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

2. What Is a Foodborne Illness?  A foodborne illness is a disease transmitted ……………  A foodborne-illness outbreak is when ………………………  The Centers for Disease Control and Prevention (CDC) estimates that there will be ________ cases of foodborne illness in the United States each year.  ___________ populations have a higher risk of getting a foodborne illness than others.  The ______________________ is the body’s defense against illness. Older people’s immune system ………………….. 2 All restaurant and foodservice operations must keep food safe. Every person in the operation must work toward this goal. 2.1 Chapter 2 | Keeping Food Safe

3. Forms of Contamination  A ____________ is something with the potential to cause harm.  In the preparation of food, hazards are divided into three categories: __________________________________.  ____________________ means that harmful things are present in food, making it unsafe to eat.  Food can become unsafe through:  1.  2.  3.  4.  5. 3 To prevent foodborne illness, it is important to recognize the hazards that can make food unsafe. 2.1 Chapter 2 | Keeping Food Safe

4. Biological Contamination  The four types of pathogens that can contaminate food and cause foodborne illness are:  1.  2.  3.  4.  Biological toxins: ………………………. 4 ____________________are small, living organisms that can be seen only through a microscope. 2.1 Chapter 2 | Keeping Food Safe

5. Biological Contamination (cont.)  Pathogens need six conditions to grow. FAT TOM, for F____, A______, T___________ (FAT), T_____, O_______, and M_______ (TOM).  Food that is most vulnerable for pathogen growth is food that needs ___________________________________, or TCS food for short.  Keep TCS food out of …………………  _________________________, or food that can be eaten without further preparation, washing, or cooking, also needs careful handling to prevent contamination. 5 2.1 Chapter 2 | Keeping Food Safe

6. FAT TOM  Food: high in ___________________ (baked potato, beef)  Acidity: grows in food with _____________ (see p. 79)  Temperature: grows between __________ degrees (temperature danger zone)  Time: don’t leave TCS food at room temperatures longer than _______hours  Oxygen: most pathogens need oxygen to grow  Moisture: pathogens need ____________ to grow

7. Biological Contamination (cont.)  __________ are the leading cause of foodborne illness.  …………………………….., but once eaten, can multiply in intestines  Bacteria also cause many foodborne illnesses.  Grows rapidly, ……………………………………………………………  _____________ cannot grow in food. They must live in a host  Host: ………………………………………………………………….  Fungi causes food to spoil. Fungi are found in ……..………………………………………………………  Mold that is visible to the human eye is actually a …………………….  ___________can spoil food quickly. The signs of spoilage include the smell or taste of _____________ or ______________ 7 2.1 Chapter 2 | Keeping Food Safe

8. Chemical Contamination  Chemicals contaminants come from everyday items that are found in restaurants ………………………….  Store chemicals in a separate area …………………………………………………….  To prevent ___________________________ don’t store acidic foods in metal containers 8 2.1 Chapter 2 | Keeping Food Safe

9. Physical Contamination  Physical contamination happens when objects get into food  Common physical contaminants include:  1.  2.  3.  4.  5. 9 2.1 Chapter 2 | Keeping Food Safe

10. Allergens  most common allergens:  1.  2.  3.  4.  5.  Employees should be aware of major allergens and the menu items that contain them.  Cross-contact occurs when allergens are transferred from ……………………………………………….. 10 A _______________ is the body’s negative reaction to a food protein. 2.1 Chapter 2 | Keeping Food Safe

11. U.S. Regulation of Food Safety  The Food and Drug Administration recommends ………….  An ________________ is a formal review or examination conducted to see if an operation is following food safety laws. 11 2.1 Chapter 2 | Keeping Food Safe

12. How Foodhandlers Can Contaminate Food  _______________ can contaminate food in a variety of situations.  Foodhandlers are …………………………………..  To prevent foodhandlers from contaminating food, managers must create personal hygiene policies. These policies must address …………………….. 12 Good _______________ is a key factor in the prevention of foodborne illnesses. Successful managers make personal hygiene a priority. 2.2 Chapter 2 | Keeping Food Safe

13. Personal Cleanliness and Work Attire  Dirty clothing carry pathogens that can cause foodborne illnesses.  To avoid spreading foodborne illnesses, foodhandlers should:  1.  2.  3. 13 2.2 Chapter 2 | Keeping Food Safe

14. Handwashing  Foodhandlers must also wash their hands after:  Using the ____________  Handling __________________________  Touching the _______________________  ____________________, or using a tissue  Eating, drinking, smoking, or chewing gum or tobacco  Handling ____________ that might affect food safety  Taking out _____________  Clearing ________or busing dirty ________  Touching clothing or aprons  Handling _____________ 14 _____________ is the most important part of personal hygiene (the entire process should take at least 20 seconds) 2.2 Chapter 2 | Keeping Food Safe

15. Proper handwashing  1. wet hands with water ………………….  2. apply _________  3. scrub hands and arms for _______ seconds  4. rinse  5. dry with ……………………

16. Bare-Hand Contact/ Illness Work Requirements  Don’t use bare hands to handle ________________  Foodhandlers who are sick can spread ____________________. Depending on the illness, they might not be able to work with food until they recover  See page 100 (table 2.3) 16 2.2 Chapter 2 | Keeping Food Safe

