View
77
Download
0
Category
Preview:
DESCRIPTION
Preparing Safe Food . By: Jamie Digiovanni & Julie Thompson . Why is food safety important?. Avoid illness! You Family Any others being served. What is Food Safety?. Protection from accidental or unintended contamination of food Contamination - harmful substances in the food - PowerPoint PPT Presentation
Citation preview
PREPARING SAFE FOOD By: Jamie Digiovanni & Julie Thompson
Why is food safety important? Avoid illness!
You Family Any others being served
What is Food Safety? Protection from accidental or unintended
contamination of food Contamination- harmful substances in
the food Pathogens- small living organisms
(microorganisms) that cause diseases Pathogens can lead to a foodborne
illness- disease transmitted or carried to people by food
Foodborne Illnesses Disease carried or transmitted to people
by food1
Common foodborne illnesses include: Salmonella Botulism Shigellosis E. Coli
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Potentially Hazardous Foods Milk and milk products Meat, beef, pork, lamb Eggs Fish Poultry Cooked rice and beans Baked or boiled potatoes “Ready to Eat Foods”: sprouts, melons,
lettuce, spinach, sliced tomatoes
People at Risk1
1 National Restaurant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Infants/Preschool-age children Pregnant Women The Elderly People with compromised immune
systems Organ/bone marrow transplant People with cancer Those receiving chemotherapy People with HIV/AIDS
Cost of Foodborne Illness1 Loss of customers/sales Negative media exposure Lawsuits and legal fees Increased insurance premiums Loss of reputation Lowered employee morale Employee absenteeism Staff retraining 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook.
5th edition. Chicago
Major Food Safety HazardsBe Careful People
Biological Bacteria, viruses, parasites, and fungi
Chemical Cleaners, pesticides, toxic metals
Physical Natural and foreign objects
BiologicalBACTERIA Can be transferred through food, water,
soil, and humans Once bacteria reproduce, they can lead
to foodborne illnesses SO how do you prevent the growth of
bacteria??
Controlling BacteriaF- Food- Proteins and carbohydratesA- Acidity- grow in slightly acidic food or neutralT- Time- 2 or more hours in the temperature danger zone can cause a foodborne illness
T- Temperature- grow fastest between 40° F- 140° FO- Oxygen- Most need oxygen to growM- Moisture- Grow fastest in high moisture content
Ways to prevent foodborne illness1
Purchase food from safe sources Cook food to required temperatures Store food at correct temperatures Do not contaminate equipment Wash your hands / glove use
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Cross-Contamination When potentially contaminated, raw foods
come in contact with “ready to eat” foods EX: Cutting raw chicken with same knife you
cut bread Any other examples? Preventing Cross contamination
Wash hands Clean surfaces and utensils between use Do not allow raw foods to touch “ready to eat
foods”
Physical Hazards Accidental foreign objects in food:
Metal shavings Bandages Fingernails Hair Glass
Natural objects: Bones Egg shells Stones
What do you think poses the greatest risk to food safety??
What Poses the greatest risk to food safety?
WE DO!! Diseases are spread by carriers- people
who carry pathogens and infect other people even though they show no symptoms
Personal Hygiene!
Good Personal Hygiene Maintaining personal cleanliness Avoiding cooking when ill or sick Wear a clean hat or hair restraint Remove jewelry when possible Avoid eating, drinking, chewing gum
while cooking Following clean hand practices! Avoiding unsanitary habits and actions
Proper Hand Washing Properly washing your hands is essential or else germs and
bacteria will remain on your hands leading to possible foodborne illnesses
1) Wet your hands2) Soap3) Scrub hands for 20 seconds4) Rinse for 10 seconds5) Turn off tap with towel6) Dry your hands
Video demonstrating proper hand washing techniques:Proper Hand Washing Technique
When Should You Wash Hands? Before and after handling raw foods After touching hair, face, or body After using a tissue for sneezing or
coughing After taking out the garbage or trash After using the restroom
Unsanitary Personal Behaviors that Can Contaminate Food
Scratching your scalp Running fingers through hair Touching your nose Rubbing your ear Touching a pimple Coughing/sneezing into hand SpittingWhat object in a typical household carries the most germs??
THE REMOTE
What about cell phones??
Clean vs. Sanitary
Clean
Process of removing food and other types of soil from a surface
Free of visible dirt
Sanitary
Process of reducing microorganisms on a clean surface to safe levels
SAFE, not harmful levels of a microorganism
Can anyone think of an example of your hands being Sanitary but NOT Clean??
