClearing tables or busing dirty dishesTouching clothing or apronsHandling moneyTouching anything else that may contaminate hands** Remember hand sanitizers only sanitize, they do not remove dirt.

212.2 Chapter 2 | Keeping Food Safe

Page 22: CH2- NOTES

HAND MAINTENANCEKeep fingernails short and cleanDon’t wear false nailsDon’t wear fingernail polishWear a bandage over wounds on hands and arm.Wash hands before putting on gloves/changing gloves.Change gloves at least every 4 hours as well as after touching raw meats, before handling ready to eat foods, after becoming dirty or torn. Make sure gloves fit hands properly. **Use gloves, tongs, and/or deli tissue to handle ready-to-eat foods to prevent risk of contaminating it.

222.2 Chapter 2 | Keeping Food Safe

Page 23: CH2- NOTES

WHEN ARE YOU TOO SICK TO WORK

If a food handler has a sore throat with fever, they can’t work with or around food and should not be in the operation if the operation serves mostly high-risk customers.If the food handlers is vomiting, has diarrhea, has jaundice (yellowing of the skin), or has been diagnosed with a foodborne illness, they should not be in the operation.

23

Page 24: CH2- NOTES

CROSS-CONTAMINATION

Flow of food -steps it takes to buy, store, prepare, cook, and serve food. The most basic way to prevent cross-contamination is to separate raw food and ready-to-eat food by following these guidelinesMake sure workstations, cutting boards, and utensils are cleaned and sanitized.

Do not allow ready to eat food to touch surfaces that come in contact with raw meat, seafood or poultry.

If using the same table to prepare many kinds of food, prepare raw meat, seafood, and poultry at a different time than ready to eat foods, being sure to clean and sanitize work surfaces and utensils between each product.

The spread of pathogens from one surface or food to another is called cross-contamination.

242.3 Chapter 2 | Keeping Food Safe

Page 25: CH2- NOTES

TIME-TEMPERATURE ABUSE

Food is time-temperature abused any time it is cooked to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly. Food has been time-temperature abused when it remains at 41˚F to 135˚F. This is called the temperature danger zone because pathogens grow in this range. Pathogens grow especially fast from 70˚F to 125˚F The longer food stays in the temperature danger zone, the more time pathogens have to grow. If food is held in this range for four or more hours, throw it out.

Most foodborne illnesses happen because TCS food has been time-temperature abused.

252.3 Chapter 2 | Keeping Food Safe

Page 26: CH2- NOTES

THERMOMETERS

A bimetallic stemmed thermometer can check temperatures from 0˚F to 220˚F. This makes it useful for checking both hot and cold types of food. It can be used on large or thick foods.

Thermocouples and thermistors measure temperatures through a metal probe and display them digitally. They may have immersion (liquids), surface (flat cooking equipment), penetration (internal temperatures of thin foods) or air probes (check temperature inside ovens and rerifgerators).

Infrared thermometers measure the temperatures of food and equipment surfaces. They do not need to touch a surface to check its temperature, so there is less chance for cross-contamination and damage to food.

Three types of thermometers are commonly used in operations—bimetallic stemmed, thermocouples, and thermistors.

262.3 Chapter 2 | Keeping Food Safe

Page 27: CH2- NOTES

PURCHASING --1ST STEP IN FLOW OF FOOD

An approved food supplier is one that has been inspected by appropriate agencies and meets all applicable local, state, and federal laws. Restaurant and foodservice purchasers must make sure that their suppliers use good food safety practices along the supply chain. An operation’s supply chain can include growers, shippers, packers, manufacturers, distributors (trucking fleets and warehouses), and/or local markets.

All the food used in a restaurant or foodservice operation should come from approved, reputable suppliers.

272.3 Chapter 2 | Keeping Food Safe

Page 28: CH2- NOTES

RECEIVING2ND STEP IN FLOW OF FOOD

Use thermometers to check food temperatures during receiving. The packaging of food and nonfood items should be intact and clean. Reject any items with packaging problems or with signs of pest damage or expired use-by dates. Poor food quality is sometimes a sign of time-temperature abuse.Abnormal colorSlimy, sticky, or dry textureSoft flesh that leaves an imprint when you touch itAbnormal or unpleasant odor

To keep food safe during receiving, an operation needs to have enough trained staff available to receive, inspect, and store the food.

282.3 Chapter 2 | Keeping Food Safe

Page 29: CH2- NOTES

RECEIVING- ADD’L STANDARDSShellfish can be received either shucked or live. Make sure that raw shucked shellfish are packaged in containers for one-time use only.Must have packer’s information and expiration datesLive shellfish must have ID tags and must be kept on file for 90 daysReject if muddy, have broken shells or are dead

Eggs must be clean and unbroken and at a temperature of 45˚F or lower. Must have USDA grading and have USDA inspection mark if liquid, frozen, or dehydratedMilk and dairy products must must be received at 41˚F or lower unless otherwise specified by law. They also must be pasteurized and meet FDA Grade A standards.