17. Cross-Contamination  The steps that an operation takes to buy, store, prepare, cook, and serve food is known as the ____________  See page 105 (figure 2.19 for order)  All steps in the flow of food ………………………...  prevent _____________________ by separating raw food and ready-to-eat food. 17 The spread of pathogens from one surface or food to another is called ___________________________ 2.3 Chapter 2 | Keeping Food Safe

18. Time-Temperature Abuse  Food is time-temperature abused when  it is cooked to ………………………………  held at the _________ temperature  or _______________________________ incorrectly.  Pathogens grow on food left out at ……………………..  If food is held in this range for _________ hours, throw it out. 18 Most foodborne illnesses happen because TCS food has been _________________________________ 2.3 Chapter 2 | Keeping Food Safe

19. Thermometers  ______________________________: checking both hot and cold food.  Thermocouples measure temperatures through a metal probe and display them digitally.  Immersion probe for ___________  _____________ probe for flat equipment (griddle)  _______________ probe for internal temp. of food  ___________ probe for temperature inside ref. or ovens  Infrared thermometers: do not need to touch a ___________ to check its temperature, so there is less chance for cross-contamination and damage to food. 19 Three types of thermometers: (must be calibrated) p. 107 2.3 Chapter 2 | Keeping Food Safe

20. Purchasing  Restaurants must make sure that their suppliers use good food safety practices along the ………………………………………………. 20 All the food used in a restaurant or foodservice operation should come from approved, reputable suppliers. 2.3 Chapter 2 | Keeping Food Safe

21. Receiving  Use thermometers to check food _____________  Reject any items with packaging problems or ______________________________  Shell eggs must be received at ___degrees or lower  Milk and dairy products must be received at _______ or lower 21 2.3 Chapter 2 | Keeping Food Safe

22. Storage  Store food prepped in house no longer than __ days  use the ________________________ method.  Store _____meat separately from ready-to-eat food.  Meat cooked to higher temperatures is always stored beneath meat cooked to lower temperatures  1.  2.  3.  4. 22 Store all ____ food at 41°F or lower, or at 135°F or higher. 2.3 Chapter 2 | Keeping Food Safe

23. Preparation  Prepare food in small batches to avoid ____________  __________ doesn’t kill pathogens; when frozen food is thawed any pathogens in the food will begin to grow  To reduce pathogen growth, never thaw food ……………………………………………… 23 Remove from the refrigerator only as much food as can be prepared in a short period of time. 2.3 Chapter 2 | Keeping Food Safe

24. Cooking  Every TCS food has a minimum __________ temperature that it must reach  Once food reaches its minimum internal temperature, make sure that it stays at that temperature for a specific amount of time  _________ degrees… poultry  _________ degrees… ground meat, injected meats, eggs  _________ degrees… seafood, all types of roasts 24 Cooking food to the correct temperature is critical for keeping it safe. 2.3 Chapter 2 | Keeping Food Safe

25. Holding, Cooling, and Reheating  To hold TCS food safely, hold hot food at ______or higher and hold cold food at _________ or lower.  Check temperatures every _______hours  Reheat all leftovers to _______  The food needs to go from storage temperature to ______ within _____ hours and then stay at that temperature for ___ seconds. 25 If cooked food isn’t served immediately, it must be kept out of the temperature danger zone by cooling it quickly, reheating it correctly, and/or holding it correctly. 2.3 Chapter 2 | Keeping Food Safe

26. Serving  The ______________ staff needs to be just as careful as the kitchen staff.  Food that will be served off-site has to be packed in insulated food containers …………………………… 26 The biggest threat to food that is ready to be served is _____________ 2.3 Chapter 2 | Keeping Food Safe

27. The HACCP Plan  A Hazard Analysis Critical Control Point, or HACCP, system identifies major ________at specific points within a food’s flow through the operation. 27 A food safety management system is a group of procedures and practices that work together to …………………………………………… 2.4 Chapter 2 | Keeping Food Safe 1.Conduct a _______ analysis. 2.Determine ____________ 3.Establish _____________ 4.Establish _________ procedures. 5.Identify __________ actions. 6.Verify that the system works 7.Establish procedures for _______________ and documentation.

28. HACCP Principles (cont.)  Principle 1: Conduct a Hazard Analysis:  These hazards might be _______________________________  Principle 2: Determine Critical Control Points (CCPs):  CCP’s: points where hazard(s) can be ………………................ Principle 3: Establish Critical Limits:  Critical limit is a _________________requirement for food 28 2.4 Chapter 2 | Keeping Food Safe

29. HACCP Principles (cont.)  Principle 4: Establish Monitoring Procedures: monitor with ______________________  Principle 5: Identify Corrective Actions:  Corrective action—a step to fix the problem …………………………  Principle 6: Verify that the System Works:  Evaluate it on a regular basis  Principle 7: Establish Procedures for Record Keeping  Keep all _____________________of procedures. 29 2.4 Chapter 2 | Keeping Food Safe

30. Cleaning and Sanitizing  ________________ removes food and dirt from surface  _________________ reduces pathogens on surface  Cleaning and sanitizing a surface or dishes:  1.  2.  3.  4.

31. Developing a cleaning program  1. _________ should be cleaned  2. _______ should clean it  3. _________ it should be cleaned  4. how it should be cleaned