Food Safety 100

Foodborne Illness

An illness that is transmitted from food to people

Called food poisoning

Are foodborne illnesses contagious?

Yes

What are the four microorganisms that cause our food to become unsafe?

Viruses

Bacteria-cant see or smell

Parasites

Fungi

What are TCS foods?

Foods high in protein (chicken, meat, fish)

high moisture content (dairy, peanut butter, sliced melons, baked potatoes, and cooked pasta)

neutral or acidic pH level (sliced melons and tomatoes)

5 Ways We Make Food Unsafe

Purchasing food from an unsafe source

Practicing poor personal hygiene

Holding foods in the danger zone

Not cooking food at the required temperature

Using contaminated utensils or equipment

Cross Contamination

When bacteria or other microorganisms are transferred from one surface to another

How to avoid cross contamination?

Change your gloves when necessary and be mindful of what your hands are touching

Three kinds of hazards that contaminate our food

Biological

Physical

Chemical

Symptoms of Allergies vs Intolerance

A-occurs when the immune system reacts to certain foods; hives, asthma, swelling

I-cramps, bloating

8 Most Common Allergens

Seafood

Soy

Peanuts

Eggs

Wheats

Milk

Tree Nuts

Fish

What does a caesar salad have that is an allergen?

Milk

Eggs

Fish

Wheat

Soybeans

Do you need to wash your hands before changing gloves?

Yes

TCS

Time and Temperature Control for Safety

Temperature Danger Zone (good bacteria growth)

Extreme Danger Zone

40 F-140 F

70 F-125 F

How much time does bacteria need to grow well?

At least 4 hours

How often should you take the temperature of the food?

Every hour

Flow of Food

Purchasing & Receiving

Storing

Preparation

Cooking

Cooling

Reheating

Holding

Serving

PR S P C C R H S

FIFO

first in first out

Food should be kept (blank) away from the floor and walls

6"

3 Things of Food Storage Label

Name of Item

Prep Day

Discard Date

How many days after preparation do we discard food?

3 days (6-9)

145 F

Beef-steaks & roast

Pork-chops & roast

Seafood

Eggs

155 F

Ground Beef

Ground Pork

Sausage

165 F

Chicken

Turkey

Store food by minimum internal cooking temp

Lowest at top

Highest at bottom

What is the only exception to the 4 hour rule?

The cooling process (6 hours)

Tips To Cool Food Quickly

Divide food into small quantities

Blast chiller or ice water bath

Stir regularly

Temperature to be reheated

165 F

Cold foods must be kept at what temp when being served

40 F or below

Cleaning & Sanitizing

1st Clean-to clean something you must wash and rinse it

2nd Sanitize-reducing the number of microorganisms on a surface

Clean --> Sanitize --> Air Dry

SDS

Safety Data Sheet

If you see a pest, what do you do?

Remain calm

Privately report time, place, and looks to your manager quickly

How many inspections do dining services get?

7 total

Can have as many as 12

Mandatory Health Inspection how often

once a year

Steritech Reviews Inspections how often

Twice a year

How many HACCP reviews a year

4

HACCP log with what

time and temperature

What if you live with someone or you are having diarrhea?

Stay out 72 hours unless you have a medical note stating otherwise

What if you have a sore throat or fever?

Get clearance from a doctor that you don't have strep or anything

What if you live with someone or you have jaundice?

Can't return until you have a doctors note

What if you or someone you live with is diagnosed with shigella, salmonella, e coli, hep A, or norovirus?

Can't return until you have a doctors note

How to take temperature of meat?

Put into thickest part leave for 15 secs

Cooling

2 hours

140 F to 70 F

4 hours

70 F to 40 F

What does VT dining services do to ensure food safety?

7 inspections each year

Mandatory health inspection

Steritech reviews

HACCP reviews