Types of Sanitation
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Heat Sanitizing1 171°F for 30 seconds
Chemical Sanitizing1 Chlorine Iodine Quaternary Ammonium
3 http://www.fsis.usda.gov/FACTSheets/FSIS_Food_Recalls/index.asp#2
Food Recalls What Causes a food recall
“A food recall is a voluntary action by a manufacturer or distributor to protect the public from products that may cause health problems or possible death.”3
Information is provided by: Food and Drug Administration (FDA) United States Department of Agriculture
(USDA) Centers for Disease Control and Prevention
(CDC) Department of Health and Human Services
Tips Use different
equipment for high risk items
Clean and sanitize equipment before and after preparation
Have a schedule to throw out food items
Set refrigerators to proper temperature
Do not overload the refrigerator 1
1 National Restaurant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
2 http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm
2
JeopardySanitary or Clean
Food Safety Terms
Potential Hazards
Hygiene Proper Food
Handling
100 100 100 100 100
200 200 200 200 200
300 300 300 300 300
400 400 400 400 400
BONUS QUESTION FOR 500!!
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Sanitary or Clean- 100
If dirt and soil are removed from the surface of a countertop, it is considered:
Sanitary or Clean?
Answer ??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
CLEAN!
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Sanitary or Clean- 200
_____ is the process of removing microorganisms on a clean surface to safe levels.
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
SANITATION
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Sanitary or Clean- 300Equipment should be cleaned and sanitized:
a) before preparation of food b) after preparation of food c) before and after preparation of food d) Not necessary
ANSWER??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Before and After Preparation of
FoodHOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Sanitary or Clean- 400If sanitizing with hot water, the water must be ____ degrees F for _____ seconds.
a) 100°F for 20 secondsb) 171°F for 30 secondsc) 171°F for 20 secondsd) 100°F for 30 seconds
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
171°F for 30 seconds
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Food Safety Terms- 100
The protection from accidental or unintended contamination of food is called_____
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
FOOD SAFETY
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Food Safety Terms- 200____ is a disease carried or transmitted to people by food.
a) Pathogensb) Microorganismc) Foodborne illness d) Cross contamination
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
C) FOODBORNE ILLNESS
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Food Safety terms- 300_______ can be transferred through food, water, soil, and humans, and when it reproduces, it can cause a foodborne illness.
a) Fungusb) Bacteriac) Cross contaminationd) All of the above
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
B) BACTERIA
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Food Safety Terms- 400
____ is a microorganism that can cause disease.
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
PATHOGEN
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Potential Hazards- 100Which of the following is NOT considered a “potentially hazardous food”:
a) eggs b) beef c) spinach d) apple
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
APPLE
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Potential Hazards- 200Which of the following is NOT considered a major food safety hazard category:
a) biological b) physical c) virus d) Chemical
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
VIRUS
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Potential Hazards- 300
Bacteria grow fastest in which 2 major food groups?
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
PROTEINS AND CARBOHYDRATES
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Potential Hazards- 400Name the 6 major factors to control in order to slow the growth of bacteria in food.
Hint: FAT TOM
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
F= Food- especially proteins and carbohydrates A= AcidityT- Time- less than 4 hours in temperature danger zone
T= Temperature- danger zone is 41°F-135°FO= OxygenM= Moisture
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Hygiene- 100Maintaining good personal hygiene while preparing foods includes all of the following EXCEPT:a) wear a clean hat or hair restrain b) removal of jewelry c) cooking regardless of how sick you may be d) washing your hands
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
C) COOKING REGARDLESS OF HOW SICK YOU MAY
BE
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Hygiene- 200
Proper hand washing technique states that you should wash your hands for _____ seconds.
ANSWER??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
20 SECONDS
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Hygiene- 300You must wash your hands AFTER the following actions EXCEPT:a) using each utensil b) using a tissue to cough or sneeze c) going to the washroom d) touching your hair
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
A)USING EACH UTENSIL
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Hygiene- 400
Name the 6 main steps to washing your hands:
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
1)Wet your hands2)Soap3)Scrub for 20 seconds4)Rinse for 10 seconds5)Turn off tap with towel6)Dry Your hands
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Proper Handling of Food- 100_____ is when potentially contaminated, raw foods come in contact with “ready to eat food”
Answer??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
CROSS CONTAMINATION
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Proper Handling of Food- 200Food should never be held in the temperature danger zone for more than _____ hours.
ANSWER??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
2 HOURS
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Proper Handling of Food- 300The temperature danger zone is ______
A) 50°F- 135°FB) 40°F-140°FC) 50°F-140°FD) 0°F- 100°F
ANSWER??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
B) 40°F-140°F
HOME
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
Proper Handling of Food- 400Give an example of cross contamination in the kitchen.
ANSWER??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
BONUS!!- 500 pointsBACTERIA DOUBE IN NUMBER EVERY_____ EVENTUALLY LEADING TO A FOODBORNE ILLNESS.
A) 5 MINUTESB) 20 MINUTESC) 2 HOURSD) 4 HOURS
ANSWER??
1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago
20 MINUTES
HOME
References National Resturant Association (2008).
Servsafe Coursebook. 5th edition. Chicago Food and Drug Association (2012). Start at the
store: 7 ways to prevent foodborne illness. http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm
United States Department of Agriculture. Food Safety and Inspection Service Food Recalls. Fact Sheet. Oct 14th 2011.http://www.fsis.usda.gov/FACTSheets/FSIS_Food_Recalls/index.asp#2
Recommended