FOOD SAFETY

Need to Knows

F.B.I. = Foodborne IllnessF.B.I. = Foodborne Illness Generally refers to illness caused by Generally refers to illness caused by

eating any type of microorganism-eating any type of microorganism-contaminated foodcontaminated food

““Food Poisoning” – usually exposure Food Poisoning” – usually exposure to microorganisms that cause F.B.I.to microorganisms that cause F.B.I.

Comes from bacteria, viruses or Comes from bacteria, viruses or other microorganisms in the other microorganisms in the environmentenvironment

Bacteria FactsBacteria Facts

Average person carries ~150 kinds Average person carries ~150 kinds of bacteria in and on surface of the of bacteria in and on surface of the bodybody

Bacteria can spread quickly and Bacteria can spread quickly and easily, requiring only food, moisture, easily, requiring only food, moisture, and a good temperature to growand a good temperature to grow

Categories of F.B.I. Categories of F.B.I. Agents/ContaminantsAgents/Contaminants

BacteriaBacteria VirusesViruses

Found in untreated water & human fecesFound in untreated water & human feces

ParasitesParasites Tapeworms, roundworms, protozoansTapeworms, roundworms, protozoans

Food ToxinsFood Toxins Chemicals formed by microbes stored in Chemicals formed by microbes stored in

food stored at improper temperaturesfood stored at improper temperatures

Top 10 Reasons for F.B.I.1. Infected food preparer or poor hygiene

2. Ingesting raw, contaminated foods

3. Inadequate cooking & Improper reheating

4. Cooling food improperly

5. >2 days between preparation and serving

Top 10 Reasons for F.B.I.6. Cross-contamination

7. Toxins (chemical contamination)

8. Unsafe food sources (i.e. meat not inspected by the USDA)

9. Inadequate cleaning of equipment

10. Poor storage practices

Ideal Conditions for Ideal Conditions for Bacterial GrowthBacterial Growth

FFood (protein)ood (protein)

AAcid (ideal acidity = pH >4.6)cid (ideal acidity = pH >4.6)

TTemperature (“Danger Zone” = 41emperature (“Danger Zone” = 41o o F – 140F – 140o o F)F)

TTimeime

OOxygenxygen

MMoistureoisture

F.A.T. T.O.M.F.A.T. T.O.M.Combined, these conditions lead Combined, these conditions lead to rapid growth.to rapid growth.

Food/Cooking Tips• Dry foods last longer (no moisture for growth)

– Bread, dried meat, dried fruit

• Adding salt and sugar decreases available water

• Very acidic food is inhospitable (pH <4.6)

Temperature Requirements Minimum Cooking Temps:

Poultry, Stuffed & Reheated foods= 165o F Ground beef= 155o F Pork & pork-containing products= 155o F Game meat= 155o F Eggs & Fish= 145o F Cooked Fruit & Veggies= 140o F Rare Roast beef= 130o F

http://www.metrokc.gov/health/foodsfty/foodtemps.htm

(155o F)

Temperature Requirements Foods cooked in a microwave must be

heated to an additional 25o F above required cooking temperature

Reheating Foods must be rapidly reheated to 165o F, then

held at or above 140o F Microwaved= rapidly reheated to 190o F, then

held at/above 140o F

Temperature Requirements

Cooling: Foods must be cooled from 140 to 70o F

within two (2) hours from start of cooling Foods must be cooled from 70 to 41o F

within another two (2) hours

Prevention of Cross Prevention of Cross ContaminationContamination

1.1. Wash your hands!!Wash your hands!!

2.2. Wash foodsWash foods

3.3. Clean & sanitize food contact Clean & sanitize food contact surfacessurfaces

4.4. Avoid contact between foods and Avoid contact between foods and contact surfacescontact surfaces

Food StorageFood Storage

RefrigerationRefrigerationReduces growth of most Reduces growth of most

organismsorganisms

FreezingFreezingHH22O in the form of ice – is O in the form of ice – is

unavailable for biological rxnsunavailable for biological rxns

Hazards – Bacteria (common)

• Escherichia coli • Undercooked meat or unwashed

produce, not washing hands, consumption of infected sprouts, spinach, lettuce, salami, unpasteurized milk or juice, drinking untreated water

• Staphylococci• Contamination from skin

Hazards – Bacteria (common)

• Salmonella • Found in eggs, beef, poultry, milk &

vegetables, cross-contamination, not washing produce, inadequate cooking

• Usually from foods contaminated w/ animal feces

• Severe infection possibly fatal

• Clostridium perfringens• Improper cooling = food temps. in the

“Danger Zone”

Hazards – Bacteria (common)

• Bacillus cereus •Improper cooling = food temps. in the

“Danger Zone”

• Clostridium botulinum•Improperly canned foods•Bacteria produce a nerve toxin•Spores have been found in honey

DON’T feed honey to children <1 year old

Hazards – Viruses (common)

• Norovirus• Poor hygiene = Fecal to oral

contaminant • A very hardy virus – hard to

disinfect surfaces• Famous for cruise-ship

epidemics

Symptoms of F.B.I.• Gastroenteritis (GI) = the “stomach flu”

– Nausea– Diarrhea – almost always a symptom of any F.B.I.– Abdominal cramps

• Sudden onset of vomiting• Fever• Dizziness, headaches• Double or blurred vision• Difficulty swallowing• Dry mouth• Droopy eyelids• Muscle weakness

10 Food-Handling Tips to Prevent F.B.I.1. Don’t buy cans or glass jars with dents, cracks or bulging

lids.

2. Never eat raw meat, poultry, seafood or eggs.

3. Cook raw meat, poultry, seafood or eggs thoroughly to kill any bacteria present. Thoroughly reheat leftovers.

4. Promptly refrigerate cooked meat and poultry in small shallow containers. Remove stuffing from chicken and turkey and refrigerate separately.

5. Refrigerate perishable food as soon as you get home from the market.

10 Food-Handling Tips to Prevent F.B.I.6. Store canned goods in a cool, dry place for use within a year.

Never put them above the oven or in a damp area.

7. Don’t thaw food on the counter; bacteria grow quickly at room temperature. Thaw food in the refrigerator or in the microwave just before cooking.

8. Keep work areas clean. Wash hands, utensils and cutting boards in hot soapy water before preparing food and after handling raw meat or poultry.

9. Use a plastic or other nonporous cutting board.

10. Keep pets away from the food, cooking and eating surfaces, and equipment.

Don’t Take Chances

• If you suspect there’s a problem, throw the food out.

• WHEN IN DOUBT, THROW IT OUT!!