Chapter 1.1 Keeping Food Safe PDF

Chapter 1 Keeping Food Safe Lesson 1.1 Food Safety Hazards Lesson 1.1 Learning Outcomes Summarize the importance of safe food handling. Differentiate among biological, chemical, and physical hazards. Classify the sources of biological hazards and ways to control their...

Chapter 1 Keeping Food Safe Lesson 1.1 Food Safety Hazards Lesson 1.1 Learning Outcomes Summarize the importance of safe food handling. Differentiate among biological, chemical, and physical hazards. Classify the sources of biological hazards and ways to control their growth. Recognize chemical hazards and explain how to prevent them. Explain physical hazards and how to prevent them. List nine common food allergens. Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Importance of Safe Food Handling Improper food handling can result in foodborne illness Symptoms can include fever, vomiting, and diarrhea An outbreak occurs when two or more people eat the same food and experience the same sickness. Proper sanitation prevents contamination. Contamination can result from biological, chemical, or physical hazards. Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Biological Hazards Biological hazards are harmful organisms that cause foodborne illness. Sometimes cannot be seen, smelled, or tasted Biological hazards, or pathogens, include harmful Bacteria Viruses Fungi Parasites Fish toxins Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Bacteria Responsible for many foodborne-illness outbreaks Need water, food, and favorable temperatures to thrive Time and temperature control for safety (TCS) foods Controlling the time these foods are exposed to unsafe temperatures helps to limit bacterial growth Source: FDA Food Code 2017 Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Time and Temperature Control Foods Controlling the time TCS foods are exposed to unsafe temperature helps limit the growth of bacteria. Using the figure 1.1 in your textbook on pg.5 as a guide. As a group you will select which food item from each group, I give you on the following slides requires time and temperature control. You will write the letter next to the food item you pick and when I say go you will raise the board to show e your answer Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Food Group 1 Which food item requests time and temperature control to keep it safe. A. Baked chicken B. Canned beans C. Beef jerky D. Dry beans Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Food Group 2 Which food item requests time and temperature control to keep it safe. A. Flour B. Bread C. Sugar D. Banana Pudding Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Food Group 3 Which food item requests time and temperature control to keep it safe. A. Cheese puffs B. Cheese sticks C. Cheese flakes D. Croutons Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Food Group 4 Which food item requests time and temperature control to keep it safe. A. Whole tomatoes B. Pre-cut fresh tomatoes C. Canned tomatoes D. Sun-dried tomatoes Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Food Group 5 Which food item requests time and temperature control to keep it safe. A. Cut fresh spinach in bag B. Whole cucumbers C. Packaged cereal D. Strawberries Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Food Group 6 Which food item requests time and temperature control to keep it safe. A. Garlic powder B. Whole garlic C. Minced garlic in oil D. Garlic flakes Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Bacteria Reproduction Different types of bacteria require different conditions for growth Aerobic bacteria require oxygen Anaerobic bacteria thrive without oxygen Facultative bacteria grow either with or without oxygen Bacteria reproduce rapidly by dividing Some bacteria have the ability to form spores freesoulproduction/Shutterstock.com Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Bacteria and Foodborne Illness Pathogenic bacteria cause foodborne illness in humans by Infection Intoxication Toxin-mediated infection Botulism The deadliest foodborne illness in foodservice Results from consuming improperly canned products STOP Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Controlling Growth of Bacteria Control bacteria growth by controlling Food source pH Temperature Time Atmosphere Water Goodheart-Willcox Publisher Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Viruses A virus is a small, infectious agent that invades another cell Without a cell host, viruses can survive but cannot reproduce Most viruses are destroyed by high heat Two viruses cause concern in foodservice Hepatitis A Norovirus Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Avoiding Viral Contamination Viral contamination can be avoided by Practicing excellent personal hygiene Washing raw vegetables before preparation and eating Avoiding shellfish harvested from polluted waters Purchasing food only from the most reputable suppliers Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Fungi Edible mushrooms are a type of fungi that is highly valued in the professional kitchen Poisonous mushrooms, yeasts, and molds can cause food contamination Yeast and mold are other examples of fungi Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Yeast Consumes sugar and expels alcohol and carbon dioxide gas Wild yeast can cause contamination Signs include slime, discoloration, bubbles, and an alcoholic or “off” smell Killed when heated above 136°F (58°C) Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Mold Grows on most foods and in many conditions Most are not poisonous, but can produce toxins that are dangerous to humans Temperatures above 140°F (60°C) kill molds, but their toxins may not be affected Always discard moldy food Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Parasites An organism that lives in and feeds on the body of another live creature Trichinella spiralis Results from eating improperly cooked game meats Killed in whole cuts and ground game by cooking to an internal temperature of 160°F (71°C) Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Parasites in Fish Fish also harbor parasites such as anisakis, cestodes (tapeworms), and trematodes (flukes) Killed by cooking fish to an internal temperature of 140°F (60°C) or by freezing at −31°F (−35°C) for 15 hours or −4°F (−20°C) for seven days Purino/Shutterstock.com Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Fish Toxins Poisons present in the fish’s flesh Two fish toxin illnesses cause concern in foodservice Ciguatera: commonly associated with red snapper, grouper, and barracuda Scombroid poisoning: commonly associated with yellowfin tuna, skipjack, bonito, and mackerel Only buy fish from a reputable source STOP Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Chemical Hazards There are many chemical hazards in the kitchen including Metals—some cookware, fish from polluted waters Agricultural chemicals—pesticides, herbicides, insecticides Kitchen chemicals—cleaning supplies, grease cutters Draz-Koetke/Goodheart-Willcox Publisher Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Preventing Chemical Contamination Store chemicals in clearly marked containers Do not store food in containers that previously held chemicals Only use chemicals according to the manufacturer’s instructions Store chemicals in an area separate from food preparation or storage Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Kitchen Chemicals Safety Never randomly mix chemicals Dispose of chemicals in accordance with manufacturer’s directions In the case of ingestion, call a poison control hotline immediately, refer to a safety data sheet, and notify a supervisor Wear personal protective equipment when working with chemicals Mega Pixel/Shutterstock.com Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Physical Hazards Solid materials that pose a danger to the consumer when present in food Common physical hazards include Glass Staples Metal shards Toothpicks Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Food Allergens Occurs when the body interprets a normally harmless protein as a dangerous substance Foodservice staff must ensure cross-contact does not occur While not life threatening, gluten intolerance needs to be treated seriously. insemar.drawings/Shutterstock.com Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website. Lesson 1.1 Review 1. What causes foodborne-illness outbreaks? 2. What conditions can be controlled to slow bacterial growth? 3. Why should produce be washed before consumption? Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website.