Objectives
What can you do… to
prevent foodborne illness?
 Resources for safe food
handling of food
 Risk factors and controls to
prevent food safety
p
y
problems
Richard H. Linton
Dept. of Food
Science
Purdue University
[email protected]
Time and temperature control
Good personal hygiene
Cross-contamination control
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FDA Food Code
 Preventative measures for
the flow of food
 Questions (submitted and
live)
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Food Safety Initiatives
 Provides recommendations
for the safe handling of
foods in foodservice, retail,
and vending
 Published every 4 years
 Based on
recommendations from the
Conference for Food
Protection
 National Food Safety
Initiative
http://www.foodsafety.gov/
2009
 Fight BAC!
Campaign
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Why Does
Foodborne Illness Occur?
Focus of Foodborne Illness
Prevention
The Centers for Disease Control and
Prevention (CDC) reports the majority of
foodborne illnesses11%
are related to:
Based on CDC information, food handling
practices should focus on:
37%
19%
 Time and temperature control (hot/cold holding, cooling)
 Good personal hygiene practices
 Preventing contamination of equipment and utensils
 Proper cooking of foods
 Purchasing foods from safe and approved sources.
6%
11%
16%
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Improper Holding Temperatures
Inadequate Cooking
Contaminated Equipment
Food From Unsafe Source
Poor Personal Hygiene
Other
(Source: Centers for Disease Control and Prevention, MMWR)
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Potentially Hazardous Foods
(PHFs)
Time and Temperature Control
PHFs have been defined as foods that support
rapid growth of infectious and toxin-producing
microbes.
 Keep hot food hot
[(above 135oF (57oC)]
PHFs are typically:
 High in protein or carbohydrates
 High in moisture (Aw >.85)
 Low in acidity (pH >4.6).
Potentially Hazardous Foods - Time/Temperature
Control for Safety Foods (PHF/TCS) is a newer term
now defined in the Food Code as “foods that require
time and temperature control to limit growth of
pathogenic microorganisms or toxin formation.”
Hot-holding
Rule of thumb:
 Keep cold food cold
[(below 41oF (5oC)]
 Or don’t keep it at all.
Cold-holding
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Temperature Danger Zone
41oF (5oC) to 135oF (57oC)
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Temperature Danger Zone Awareness
Keeping foods above
135oF (57oC) will
Pass foods through the temperature
danger zone quickly and as few times
as possible!
 Prevent growth of
disease-causing
microbes
 Destroy microbes.
Keeping foods below
41oF (5oC) will
 Prevent or slow the
growth of diseasecausing microbes.
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Measuring
Unpackaged Food Temperatures
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Measuring
Packaged Food Temperatures
Sanitize the probe,
insert probe into
the center or
thickest part of
the food, and
wait until the
temperature
reading
stabilizes.
Ensure the
probe of the
thermometer
is making
good contact
with the
package(s).
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12
2
Personal Hygiene
When Should You Wash
Your Hands?
Good
personal
hygiene is
essential
for all food
employees
!
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Proper Handwashing Procedures
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Disposable Gloves
Gloves are like
skin. . .
Follow these
steps to be
sure you
have
reduced the
number of
harmful
microbes to
a safe level!
Change your
gloves
whenever you
would wash
your hands!!
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Cross Contamination
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Avoiding Cross
Contamination
Germs are
transferred from
one food to
another food by
 People
To avoid cross
contamination it is
important to:
 Equipment
 Utensils
 Other foods.
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 St
Store cooked
k d and
d ready-to-eat
d t
t
foods above raw foods
 Keep raw and ready-to-eat foods
separate during storage and
preparation
 Practice good personal hygiene
 Wash hands frequently
 Keep all food-contact surfaces
clean and sanitary.
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3
Avoiding Cross
Contamination
Avoiding Cross
Contamination
Other preventive
measures include:
Color-coded cutting boards and
knives
Other preventive
measures include:
 Using separate
equipment for raw and
ready-to-eat foods
 Using clean, sanitized
equipment and utensils
for food production.
Keep raw foods and ready-to-eat
foods separate!
 Preparing
P
i
ready-to-eat
d t
t
foods before preparing
raw foods
 Preparing raw and readyto- eat foods in separate
areas.
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Other Sources of Contamination
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Cleaning and Sanitizing
Contaminants can
come from:
 Chemicals
 Utensils and
equipment
 Rodents and
pests.
Cleaning and
sanitizing are
critical for
minimizing
contamination of
food by equipment
and utensils.
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Principles of
Cleaning and Sanitizing
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Manual Warewashing
Manual warewashing:
Cleaning is:
 Pre-rinse
 Wash – 110oF (43oC)
 Rinse – 120oF (49oC)
 Sanitize
S iti
 Heat method — 171oF (77oC)
 The removal of soil
and food residues.
