1. Food Safety and Sanitation Part 1
Roosevelt High School
Culinary Arts
M. Marren

2. Abbreviations! FBI: Food Born Illness TTA: Time and Temperature Abuse
CTT: Control Time and Temperature
XCONT: Cross-Contamination
TCS Food: Food that must be Temperature Controlled for Safety
PHF: Potentially Hazardous Food (TCS now)
RTE: Ready to Eat

3. OUT OF BUSINESS http://www.youtube.com/watch?v=URgF2Er026c Costs
75,000,000 cases of Food Born Illness per year
235,000 hospitalizations
5000 deaths
$10-83 billion ($77.7 billion in 2011)
Business Costs
Lawsuits
Increased insurance costs (premiums)
Low morale
High turnover (training new employees)
Negative press and reputation for restaurant
Moral Costs: People are trusting you!
OUT OF
BUSINESS

4. Contamination Chemical Physical Cleaning products mixed into food
Usually from poor storage practices
Never store cleaning products, pesticides, etc in food prep areas.
Ex: Aerosol SS cleaner mistaken for Pam.
Chemical storage areas must be separate and below.
Physical
Stuff gets into the food
Metal shavings from can opener
Hair/fingernails
Bandaids, parts of gloves
Bones (!?)

5. Biological Contamination
Living organisms
Much greater capacity to effect large numbers of people
Bacteria, Viruses, Protozoan, Parasites, Molds and Yeasts

6. Bacteria Can grow anywhere. Do not need a living host to reproduce.
Reproduce in poorly handled food
Some bacterial FBIs attack body directly
Some attack body with toxin produced by life cycle of bacteria.
Refrigeration Slows, but does not stop bacterial growth.

7. Examples:
Bacteria
Associated Food
Countermeasures
Salmonella
Poultry and eggs, Dairy products, produce.
Cook to min internal temp (165° F), No Cross-Contamination
Campylobacter
Meat/poultry, unpasteurized dairy
Same ↑
Botulism (toxin-type)
Low acid, Reduced Oxygen Packaging foods (ROP) [canned, vacuum packed], Baked potatoes, Garlic in oil, onions sautéed in butter.
Hold, cool and reheat properly. No bulging cans, no loose ROP.
Listeria (Does well in cold climates)
Ice cream, unpasteurized milk and cheese, raw veggies, poultry, seafood, meat
Throw out at expiration date. Cook to minimum temps. Prevent Cross-Contamination. Avoid unpasteurized dairy.
Shigellosis (from human feces)
Protein salads, lettuce, raw veg’s, poultry, shrimp, dairy
Proper hygiene! Control flies, exclude sick workers.

8. Continued:
Bacteria
Associated Foods
Countermeasures
E. Coli
Ground beef, undercooked meat, unpasteurized cider, fish from contaminated water, lettuce, melons, mayonnaise
Cook food, especially ground beef to min internal temps (155°). Approved suppliers, exclude infected food handlers
Staphylococcus
Protein Salads, Deli meat
Cover wounds, wash hands after touching face, hair, or body, hold food correctly.
Clostridium Perfringins
(spore contamination, no vomiting!)
Poultry, meat, stews, gravies
Cool and reheat food correctly, proper holding, control time and temp.

9. Viruses Does not grow in food, needs living host (the victim).
Can be killed with heat and chemicals
Refrigeration and freezing do not kill.
Virus
Associated Foods
Countermeasures
Hepatitis A
Ready to eat foods, Shellfish from contaminated water
Exclude staff, personal hygeine, no bare hand contact on RTE, approved suppliers
Norovirus
Same↑

10. Parasites (Protozoans)
Multi-celled animals (larger than bacteria and viruses)
Usually associated with seafood, and wild game (not so much pork anymore)
Usually can be killed by heat or freezing.
Parasite
Symptoms
Countermeasures
Anisakis (from raw or undercooked finfish)
Tingling in throat, coughing up worms
Cook fish to minimum internal temps (145°), if raw, buy sushi-grade frozen from reputable dealers.
Cryptosporidium, Giardia, Cyclospora (all from contaminated or untreated water or produce grown in contaminated water)
Usual FBI symptoms
Buy produce from reputable dealers, exclude infected workers, personal hygeine.

11. Toxins
Harmful chemicals naturally found in certain foods
Not usually destroyed by heating or freezing
Scombroid poisoning: Tuna, bonito, mackeral, mahimahi: TTA of fish allows a natural bacteria in fish to produce toxin.
Ciguatera: Barracuda, grouper, jack, snapper: toxin builds up in predator tropical reef fish. Reversal of hot and cold sensation, joint and muscle pain.
Paralytic Shellfish Poisoning, Neurotoxic Shellfish Poisoning, Amnesic Shellfish Poisoning: The names say it all. Due to toxic algae in water shellfish was from. Buy from approved, reputable shellfish dealers.

12. Yeasts and Molds Require acidic environment Low water activity
Source of food spoilage
Not major source of FBI
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13. FAT TOM: Conditions for (bacterial) growth.
Food: Meat, poultry, dairy, fish, shellfish, cooked carbohydrates and vegetables (Basically all the TCS Foods)
Acidity: Most bacteria need neutral or mildly acidic conditions, too acid or alkaline kills them.
Temperature: Bacterial growth slows radically below 41°. Bacteria start dying at 135°.
41°-135°: THE DANGER ZONE
Bacteria growth is fastest between 70° and 120°.

14. Time: Bacteria population Doubles every 20 minutes in the 70°-120° zone.
1 cell 0 minute
2 cells min.
4 cells min.
8 cells 1 hour
>1 billion cells 10 hours
No TCS food may be in the Danger Zone for more than 4 hours

15. Oxygen: Most bacteria need oxygen to live/reproduce (Aerobic)
Some need a NO oxygen to become dangerous (Anaerobic)
Ex: Botulism
Moisture: Bacteria are swimmers, they need a wet environment.