Food Safety and Sanitation

Part 1Roosevelt High School

Culinary ArtsM. Marren

FBI: Food Born Illness TTA: Time and Temperature Abuse CTT: Control Time and Temperature XCONT: Cross-Contamination TCS Food: Food that must be Temperature

Controlled for Safety PHF: Potentially Hazardous Food (TCS now) RTE: Ready to Eat

Abbreviations!

http://www.youtube.com/watch?v=URgF2Er026c

Costs◦ 75,000,000 cases of Food Born Illness per year◦ 235,000 hospitalizations◦ 5000 deaths◦ $10-83 billion ($77.7 billion in 2011)

Business Costs◦ Lawsuits◦ Increased insurance costs (premiums)◦ Low morale◦ High turnover (training new employees)◦ Negative press and reputation for restaurant

Moral Costs: People are trusting you!

OUT OF

BUSINESS

Chemical◦ Cleaning products mixed into food◦ Usually from poor storage practices

Never store cleaning products, pesticides, etc in food prep areas. Ex: Aerosol SS cleaner mistaken for Pam.

Chemical storage areas must be separate and below. Physical

◦ Stuff gets into the food Metal shavings from can opener Hair/fingernails Bandaids, parts of gloves Bones (!?)

Contamination

Living organisms Much greater capacity to effect large

numbers of people Bacteria, Viruses, Protozoan, Parasites,

Molds and Yeasts

Biological Contamination

http://www.youtube.com/watch?feature=endscreen&NR=1&v=4M_rDWdtzus

Can grow anywhere. Do not need a living host to reproduce. Reproduce in poorly handled food Some bacterial FBIs attack body directly Some attack body with toxin produced by

life cycle of bacteria. Refrigeration Slows, but does not stop

bacterial growth.

Bacteria

Examples:

Bacteria Associated Food Countermeasures

Salmonella Poultry and eggs, Dairy products, produce.

Cook to min internal temp (165° F), No Cross-Contamination

Campylobacter

Meat/poultry, unpasteurized dairy

Same ↑

Botulism (toxin-type)

Low acid, Reduced Oxygen Packaging foods (ROP) [canned, vacuum packed], Baked potatoes, Garlic in oil, onions sautéed in butter.

Hold, cool and reheat properly. No bulging cans, no loose ROP.

Listeria (Does well in cold climates)

Ice cream, unpasteurized milk and cheese, raw veggies, poultry, seafood, meat

Throw out at expiration date. Cook to minimum temps. Prevent Cross-Contamination. Avoid unpasteurized dairy.

Shigellosis (from human feces)

Protein salads, lettuce, raw veg’s, poultry, shrimp, dairy

Proper hygiene! Control flies, exclude sick workers.

Bacteria Associated Foods Countermeasures

E. Coli Ground beef, undercooked meat, unpasteurized cider, fish from contaminated water, lettuce, melons, mayonnaise

Cook food, especially ground beef to min internal temps (155°). Approved suppliers, exclude infected food handlers

Staphylococcus Protein Salads, Deli meat

Cover wounds, wash hands after touching face, hair, or body, hold food correctly.

Clostridium Perfringins(spore contamination, no vomiting!)

Poultry, meat, stews, gravies

Cool and reheat food correctly, proper holding, control time and temp.

Continued:

Does not grow in food, needs living host (the victim).

Can be killed with heat and chemicals Refrigeration and freezing do not kill.

Viruses

Virus Associated Foods Countermeasures

Hepatitis A Ready to eat foods, Shellfish from contaminated water

Exclude staff, personal hygeine, no bare hand contact on RTE, approved suppliers

Norovirus Same↑ Same↑

Multi-celled animals (larger than bacteria and viruses)

Usually associated with seafood, and wild game (not so much pork anymore)

Usually can be killed by heat or freezing.

Parasites (Protozoans)

Parasite Symptoms Countermeasures

Anisakis (from raw or undercooked finfish)

Tingling in throat, coughing up worms

Cook fish to minimum internal temps (145°), if raw, buy sushi-grade frozen from reputable dealers.

Cryptosporidium, Giardia, Cyclospora (all from contaminated or untreated water or produce grown in contaminated water)

Usual FBI symptoms Buy produce from reputable dealers, exclude infected workers, personal hygeine.

Harmful chemicals naturally found in certain foods

Not usually destroyed by heating or freezing Scombroid poisoning: Tuna, bonito, mackeral,

mahimahi: TTA of fish allows a natural bacteria in fish to produce toxin.

Ciguatera: Barracuda, grouper, jack, snapper: toxin builds up in predator tropical reef fish. Reversal of hot and cold sensation, joint and muscle pain.

Paralytic Shellfish Poisoning, Neurotoxic Shellfish Poisoning, Amnesic Shellfish Poisoning: The names say it all. Due to toxic algae in water shellfish was from. Buy from approved, reputable shellfish dealers.

Toxins

Require acidic environment Low water activity Source of food spoilage Not major source of FBI

http://www.youtube.com/watch?feature=endscreen&NR=1&v=ZbH_mSk2dNk

Yeasts and Molds

Food: Meat, poultry, dairy, fish, shellfish, cooked carbohydrates and vegetables (Basically all the TCS Foods)

Acidity: Most bacteria need neutral or mildly acidic conditions, too acid or alkaline kills them.

Temperature: Bacterial growth slows radically below 41°. Bacteria start dying at 135°.

41°-135°: THE DANGER ZONEBacteria growth is fastest between 70° and 120°.

FAT TOM: Conditions for (bacterial) growth.

No TCS food may be in the Danger Zone for more than 4 hours

Time: Bacteria population Doubles every 20 minutes in the 70°-120° zone.◦1 cell 0 minute◦2 cells 20 min.◦4 cells 40 min.◦8 cells 1 hour

. . . .◦>1 billion cells 10 hours

•Oxygen: Most bacteria need oxygen to live/reproduce (Aerobic)• Some need a NO oxygen to become dangerous

(Anaerobic)• Ex: Botulism

Moisture: Bacteria are swimmers, they need a wet environment.

http://www.youtube.com/watch?v=1EkehFkhWf4