Transcript Keeping Food Safe PPT.ppt

Chapter 2
Keeping Food Safe
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
What Is a
Foodborne Illness?
All restaurant and foodservice operations must keep food safe. Every
person in the operation must work toward this goal.
 A foodborne illness is a disease transmitted to people by food.
 A foodborne-illness outbreak is when two or more people get the
same illness after eating the same food.
 The Centers for Disease Control and Prevention (CDC)
estimates that there will be 76 million cases of foodborne illness in
the United States each year.
 High-risk populations have a higher risk of getting a foodborne
illness than others.
 The immune system is the body’s defense against illness. When
the system is weak, it cannot fight off illness as easily as a healthy
system.
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Foodborne Illness
• Foodborne illness: A disease
transmitted to people by food
• FBI outbreak: When 2 or more
people get the same illness after
eating the same food
•
The Centers for Disease Control and Prevention (CDC) estimates that there
will be 76 million cases of foodborne illness in the United States each year.
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High Risk Populations
These are people at greater risk of suffering
serious illness or possibly death from a FBI
• Elderly People
• Infants and small toddlers
• People with weakened immune
systems
• Pregnant women
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Immune System
• IMMUNE SYSTEM – The body’s
defense system to prevent and
fight disease
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Forms of Contamination
To prevent foodborne illness, it is important to
recognize hazards that can make food unsafe.
 A hazard = something with
the potential to cause harm.
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Types of Hazards
Physical, Chemical and Biological Hazards
 Physical – Things you can see and touch –
hair, nails, can shavings, light bulb pieces,
band-aids
 Chemical – Cleaning agents, non food
substances, Poisons, reactions from metal
containers
 Biological – Living organisms
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Ways Food becomes Contaminated
Contamination means that harmful things are present in food, making it
unsafe to eat.
 Food can become unsafe through:
 Poor personal hygiene
 Time-temperature abuse
 Cross-contamination
 Poor cleaning and sanitizing
 Purchasing from unapproved
suppliers
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Handwashing
Handwashing is the most important part of personal hygiene.
Foodhandlers must wash their hands before they start work.
 Foodhandlers must also wash their hands after:
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2.2
Using the restroom
Handling raw meat, poultry, or seafood
Touching the hair, face, or body
Sneezing, coughing, or using a tissue
Eating, drinking, smoking, or chewing gum or tobacco
Handling chemicals that might affect food safety
Taking out garbage
Clearing tables or busing dirty dishes
Touching clothing or aprons
Handling money
Touching anything else that may contaminate hands
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Handwashing
 1. Wash hands, wrists and arms with
water as hot as you can stand
 2. Apply soap and build good lather
 3. Scrub vigorously for 10-15 seconds,
including between fingers and under nails
 4. Rinse hands under running water
 5. Dry hands with single use paper towel –
10
total time should take 20 seconds
Prevent Poor Personal Hygiene
Quick Review
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Bathe daily
Wear deodorant
Wash hands regularly
Change gloves
between tasks
 Keep hands and nails
groomed
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Wear clean uniforms
Keep hair restrained
Removing jewelry
Not handling food
when sick
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Time Temperature Abuse
What is time temperature abuse?
 Temperature Danger Zone –
temperature range between
41 and 135 degrees F
 Food becomes time temperature abused
when it is:
 Cooked to the wrong temperature
 Held at the wrong temperature
 Cooled or reheated wrong
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Micro-Organisms
Micro-organisms thrive and grow and multiply
rapidly in the temperature danger zone
 Microorganisms are small,
living organisms that can be
seen only through a
microscope
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Pathogens
Pathogens are micro-organisms that
cause illness
 There are four
types of
pathogens that
can contaminate
food and cause
foodborne illness :
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Viruses
Bacteria
Parasites
Fungi
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Pathogens
 Pathogens are micro-organisms that
cause illness
 Pathogens need six conditions to grow.
