1. KEEPING FOODS SAFE

2. 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.

3. 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.

4. 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

5. 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.

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

7. 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.

8. 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.

9. (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

10. Preventing Cross-Contamination

11. 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

12. 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!!

13. Good Personal Hygiene and Washing Your Hands

14. 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.

15. 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

16. 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.

17. 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