Food Safety Basics

Introduction
Source: University of Rhodes
1
Island
 Foodborne Illness: Symptoms
 Nausea
 Vomiting
 Diarrhea
 Headache
 Fever

A “tiny taste” will not protect you …

… as few as 10-100 bacteria

or viruses could make you
sick! 2
Foodborne Illness:
People at Greatest Risk
Infants & Children
Pregnant women

Elderly

People with weakened

immune systems
3
Foodborne Illness:
Food Safety Hazards:

Biological Chemical
Physical Plastic
Parasites Allergens Glass
Metal
Pesticides
Viruses Sanitizers
Wood
Bandages
Lubricants Jewelry and other
Bacteria
personal items
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Biological Food Safety Hazards:
What are the differences?

 Bacteria Salmonella spp.

 Viruses
 Parasites
Norwalk virus

 Fungi
Cryptosporidium parvum

(yeast and mold)

Penicillium spp.
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Sources of Biological Contamination

 Animals

 People

 Environment

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Source of pathogenic or harmful
bacteria/viruses
Animal/human intestinal
tract
 Salmonella
 E.coli O157:H7
Human
 Shigella
 Hepatitis A virus
 Norovirus
 Staphylococcus
Environment
 Listeria
 Clostridium
 E.coli O157:H7
Water
7

 Foodborne Illness:
Most likely sources

 Potentially Hazardous Foods*

 Ready to Eat Foods

* Time/Temperature Control for Safety Foods (TCS-Food)

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 Viruses
 Need suitable host in which to grow
 Does not require food, air, water to survive
 Spread via poor hygiene - fecal/oral
 Infect living cells, reproduce inside host cell
 Do not cause spoilage
 Survive in human intestines, water
or food for months
 Heat resistant

Norwalk virus
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 To Grow, Bacteria Need: FAT
TOM

 Food
 Acidity
 Time to grow
 Temperature
 Oxygen
 Moisture E. Coli 0157:H7

Not all bacteria are created equal

- different bacteria have different
requirements 10
 Food
 Protein
 Carbohydrates
 Minerals
 Vitamins

Everything we
eat 11
 Acidity Vine
gar

 Acidity measurement = pH
 Low pH values = high amount of
acidity
 pH 7.0 - Neutral
 Bacteria can grow between pH 4.6
and pH 9.0
 Pathogens grow best between pH
4.6 and pH 7.5. It depends on the
pathogen.
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 Acidity
Acid Alkaline

0 1.0 2.0 3.0 4.0 4.6 5.0 6.0 6.4 7.0 8.0 8.5 9.0 10.0 11.0 12.0 13.0 14.0
Distilled Egg White
Commercial Orange Water
Juice
Mayonnaise Chicken Soda
Beef, Milk Crackers
Apples
Limes Veal Corn
Pickles Pork
Vinegar Carrots,
Pumpkins
Sweet Potatoes
 Acidity levels
Cheddar Cheese
affect bacterial
growth
 Different bacteria,
13
 The Right
Temperature

135 º F
“Danger Zone”

41 ºF

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Bacteria Growth

15
 Time and Temperature
Number of Salmonella per

95º 50ºF
F

44ºF
gram

42ºF

0 1 2 3 4 5
Days 16
Oxygen
 Three groups of bacteria
 Some must have oxygen to grow
 Some can grow with or without oxygen
 Some can only grow without oxygen

 Many
harmful

bacteria
“swing” 17
 Moisture
Water Activity Minimum
needed for
bacteria to
grow Fresh and canned
Dried fruit Fruits and vegetables
Cocoa

0 0.1 0.2 0.3 0.4 0.5 0.6 0.67 0.7 0.75 0.8 0.85 0.9 0.92 0.95 0.98 1.0

Meats, Fish
Dry Egg Jams &
Noodles Jellies Poultry
Dried Whole Distilled
Crackers
Milk Water
Potentially
Sugar Flours Hazardous Foods
Candy

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 How do bacteria grow?

 If the right conditions exist (FAT

TOM), bacteria will grow very
quickly – doubling every 20
minutes or faster.
 One bacteria can multiply to
more than 30,000 in 5 hours or
millions in just 8 hours

19
Potentially Hazardous
Foods (TCS-Food) are:
Foods that support the growth of
pathogenic microorganisms are
usually high protein, high moisture
and/or low in acid such as:
• Raw or cooked meat
• Cooked vegetables
• Cooked pasta, beans and rice
• Other foods that have history of
foodborne illness
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 Food Safety Basics:
Activity 1
Menu assessment:
• Examine your group menu set (all available
menus/recipes)
• Identify and list five (5) potentially hazardous
foods (TCS-Food) among foods used in your
group menu set
• Using the Microbiological Foodborne Illness
Chart, found in the Appendix, identify the
pathogen(s) associated with each food and
potential sources of contamination for each food
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 Food Safety Basics

