Food Safety, Cooking Heat Transfer, Nutrient Retention (Sep. 3) PDF

Food I Lecture 4 Sept. 17 Game Plan Food Safety Food preparation/Heat Transfer methods Nutrient Retention Food Safety Myth Busting Quiz 1. You just finished cooking something hot. You must wait for it to cool down before you put it away in the fridge. True or false? 2. The safest...

Food I Lecture 4 Sept. 17 Game Plan Food Safety Food preparation/Heat Transfer methods Nutrient Retention Food Safety Myth Busting Quiz 1. You just finished cooking something hot. You must wait for it to cool down before you put it away in the fridge. True or false? 2. The safest way to tell if a meat is cooked is by? 3. You should wash produce with soap and water, True or false? 4. You shouldn't eat a product after a best- before date, True or false? 5. If you eat something that is contaminated  Food Safety Everyone’s responsibility Highest risk individuals Young children Pregnant women Elderly people People with weakened immune systems People with chronic health conditions Centers for Disease Control (C D C) estimates annually (in the USA) 3,000 deaths 48 million illnesses 128, hospitalizations  Farm to Fork-Food Safety Governmental role Oversight, regulation, monitoring Health Canada, CFIA, local health departments Producers, processors, retailers Good agricultural practices Packaging, storage, inventory turnover Food service establishments Employee and managerial education and oversight Consumers May lack necessary knowledge May not follow food safety recommendations Four Keys to Safe Food Handling Clean Separate Cook Chill Figure 2.3 An eye-catching Fight B A CT M character is used to attract attention of the public in a campaign to teach consumers about food (Fight Bac! Partnership for Food Safety Education) safety. Clean Wash hands Clean dishes, equipment, and surfaces Sanitize  Separate Potential causes of cross- contamination Unclean surfaces Contaminated cutting boards Food in refrigerator dripping into other foods Hazardous foods in same shopping bag as ready-to- eat foods Figure 2.4 Proper placement of food in the refrigerator helps to reduce chances of contracting a foodborne illness by preventing cross-contamination of harmful bacteria into foods that may not be cooked before consumption.  Cook Cook foods to destroy pathogenic organisms Ground beef may look “brown” when at a temperature too low to destroy E.Coli Thermometer needed Thermometer use Placement in food Properly calibrated Figure 2.5 U S D A-recommended temperatures for the safe cooking of meats, poultry, eggs, and fish are presented on this consumer-friendly flyer. (USD A, Food Safety and Inspecti  Chill Minimize time in Figure 2.7 Effect of temperature on growth of bacteria. temperature danger zone Less than 4 hours Less than total of 6 hours if food cooled to 70°F(21°C) within 2 hours initially Refrigerator temperature Cool food rapidly Small containers Small sizes (cut roasts smaller) Use ice bath Microorganisms Microorganisms Bacteria Psychrophilic, thermophilic, or mesophilic Aerobic, anaerobic , other Not all bacteria cause foodborne illness Viruses Parasites Fungi Moulds Yeast  Favourable Bacteria Conditions Water activity (aω) pH Bacteria needs moisture for growth. Neutral Reduce water availability by Not acidic Drying Not alkaline Freezing Adding salt or sugar to bind water  Hazard Analysis and Critical Control Points Preventative, systematic approach Steps Analyze hazards and assess risks Identify critical control points Establish preventative measures Establish procedures to monitor control points Establish corrective action Establish procedures for verifying system Establish record-keeping system Food preparation Cooking Methods Dry Heat : Use air as a medium for heat transfer Baking Roasting Broiling BBQ Grill Etc. Moist Heat : Use water/steam as a medium for heat Boiling transfer Blanching Steaming Etc. What about using fat? Deep Fat Frying 365°F is ideal Heat transfer by hot oil/fat Oils with a high smoke point are used (canola, peanut) Uniform food size (