Food Safety Risk Unit1 PDF

08/14/24 Food safety -edible-away from danger -how to make your foods away from danger _food borne illness: disease spread through food (contagious, infectious, spreads) (ex.covid-flu) /pathogens/biological contaminants/ -Bacteria- E. Coli -Virus(can mutate/evolve)-norovirus -Fungi/microplan...

08/14/24 Food safety -edible-away from danger -how to make your foods away from danger _food borne illness: disease spread through food (contagious, infectious, spreads) (ex.covid-flu) /pathogens/biological contaminants/ -Bacteria- E. Coli -Virus(can mutate/evolve)-norovirus -Fungi/microplant(takes a long time to grow)(ex. body yeast-spreads through skin contact)- candida -Parasite(ex. tapeworms)- giardia grows through: food host then a human host; Time and Temperature Temperature Danger Zone(15°c- 59°c) (cannot survive melting point, can survive freezing point) 08/16/24 Criteria for rapid bacterial growth FATTOM! Food: Bacteria require food to survive. … Acid: Bacteria do not grow in acidic environments. … Temperature: Most bacteria will grow rapidly between 4°C and 60°C (40°F and 140°F). … Time: Bacteria require time to multiply. Oxygen (bacteria in canned goods however can survive without oxygen) Moisture (especially tomatoes) 7 challenges to food safety 1. Time and Money(Quality over Quantity 2. Language and Culture 3. Literacy and education- is not only limited to words but also the ability to understand and adapt to situations 4. Pathogens 5. Unapproved Suppliers 6. High-risk Customers-elderly, infants, weakened immune system, people of complications 7. Staff Turnover 08/19/24 8 COSTS OF A FOOD BORNE ILLNESS 1.loss of customers and sales- loss of revenue 2.loss of reputation- defame 3.negative media exposure- harmful publicity or media converge (damaging press) 4.lowered staff morale- frustration, lack of satisfaction 5.lawsuits and legal fees- cost of proceeding 6.staff missing work-AWOL, absenteeism 7.increase insurance premium- bonus 8.staff retraining- requalifying 08/21/24 PERSONAL (whole body)HYGIENE Common things we do :wash hands :take a shower/bath :cutting the nails :brushing of teeth :body odor :trimming/shaving of facial hair :hair grooming _Cross contamination -when a dirty surface touches a clean surface 08/28/24 CLEANING vs. SANITIZING Cleaning-removing visible dirt that we can see, through running water Sanitizing-removing those that we cannot see “Sanitize after cleaning.”/”Can never replace cleaning with sanitizing” FOOD SPOILAGE >Milk and Dairy Products >Meat >Fish >Baked Potatoes >Soy Products or Tofu >Synthetic ingredients >Sliced Fruits and Vegetables >Shell Eggs >Poultry >Shellfish and Crustaceans >Cooked Grains >Sprouts >Untreated Garlic and Oil Mixture (all are Moist which causes the food to degrade) TCS foods-Time and Temperature Control for Safety of foods