Food safety Practices to

Reduce the Risk of Foodborne
Ilnesses

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 Food Safety Basics:
Goals
• Prevent contamination
 Practice good personal hygiene
 Clean and sanitize
 Separate, don’t cross-contaminate

• Prevent/Eliminate microbial
growth
 Practice the four food safety 23
Four Food Safety
Principles
 Clean
 Separate
 Cook
 Chill

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 Food Safety Basics - Clean
 Pathogenic or harmful
bacteria can spread
throughout the kitchen
and get on hands,
cutting boards, knives
and countertops.
 Cleaning can keep
that from happening
25
Food Safety Basics - Clean

Wash hands
 Before handling food
 After using the bathroom
 Between tasks
 After eating or drinking
 Before putting on single
use, disposable gloves
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 Food Safety Basics - Clean
WASH hands with warm water and
soap for 20 seconds before and after
handling food
 Wet hands
 Apply soap
 Scrub thoroughly
 Rinse
 Dry 27
 Food Safety Basics - Clean
WASH food
preparation
utensils/equipment:
 in hot soapy water
and rinse with hot
water
 or wash in the
dishwasher
 after preparing
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 Food Safety Basics - Clean
WASH countertops with hot soapy water
and rinse after preparing each food
item and before preparing the next
food.

29
 Food Safety Basics - Clean
RINSE fruits and
vegetables under
running tap water,
including those with
skins and rinds that are
not eaten.
SCRUB fruits with rinds
with a brush under
running water 30
Food Safety Basics –
Clean and Sanitize
Cleaning and
sanitizing food
preparation
equipment and
utensils is an
important part
of keeping food
safe
Dishwashing

31
 What is the difference
between cleaning and
sanitizing?
Clean:
Physical removal of soil and food
residues from the surfaces of
equipment
and utensils.
Sanitize:
Treatment of cleaned surfaces
with a sanitizer or high heat to
eliminate or reduce the number of
harmful microorganisms to a safe level.
32
Food Safety Basics –
Clean and Sanitize
• Food-contact surfaces
must be thoroughly
cleaned prior to
sanitizing
• Sanitizers do not work
well on dirty surfaces
• Remember to use new
paper towels or clean
cloths to wipe spills and
clean areas

33
 Food Safety Basics –
Clean and Sanitize
Sanitize with chemicals:
• Chlorine, commonly used
• Others (Quats, Iodine)
• Household, scented,
sanitizers not acceptable
• Verify concentrations using
appropriate test kits/strips

Note: Material Safety Data Sheets (MSDS)

are required, on-site, for chemicals used.
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Measuring sanitizer
strength
 Test strips
 Chlorine: 50 – 200 ppm
 Quats: 200 – 400 ppm
 More is NOT better.
 More or less is NOT allowed

35
 Food Safety Basics –
Clean and Sanitize

Sanitize with heat:

• Dishwasher: 165oF (73.9oC)
•Varies with dishwasher type
•Verify temperatures

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 Food Safety Basics –
Clean and Sanitize: 4 Steps

•Wash hot soapy water

•Rinse hot water
•Sanitize
•Air Dry

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 Food Safety Basics -
Separate
Cross-
contamination
occurs when
pathogenic
bacteria are
passed from one
food or object to
another

38
 Food Safety
For example, Basics -
when tomatoes are
Separate
cut on
the same cutting
board as raw chicken
without the cutting
board
being properly
cleaned
and sanitized cross-
contamination occurs

39
Food Safety Basics -
Separate
Harmful bacteria can
be transferred by
 People
 Equipment
 Utensils
 Other foods
 Pests

40
 Food Safety Basics -
Separate
WASH cutting boards,
dishes, utensils, and
counter tops with hot soapy
water after preparing each
food
item and before you go
on to the next food.
USE one cutting board for raw meat,
poultry and seafood and another for
salads and ready-to-eat food
STORE raw meat, poultry, and seafood
in a container or on a plate so juices 41
 Food Safety Basics -
Separate

When shopping,
keep raw meat,
poultry, seafood
and their juices
apart from other,
ready to eat, or
unpackaged food
items in your
grocery cart
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 Food Safety Basics

To prevent microbial growth:

Keep it Hot,
Keep it Cold,
or
Don’t Keep It!!!
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 Food Safety Basics - Cook
Thorough cooking
and reheating
food to the right
temperature is
essential to
destroy harmful
microorganisms
that could cause
foodborne illness.
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 Food Safety Basics - Cook
Food is SAFELY
COOKED when it
reaches a high
enough internal
temperature to kill
the pathogenic
bacteria that cause
illness.

