Title: Food Safety
1Food Safety
- Carol S. Mitchell, PhD, RD, LDN
- North Carolina Cooperative Extension
- Wake County Center
2 - Strengthen Food Safety Knowledge
- Provide Safe food from a clean sanitary
environment
3- Foodborne Illness
- Illness carried or transmitted to people by food
- Foodborne-Illness Outbreak
- Incident in which two or more people experience
the same illness after eating the same food
4The Costs of a Foodborne Illness
- Each year --- in the United States
- 76,000,000 sick
- 300,000 hospitalized
- 5,000 die
- Many people contract a foodborne illness and
- do not know it . therefore many go unreported
5- People at High Risk for Foodborne Illness
- Infants and preschool-age children
- Pregnant women
- Elderly people
- People taking certain medications
- People who are ill
1-5
6Potentially Hazardous Food
- Food Favoring the Rapid Growth of
Microorganisms
Meat Beef, Pork, Lamb
Fish
Cooked Rice, Beans, or Other Heat-Treated Plant
Food
Milk and Milk Products
Eggs (except those treated to eliminate Salmonella
spp.)
Poultry
Shellfish and Crustacean
7Potentially Hazardous Food
- Foods Favoring Rapid Growth of Microorganisms
Baked Potatoes
Raw Sprouts and Sprout Seeds
Synthetic Ingredients, Such as Textured
Soy Protein in Meat Alternatives
Untreated Garlic-and-Oil Mixtures
Tofu or Other Soy-Protein Food
Sliced Melons
8Potentially Hazardous Foods
- Characteristics
- High Moisture content
- High in Protein
- Neutral or slightly acidic pH
- Examples
- Sandwiches/Salads
- Hot Food
- Sliced Melons
- Dairy Products-Milk Cheeses/Eggs
- Raw Meats Poultry
- Many foods that are handled and prepared
- (cook, chill, reheated)
9Potential Hazards to Food Safety
- Biological Hazards
- Bacteria, viruses, parasites, fungi
- Toxins
- Chemical Hazards
- Pesticides, food additives, cleaning supplies,
toxic metals - Physical Hazards
- Hair, dirt, metal staples, etc.
10How Food Becomes Unsafe
- Time-Temperature Abuse
- Cross-Contamination
- Poor Personal Hygiene
11Time-Temperature Abuse
- Any time food has been allowed to remain too
long at temperatures favorable to the growth of
foodborne microorganisms
12Cross-Contamination
- Microorganisms are transferred from one food or
surface to another
13Center for Disease Control has Identified 5
common risk factors associated with foodborne
illness
- 1. Purchasing food from unsafe sources
- 2. Failing to cook food adequately
- 3. Holding food at improper temperatures
- 4. Using contaminated equipment
- 5. Poor personal hygiene
14Prevent Time and Temperature Abuse
- Transport /Storage of the Food
- Always use the freezer blanket when transporting
food from the Food Bank - Load food into refrigerators and freezers quickly
upon arrival - Do not leave PHF out of refrigeration.
- ( 30 minute rule a maximum of four hours total)
- Keep refrigerator and freezer doors closed
15Prevent Time and Temperature Abuse
- Preparation of the Food
- Keep coolers set at 39F, and freezers at 0F.
- Check product temperatures regularly
- Cook hot foods properly before serving them
16Avoid Cross Contamination
- Wash hands prior to handling food.
- Store raw meats on the bottom shelves.
- Clean and sanitize utensils.
- Separate raw meats from ready-to-eat foods when
bagging groceries. Do not allow meat to contact
other foods.
