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High Risk Food

This document discusses high-risk foods and proper food handling. It defines high-risk foods as raw foods that can be eaten without cooking or foods that have been partially cooked and can be eaten cold or reheated. High-risk foods are moist, protein-rich foods often from animals or plants. For bacteria to multiply, they need food, moisture, warmth in the danger zone of 5-63°C, and time. Typical high-risk foods include meats, seafood, eggs, dairy, and prepared salads. Proper handling includes preventing cross-contamination, keeping foods out of the danger zone, and proper cooling and reheating temperatures.

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237 views18 pages

High Risk Food

This document discusses high-risk foods and proper food handling. It defines high-risk foods as raw foods that can be eaten without cooking or foods that have been partially cooked and can be eaten cold or reheated. High-risk foods are moist, protein-rich foods often from animals or plants. For bacteria to multiply, they need food, moisture, warmth in the danger zone of 5-63°C, and time. Typical high-risk foods include meats, seafood, eggs, dairy, and prepared salads. Proper handling includes preventing cross-contamination, keeping foods out of the danger zone, and proper cooling and reheating temperatures.

Uploaded by

serkafy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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You are on page 1/ 18

1

HIGH-RISK FOOD │HOC 3105│

│LECTURE 4│
2

Lesson Intended Learning Outcome

On completion of this lecture, you should


be able to:
1. Define high-risk food
2. Explain the principal requirements for
the reproduction of bacteria
3. List the ways to handle high-risk food
3

High risk food


 Raw food that can be eaten straight
away without extra preparation
(cooking)
 Or have been cooked at an earlier
stage so that they can be eaten cold
or reheated just before consumption
 Moist and full of protein, most often
high-risk foods come from animals
and plants
4

High risk food


Bacteria will
 Multiply
quickly when the food
spends enough time in a warm
environment

Time and temperature control


is a major step in preventing
food poisoning
5

Typical High-risk Foods


 Cooked/Smoked/Cured meat, poultry, fish and seafood
e.g. smoked salmon, cold cooked chicken and prawns
 Cooked meat products containing gravy or sauces e.g.
steak pie, lasagna
 Eggs, and uncooked and lightly-cooked dishes made
with it – mayonnaise, hollandaise, mousse
 Shellfish and seafood – oyster, crab, lobster
 Cold cooked rice
 Dairy-based product e.g. cream cake
 Prepared salad
6

Handling High-risk Foods


 Avoid touching the food by hand
 Use utensils
 Keep raw and high-risk food apart
 Raw food is major source of bacteria
 Cover the food during storage
 Keep the food outside the danger zone
temperatures whenever possible during
preparation, service or sale
63℃ ℃
7
60

The basic rules for handling 50


high-risk food are to:
40
 Prevent cross-contamination
30
 Keep high-risk food out of the danger
zone whenever possible 20

 Keep cold food really cold, ideally at 10


4°C or cooler (HK food law 4°C or 5℃
cooler) 0

 Keep hot food really hot, at 64°C or


10
hotter (HK food law 60°C or hotter)
20
℃
8

Ideal Conditions for


Bacteria Multiplication
The four main requirements for
bacterial growth are:
 Food
 Moisture
 Warmth
 Time
9

Ideal Conditions for


Bacteria Multiplication
1. Food
 Like all living things, bacteria
need nutrients
 Most prefer food that is both
moist and high in protein
 Even if they are cooked
thoroughly and served cold
later
10

2. Moisture
 Food poisoning bacteria need moisture to
stay alive
 Bacteria cannot multiply in dried foods
 as soon as liquid is added to foods, the
reconstituted products provide idea
conditions for bacteria to growth.
 High quantity of salt or sugar absorb
available moisture in food so that bacteria
cannot multiply easily, such as bacon,
jam
11

3. Warmth / Temperature
 Most food poisoning bacteria multiply at between
5°C and 63°C,
 The range of temperatures is called Danger Zone
 Ambient temperature (room temperature) are
general within the danger zone
 The ideal temperature for bacteria to growth is 37°C
 Most bacterial multiplication slows down or stops at
4°C or below
12

3. Warmth / Temperature
 Freezing makes most bacteria dormant (inactive)
but not kill them
 When the frozen food is thawed, any surviving
bacteria can start multiply at danger zone
temperatures
 Cooking at high temperatures kills most bacteria,
provided that the food is cooked for long enough

 As a guide, food needs at least two minutes at 70°C


right through to the centre or the thickest part of the
product
 Some types of bacteria can survive by forming
spores
13

4. Time
 Bacterianeed time in the right
conditions to be able to multiply
 Multiply
by dividing into two in
about 10 - 20 minutes
14

Other Factors Affecting


Bacteria Growth
 Level of acidity can affect
multiplication, e.g. vinegar has
traditionally been used to preserve
food by pickling
 The absence or lack of oxygen also
affects multiplication
 Aerobes - need oxygen to multiply
 Anaerobes – thrive without oxygen
(unrefrigerated vacuum-packed food)
15

Ways of Killing Bacteria


 To cook food in a pressure cooker for
20 minutes at 121°C will kill spores.
(Canning)

 To heat food to temperatures above


75°C on the inside. This will kill bacteria
in 2 minutes. (Re-heating food)
 To boil food at 100°C for 30
minutes. This will destroy toxin. (Natural
toxic constituents in food – red Kidney Beans)
16

Revision
1. Under what 4 favourable
circumstances do bacteria multiply.
2. Name three high-risk foods.
3. Discuss four handling methods for
high-risk foods.
4. Suggest the ways for killing bacteria.
 Reference 17

 Self-study
Reference Book - Food safety, The good practice guide. (2012). London,
England: Chartered Institute of Environmental Health.
Website –
Food and Environmental Hygiene Department:
http://www.fehd.gov.hk/tc_chi/index.html

Relevant articles -
Food Surveillance Programme
http://www.cfs.gov.hk/english/programme/programme_fs/programme
_fs.html

 Further study material


煮食安全天與地(廣東話版本) 第一集︰食物中的危害與風險
https://www.youtube.com/watch?v=rI-_aLHYuDg
Microbiological Guidelines for Food
http://www.cfs.gov.hk/tc_chi/food_leg/files/food_leg_Microbiological_
Guidelines_for_Food_c.pdf
Next Lesson
Time and Temperature
Control

18

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