foods safety notes

Foodbourne Illnesses

Food Contaminants

Physical Food Contaminants

Examples: glass, wood, hair, bandages, insects, dirt, and metal pieces(pins, nails, staples)

To reduce: good hygiene, inspecting food, proper storage, following protocols for pests and equipment

Chemical Food Contaminants

Examples: Cleaning agents, pesticides and dissolved metals

To reduce: Storing chemicals away from food and label chemicals and store in appropriate containers

Biological Food Contaminants

Examples: infected workers, contaminated surfaces, cross-contamination, improperly washed dishes and surfaces, contaminated water

some bacteria are able to produce a hard coating to protect themselves from high temperatures, dryness, cold and chemicals - spores

this is a concern during advanced cooking to be re-heated later. as the food is allowed to cool for too long at an unsafe temperature, the spore coating splits, bacteria emerges and multiplies in the food

foods that contain toxins may not look, smell or taste different from uncontaminated food

FAT TOM

Food

bacteria requires food to survive

moist foods that are rich in protein - meat, milk, eggs, and fish are good sources to support bacteria

Acid

bacteria does not grow in an acidic environment

Temperature

the temperature range between 4C(40F) and 60C(140F) is called the “Danger zone” - harmful bacteria can multiply rapidly

temperature control is one of the best ways to reduce the risk of foodborne illnesses caused by bacteria

Time

pathogens multiply quickly when left in the danger zone; reducing the time in danger zone reduces the risk

Oxygen

most pathogens need oxygen to grow; they are aerobic

some are anaerobic - they do not need oxygen

vacuum packaging, canning, bottling, oil immersion are all ways to reduce oxygen if temperature and other factors are taken care of too

Moisture

bacteria needs moisture to survive

bacteria, yeasts, and molds grow rapidly in moist food

dry, sweet, and salty foods are less hazardous as there is little moisture

The 4 C’s

1. Clean

washing hands frequently, wash fresh produce, tops of cans, and lunch and grocery bags

clean and sanitize anything that will come into contact during food preparations including thermometers

use paper towels instead instead of sponges and cloths

2. Contain/Separate

cross-contamination: spread of bacteria from one item to another

keep raw meat, poultry and seafoods(MPS) away from other ready-to-eat foods

seal raw MPS in air tight containers on the bottom shelves of fridges to prevent juices pouring into other food

use separate cutting boards and marinating brushes

3. Chill

refrigerate/freeze perishables, prepared food, and leftovers within two hours

marinate in the fridge

defrost food in the fridge, cold water bath or microwave

separate leftovers into small portions to chill faster

allow air circulation in fridge

4. Cook

cook to proper temperatures; remember the danger zone when serving food