»FATTOM
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FATTOM
FAT TOM
Conditions
FOOD
Carbohydrates and proteins
ACID
Minimal acid – chicken
breasts
Temperature Danger Zone
Range 41-135
2 hours dangerous, 4 hours
throw out
Need air to grow
TEMPERATURE
TIME
OXYGEN
MOISTURE
Need water like people to
survive
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Viruses
 Viruses are the leading
cause of foodborne illness.
 Can survive refrigerator and
freezer temperatures
 Can grow inside a person’s
intestines
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Viruses
 Can be transferred from people,
contact surfaces and food
 People carry viruses in their
feces
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Viruses
 Most common viruses related
to foodborne illness are
Norovirus and Hepatitis A
 The best defense against viruses
is to wash your hands
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Parasites
 Parasites cannot grow in
food. They must live in a host
organism to grow.
A host is a person, animal,
or plant on which another
organism lives and feeds.
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Fungi
 Fungi can cause illness, but usually they
cause food to spoil. Fungi are found in
air, soil, plants, water, and some food.
 Mold a tangled mass of thousands of tiny
mold plants.
 Yeast can spoil food quickly. The signs of
spoilage include the smell or taste of alcohol,
white or pink discoloration, slime, and
bubbles.
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Bacteria
 Bacteria cause foodborne illnesses
 In FATTOM conditions, bacteria
multiply rapidly, doubling every
20 minutes
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Bacteria
 Common bacteria that
contaminate foods include
salmonella, E-Coli and
clostridium
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Allergens
A food allergy is the body’s
negative reaction to a food protein.
 Employees should be aware of major
allergens and the menu items that contain
them.
 When serving customers with food allergies,
servers must be ready to answer customers’
questions about any menu item.
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Cross Contact
 Cross-contact occurs when
allergens are transferred from
food containing an allergen to the
food served to the customer.
 Servers should never take a guess about what a menu item
contains. If they don’t know, they should ask someone who
does.
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Out the Door
Use your Notes, Answer the following questions and turn in before you leave
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1. What is the temperature danger zone range?
2. When is an FBI identified as an outbreak?
3. For how long should you scrub hands?
4. List one way food can be time temperature
abused?
 5. What conditions do pathogens need to
survive?
 6. Of the four pathogens described, which is the
leading cause of FBI?
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Food Defense
 Restaurant and foodservice
employees also must take steps to
prevent people from purposely
contaminating food.
 One important way to prevent tampering is to control
access to the operation’s food storage and preparation
areas.
 All employees in an operation, from buser to executive
chef, should report anything that seems suspicious.
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Flow of Food
The time food enters an establishment
to the time it is served
 All steps in the flow of food pose risks to food safety.
 Understanding where contamination can happen in this
flow and how to prevent it are critical tasks for restaurant
and foodservice professionals.
 The most basic way to prevent cross-contamination is to
separate raw food and ready-to-eat food.
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Purchasing
Serving
Holding,
Cooling,
Reheating
Receiving
The
Flow of
Food
Cooking
Storing
Preparing
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Purchasing
All the food used in a restaurant or foodservice operation
should come from approved, reputable suppliers.
 Approved Food Supplier is one
that has been inspected by
appropriate agencies and meets all
applicable local, state, and federal
laws.
 This is the 1st step in the Flow of Food
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Purchasing
 Restaurant and foodservice purchasers must
make sure that their suppliers use good food
safety practices along the supply chain.
 An operation’s supply chain can include
growers, shippers, packers, manufacturers,
distributors (trucking fleets and warehouses),
and/or local markets.
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Receiving
To keep food safe during receiving, an operation
needs to have enough trained staff
available to receive, inspect, and store
the food.
 This is the 2nd step in the flow of food
 Use thermometers to check food
temperatures during receiving.
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Receiving
 The packaging of food and nonfood items
should be intact and clean. Reject any
items with packaging problems or with
signs of pest damage or expired use-by
dates.
 Poor food quality is sometimes a sign of
time-temperature abuse
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Accept / Reject Criteria
Would you accept or reject it?
