The Basics of Food

Safety in 50 Minutes
Chef Adam Weiner, CFSE
JobTrain
 732 People were infected with E-Coli
1993 73 Outlets in California, Idaho,
Jack Washington, and Nevada
in the 4 children under age 10 died, while
178 other victims had permanent
Box injuries
SOUND VERY
“As of January 27, 2016, the CDC reports a total of 55 people infected
with the outbreak strain of STEC (Shiga toxin producing E. coli) O26 from

FAMILIAR? a total of 11 states in the larger outbreak: California (3), Delaware (1), Illinois
(1), Kentucky (1), Maryland (1), Minnesota (2), New York (1), Ohio (3),
The FDA on Oregon (13), Pennsylvania (2), and Washington (27).

Chipotle: There have been 21 reported hospitalizations. The majority of these cases
were reported from Oregon and Washington during October 2015.”
WHAT IS FOOD
SAFETY?
Food safety is keeping people from getting sick from what
happens in the kitchen.
 STOMACH FLU IS
EXTREMELY RARE.
Results of food poisoning
Forget the
range from just feeling
Stomach Flu lousy to vomiting to
diarrhea and even to
death.
  There are two types of licenses—manager and
Obtaining Your handler
Serve Safe  Course and a test—on-line or live
License  This lecture is just an introduction, not a
replacement for Serve Safe
 A. Personal Hygiene
B. Food Storage
C. Cross Contamination
The Basics of D. Food Handling and Preparation
Food Safety E. FAT TOM (Yes, FAT TOM)
F. Defrosting
G. Rodent and Insect Prevention
H. HACCP
  MANY OF THE ISSUES OF FOOD SAFETY OVERLAP AND RELATE
TO EACH OTHER

 For example, cross contamination and handwashing

FOOD SAFETY
 Bacteria Growth and Defrosting

ALL RELATED  Food Storage and Cross Contamination

PERSONAL
HYGIENE— The 10 Most Likely Things to Make Someone Sick
HAND
WASHING
 You are probably doing it wrong so:
Get the water as hot as you can stand,
PERSONAL and lather up with soap
HYGIENE— Use a nail brush
HAND- Get high up past your wrists
WASHING Wash for 20 seconds
Dry your hands with paper towels
Personal  Gloves are a supplement, not a replacement
Hygiene
  HAIR NETS AND HATS
PERSONAL  Even if your hair is clean
HYGIENE—  No manager wants to explain your hair
HAIR cleanliness to a customer
  New cooks seem to feel that stained uniforms
are a badge of honor
 No Aprons in the Restroom
PERSONAL
 The purpose of chef coats, aprons, etc. is not to
HYGIENE— keep you or your clothes clean
UNIFORMS
 CHEF COATS AND APRONS ARE TO KEEP THE
FOOD CLEAN
PERSONAL Diarrhea, vomiting, and excused by your
doctor are really the only reasons for
HYGIENE— missing work. Not every sniffle and
Being Sick sneeze.
POTENTIALLY
HAZARDOUS
It’s All About Potentially
OR
DANGEROUS Hazardous or Dangerous Foods
FOODS
POTENTIALLY Potentially Dangerous Foods . . .
…are foods that, if not handled, cooked or stored
HAZARDOUS properly, can make you sick.
OR
DANGEROUS
How do you decide if something is a potentially
FOODS hazardous food?
 ASK YOURSELF THIS SIMPLE QUESTION:

POTENTIALLY “If the food was stored in my car trunk for

HAZARDOUS three days, would I eat it?”
OR
DANGEROUS Note: many foods change from non to
FOODS hazardous by being cooked (rice, pasta,
beans, etc.), or by having the package
opened (refrigerate after opening.)
 There are FOUR simple rules about food
storage:

1. Do Not Store Potentially Dangerous

Foods Above Non-Potentially Dangerous
FOOD Foods
STORAGE
2. Store Foods at the Correct Temperature

3. Label Prepared Foods

4. Store Chemicals Separately

  From Bottom To Top: Raw Poultry, Raw
FOOD Hamburger, Raw Sausages, Raw Whole Meat,
STORAGE Raw Fish
 Already Cooked Foods or Foods That Won’t Be
Cooked should be stored above everything else
Cross- or preferably in a separate area
Contamination  Anything that might drip, even if it is wrapped,
should be placed in an appropriate food
Rule One storage container BEFORE going into the
refrigerator
FOOD
STORAGE