292.3 Chapter 2 | Keeping Food Safe

Page 30: CH2- NOTES

STORAGE- 3RD STEP IN FLOW OF FOOD

Rotate food in storage to use the oldest inventory first using the first-in, first-out (FIFO) method. Store refrigerated raw meat, poultry, and seafood separately from ready-to-eat food. If not, store above raw meat, poultry and seafood. Store raw meat, poultry, and seafood in coolers in top-to-bottom order based on the minimum internal cooking temperature of each food. From top to bottom: 1) Seafood 2) Whole cuts of beef and pork 3) Ground meat and ground fish 4) Whole and ground poultry

Food can become unsafe if stored improperly. Store all TCS food at 41°F or lower, or at 135°F or higher.

302.3 Chapter 2 | Keeping Food Safe

Page 31: CH2- NOTES

PREPARATION- 4TH STEP IN FLOW OF FOOD

To reduce pathogen growth, never thaw food at room temperature. Instead, you should Thaw food in a cooler at 41F or lower Submerge food under running water at 70F or lower Thaw food in the microwave and cook immediately after Thaw food as part of the cooking process

Time-temperature abuse can happen during preparation. To avoid time-temperature abuse, remove from the refrigerator only as much food as can be prepared in a short period of time.

312.3 Chapter 2 | Keeping Food Safe

Page 32: CH2- NOTES

COOKING- 5TH STEP IN FLOW OF FOOD

Operations that primarily serve high-risk populations, such as nursing homes and day-care centers, cannot serve certain items, such as raw seed sprouts, raw or undercooked eggs, raw or undercooked meat, or seafood.

Cooking food to the correct temperature is critical for keeping it safe.

322.3 Chapter 2 | Keeping Food Safe

Food Temperature and time

Poultry (whole or ground), stuffing, reheating 165 F for 15 seconds

Ground meat (beef, pork or lamb), injected meat, ground seafood, and eggs for a buffet

155 F for 15 seconds

Seafood, eggs- immediate serving, steaks (beef, pork, lamb)

145 F for 15 seconds

Roast (beef, pork lamb) 145 F for 4 minutes

Processed or ready-to-eat-food that will be held hot

135 F

Fruit, vegetables, grains, legumes that will be held hot

135 F

Page 33: CH2- NOTES

HOLDING, COOLING, AND REHEATING STEPS 6, 7 & 8 IN FLOW OF FOOD

To hold TCS food safely, hold hot food at 135°F or higher and hold cold food at 41°F or lower. Must check temperature every 4 hours. Cool TCS food from 135°F to 41°F or lower within six hours. First, cool food from 135°F to 70°F within two hours. Then cool it to 41°F or lower in the next four hours. To cool quickly and safely, put in smaller containers or cut in smaller pieces, surround in an ice bath or use an ice paddle. If foodhandlers plan to reheat food, they must heat the food to an internal temperature of 165°F. The food needs to go from storage temperature to 165°F within two hours and then stay at that temperature for 15 seconds.

332.3 Chapter 2 | Keeping Food Safe

Page 34: CH2- NOTES

SERVINGSTEP 9/FINAL STEP IN FLOW OF FOOD

Serving Food GuidelinesHold dishes by the bottom or edge. Hold glasses by the middle, bottom or stem.Carry glasses in a rack or on a tray to avoid touching the food-contact surfaces. Hold flatware by the handle. Store so servers grasp handles.Minimize bare hand contact.Use ice scoops or tongs to get ice.

342.3 Chapter 2 | Keeping Food Safe

Page 35: CH2- NOTES

SERVING The kitchen staff must:Handle ready-to-eat food with tongs, deli sheets, or gloves.Use separate utensils for each food item.Store serving utensils in the food with the handle extended above the rim of the container to prevent people accidentally touching the food while they try to retrieve the utensil.

The service staff needs to be just as careful as the kitchen staff. Food that will be served off-site has a greater risk of time-temperature abuse and contamination. Store these foods in insulated containers to help control temperature.

352.3 Chapter 2 | Keeping Food Safe

Page 36: CH2- NOTES

THE HACCP PLAN

A Hazard Analysis Critical Control Point, or HACCP, system identifies major hazards at specific points within a food’s flow through the operation. An effective HACCP system is based on a written plan that considers an operation’s menu, customers, equipment, processes, and operations. It is based on seven basic principles.

A food safety management system is a group of procedures and practices that work together to prevent foodborne illness.

362.4 Chapter 2 | Keeping Food Safe

Page 37: CH2- NOTES

HACCP PRINCIPLES (CONT.)

Principle 1: Conduct a Hazard Analysis: First, look for the potential hazards in the food an operation serves. These hazards might be physical, chemical, or biological.

Principle 2: Determine Critical Control Points (CCPs): Find the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels. These are the critical control points (CCPs). Depending on the menu item, there may be more than one CCP.

Principle 3: Establish Critical Limits: For each CCP you have identified, determine its critical limit. A critical limit is a requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard.

372.4 Chapter 2 | Keeping Food Safe

Page 38: CH2- NOTES

HACCP PRINCIPLES (CONT.) Principle 4: Establish Monitoring Procedures:Determine the best way for your operation to check to make sure critical limits are being met. Make sure the limits are consistently met.

