Food Handling Safety

Food Handling SafetyEnsuring that the food you serve your loved ones doesnt make them vomit or crap their guts out.Part 1Introduction to Study of Food Borne Illness (FBI)To keep food safe, we have to FIGHT the bacterial invasion!

The 3 things needed for germ proliferationThe three things needed for bacteria and other germs to thrive are: Food* Moisture*Warmth**

* Even microscopic amounts will do.** Anywhere in the range of temperatures from 40F to 140F is considered warmth in this regard.These 3 elements are known as the Food-Borne Illness (FBI) proliferation triangle.The FBI TrianglePROTEINMOISTUREWARMTH One-at-a-time, theres no problem. Two-at-a-time, you can deal with that. But when all 3 get together . . . WATCH OUT, there is trouble ahead!!!If theres no bacteria, theres no problem.But bacteria are practically everywhere.Its why we wash (and sanitize) our hands.You wash your hands before handling food, dont you?If not, you had better get with the program, or youre a filthy, disgusting Typhoid Mary wanna-be.

Raw, protein-rich foods are superb hosts for bacterial infestation

So keep raw protein-rich foods separate from all other foods, or they, too, will become hosts for bacterial infestation. The bacteria in raw meats and eggs will end up being killed in the cooking process, if done properly. But what about the bacteria that was transferred from the raw chicken to your banana?Its a time-bomb waiting to explode in your intestines!Keep them separated!!!Cross-ContaminationRemember, anything that touches a bacteria-laden surface, must be dealt with as an infectious agent.That includes:Body parts (e.g., hands, fingers, nose, mouth, etc.)Anytime you touch your face, especially your nose or mouth, unless you wash your hands before touching the food you are working with, you may as well be blowing your nose directly on the food, or licking the food with your tongue. (Scratching your butt at this time is especially dangerous.)UtensilsAnytime a knife or fork is used to touch raw meat or eggs, it must be washed thoroughly before using it to touch any other food, or it too will be contaminated. TowelsAnytime a towel is used to wipe up milk or other biohazardous liquid, the towel must be washed thoroughly before allowing it to come into contact with any food or surfaces that will come in contact with food, or they too will be contaminated. Counter-topsAnytime a wet towel is used on a counter-top, or a person sneezes in the vicinity of a counter-top, the counter-top must be cleaned and sanitized before allowing any food to come into contact with it, or the food will be contaminated. Cutting boardsAnytime raw meat is placed on a cutting board, it must be cleaned and sanitized before allowing any other food to come into contact with it, or the other food will be contaminated. DishesAnytime dishes come into contact with food containing protein, they must be washed thoroughly before coming into contact with fresh food, or the fresh food will be contaminated.Remember . . .

Part 2Food (i.e., Protein)The 1st thing needed for germ proliferation: FOODIn this part, we will address the first point on the Food-borne Illness (FBI) proliferation triangle: Food (by which we mean, specifically, food that contains Protein).Not all foods contain proteinThats the reason why potato chips are shelf-stable.Its also the reason pork chops, eggs, milk and shrimp are not.QUESTION: Peanuts contain protein, so why is it safe to keep peanut butter in a jar on the shelf without worry?ANSWER: Because the peanut butter contains stabilizers, preservatives and/or salt in sufficient quantities to keep germs at bay.Otherwise, like fresh-ground peanut butter from your deli counter, or Laura Scudders no-preservatives, peanuts-only peanut butter, you have to refrigerate it once you open it, or it will go bad on you, once it becomes exposed to bacteria (and, we will see, after it is also combined with moisture and warmth).

Foods that do contain protein. . . Must be handled carefully once opened.

By carefully, we mean . . .You must handle raw (uncooked) foods that contain protein, which have been opened, in the manner outlined in this presentation.So pay attention, because it could save you and/or your loved ones from a very unpleasant experience, as well see.Part 3MoistureThe 2nd thing needed for germ proliferation: MOISTUREIn this part, we will address the second point on the Food-borne Illness (FBI) proliferation triangle: Moisture (even microscopic amounts of water).Just a little bitEven microscopic amounts of moisture are sufficient to support bacterial proliferation.Why?Heres why . . . Because to a monocellular bacterium, one drop of water is comparable to how a lake, bay or ocean would seem to us.

Theres plenty of room to multiplyWhat seems like an inconsequential amount of water could sustain a horrible, exponential multiplication of infectious germs.

