Food Safety PowerPoint-1

Food Safety Notes
Why is Food Safety Important?
 An estimated 80 million Americans suffer

from food-borne illness (food poisoning)
every year.
 Food-borne illness may be mild (1-2 days) or

severe (hospitalization or death).
 Children, pregnant women, elderly & people

with chronic illness are most at risk
Terminology
hygiene – a condition or practice conducive to the

preservation of health.
microorganism – any organism too small to be viewed
by the unaided eye (bacteria, some fungi, algae, etc.)
contamination – a condition of impurity resulting from
the transfer of microorganisms like bacteria from one
source to another.
groom – to make neat or tidy (cleaning, brushing, etc.)
protective clothing: apparel, such as gloves, apron,
etc., used to minimize contamination and/or protect
clothing.
cleanliness – a state of personal neatness.
What causes Food-Borne Illness?
 Most food-borne illness can be traced to

harmful microorganisms – tiny living
creatures visible only through a microscope.
 Poor food handling practices allow harmful

micro-organisms to grow and spread.
Think about it
When was the last time you thought about

food safety when you ate at a restaurant? You
probably never give it a thought, right?
Restaurant guests usually don’t think about
food safety, they just expect it.
The 3 Hazards
 Foodborne Illness
 Caused by eating contaminated food
 Potential Contamination Hazards- The 3 Hazards
– Biological
– Physical
– Chemical
The 3 Hazards Cont.
 Page 6-7 in your book.
 Biological Hazards
– Living organisms
• Bacteria
• Viruses
• Parasites
• Fungi
 Physical Hazards
– Foreign objects
 Chemical Hazards
– Man-made chemicals
– Toxic metals
Campylobacter jejuni  1. Bacteria-
Clostridium botulinum live in food and water and
Escherichia coli O157:H7 also on our skin or clothes.
Salmonella (over 1600 types) Some bacteria or a small
Streptococcus A
amount may not make us
sick. It is the amount of
Listeria
bacteria in the food that
Staphylococcus aureus
makes us sick.
Norwalk Virus and  2. Viruses-
other Norwalk-like
viruses These invade living cells and
spreads by tricking their host
Hepatitis A once it has invaded into making
another virus. Now this process
Rotavirus (mainly
continues. (what does it say on
affects young page 7 that a virus needs in order
children)
to reproduce?)
3. Parasites- these are
larger than bacteria or
viruses. Some you can see
without a microscope. They
need a host but can
reproduce on their own.
Examples are roundworms
and tapeworms.
http://media2.foxnews.com/112008/worm_tumor_700.wmv
Mold  4. Fungi- (fungus is plural)
Example of fungi is mold and
Yeast yeast. Some molds and
yeasts we use to produce
Mushrooms
cheese or bread. But some
molds are harmful and can
contaminate food. See pic on
page 7 of moldy tomato. This
fungus grows and
reproduces creating by-
products such as toxins,
alcohol and gases that cause
Is it ok to cut off the moldy part and illness.
Still use it?
Most Common Reasons for
Food Born Illness
 40% improper cooking of foods

 21% holding time for food (time between prep
and serving of food)
 20% infected persons touching food
 16% inadequate cooking of foods
 16% improper food storage
 12% inadequate heating of food
 11% contaminated
 7% cross contamination
 7% improper cleaner used
 4% use of leftovers
https://www.youtube.com/watch?v=
ncornHXpC-M
1. Each person in your group will “dirty” their hands
as follows:
a. Coat hands lightly with petroleum jelly or
cooking oil. (or sanitizer agent)
b. Sprinkle one hand with cinnamon and rub the