17How Foodhandlers Contaminate Food
- When sick with foodborne illness
-
- When have symptoms of gastrointestinal illness
- Through infected wounds or cuts
- By touching anything that may contaminate their
hands and then touching food
4-3
18- Behaviors That Can Contaminate Food
A
B
Touching a pimple or open sore Wearing a dirty
uniform Coughing or sneezing into the hand
Spitting in the establishment
E
Scratching the scalp Running fingersthrough
hair Wiping or touching the nose
Rubbing an ear
A
C
D
B
E
F
G
C
F
H
D
G
H
19Components of a Good Personal Hygiene Program
- Maintaining personal cleanliness
- Wearing proper work attire
- Following hygienic hand practices
- Avoiding unsanitary habits and actions
- Maintaining good health
- Reporting illnesses
4-5
20Handwashing
- Crucial to prevent foodborne illness
- Helps Prevents Cross contamination
-
- Helps prevent foodborne illness
21Foodhandlers must wash their hands after
- Handling chemicals that might affect food safety
- Taking out garbage
- Clearing tables or bussing dirty dishes
- Touching clothing or aprons
- Touching anything else that may contaminate
hands, such as unsanitized equipment, work
surfaces, or washcloths
4-9
22Hand Wash Sinks in Prep Areas and Restrooms
- Must have hot and cold running water
- Must have soap
- Must have paper towels or air dryer
- Must have a waste container
- Management must set the example
- Restrooms must be kept clean
23- Foodhandlers must not
- Smoke
- Chew gum or tobacco
- Eat or drink
- When
- Preparing or serving food
- Working in food-preparation areas
- Working in areas used to clean utensils and
equipment
24 Hand Sanitizers
- Must comply with Food and Drug Administration
standards - Should be used after handwashing (if used in the
establishment) - Must never be used in place of handwashing
4-7
25- IF
- The foodhandler has one of the following
symptoms - Fever
- Diarrhea
- Vomiting
- Sore throat with fever
- Jaundice
- THEN
- Restrict them from working
- with or around food
- Exclude them from the
- establishment if you primarily
- serve a high-risk population
26Managers Must Report to Health Department illness
- Salmonella typhi
- Shigella sp.
- Shiga toxin-producing E. coli
- Hepatitis A virus
- Norovirus
27Time / Temperature Abuse
- Not Cooking Food to its required minimum internal
temperature - Not Cooling food properly
- Failing to reheat food to 165 F for 15 seconds
within two hours - Failing to hold food at a minimum internal
temperature of 135 F or higher or 41 F or lower
28In The Danger Zone
- Pick up the food at Food Bank without coolers or
freezer blanket drive back to agency
1 hour. - Unload food at agency into refrigerators and
freezers ½ hour. - Pre-pack food bags for distribution with frozen
refrigerated items before distribution
½
hour. - Agency distributes food
1 hour. - Final food recipient to get the food home
½ hour. - Product is off refrigeration.
3 and ½ hours
29The Flow of Food
- To keep food safe as food is transported
- Prevent cross-contamination
- Prevent time-temperature abuse
5-3
30Prevent Cross-Contamination
- Create physical barriers between food products
- Assign specific equipment to each type of food
- Clean and sanitize work surfaces, equipment, and
utensils after each task
5-4
31Prevent Cross-Contamination
- Create process barriers between food products
- Prepare raw meat, fish, and poultry and
ready-to-eat food at different times (when using
the same prep table) - Purchase ingredients that require minimal
preparation
5-5
32Prevent Time-Temperature Abuse
The TemperatureDanger Zone
- Minimize the time food spends in the temperature
danger zone - Determine the best way to monitor time and
temperature - Make thermometers available
- Monitor by recording temperatures and time taken
Bacteria Survive and Grow
Bacteria Grow Rapidly
5-6
33Temperature-Measuring Devices
- Bimetallic Stemmed Thermometer
Indicator Head
Calibration Nut
Holding Clip
Stem
Sensing Area
Dimple
5-7
34Temperature-Measuring Devices
- Thermocouples and Thermistors
- Measure temperature through a metal probe or
sensing area - Display results on a digital readout
- Come with interchangeable probes
Immersion Probe
Surface Probe
Penetration Probe
5-8
Photos courtesy of Cooper-Atkins Corporation
35Temperature-Measuring Devices
- Infrared Thermometers
- Used to measure the surface temperature of food
and equipment - Must be held as close to the product as possible
- Remove barriers between thermometer and product
- Follow manufacturers guidelines
5-9
Photos courtesy of Cooper-Atkins Corporation
36Calibrating Thermometers
- Calibration
- Adjusting a thermometer in order to get an
accurate reading - Two methods
- Boiling-point method
- Ice-point method
5-11
37Calibration of Thermometers
Ice-Point Method
1. Fill a large container
with crushed ice and water
2. Submerge the thermometer stem or probe in the
water for thirty seconds
3. Hold the calibration nut and rotate the
thermometer head until it reads 32F (0C)
5-13
38General Thermometer Guidelines
- Keep thermometers and their storage cases clean
and sanitized - Calibrate them regularly to ensure accuracy
- Never use glass thermometers to monitor food
temperature - Insert the thermometer stem or probe into
thickest part of product (usually the center) - Wait for the thermometer reading to steady before
recording the temperature of a food item
5-14
39Refrigeration Storage
- Hold Potentially Hazardous foods at 41F(45 F)
or below. - Refrigerators must maintain an air temp of 39ºF,
to maintain food at 41ºF or below. - Monitor food temperature regularly
- Do not overload the refrigerator / use open
shelving. - Never place hot food in a small refrigerator.