Principle 5: Identify Corrective Actions: If a critical limit hasn’t been met, you must take a corrective action—a step to fix the problem. Corrective actions should be determined in advance so everyone knows what to do when critical limits aren’t met.

Principle 6: Verify that the System Works:Determine if the plan is working as intended. Evaluate it on a regular basis.

Principle 7: Establish Procedures for Record Keeping and Documentation:Maintain the HACCP plan and keep all documentation created when developing it.

382.4 Chapter 2 | Keeping Food Safe

Page 39: CH2- NOTES

CLEANING AND SANITIZING A Master Cleaning Schedule specifies what needs to be cleaned, when it needs to be cleaned, who is supposed to clean it, and how it should be cleaned. Cleaning- removes food and other dirt from surfaceDetergents, Degreasers, Delimers, and Abrasive cleaners

Sanitized- reduces pathogens on a surface to safe levelsHeat Sanitizing- Must soak in water at a temperature 171 F for at least 30 seconds

Chemical Sanitizing- Effectiveness---Contact time, temperature, and concentration

Chlorine, Iodine, and Quaternary Ammonium Compounds (Quats)

392.4 Chapter 2 | Keeping Food Safe

Page 40: CH2- NOTES

WASHING DISHES & A 3 COMPARTMENT SINK Prior to washing scrape off any excess food, soak and rinse if needed. STEPS: 1) Wash (110 F or higher) 2) Rinse 3) Sanitize 4) Air-dry

**Change water as needed.05/02/23 40

Page 41: CH2- NOTES

INTEGRATED PEST MANAGEMENT PROGRAM (IPM) To control post, there are 3 basic rules 1) Deny pests access to the operation 2) Deny pests food, water and a hiding or nesting place 3) Work with a licensed pest control operator to get rid of pests that do enter the operation.

05/02/23 41

Page 42: CH2- NOTES

EXAM PREP QUESTIONS 1) What is the temperature ranger for the temperature danger zone? A) 0 to 32 F B) 41 to135 F C) 50 to 140 F D) 70 to 125 F

05/02/23 42

Page 43: CH2- NOTES

2) A critical control point (CCP) is a point A) in a recipe when ingredients are added. B) when chemically contaminated food is identified. C) where measures can be applied to prevent hazards. D) in the cooking process where food is tasted.

05/02/23 43

Page 44: CH2- NOTES

3) The temperature of a roast is checked to see if it has met its critical limit of 145F for four minutes. This is an example of which HACCP principle? A) Verification B) Monitoring C) Record keeping D) Hazard analysis

05/02/23 44

Page 45: CH2- NOTES

4) First in, first out (FIFO) is a method of A) pest control. B) stock rotation. C) record keeping. D) temperature control.

05/02/23 45

Page 46: CH2- NOTES

5) How should food be labeled if stored out of its original container? A) Contents and use by date B) Food handler's name and title C) Food handler's name and the date D) Date and temperature at the time of storage.

05/02/23 46

Page 47: CH2- NOTES

6) If the food-contact surfaces are in constant use, they must be cleaned and sanitized every hours.A) 2B) 4C) 5D) 6

05/02/23 47

Page 48: CH2- NOTES

7) To prevent food allergens from being transferred to food, A) Avoid pewter tableware and copper cookware. B) Store cold food at 41 F or lower. C) Buy food from an approved, reputable supplier. D) Clean and sanitize utensils before use.

05/02/23 48

Page 49: CH2- NOTES

8) Foodhandlers should keep their fingernails A) Short and unpolished B) Long and unpolished. C) Long and painted with nail polish. D) Short and painted with nail polish.

05/02/23 49

Page 50: CH2- NOTES

9) To measure the temperature of equipment surfaces, use a(n) A) thermistor. B) thermocouple. C) Infrared thermometer. D) Bimetallic Stemmed thermometer

05/02/23 50

Page 51: CH2- NOTES

10) What is the maximum acceptable receiving temperature for fresh beef? A) 50 F B) 45 F C) 41 F D) 35 F

05/02/23 51

Page 52: CH2- NOTES

11) Where should raw poultry be placed in a cooler that includes raw and ready to eat food? A) On the top shelf B) Next to the produce C) On the bottom shelf D) Above the ready- to- eat food

05/02/23 52

Page 53: CH2- NOTES

12) Thawing food at room temperature could lead toA)Cross-contaminationB)Poor personal hygieneC)Physical contaminationD)Time-temperature abuse.

05/02/23 53

Page 54: CH2- NOTES

13) The purpose of a food safety management system is to A) identify and control possible hazards B) keep all areas of the facility clean and pest free. C) identify, document, and use the correct methods for receiving food. D) identify, tag, and repair faulty equipment within the operation.

05/02/23 54

Page 55: CH2- NOTES

REVIEW CHAPTER 2Go to www.quizlet.com/Christina_TillotsonCheck Exam Prep Questions to verify you have the correct answers.Then Study Review Questions and Vocabulary.