hands together to cover the front, back, and
fingers of both hands.
2. Wash your hands as follows:
Student #1 Wash with warm water, rinsing only (no
scrubbing or soap) for 5 seconds.
Student #2: Wash with warm water, scrubbing for
20 seconds under the faucet without using soap.
Student #3: Wash with warm water and soap,
scrubbing hands (while not under the faucet) for 5
seconds, and rinsing just until no soap is left on the
hands.
Student #4: Wash with warm water and soap,
scrubbing hands (while not under the faucet) for 20
seconds, and rinsing just until no soap is left on the
hands.
Correct Hand Washing Method
• Hand-washing
1.Wet hands
2.Apply soap
3.Scrub hands, between fingers, and forearms
4.Scrub under fingernails
5.Rinse hands and forearms
6.Dry hands
7.Turn off water, using towel
8.Open door
9.Discard towel
FATTOM
 Pathogens: disease-producing organisms
 Conditions that make pathogens grow (FAT TOM)
 Food
 Acidity
 Temperature
 Time
 Oxygen
 Moisture
6 Conditions for Bacteria Growth
 1. Food- high in protein
 2. Acid – Ph 4.6 or higher
 3. Temperature – 40 degrees to 140 degrees (DANGER
ZONE)
 4. Time – at least 4 hours to allow enough bacteria growth to
cause illness
 5. Oxygen – aerobic or anaerobic (grows in oxygen or in the
absence of oxygen)
 6. Moisture – thrives in moist environments
So…how can we prevent &
reduce the chances of bacteria
growth while cooking in this
class?
Personal Cleanliness
 1. Avoid handling food when you are ill, or if you have cuts or sores
on your hands.
 Wash hands before food preparation, after sneezing, coughing,

using rest room , touching face or hair, and handling raw meat/eggs.
 Keep hair away from face.
 Wear clean clothes/apron (dirty clothing carries bacteria)
 Avoid tasting food on your fingers while cooking – licking of fingers is

prohibited.
Kitchen Cleanliness
 Use hot, soapy water on dishes
 Don’t wipe hands on dish towel – use paper

towels so dishes don’t get bacteria.
 Sanitize (sanitation bucket under workstation)

& wash cutting board that has had meat before
cutting anything else (cross contamination)
Food Preparation & Storage
Danger Zone: 41-140 degrees
 Keep cold foods at 41 degrees F or below.
 Keep hot foods at 140 degrees or higher.
 Thaw frozen foods in the refrigerator (not on the

counter)
 Maintain the refrigerator temperature at 38 to 41

degrees F.
Avoid Cross-Contamination
(letting micro-organisms from one food get into another)
 Keep work areas clean
 Keep raw and cooked products separate during food preparation.
 After using cutting boards and tools for cutting raw meat or eggs,
wash thoroughly and disinfect. (sanitize)
 Never place cooked meat on a plate that held raw meat.
 Store fresh meat products on trays on the lowest shelf in the

refrigerator.
Destruction of Organisms
Cooking food is not only to enhance flavor but it also helps

to kill bacteria
Proper cooking temperatures

 165 degrees and above- chicken, leftovers
 155 degrees and above – ground beef (minimum)

 145 degrees and above – lamb, fish, beef, eggs
 135 degrees and above – rare roast beef and sushi

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Food Safety Notes

Why is Food Safety Important?

 An estimated 80 million Americans suffer

 Food-borne illness may be mild (1-2 days) or

 Children, pregnant women, elderly & people

hygiene – a condition or practice conducive to the

 Most food-borne illness can be traced to

 Poor food handling practices allow harmful

When was the last time you thought about

 40% improper cooking of foods

b. Sprinkle one hand with cinnamon and rub the

 Wash hands before food preparation, after sneezing, coughing,

 Keep hair away from face.

 Wear clean clothes/apron (dirty clothing carries bacteria)

 Avoid tasting food on your fingers while cooking – licking of fingers is

 Use hot, soapy water on dishes

 Don’t wipe hands on dish towel – use paper

 Sanitize (sanitation bucket under workstation)

Danger Zone: 41-140 degrees

 Keep cold foods at 41 degrees F or below.

 Keep hot foods at 140 degrees or higher.

 Thaw frozen foods in the refrigerator (not on the

 Maintain the refrigerator temperature at 38 to 41

 Keep work areas clean

 Keep raw and cooked products separate during food preparation.

 Never place cooked meat on a plate that held raw meat.

 Store fresh meat products on trays on the lowest shelf in the

Cooking food is not only to enhance flavor but it also helps

Proper cooking temperatures

 155 degrees and above – ground beef (minimum)

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