foods safety notes

Physical Food Contaminants

Contaminants that include glass, wood, hair, bandages, insects, dirt, and metal pieces like pins, nails, and staples.

Chemical Food Contaminants

Contaminants that include cleaning agents, pesticides, and dissolved metals.

Biological Food Contaminants

Contaminants such as infected workers, contaminated surfaces, cross-contamination, improperly washed dishes, and contaminated water.

FAT TOM

A mnemonic for the six conditions needed for bacteria to grow: Food, Acid, Temperature, Time, Oxygen, Moisture.

Danger Zone

The temperature range of 4C (40F) to 60C (140F) where harmful bacteria can multiply rapidly.

Cross-Contamination

The spread of bacteria from one item to another, particularly from raw foods to ready-to-eat foods.

Clean

The first of the 4 C's; involves washing hands, fruits, and surfaces that will come into contact with food.

Contain/Separate

The second of the 4 C's; involves preventing cross-contamination by storing raw and ready-to-eat foods separately.

Chill

The third of the 4 C's; involves refrigerating or freezing perishable foods to prevent bacterial growth.

Cook

The fourth of the 4 C's; involves cooking foods to the appropriate internal temperatures.

E. coli

A bacterium that can contaminate food and cause severe gastrointestinal illness.

Salmonella

A bacterium often found in raw poultry and eggs that can cause foodborne illness.

Hepatitis A

A virus that can be transmitted through contaminated food and water, often linked to infected food handlers.

Norovirus

A highly contagious virus that causes gastrointestinal illness, often associated with contaminated food.

Ringworm

A fungal infection that is not typically transmitted through food but can occur through contaminated surfaces.

Giardia lamblia

A protozoan parasite that can cause intestinal infections, often found in contaminated water.

Spore

A tough coating produced by some bacteria to survive extreme conditions, which can lead to foodborne illness if food is not reheated properly.

Moisture

One of the key factors for bacterial growth; bacteria, yeasts, and molds thrive in moist environments.

Aerobic

Microorganisms that require oxygen to grow.

Anaerobic

Microorganisms that can grow without oxygen.

Internal Temperature for Beef (pieces)

63C (145F) to be safely consumed.

Internal Temperature for Pork

71C (160F) to be safely consumed.

Internal Temperature for Beef (ground)

71C (160F) to be safely consumed.

Internal Temperature for Poultry (ground)

74C (165F) to be safely consumed.

Internal Temperature for Chicken (whole)

85C (185F) to be safely consumed.

Internal Temperature for Fish

70C (158F) to be safely consumed.

Internal Temperature for Egg Dishes

74C (165F) to be safely consumed.

Internal Temperature for Leftovers, Hot Dogs, Stuffing

74C (165F) to be safely consumed.

Foodborne Illness

An illness caused by consuming contaminated food.

Cleaning Agents

Chemicals used to clean surfaces that can contaminate food if not stored properly.

Pests

Insects and rodents that can contaminate food and should be controlled to prevent foodborne illness.

Sanitize

To reduce the number of harmful microorganisms on a surface to safe levels.

Proper Storage

Keeping food at the correct temperatures and in suitable conditions to prevent contamination.

Food Inspection

The process of examining food for signs of contamination or spoilage.

Prepared Foods

Foods that have been made ready for consumption but may require refrigeration or proper storage.

Moist Foods

Foods rich in protein, such as meat, milk, eggs, and fish, that provide good sources for bacteria.

Proper Labelling

Marking chemicals and food to avoid confusion and prevent contamination.

Protocols for Equipment

Guidelines to ensure that cooking and food preparation tools do not introduce contaminants to food.

Food Safety Training

Education on safe food handling practices to reduce risks of foodborne illness.

Contaminated Surfaces

Surfaces that have come into contact with harmful microorganisms and can contaminate food.