Adapted from Madison (WI) Dept. of Public Health presentation1

2 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 presentation3 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 presentation4 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 presentation5 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 presentation6 HACCP Practical Training

Adapted from Madison (WI) Dept. of Public Health presentation7 HACCP  Hazard  Analysis  Critical  Control  Point

Adapted from Madison (WI) Dept. of Public Health presentation8 Recognize the Hazards  Biological  Bacteria  Viruses  Chemical  Toxins  Cleaning compounds  Physical - foreign objects that may cause injury  metal  plastic  glass

Adapted from Madison (WI) Dept. of Public Health presentation9 Hazards include:  Pathogens or toxins that are:  present during receiving  introduced during preparation.  grown or produced during storage, preparation, or holding.  Capable of surviving heating  Contaminates introduced by  employees or equipment.

Adapted from Madison (WI) Dept. of Public Health presentation10 The Critical Control Points? Cold storage Cooking Cooling Reheating Hot holding

Adapted from Madison (WI) Dept. of Public Health presentation11 Temperature Control of Food  Cold holding - 41 ºF  Hot holding ºF Danger Zone 41 to 140 ºF

Adapted from Madison (WI) Dept. of Public Health presentation12 Cooking - Internal Temperatures  Raw shell eggs 145º F cooked to order  Fish & meat145° F  Raw shell eggs155° F  Pork & ratities155º F  Injected meats155° F  Ground beef (& other)165º F  Poultry165° F  Stuffed meat, pasta165º F  Stuffing165° F  MICROWAVING165 °F, use at once Per Texas Administrative Code, § (k)

Adapted from Madison (WI) Dept. of Public Health presentation13 Cooking - Internal Temperatures  Beef roasts – PRE-HEAT OVEN to:  Roasts under 10# Dry oven350°F or more Convection325°F or more High humidity250°F or less  Roasts over 10# Dry oven250°F or more Convection250°F or more High humidity250°F or less Per Texas Administrative Code, § (k)

Adapted from Madison (WI) Dept. of Public Health presentation14 Reheating for Hot Holding  leftovers  Heat to 165 ºF in 2 hours.  commercially processed, ready- to-eat foods  Heat to 140 ºF in 2 hours. Equipment used for Reheating u Stove, Oven, Grill u Microwave, Steamer, AltoSham u NOT a steam table Per Texas Administrative Code, § (m)

Adapted from Madison (WI) Dept. of Public Health presentation15 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, § (n)

Adapted from Madison (WI) Dept. of Public Health presentation16 Cooling Hot Food  Cooked 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, § (k)

Adapted from Madison (WI) Dept. of Public Health presentation17 Cooling Hot Food 41 ºF 70 ºF - 41 ºF in 4 hours 140 ºF - 70 ºF in 2 hours Per Texas Administrative Code, § (k)

Adapted from Madison (WI) Dept. of Public Health presentation18 Cooling Methods  Ice baths or ice paddles  Break down large batches  smaller quantities or shallow trays  Improve air circulation  Around pans in refrigerator  Dilute stocks with ice, not water  Pre-chill ingredients  add frozen vegetables to soup  cold mayo to chicken or tuna salad  Quick chillers or Walk-in coolers  Combinations of the above

Adapted from Madison (WI) Dept. of Public Health presentation19 Food Handling Practices  Thoroughly wash vegetables/fruits  Do not cross-contaminate  Use proper hand washing techniques  Stress proper dishwashing & sanitizing  Cover & protect infected wounds  Limit bare hand contact  ready-to-eat foods  Establish sick policies for employees

Adapted from Madison (WI) Dept. of Public Health presentation20 Thermometer Calibration n Ice water method n Boiling water method