Sanitizing is:
 The treatment of
cleaned surfaces to
reduce the number of
harmful microbes to a
safe level.
immersed for at least 30
seconds
 Chemical method — 75oF
(24oC) to 120oF (49oC)
Manual warewashing
Clean vs. sanitary
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 Air-dry
 Store properly.
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4
Types of Chemical Sanitizers:
Chlorine, Iodine and Quats
Mechanical Warewashing
Mechanical
warewashing:
 Pre-rinse
 Rack utensils
 Machine will:
???
 Wash
 Rinse
 Sanitize
 Allow utensils to air-dry
 Store properly.
Mechanical warewashing
NOTE: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall be listed
in 40 CFR180.940 Tolerance Exemptions for Active and Inert Ingredients for use in Antimicrobial Formuations.
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Receiving:
Inspection
The Flow of Food
Determine food
quality by using
your senses:
The flow of food:
 Begins when food is
purchased
 Sight
 Touch
 Smell.
 Ends when the product
is delivered/consumed.
WHEN IN DOUBT
DON’T ACCEPT IT!
Flow of food
Determine food quality before you accept it!
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Receiving:
Temperature
Check the
temperature of
all PHF/TCS
f d before
foods
b f
accepting them
to ensure they
are not in the
Temperature
Danger Zone.
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Receiving:
Proper Receiving
Look for products
that:
Use approved
temperature-measuring
devices to verify proper
temperatures.
 Show signs of
spoilage
 Do not meet
quality standards
 Are delivered in
damaged
packages.
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Store damaged products away from acceptable
products.
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Receiving:
Receiving:
Hermetically Packaged Goods
Importance of Proper
Packaging
Check product
packaging for:
The common purpose of the
package is to:
 Leaks
 Bulges
 Dents
 Broken seals
 Missing labels
 Rust.
 Protect the contents from
contamination
t i ti
 Provide a source of information
about its nutritional contents
 Provide advertising material
 Make the product more
convenient for customers to
transport, prepare, and serve.
Visually check food packages
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Storage:
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Type of Storage: Refrigerator
FIFO
Refrigeration
Store
foods
properl
properly.
To ensure product freshness and
quality, use the First In, First Out
inventory method!
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Type of Storage: Freezer
 Slows microbial growth
 Used to store PHF/TCS foods and
other perishable foods for a short
period of time
 Store PHF/TCS foods at 41oF (5oC)
or below
 Space products to allow cold air
to circulate around them
 Refrigerators must have a
temperature-measuring device,
located in the warmest part of the
unit, to measure the air
temperature.
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Type of Storage: Dry Storage
Freezer
Dry storage is used to store less
perishable items and non-PHF/TCS
foods.
 Used to store foods for longer periods of time
 Keeps foods solidly frozen [preferably at 0oF (18oC) or below]
 Prevents microbial g
growth,, but does not
destroy all microbes
 Space products to allow cold air to circulate
around them
 Package foods tightly to avoid freezer burn
 Freezers must have a temperature-measuring
device, located in the warmest part of the unit,
to measure the air temperature.
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128 - 129
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Thawing
Chemical Storage
Acceptable methods
of thawing foods
include:
Most chemicals are poisonous and
must be properly labeled and
stored away from:
 In a refrigerator
(preferred method)
 In a microwave
 Submerged under
cool running water
 As part of the
cooking process.
 Food items
 Single-service items
 Utensils
 Equipment
 Paper goods.
129 - 130
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Cooling
To ensure safe food,
hot foods must be:
 Meat roast (rare) –
 130oF (54oC) for 112 minutes or
 140oF (60oC) for 12 minutes
Cooled from 135oF
(57oC) to 70oF (21oC)
or below
b l
within
i hi 2 h
hours
 Eggs, meat/pork, fish –
(63oC)
Thawing in submerged cool running water
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Cooking:
Time and Temperature
Guidelines
 145oF
Never thaw foods at
room temperature!
for 15 seconds
 Ground meat, ground pork, and ground game
animals –
Proper cooling techniques
and
 155oF (68oC) for 15 seconds
 Meat roast (medium), pork roast, ham –
From 135oF (57oC) to
41oF (5oC) within six
hours.
 145oF (63oC) for 4 minutes
 Poultry, ground poultry, stuffed meats, and
stuffed food products –
 165oF (74oC) for 15 seconds.
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Cold-Holding
Reheating
Maintain food temperature at or below
41oF (5oC).
To reheat foods
quickly:
Reheat in small
quantities
Stir foods frequently.
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Hot-Holding
Product Dating Labels
Product dating labels
can help customers
understand the time
limit to purchase or
use the p
product at its
best quality.
Maintain food temperature at or above
135oF (57oC).
Examples:
 Best-by
 Sell-by
 Use-by dates.
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Questions??
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