Potential Hazard to Foods Safety

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Potential Hazard to Foods Safety

• The 3 categories of food-safety hazards are
• Biological Hazards
• Includes certain bacteria, viruses, parasites,
  fungi, as well as certain plants, mushrooms,
  fish that carry harmful toxins.
• Chemical hazards
• Includes pesticides, food additives,
  preservatives, cleaning supplies, and toxic
  metals that leach from cookware and equipment.

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Physical hazardsconsists of foreign objects
that accidentally get into the food, such as
hair, dirt, metal staples, broken glass

• Biological hazards pose the greatest threat to
  food safety because they are responsible for
  the majority of food borne illnesses!

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How Food Becomes Unsafe

• Time-Temperature Abuse
• Failure to hold or store foods at required
  temperatures
• Failure to cook or reheat foods to temperatures
  that kill microorganisms
• Failure to properly cool foods
• Cross-Contamination
• Adding raw, contaminated ingredients to foods
  that receive no further cooking
• Food-contact surfaces (such as equipment or
  utensils) that are not cleaned and sanitized
  before touching cooked or ready to eat foods

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Allowing raw food to touch or drip fluids onto
cooked or ready to eat food

• Hands that touch contaminated (usually raw) food
  and then touch cooked or ready-to-eat food
• Contaminated cleaning cloths that are not cleaned
  and sanitized before being used on other
  food-contact surfaces
• Poor-Personal Hygiene
• Students who fail to properly wash their hands
  after using the restroom , or whenever necessary
• Students who cough or sneeze on food
• Students who touch or scratch sores, cuts, or
  boils and then touch food they are preparing or
  serving

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Bacteria Characteristics Growth

• Basic Characteristics of Bacteria that cause
  Foodborne illness
• They are living, single-celled organisms
• They may be carried by a variety of means food,
  water, humans, insects
• Under favorable conditions, they can reproduce
  very rapidly
• Some can survive freezing
• Some form into spores, a change that protects the
  bacteria from unfavorable conditions.

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Some can cause food spoilage while others can
cause disease

• Some cause illness by producing toxins as they
  multiply, die, and break down
• Bacterial Growth
• To grow and reproduce, bacteria need the
  following
• Food
• Appropriate pH (Acidity)
• Adequate Time
• Proper Temperature
• Necessary level of Oxygen
• Ample Moisture
• FAT-TOM

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FAT-TOM (acronym)What Microorganisms Need to Grow

• Food
• To grow, microorganism need nutrients,
  specifically protein carbohydrates. These
  proteins are commonly found in meats, poultry,
  dairy products, eggs.
• Acidity
• Microorganisms typically do not grow in foods
  that are highly acidic or highly alkaline
• Pathogenic bacteria grow well in foods with a pH
  between 4.6 and 7.5

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Food with a pH higher than 7.0 does not typically
support the growth of foodborne microorganisms

• Time
• Microorganisms need sufficient time to grow.
  Bacteria can double their population every twenty
  minutes
• If contaminated food remains in the temperature
  danger zone for four hours or more,
  microorganisms can grow to levels high enough to
  make someone ill
• Temperature
• Most foodborne microorganisms grow well between
  the temperatures of 41 140 degrees F the
  temperature danger zone

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Exposing microorganisms to temperatures outside
the danger zone does not necessarily kill them.
For example, refrigeration may only slow their
growth while other bacteria grow well at
refrigeration temperatures.

• Oxygen
• Most microorganisms that cause foodborne illness
  can grow with (aerobic) or without (anaerobic)
  the presence of oxygen
• Moisture
• Most foodborne microorganisms grow well in moist
  foods
• The amount of moisture in food is called its
  water activity
• Water activity is measured on a scale of 0
  through 1.0
• Potentially hazards foods typically have a water
  activity of 0.85 or above

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How Students Contaminate Food

• Nose picking
• Scratching your head
• Touching a pimple or open sore
• Running fingers through your hair
• Coughing sneezing into your hand
• Because of these factors, students must pay close
  attention to what they do with their hands and
  wash them often

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Students must Wash their hands after

• After using the restroom
• Before after handling raw foods
• After touching hair, face or body
• After sneezing or coughing
• After using any cleaning products
• After clearing tables or busing dirty dishes
• After touching clothing
• After touching anything else that may contaminate
  hands, such as unsanitized equipment, work
  surfaces, or wash clothes

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Proper refrigerator storage

• Always store prepared or ready to eat foods above
  raw meats, poultry and fish
• Wrap foods properly
• Products should be stored in clean, covered
  containers that are clearly marked

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Properly Thawing foods

• In a refrigerator, at temperature of 41 F or
  lower
• In a microwave oven, if the food will be cooked
  immediately afterward thawing
• As part of a cooking procedure, as long as the
  product meets the required minimum internal
  cooking temperature

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Proper lab attire

• All long hair must be TIED back
• Wear appropriate shoes NO sandals, slippers, or
  open toed shoes SHOES must have closed toes
• NO jackets, bulky or flowing clothes

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review

• Know the 3 categories of food-safety hazards
• Give 2 examples for each category
• Know which hazard poses the greatest threat to
  food safety and why
• Know the 3 categories of how food becomes unsafe
• Give 2 examples for each category
• Know the acronym FAT-TOM
• Define what each letter means
• Give 2 examples for each

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Know the 3 acceptable ways to thaw food

• How do students contaminate food
• Give examples
• Proper way to store food in the refrigerator
• Proper lab attire
• Give 2 examples