A. Accept
B. Reject
Flour
5-13
Accept / Reject Criteria
Would you accept or reject it?
A. Accept
B. Reject
Danish
5-15
Receiving
 Shellfish can be received either shucked or live.
Make sure that raw shucked shellfish are packaged
in containers for one-time use only.
 Eggs must be clean and unbroken when you
receive them.
 Milk and dairy products must be received at 41˚F or
lower unless otherwise specified by law. They also
must be pasteurized and meet FDA standards.
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Accept / Reject Criteria
Would you accept or reject it?
A. Accept
B. Reject
Eggs received at an
air temperature of
50ºF (10ºC)
5-10
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Monitoring Time and Temperature
 Bimetallic stemmed
thermometers
 can check temperatures
from 0˚F to 220˚F. This
makes it useful for
checking both hot and
cold types of food.
4-7
Monitoring Time and Temperature
Infrared (laser) thermometers:
 Use them to measure the surface
temperature of food and
equipment
 Hold them as close to the food or
equipment as possible
 Remove anything between the
thermometer and the food, food
package, or equipment
 Follow the manufacturer’s
guidelines
4-9
Monitoring Time and Temperature
Thermocouples and thermistors:
 Measure temperature through a
metal probe
 Display temperatures digitally
 Come with interchangeable
probes
•
Immersion probe
•
Surface probe
•
Penetration probe
•
Air probe
 Have a sensing area on the tip of their probes
4-8
Receiving
Refrigerated potentially
hazardous foods
Frozen foods
41º F or below
0º F or below
.Check
temperatures of food upon receipt and reject
any potentially hazardous foods that fall outside of
accepted ranges.
•Put perishable foods away promptly.
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Accept / Reject Criteria
Would you accept or reject it?
A. Accept
B. Reject
Meat received at
40ºF (4ºC)
5-7
Accept / Reject Criteria
Would you accept or reject it?
A. Accept
B. Reject
Milk received at
45ºF (7ºC)
5-9
Review
Which thermometer(s) is best for measuring the
temperature of this?
A. Bimetallic stemmed
B. Thermocouple
C. Infrared
Hamburger patty
4-16
Review
Which thermometer(s) is best for measuring the
temperature of this?
A. Bimetallic stemmed
B. Thermocouple
C. Infrared
Roast
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Apply Your Knowledge
Where should you stick the thermometer?
C
4-21
B
A
Out the Door
 1. Why would a food defense system be needed?
 2. When receiving foods, what should you have
with you to check foods?
 3. At what temperature should TCS foods be
received?
 4.How many steps are there in the flow of food?
 5. At what step in the flow of food should staff be
carefully trained to take allow food into the
establishment?
 6. What type of thermometer measures the
surfaces of areas?
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Storage
Food can become unsafe if stored improperly. Store all
TCS food at 41°F or lower, or at 135°F or higher.
 FIFO - Rotate food in storage to use the
oldest inventory first using the first-in,
first-out method.
 Always store food to prevent crosscontamination. Store refrigerated raw meat,
poultry, and seafood separately from ready-toeat food.
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Storage
Food is stored in the refrigerator according to
cooking temperatures
 Store raw meat, poultry, and seafood in coolers
in top-to-bottom order based on the minimum
internal cooking temperature of each food. Meat
cooked to higher temperatures is always stored
beneath meat cooked to lower temperatures.
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Correct or Incorrect?
Is this a correct or incorrect storage practice?
A. Correct
B. Incorrect
The year is 2006
5-31
Correct or Incorrect?
Is this a correct or incorrect storage practice?
A. Correct
B. Incorrect
5-32
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Refrigerated
food
storage
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Food
Internal Cooking
Temperature
Cooked/Ready to Eat
Food
135 degrees F
Seafood
145 degrees F
Whole meat cuts/
pork/beef/lamb roasts
145 degrees F
Ground meat products –
hamburger, sausages
155 degrees F
Poultry – Whole and
ground
Chicken/Turkey
165 degrees F
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Correct or Incorrect?
