KEEPING FOODS SAFE

How Foods Become Unsafe Biological hazards These are tiny forms of life that you can’t see, taste, or smell – microorganisms/pathogens Chemical Hazards Chemical in your operation can contaminate food. Ex: Toxic metals (lead, copper, zinc) and/or food service chemicals Physical Hazards Objects can get into food. Ex: Bones, Dirt, jewelry, glass, hair, fingernails, etc.

Chemical Hazards Use only food grade utensils and equipment to avoid toxic metal poisoning Store chemicals away from food, utensils and equipment. Follow directions when using chemicals – never mix Be sure to label all containers containing a cleaning chemical. Avoid using chemicals when food is being prepared.

Biological Hazards and Food A foodborne illness is a disease that is transmitted to people through food. Microorganisms call pathogens cause foodborne illnesses In order to grow pathogens need FATTOM – Food, Acidity, Temperature, Time and Oxygen All foods can be affected but TCS (Temperature Control Safety) foods are at higher risk

Here are the most common types of TCS food Milk and dairy products Eggs Meat: beef, pork, and chicken Fish, shellfish, crustaceans Baked potatoes Heat-treated plant food, such as cooked rice, beans and vegetables In a restaurant, you should see the cooks, manager, etc. checking the food temperatures at all times. There should also be thermometers in the frig and freezer. When receiving new inventory, restaurants have to check temperatures before accepting the products.

Temperature Danger Zone Where most pathogens grow 41F - 140F

Holding TCS Food Safety To keep TCS food safe during holding, follow these guidelines: Keep hot food at 135F (57C) or higher. Keep cold food at 41F (5C) or lower. Keep frozen food frozen Check food’s temperature at least every four hours. If food is not being held at the right temperature, tell you manager.

Storing TCS Food Safely Do not overload coolers and freezers Return prepped food to coolers as quickly as possible Plan ahead so you don’t have to open coolers doors more that necessary.

(FIFO) First In, First Out FIFO method is commonly used to ensure that refrigerated, frozen and dry products are properly rotated during storage. In other words older products are used before newer ones. Check expiration dates

Preventing Cross-Contamination

Cross Contamination It occurs when microorganisms are transferred from one food or surface to another. How it happens: Contaminated ingredients are added to food that receives no further cooking Contaminated food touches or drips fluids onto ready-to-eat food A food handler touches contaminated food and then touches ready-to-eat food Ready-to-eat food touches contaminated surfaces Contaminated cleaning towels touch food-contact surfaces

Preventing Cross-Contamination Wash hands Clean cutting boards properly Wash dishes properly Clean kitchen equipment/utesnils – Ex: can opener Temperature control Proper food storage Never use towels for cleaning food spills for any other purpose Pathogens will grow in a dish cloth and/or sponge! And many more!!

Good Personal Hygiene and Washing Your Hands

Personal Hygiene Bathing regularly Clean hair Clean clothes – wear a clean apron to protect your clothes. Changes if it gets dirty. Restrain your hair – hair should be away from the face. Wear a hat Remove jewelry from hands and arms – rope type jewelry loves bacteria! Cover wounds/cuts.

How to wash your hands… Wet your hands and arms with hot water Apply soap Scrub hands and arms for approximatley 20 seconds Pay attention to nails and between the fingers Rinse thoroughly Dry hands with a single use paper towel or warm-air dryer Food handlers must wash their hands before they start work and after… Using the restroom Handling raw meat Touching hair or face Sneezing, coughing Handling chemicals Taking out the garbage Touching clothes/apron Handling money

When you have to use gloves… Some restaurants require the use of gloves. (At home you probably won’t wear.) Gloves can help prevent the spread of pathogens if they are used the right way. Only use single use gloves when handling food. Make sure the gloves fit your hands. They should not be too tight or too loose. Never rinse, wash or reuse gloves. Wash your hands before putting on gloves and when changing to a new pair. Change gloves before starting a new task. Change after handling raw meat and at least every four hours or more.

How People Make Food Unsafe? Poor Personal hygiene Transferring pathogens from your body to food Time-Temperature Abuse Letting food to stay too long at temperatures that are good for pathogens growth. Cross-Contamination Transferring pathogens from one surface or food to another Poor Cleaning and Sanitizing Letting contaminated food-contact surfaces touch food