45
Food Safety Basics - Cook
Keeping foods above
135oF (57.2oC) will:
 Prevent growth of
microorganisms
 Destroy harmful
microorganisms
Keeping foods below
41oF (5oC) will:
 Prevent or slow
down the growth of
bacteria.
46
 Food Safety Basics - Cook
Food has potential to cause
illness if:
 It is exposed  It is not
to cooked or
temperatures reheated
in the danger sufficiently to
zone 41oF- destroy
135oF (5- harmful
57.2oC) for microorganis
more than 4 ms.
hours 47
Food Safety Basics - Cook
USING a food thermometer is
the only way to ensure that
food is thoroughly cooked

48
Food Safety Basics - Cook

The range of
safe cooking
temperatures
can vary
from:
145oF (62.7oC)
To
165oF (73.4oC)49
 Food Safety Basics - Cook
Safe Cooking Temperatures
 Ground Meat & Meat Mixtures 155° F *
 Poultry ( Chicken & Turkey) 165° F *
 Egg Dishes 145° F *
 Fish 145° F
*
 Casseroles and Leftovers 165°F *

* All for at least 15 seconds

Temperatures based on current FDA Food

Code/USDA Guidance. State regulations
may differ. 50
Food Safety Basics - Cook

• ROTATE and STIR

food cooked in the
microwave midway
during cooking due
to cold spots
• Final internal
temperature :165oF
• Stand 2 minutes
51
 Food Safety Basics - Chill
 Pathogenic bacteria
multiply rapidly at
temperatures
between 41°F and
135 °F

 Keeping foods cold

is the most effective
way to reduce the
risk of foodborne
illness.
52
 Food Safety Basics - Chill

Pass foods through the temperature

danger zone quickly and as few
times as possible!

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 Food Safety Basics - Chill
Two step process – total 6 hours:
Step 1: 135oF (57oC) to 70oF
(21oC)within 2 hours
Step 2: 70oF to 41oF or less within 4
hours
Note: If Step 1 takes less then 2 hours,
the complete cooling process still
can be completed in 6 hours
Cooling temperature process based on current
FDA Food Code/USDA Guidance. State regulations
54
may differ.
 Food Safety Basics - Chill

CHILL leftovers
within 4 hours

KEEP the
refrigerator
at 41 °F or below

USE a refrigerator
thermometer 55
 Food Safety Basics - Chill
 The temperature of a
refrigerator: 41°F or
below.
 Place a thermometer on a
middle shelf at the rear of
the unit
 Check often
and record at least
2 times/day
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 Food Safety Basics - Chill
THAW frozen
meat, poultry,
and seafood in
the refrigerator
on a shelf below
ready-to-eat
foods and fresh
produce.
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 Food Safety Basics - Chill
Other ways to thaw:

Submerged
under
cool running
water As part of
In a microwave the cooking
for food cooked process
immediately

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 Food Safety Basics -
Chill

How long would it take

to cool this large
stockpot of thick beef
stew in a refrigerator
at 41°F?

59
 Food Safety Basics -
Chill
It would take 6 days to cool the
beef stew in this large pot to 41°F!
160
150
Temperature

140
16”
120
100 16”
80
41°F
(°F)

60
40

1 2 3 4 5
Day 6
Time 60
Food Safety Basics -
Keep Pests out of the Kitchen
No pests in the foodservice
or kitchen area
Foodborne illnesses may be
passed on by pests like
rodents, flies and
cockroaches and their
droppings and urine

61
 What happens when a fly
lands on your food ?
 Flies can’t eat solid food, so to soften it
up, they vomit on it
 Then they stamp the vomit in until it’s
liquid, usually stamping in a few germs
for good measure
 Then, when it’s good and runny, they
suck it all back again, probably dropping
some excrement at the same time
 And then, when they’ve finish eating, it’s
your turn
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Food Safety Basics:
Follow Flow of Food
 Purchasing
 Receiving
 Storage
 Preparation
 Cooking
 Holding/Serving
 Cooling/Storage
 Reheating
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FIFO
 First In First Out: Dry and Cold
• Storing
• Wrapping/Covering
• Labeling
• Dating
• Rotating
 Food Storage Times – Dry and
Cold
• Search online
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 Recipe Sources
 http://www.allrecipes.com

 http://www.fns.usda.gov/fdd/
recipes/ schrecipes.htm

 http://www.fns.usda.gov/tn/
Resources/ usda_recipes.html
 http://www.nfsmi.org/
ResourceOverview.aspx?ID=115

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 Food Safety Basics:
Activity 2
Determine food safety measures
that can be applied at various
steps in
the flow of food in order to
prevent,
eliminate or control food safety
hazards

66
 Resources for Illustrations
1. International Association for Food
Protection
http://www.foodprotection.org/aboutIA
FP/SafetyIcons.asp
2. National Registry of Food Safety
Professionals, Essentials of Food
Safety & Sanitation, 2004
3. Partnership for Food Safety
Education. Be Food Safe.
http://www.befoodsafe.gov
Source: University of Rhodes
Island 67