Is this a correct or incorrect storage practice?
A. Correct
B. Incorrect
5-34
Preparation
Time-temperature abuse can happen during preparation.
To avoid time-temperature abuse,
remove only as much food as can be prepared in a
short period of time from the refrigerator.
 Prepare food in small batches so that ingredients don’t
sit out for too long in the temperature danger zone.
 Remember that freezing doesn’t kill pathogens. When
frozen food is thawed and exposed to the temperature
danger zone, any pathogens in the food will begin to
grow.
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Thawing Techniques
Follow these important thaw methods to avoid time temperature abuse.
 Thaw food in refrigerator at 41 degrees or
lower
 Submerge food in cold running water
 Thaw in microwave if it will be cooked
right away
 Thaw food as part of the cooking process
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Cooking
Cooking food to the correct temperature is critical for keeping it safe.
 Once food reaches its minimum
internal temperature, make sure that it
stays at that temperature for a specific
amount of time.
 Operations that primarily serve high-risk populations,
such as nursing homes and day-care centers, cannot
serve certain items, such as raw seed sprouts, raw or
undercooked eggs, raw or undercooked meat, or
seafood.
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To reduce
pathogen
growth,
never thaw
food at
room
temperature
Every type of TCS food has a minimum
internal temperature that it must reach.
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Holding, Cooling,
and Reheating
If cooked food isn’t served immediately, it must be kept out of the
temperature danger zone by cooling it quickly, reheating it correctly,
and/or holding it correctly.
 To hold TCS food safely, hold hot food at
135°F or higher and
 Hold cold food at 41°F or lower. Throw
out any food that’s in the temperature
danger zone.
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Cooling
If cooked food isn’t served immediately, it must be kept out
of the temperature danger zone by cooling it quickly,
reheating it correctly, and/or holding it correctly.
 Cool TCS food from 135°F to 41°F or
lower within six hours. First, cool
food from 135°F to 70°F within two
hours. Then cool it to 41°F or lower in
the next four hours.
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Reheating
 If foodhandlers plan to reheat leftover or
previously prepared TCS food so that it
can be held for service, they must heat the
food to an internal temperature of 165°F.
The food needs to go from storage
temperature to 165°F within two hours and
then stay at that temperature for 15
seconds.
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Serving
The biggest threat to food that is ready to be served is contamination.
 The kitchen staff must:
 Handle ready-to-eat food with tongs, deli
sheets, or gloves.
 Use separate utensils for each food item.
 Store serving utensils in the food with the handle
extended above the rim of the container to
prevent people accidentally touching the food
while they try to retrieve the utensil.
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 The service staff needs to be just as careful as the
kitchen staff.
 Any delay between preparation and service increases
the threat to food safety. Food that will be served off-site
has a greater risk of time-temperature abuse and
contamination.
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Section 2.3 Summary
 Cross-contamination can be prevented by making sure workstations,
cutting boards, and utensils are clean and sanitized; not allowing
ready-to-eat food to touch surfaces that have come in contact with
raw meat, seafood, or poultry; preparing different kinds of foods at
different times; and cleaning and sanitizing work surfaces and
utensils between each product.
 To prevent time-temperature abuse, minimize the amount of time
that food spends in the temperature danger zone.
 Three types of thermometers commonly used in operations are
bimetallic stemmed thermometers, thermocouples, and thermistors.
 An approved food source (supplier) is one that has been inspected
and meets all applicable local, state, and federal laws.
 All TCS food must be stored at 41°F or lower or at 135°F or higher.
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Section 2.3 Summary (cont.)
 Hold hot TCS food at 135°F or higher, hold cold TCS food at 41°F or
lower; cool TCS food from 135°F to 41°F or lower within six hours—
135°F to 70°F within the first two hours, then to 41°F or lower in the
next four hours.
 Reheat TCS food for hot holding by heating it from storage
temperature to an internal temperature of 165°F in less than two
hours, and then making sure the food stays at that temperature for
15 seconds.
