1 Lesson 2 What Are the Hazards to Safe Food?. 2 Food Hazard Anything that interferes with safe food

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Lesson 2

What Are the Hazards to Safe Food?

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Food Hazard

Anything that interferes with safe food

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3 Categories of Food Hazards

Physical Chemical Biological

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Physical Hazards

Anything foreign to food Dust Dirt Hair Metal shavings Broken glass Foreign objects

dust

hair

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Chemical Hazards

Cleaning solutions Pesticides Toxic metals

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Biological Hazards = Pathogenic Microorganisms

Type of Microorganism Example

Bacteria E. coli 0157:H7

Viruses Norwalk-like virus

Parasites Giardia

Fungi Aspergillus

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Biological Hazards

Cause more foodborne illness (FBI) than physical or chemical hazards

Are more difficult to control than physical or chemical hazards

The rest of this lesson will discuss various characteristics of microorganisms

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Activity: Is It a Physical, Chemical, or Biological Food Hazard?

X

X

X

X

Food Hazard Physical Chemical BiologicalAn assistant cook has an open

sore on her hand.

Tomato soup is stored in a copper

bowl.

A glass is used to scoop ice.

After cutting raw chicken, the

food service worker uses the

same knife to slice fruit.

The counter cleaner is stored next

to the flour on an overhead shelf. X

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Microorganisms Are Microscopic!

From Idaho Food Safety and Sanitation Manual, p. 1.1

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Microbes in Food

Bacteria and fungi can grow in food.

Bacteria, yeast, and molds can be “good guys” or “bad guys” or harmless.

Viruses and parasites do not grow in foods.

Yeast Cell = good

BAC = bad

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Use FAT TOM to remember.

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Bacterial Growth

FAT TOM FoodAcidityTemperatureTimeOxygenMoisture

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Bacterial Growth

FAT TOM Food or nutrients—

especially foods high in protein favor bacterial growth

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Bacterial Growth

FAT TOM Food Acidity - mild to low acidity favors bacterial

growth (pH ~ 4.6 to 7) Acid foods help control microbe growth.

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AciditypH scale = 1 to 14

pH of some foods

86 74 52 3

Aci

d

Neu

tral

4.6

Alk

alin

e

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Bacterial Growth

FAT TOM Food Acidity - low Temperature –

Ideal temperature is 90-110ºF.

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Bacterial Growth

The “Danger Zone”

is 41º to 135ºF.

135°F

41°F

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Bacterial Growth

FAT TOM Food Acidity Temperature Time – no

more than 4 hours in the Danger Zone

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Activity: Calculate Bacterial Growth

30 min 201 hour 802 hours 1,2804 hours 327,680

Time Number of Bacteria0 5

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Bacterial Growth

FAT TOM Food Acidity Temperature Time Oxygen -

requirements vary

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Bacterial Growth

FAT TOM Food Acidity Temperature Time Oxygen Moisture -

Water activity of 0.85 or higher

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Water Activity

0.3 0.5 0.6 0.7 0.8 0.9 1.00.4

raw meat

0.85

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FAT TOM Food - especially protein foods Acidity - mild to low acidity Temperature - 41º to 135ºF is The Danger

Zone Time - more than 4 hours in The Danger Zone Oxygen - varies for different types of bacteria Moisture - water activity of 0.85 or higher

Bacterial Growth Is Favored By

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Vegetative Cells vs. Spores

Vegetative cell = destroyed by heat (most by a temperature of 165°F)

Spore = more resistant to heat (requires 240°F to destroy)

Spores

Vegetative cells

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Potentially Hazardous Food

Foods that support the rapid growth of harmful bacteria

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Potentially Hazardous Foods

Generally High protein Low acid High moisture

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Song Activity: Stayin’Alive

Well you can tell by the way I choose my food

I’m a worried guy, in a cautious mood

Food safety scares, they’re everywhere

And they’re telling me I should beware

There’s pesticides, Mad Cow Disease

Sure don’t put my mind at easeBiotech, and MSGMessin’ with my sanity

Don’t want hepatitis or that gastroenteritis

I’m just stayin’ alive, stayin’ aliveScrubbin’ off my veggies and I’m

heatin’ all my burgersUp to one-fifty-five, for fifteen

secondsAh, ha, ha, ha, stayin’ alive, stayin’

aliveAh, ha, ha, ha, stayin’ alive

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Stayin’ Alive

Now when I was young I wouldn’t hesitate

To chow right down, clean off my plate

With oysters raw and burgers rareI enjoyed my food without a care

But now I hear, it’s not OKI might not live another day

Believin’ Oprah, Meryl StreepSoon I might be six feet deep






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Stayin’ Alive

I’m scared senseless. Somebody help me

Somebody help me, yeahI’m scared senseless. Somebody

help meI’m stayin’ alive

Well you can tell by the way I choose my food

I’m a worried guy, in a cautious mood

Food safety scares, they’re everywhere

And they’re telling me I should beware

There’s pesticides, Mad Cow Disease

Sure don’t put my mind at easeBiotech, and MSG

Messin’ with my sanity

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Stayin’ Alive






I’m scared senseless. Somebody help me

Somebody help me, yeahI’m scared senseless. Somebody

help meI’m stayin’ alive

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Potentially Hazardous Foods

Any food of animal origin–All meats (red meat, poultry, fish, shellfish, crustaceans, etc.) eggs, milk, and dairy products.

Any food of plant origin that has been heat treated.

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Potentially Hazardous Foodscontinued

Raw seed sprouts Cut melons Garlic-in-oil mixtures

(not modified to prevent pathogen growth)

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Activity: Which Foods Are Potentially Hazardous?

Hamburger patties, raw

Bananas Cut cantaloupe Bread Yogurt Pizza

Can of soup, unopened

Dry pasta Cooked pasta Shell eggs Baked potato Alfalfa sprouts

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Understanding Check!

Each picture represents what category of food hazard?

Physical

Chemical

Biological

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This picture represents “what” bacteria growth condition?

Food

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86 74 52 3

Aci

d

Neu

tral

4.6

Alk

alin

e

Acidity

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Time

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Temperature

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These words represents “what” bacteria growth condition?

Oxygen

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Moisture

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What are the characteristics of PHF?

Is this a potentially hazardous food? Why or why not?

Is this a potentially hazardous food? Why or why not?

No, intact fruits are not PHF.

Yes, dairy products are PHF.

Documents

1 Lesson 2 What Are the Hazards to Safe Food?. 2 Food Hazard Anything that interferes with safe food