Rule Two  Between 41 and 135 is THE DANGER ZONE

The Danger
Zone
FOOD
STORAGE
In Most Parts of the Country, No More
Rule Two Than Four Hours In The Danger Zone
Why?
The Danger
Zone It’s How Bacteria Reproduce
FOOD
STORAGE
 It’s Not Sex, It’s Time, It’s Temperature
 1, 2, 4, 8, 16, 32, 64, 128, 256, 512, 1024, 2048, 4096. . . .
Rule Two  Four Hours Max
 For the LIFE of the food
The Danger
Zone
FOOD Chill, baby chill
STORAGE
Ice baths (half ice and half water)
Rule Two Small batches
Ice paddles
The Danger
Zone Metal not plastic containers
FOOD
STORAGE
TEMPERATURE ABUSE
Rule Two
FOOD
 LABEL PREPARED FOODS BEFORE THEY GO
STORAGE INTO THE REEFER OR STORE ROOM
 Robert Irvine and Ramon Lopez
Rule Three
And, RULE FOUR
NEVER PUT CHEMICALS NEAR
OR ABOVE FOOD FOR ANY
REASON AT ANY TIME.
  KNOW HOW TO USE A THERMOMETER
 KNOW WHAT TYPE AND ITS LIMITATIONS
SPEAKING OF  KNOW WHERE THE SENSOR POINT IS
TEMPERATURE  KNOW HOW AND WHEN TO CALIBRATE IT
 WATCH FOR CROSS CONTAMINATION (what
a lead in to talking about . . . .)
  WHAT IS IT?

 GOOGLE IT AND YOU GET OVER 12 MILLION HITS!!!!!!

 EXPOSING A NON-POTENTIALLY HAZARDOUS

FOOD TO ONE THAT IS POTENTIALLY HAZARDOUS
CROSS
CONTAMINATION
 EXPOSING ONE POTENTIALLY HAZARDOUS FOOD
(like raw fish) TO A MORE HAZARDOUS FOOD (like
raw chicken)

 NOT STORING POTENTIALLY HAZARDOUS FOODS

CORRECTLY (Remember placement and containers)
  EXAMPLES  EXAMPLES
--Using your hands to pick up --Touching raw chicken and
shrimp and then cut up cheese then touching anything else
--Using a meat slicer for --Using a knife, tongs, cutting
cooked turkey breast and then board, towel, etc. with raw
CROSS several hours later using the proteins and then touching
slicer to slice onions
CONTAMINATION anything else
--Cutting up ribs on a cutting --Using tongs or a spatula on
board, wiping the cutting raw product and then using the
board off with a dry towel, and same tongs or spatula on
then cutting unwashed cooked product
mushrooms, wiping the board
and cutting fruit --100’s of others. . . .
  THERE ARE THREE BASIC TYPES OF FOOD
CONTAMINATION
1. Biological (bacteria) contaminate the food
(from sneezes, unwashed hands, restroom use,
FOOD (NOT etc.)
CROSS)
CONTAMINATION 2. Physical where something is not food (rubber
bands, band aids, hair, broken glass) gets into
the food
3. Chemical
COOK FOODS
TO THE
APPROPRIATE
TEMPERATURE

USDA STYLE
 “Reheat Leftovers Safely
When reheating leftovers, be sure they reach
165° F as measured with a food thermometer.
REHEAT Reheat sauces, soups and gravies by bringing
FOODS them to a rolling boil. Cover leftovers to reheat.
This retains moisture and ensures that food will
PROPERLY heat all the way through.”

USDA STYLE
And, reheat only once.
 FOOD
ACID (really lack of acid)
TIME
FAT TOM
TEMPERATURE
OXYGEN
MOISTURE
 You need to defrost things correctly to
DEFROSTING minimize bacteria growth and to prevent
food or cross contamination
  ONLY FOUR APPROVED METHODS
1. Placing food in the refrigerator in an approved food
storage container where it won’t drip
2. Under RUNNING COLD WATER in the sink in an
approved container where it won’t drip on something else.
DEFROSTING (But Chef Adam, if it is in a sink how can it drip on
something else?)
3. Defrost as part of the cooking process.
4. Defrost in the microwave—but you need to cook it
immediately.
  AN OUNCE OF PREVENTION  WHEN YOU HAVE A
--Screens on doors and PROBLEM
windows
RODENTS --Inspect boxes
--Don’t handle it yourself
--Call a professional
AND INSECTS --No holes in walls exterminator
--Trash areas clean and --Licensed and experienced
covered with commercial kitchens
  Chefs, owners and managers
 DEVELOPED BY determine where biological,
PILLSBURY AND chemical and physical
hazards could contaminate
NASA IN THE LATE food.
1950’S
HACCP  Set up written procedures
covering each such event and
 HACCP stands for how to handle the food
HAZARD ANALYSIS properly so there is no
CRITICAL CONTROL contamination
POINT  Monitor the process and keep
records
 6. What is Temperature Abuse?
1. What is cross-
contamination? 7. You should always wash your
hands for how many seconds?
2. How often should you
calibrate a thermometer? 8. You need to always label
foods you have prepared.
REVIEW 3. What does each element of WHY?
QUESTIONS FAT TOM stand for?
9. What is the DANGER ZONE
4. What are the four proper and why is it important?
methods of defrosting?
10. Give five examples of
5. List three ways to prevent potentially hazardous foods
rodent and insect infestation. and five examples of non-
potentially hazardous foods.
 CHEF ADAM WEINER, CFSE
JobTrain
1200 O’Brien
Menlo Park, CA 94025
(650) 330-6413
[email protected]

Prepared for the Center for the Advancement of Food Service Education,
June 2016