 Kitchen staff should handle ready-to-eat food with tongs, deli sheets,
or gloves; use separate utensils for each item; clean and sanitize
after each serving task; and store serving utensils in the food with
the handle extended above the rim of the container.
 Food prepared and served off-site must be packed in insulated food
containers and checked for internal food temperature regularly.
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The HACCP Plan
A food safety management system is a group of procedures and
practices that work together to prevent foodborne illness.
 A Hazard Analysis Critical Control Point, or HACCP, system
identifies major hazards at specific points within a food’s flow
through the operation.
 An effective HACCP system is based on a written plan that
considers an operation’s menu, customers, equipment, processes,
and operations. It is based on seven basic principles:
1.
2.
3.
4.
2.4
Conduct a hazard analysis.
Determine critical control
points (CCPs).
Establish critical limits.
Establish monitoring
procedures.
Chapter 2 | Keeping Food Safe
5.
6.
7.
Identify corrective actions.
Verify that the system
works.
Establish procedures for
record keeping and
documentation.
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HACCP Principles (cont.)
 Principle 1: Conduct a Hazard Analysis:
 First, look for the potential hazards in the food an operation
serves. These hazards might be physical, chemical, or
biological.
 Principle 2: Determine Critical Control Points (CCPs):
 Find the points in the process where the identified hazard(s) can
be prevented, eliminated, or reduced to safe levels. These are
the critical control points (CCPs). Depending on the menu item,
there may be more than one CCP.
 Principle 3: Establish Critical Limits:
 For each CCP you have identified, determine its critical limit. A
critical limit is a requirement, such as a temperature requirement,
that must be met to prevent, eliminate, or reduce a hazard.
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HACCP Principles (cont.)
 Principle 4: Establish Monitoring Procedures:
 Determine the best way for your operation to check to make sure
critical limits are being met. Make sure the limits are consistently met.
 Principle 5: Identify Corrective Actions:
 If a critical limit hasn’t been met, you must take a corrective action—a
step to fix the problem. Corrective actions should be determined in
advance so everyone knows what to do when critical limits aren’t met.
 Principle 6: Verify that the System Works:
 Determine if the plan is working as intended. Evaluate it on a regular
basis.
 Principle 7: Establish Procedures for Record Keeping and
Documentation:
 Maintain the HACCP plan and keep all documentation created when
developing it.
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Section 2.4 Summary
 The HACCP principles are as follows:







Principle 1: Conduct a hazard analysis.
Principle 2: Determine critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Identify corrective action.
Principle 6: Establish verification procedures.
Principle 7: Establish procedures for record keeping and
documentation.
 A HACCP system focuses on identifying specific points within
a food item’s flow through the operation that are essential to
prevent, eliminate, or reduce hazards to safe levels.
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Chemical Contamination
 Chemicals contaminants come from everyday items that
are found in restaurant and foodservice operations and
may cause foodborne illnesses.
 Store chemicals in a separate area away from food,
utensils, and equipment used for food.
 Foodservice chemicals can contaminate food if they are
used or stored in the wrong ways. This includes
cleaners, sanitizers, polishes, and machine lubricants.
 To prevent toxic-metal poisoning, only use utensils and
equipment, including kettles, pots, serving ware and
pans, that are made for handling food.
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Physical Contamination
 Physical contamination happens when objects get into food.
 Contaminants can be naturally occurring, such as the bones
in fish, or result from accidents and mistakes.
 Common physical contaminants include:





Metal shavings from cans
Glass from broken lightbulbs
Fingernails, hair, and bandages
Jewelry
Fruit pits
 Most physical contamination can be prevented by inspecting
food closely, practicing good personal hygiene, and following
preparation procedures.
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U.S. Regulation
of Food Safety
 Most regulations that affect restaurant and foodservice
operations in the United States are written at the state
level, but federal, state, and local governments are all
involved.
 The Food and Drug Administration (FDA) writes the FDA
Food Code, which recommends specific food safety
regulations for the restaurant and foodservice industry.