So do your best to . . .Keep food dry.Keep dry the surfaces on which food is placed.Keep food away from the sources of moisture (e.g., sprayers, sink faucets and damp towels).Damp kitchen towels are one of the best hiding places for germs. If you ever use a towel to wipe up spilled milk, put it in the wash immediately, if not sooner!Part 4Warmth(Food Temperature)The 3rd thing needed for germ proliferation: WARMTHIn this part, we will address the third point on the Food-borne Illness (FBI) proliferation triangle: Warmth, which concerns Food Temperature.Food TemperatureThe warmth that is necessary for biohazards to multiply is a temperature between 40 and 140 Fahrenheit.

40 F is the temperature at which most refrigerators are set.Food that is only moderately warm can take hours to cool to less than 40 F in a refrigerator.For this reason, its very important to get food into the refrigerator, as soon as possible, when its not being eaten.The Danger ZoneAll temperatures between 40 and 140 are in the "Danger Zone." At these temperatures, the bacteria multiplies unabated.

Holding TemperaturesIf you are going to be serving food that contains protein and even a modicum of moisture in it, it is essential to do the following to prevent FBIs:1.Hold the food at a temperature below 40F Ever wonder why shrimp and oysters are served on ice?2.Hold the food at a temperature above 140F Ever wonder why caterers use steam-heated chafing dishes? -- OR --3. Keep the food away from all traces of moisture and germs Ever wonder why buffet tables have sneeze guards?

Temperature and TimeFood that has been cooked can be left out at room temperature until it cools enough to be put into the fridge. But the food must reach 70F within 2 hours. Allow up to 2 hours for the food to cool from 140F to 70F, then it can be put into the refrigerator. The food must then get to 40F or less within a further 4 hours.When serving food:Hot food needs to be served at 140F or more to prevent bacteria from multiplying. Cold food needs to be served at 40F or below.Once food has reached a temperature between 40F - 140FIt must be cooked until it is at least 165F throughout.Only this temperature will kill all the bacteria in the food. 140F is the temperature at which bacterial reproduction ceases.But killing the bacteria requires a higher temperature.Meat, especially in large quantities (e.g., a turkey or a meatloaf), can take a very long time to reach 165F internal constant temperature throughout. Use a probe thermometer to check the temperature inside at several points.To be effective, the temperature of the food has to be raised to 165F throughout for a period of at least 15 minutes.If the point isnt clear to you yet . . . This is what happens to you if you consume just 100 food-borne bacteria (a pin prick) after just 5 hours:

Another way of looking at it, is . . .

Or this . . .

So, to prevent diarrhea and vomiting . . . Keep potentially hazardous foods (i.e., all foods containing protein) out of the "Danger Zone!"

Foods containing protein and moisture that are left in the "Danger Zone will experience uncontrolled bacterial growth, which can produce poisons the ingestion of which can result in serious illness.

Part 5Food-Protection MeasuresIf you can knock out one of the 3 legs of the FBI triangle . . . Youll keep the germs from winning!

This is accomplished by a variety of food-protection measures, including:Holding Temperatures either below 40F or above 140F ;Dehydration (e.g., beef jerky);Canning (e.g., canned tuna);Curing (with salt or vegetable oil); Pickling (with vinegar);Irradiation; Chemical Preservatives; andDisinfection.PreservativesPreservatives have gotten a bad reputation lately.Many people ignorantly oppose preservatives. Yet, preservatives are one of the few means of preventing your grocers counter and kitchen pantry from being stocked with only spoiled, rotten food.How do you think food survives a cross-country trip on a truck, hours on the loading dock awaiting the stocking clerks attention, then weeks on the shelf before you buy it?In the olden days, before preservatives existed, there were no supermarkets.Such plentiful inventories would have been impossible.Everything would have spoiled.Preservatives halt food degradation until you are ready to eat the product.

Lets hear it for preservatives!

DisinfectionFrequent and proper hand washing is essential to fighting germs in food service areas.Before handling any food, you should always wash your hands with soap, dry them and then use hand-sanitizer on them.Surfaces that come into contact with food require the same level of disinfection.This includes dishes, glasses, plates and platters, cutlery, counter-tops and cutting boards.Disinfection and cleaning are 2 different thingsCleaning means removal of visible dirt. It is done with surfactants such as soaps and detergents.Surfactants clean only the surface of things, and do not kill most germs.Disinfection means destruction of microscopic organisms (germs) that are usually invisible to the naked eye.There are only 3 chemical disinfectants that are safe to use in contact with food preparation areas, which in moderate amounts will have no effect on those consuming food prepared on those surfaces:Chlorine solution (1/3 chlorine, 2/3 water)Ammonia solution (1/5 ammonia, 4/5 water)Vinegar solution ( vinegar, water)Never mix ammonia with chlorine! It produces a deadly, poisonous gas.To beat the germs . . . . . . You have to disinfect.

This is a war we can win!

THE END