Keep door closed
40Re-heating Foods
- Potentially hazardous foods must be re-heated to
a minimum internal temperature of 165ºF for 15
seconds within two hours. - Discard food that spends more than four hours
total in the temperature danger zone (41F -
135ºF).
41Service
- Practice good personal hygiene
- Store serving utensils properly. Do not cross
use. - Use clean and sanitized utensils with long
handles. - Minimize bare hand contact, use gloves when
handling ready-to-eat foods - Keep raw foods separated from cooked and ready to
eat foods. - Hold utensils and plates by the handles
42Cleaning and Sanitizing
- Cleaning is the process of removing food other
soils from a surface - Sanitizing destroys or reduces the number of
microorganisms to safe levels. - Food Contact Surfaces must be cleaned and
sanitized (wash, rinse, sanitize) after each use
43Sanitizing
- Heat Sanitizing
- Use heat to destroy microorganisms
- The higher the heat, the shorter the time
required - Chemical - Sanitizing
- Immerse a clean object in solution
- Chlorine, Iodine, Quaternary Ammonium compounds
44Storing Utensils, Tableware, and Equipment
- At least six inches off the floor protected
- Clean Sanitize drawers and shelves
- Clean Sanitize carts and trays daily
- Store glasses cups upside down
- Flatware utensils with handles up
- Clean in place equipment with food surfaces
covered
45Integrated Pest Management
- Deny pests access to the facility
- (doors, pipes, walls)
- Deny pests food, water, and hiding or nesting
place. - 3. Work with licensed PCO to eliminate pests.
46Food Safety Basics at the Food Bank
refrigerated perishables
- Mayonnaise-based Refrigerated foods (ex. Slaw,
Chicken Tuna salads, Potato Salad) should not
be consumed past the date stamped on the
container. - Orange juice is generally safe to consume up to
14 days past date stamped on container. - Yogurt Buttermilk is generally safe to consume
7-14 days past the date stamped on the container. - Soft cheeses like crème cheese, bleu cheese,
cottage cheese brie should be consumed by the
date stamped on the container. - Eggs should be consumed no later than 14 days
past the date stamped by the food bank on the
carton. Eggs should be fully cooked before
consumption.
47Food Safety Basics at the Food Bank frozen
perishables
- Retail recovery meats (raw and prepared) should
be Consumed ON DATE OF THAW. Please inform
everyone to which you distribute. Ask the
shopping attendant if you have any question about
which frozen foods are the retail recovery meats. - Generally, foods including meats frozen by their
use by date, are safe to consume. As always, it
is best to assume the food was frozen near their
out by date and should be prepared and eaten on
the date they are thawed.
48Food Safety Basicsat The Food Bank - produce
- Processed fruits and veggies (ex. Party trays,
cut fruit, cut celery) should be consumed by the
date stamped on the package. - Sprouts, parsley, cilantro should be washed
thoroughly - can be contaminated with Salmonella. - All produce should be washed thoroughly. For
products such as bananas and melons, if the
outside peel is contaminated with harmful
bacteria, it is possible that when cutting the
product bacteria on the outside will be
transported to the edible portion.