 An inspection is a formal review or examination conducted
to see if an operation is following food safety laws.
 Successful restaurant and foodservice managers
understand local food safety requirements and design
policies that address them.
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Section 2.2 Summary
 Various personal behaviors of foodhandlers can contaminate food.
 Handwashing is the most important part of personal hygiene. It must
be done at the right times in the right way.
 Personal cleanliness practices include bathing or showering before
work, keeping hair clean, wearing clean clothes, removing jewelry
from hands and arms, and keeping nails clean.
 Proper work attire includes always covering hair, wearing clean
clothes, removing aprons and storing them in the right place after
leaving the prep area, and removing jewelry from hands and arms.
 Using bare hands to handle ready-to-eat food can increase the risk
of contaminating it.
 Employees should not work with or around food when they have a
sore throat with a fever.
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Section 2.1
Summary (cont.)
 To store chemicals properly, keep them in a separate area
away from food, utensils, and equipment used for food.
 A food defense system helps to prevent people from
purposely contaminating food. One important way to prevent
tampering is to make sure access to an operation’s food is
controlled through use of uniforms and name tags.
 The most common allergens include milk and dairy products,
eggs and egg products, fish, shellfish, wheat, soy, peanuts,
and tree nuts.
 The restaurant and foodservice industry is monitored by many
agencies. The FDA writes the FDA Food Code, and each
state adopts the code as it sees fit. State and local health
departments then enforce these laws.
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Section 2.1 Summary
 A foodborne illness is a disease transmitted to people by food.
 High-risk populations include people with weakened immune
systems.
 Pathogens need six conditions to grow. These conditions can
be remembered by FAT TOM: food, acidity, temperature, time,
oxygen, and moisture.
 Those foods that need time and temperature control for safety
are called TCS foods. Ready-to-eat food also needs careful
handling to prevent contamination.
 Biological contamination can be prevented by purchasing
from approved, reputable suppliers, and then cooking and
holding dishes correctly.
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How Foodhandlers Can
Contaminate Food
Good personal hygiene is a key factor in the prevention of foodborne
illnesses. Successful managers make personal hygiene a priority.
 Foodhandlers can contaminate food in a variety of
situations.
 Foodhandlers are not just the people who prepare food.
Servers and even dishwashers are considered
foodhandlers.
 To prevent foodhandlers from contaminating food,
managers must create personal hygiene policies.
These policies must address personal cleanliness,
clothing, hand care, and health.
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Personal Cleanliness
and Work Attire
Personal cleanliness is an important part of personal hygiene.
Pathogens can be found on hair and skin that aren’t kept clean.
 All foodhandlers must bathe or shower before work and keep their
hair clean.
 Dirty clothing may carry pathogens that can cause foodborne
illnesses.
 To avoid spreading foodborne illnesses, foodhandlers should:
 Always cover their hair.
 Remove aprons and store them in the right place when leaving prep
areas.
 Wear clean clothing every day.
 Remove jewelry from hands and arms before preparing food or when
working around prep areas.
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Bare-Hand Contact/
Illness Work Requirements
 Using bare hands to handle ready-to-eat food can
increase the risk of contaminating it. Gloves, tongs, and
deli tissue can help keep food safe by creating a barrier
between hands and food.
 Restaurant and foodservice operations have a
responsibility to ensure that their employees do not
spread foodborne illnesses.
 Foodhandlers who are sick can spread pathogens to
food. Depending on the illness, they might not be able to
work with food until they recover.
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Time-Temperature Abuse
Most foodborne illnesses happen because TCS food has been timetemperature abused.
 Food is time-temperature abused any time it is cooked to
the wrong internal temperature, held at the wrong
temperature, or cooled or reheated incorrectly.
 Food has been time-temperature abused when it remains
at 41˚F to 135˚F. This is called the temperature danger
zone because pathogens grow in this range.
 The longer food stays in the temperature danger zone,
the more time pathogens have to grow.
 If food is held in this range for four or more hours, throw it
out.
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