CAUSES OF FOODBORNE ILLNESS IMPROPER TEMPERATURE IS THE #1 CAUSE 75% IMPROPER TEMPERATURE 20% CROSS CONTAMINATION 5% SOIL

PREVENTION MAINTAINING PROPER FOOD TEMPERATURE IS THE MOST EFFECTIVE WAY TO PREVENT ILLNESS TEMPERATURE CONTROL MEANS ACHIEVING REQUIRED TEMPERATURES DURING ALL ASPECTS OF FOOD PRODUCTION

TEMPERATURE CONTROL COOKING TEMPERATURES COLD HOLDING TEMPERATURES COOLING METHODS REHEATING METHODS THAWING METHODS

Poultry - parts - 74 degrees - whole - 85 degrees

PORK 71 C

GROUND BEEF 71 C

FISH 70 C

COLD HOLDING TEMPERATURE KEEPING REFRIGERATION UNITS AT 4C OR LESS, ENSURES THAT BACTERIA GROWTH IS LIMITED REFRIGERATION UNITS SHOULD BE CHECKED DAILY TO PREVENT MALFUNCTIONS

COOLING METHODS INADEQUATE COOLING ALLOWS FOOD TO REMAIN IN THE DANGER ZONE LONGER THAN NECESSARY. PLACE FOOD CONTAINER IN AN ICE BATH FREQUENT STIRRING OF FOOD TO RELEASE STEAM STORE IN SHALLOW PANS SMALLER PORTIONS COOL FASTER REFRIGERATE COVER LOOSELY

REHEATING REHEAT AS QUICKLY AS POSSIBLE TO 74 C TO REMOVE FOOD FROM THE DANGER ZONE AS QUICKLY AS POSSIBLE ON THE STOVE TOP IN THE OVEN MICROWAVES ARE FOR SMALL PORTIONS ONLY

THAWING METHOD NEVER DEFROST AT ROOM TEMPERATURE DEFROST IN THE FRIDGE AT 4 C OR LOWER UNDER COLD RUNNING WATER IN AN ICE BATH MICROWAVES ARE ONLY FOR SMALL PORTIONS

DIRECT CONTAMINATION DIRECT CONTAMINATION - INTRODUCTION OF HARMFUL MICRO- ORGANISMS, CHEMICAL, OR TOXINS INTO FOOD.

CROSS CONTAMINATION CROSS CONTAMINATION - THE TRANSFER OF HARMFUL ORGANISMS FROM FOOD TO FOOD BY A NON FOOD OBJECT, SUCH AS; HANDS, UTENSILS, INSECTS, WIPING CLOTHS.

CASE 1 IN THE FRIDGE, A CONTAINER OF RAW CHICKEN IS STORED ON THE SHELF ABOVE THE SALAD GREENS. THE RAW CHICKEN JUICE IS LEAKING ON TO THE SALAD GREENS. THIS IS AN EXAMPLE OF:

CASE 2 AFTER CUTTING RAW PORK ON A CUTTING BOARD, YOU WIPE DOWN THE CUTTING BOARD AND PROCEED TO MAKE WRAPS FOR LUNCH SERVICE. THIS WOULD BE AN EXAMPLE OF:

CASE 3 AFTER PREPARING RAW CHICKEN WINGS YOU RUN YOUR HANDS UNDER WATER ONLY AND PROCEED TO SLICE TOMATOES FOR A SALAD. THIS IS AN EXAMPLE OF:

PREVENTION WASH YOUR HANDS EVERY TIME YOU CHANGE TASKS IN THE KITCHEN STORE RAW MEAT BELOW READY TO EAT PRODUCTS WASH AND SANITIZE FOOD CONTACT SURFACES AFTER EVERY USE WASH AND SANITIZE ALL FOOD CONTACT SURFACES EVERY 2 HOURS WHEN IN CONTINUOUS USE FOR THE SAME TASK

FOOD ALLERGIES ALLERGY - AN ABNORMAL AND INDIVIDUAL REACTION TO CERTAIN FOODS OR INGREDIENTS SYMPTOMS CAN AFFECT BREATHING, DIGESTION, SKIN, AND CARDIAC SYSTEMS. MILD TO SEVERE SYMPTOMS ADDITIONAL EXPOSURE INCREASES THE SEVERITY OF THE REACTION

COMMON FOOD ALLERGIES peanuts eggs sesame seeds soy milk/dairy fish/shellfish sulphites

REVIEW QUESTIONS YOU HAVE A SEAFOOD ALLERGY THAT LEAVES A SLIGHT TINGING IN YOUR MOUTH. THE TINGLING DOES NOT LAST LONG AND YOU HAVE LEARNED TO LIVE WITH IT AND HAVE DECIDED TO KEEP EATING YOUR FAVORITE SEAFOODS. IS THIS GOOD?? WHY OR WHY NOT

PERSONAL HYGIENE

SANITATION AND MAINTENANCE SANITIZE - TO REDUCE THE NUMBER OF HARMFUL MICRO ORGANISMS

TYPES OF SANITIZERS CHLORINE - (BLEACH) PPM QUAT PPM IODINE - 25 PPM HOT WATER 77 C FOR 45 SECONDS TEST STRIPS CAN BE USED TO VERIFY CONCENTRATION LEVELS

PREPARATION MIX 1 TSP (5 ml) OF BLEACH WITH 1 LITRE OF CLEAN WARM WATER WIPING CLOTHS ARE TO BE PLACED IN A SANITIZING SOLUTION BETWEEN USE CHANGE SOLUTION EVERY TWO HOURS SPRAY BOTTLES WITH THE SOLUTION MAY BE USED TO SANITIZE FOOD CONTACT SURFACES LABEL SANITIZING CONTAINERS

3-SINK DISHWASHING METHOD WASH RINSE SANITIZE AIR DRY

METHOD 1. PRE-SOAK AND PRE-SCRAPE 2. IN SINK #1 - WASH WITH HOT SOAPY WATER. 3. IN SINK #2 - RINSE WITH CLEAN 43 C. 4. IN SINK #3 - SANITIZE IN APPROVED SOLUTION. 5. AIR DRY

MECHANICAL DISHWASHERS MECHANICAL DISHWASHERS USE THE SAME FIVE-STEP METHOD

CHEMICAL STORAGE STORED AND LABELLED IN A SEPARATE AREA FROM FOOD PRODUCTS

HACCP Hazard Analysis Critical Control Point CBCoco ControlPoint This is the definition of the safety measures to be used in the food industry A process for developing, identifying, and monitoring procedures

Using HACCP in your Establishment 1. Analyze Hazards 2. Identify Critical Control Points (CCPs) 3. Establish prevention methods 4. Establish procedures to monitor CCPs 5. Establish corrective action procedures 6. Establish procedures to verify systems 7. Establish record keeping documents