6. Food Safety

There are eight (8) frequent causes of food-borne illness:

1. Failure to cook food properly.

2. Failure to cook food at a high enough temperature.

3. An infected employee with poor hygiene.

4. Food prepared a day or more in advance and handled carelessly.

5.Raw food mixed with cooked food.

6. Food left in the temperature danger zone too long.

7. Left over food which is not reheated to the proper temperature.

8. Cross contamination. An example is a cutting board that is used for raw food and not cleaned or sanitized properly

The following are examples of commonly recognized food-borne illnesses as a result of contaminated food.

Botulism

Caused from improper canning techniques. Canned goods that show signs ofruptured seals, crack, or contents should be discarded.

Salmonella

Usually found in contaminated poultry but can also be found in red meats.Is often cross-contaminated with other food products through food service workers.

Hepatitis

Generally caused by contaminated shellfish. Usually caused by infectedfood service workers who fail to wash their hands after using the bathroom.

Staphylococcus

Commonly known as staph infection. Generally caused by food serviceworkers who fail to wash their hands after using the bathroom. Also occurswhen open wound or non sterilized bandage comes in contact with food.

Clostridium Perfringens

This is a bacteria often found in meats and specifically in the intestinaltract. Can also be found in water. soil, and dust. Transmitted by improperwashing, heating, and cooling

Trichinosis.
Usually caused by under-cooked pork.

Dysentery

Usually comes from broken plumbing. Water is contaminated at its source. Also caused by flies and unwashed hands.

Typhoid Fever

Comes from milk, water, or shellfish contaminated at their source. Also caused by contaminated flies.

Diphtheria

Usually comes from improperly washed silverware or dishes.

Bacteria divide once every 20 minutes. In 16 hours one bacterium can multiply into over 70 trillion. This is why controlling bacteria is a constant job. It requires temperature control, sanitary practices, and germicides such as iodine or chlorine.

Bacteria grow very slowly at temperatures below 32º degrees Fahrenheit.

Bacteria stops growing completely at 0º degrees Fahrenheit and below.

Bacteria grow slowly at 141º degrees Fahrenheit and above.

Bacteria stops growing completely at 180º degrees Fahrenheit or more

There is a danger zone or danger window when heating and cooling food products. This danger zone is between 39º degrees and141º degrees. This is the zone when bacteria multiply the fastest and create toxins and poisons harmful to people and animals. out.When in doubt throw it out

Careful sanitation practices and safe temperature control ensure complete customer satisfaction and prevent food-borne illnesses from becoming a problem.

Heat is the best way to kill harmful bacteria. However, some toxins are so strong that even the highest temperature will not kill them.


These toxins kill humans. Therefore, when in doubt, throw it out. If the food product looks or smells, bad, throw
it away.

Bacteria Control Temperatures

Water boils 212º degrees F

Starches cool and bind 205º

Water simmers 195º

Most harmful bacteria destroyed 180º

Hold hot foods after cooked over 141º

Highest temperature hand can endure 120º-130º

Body temperature 98.6º degrees F

Room temperature 72º per FL

Health Care Preferred refrigerator temperature 34º to 39º

Water freezes 32º

Store frozen foods 0º

Preferred Freezer Temperature -5º to - 10º

To measure food temperatures, use either a metal stemmed, numerical scaled thermometer, or a digital read-out thermocouple.

Wash and sanitize instruments before use. The sensing area of the thermocouple is at the end of the probe

Calibrate the thermometer by placing it in a 50/50 ice to water slush for five (5) minutes. Turn the calibration nut until the needle reads 32º degrees Fahrenheit or 0º degrees Centigrade.

Insert the probe into the food and wait for the dial or needle to stop moving. This takes at least 15 seconds.

Take the internal temperature of food at its thickest part.

The internal temperature of food is always taken using either a numerically scaled thermometer or a thermocouple

.Limit the time food is in the danger zone. This is between 39º and141ºdegrees Fahrenheit

Foods should be handled as little as possible. This is because whenever food is handled, cooked, reheated or cooled, dangerous microorganisms have the opportunity to grow. When equipment and utensils are not properly cleaned and sanitized, there is the likelihood of chemical and physical contamination.

Do not leave potentially hazardous foods in the temperature danger zone: between 39º degrees F and 141º degrees F.

Always clean and sanitize the workspace and utensils and have them ready for use
.
Store ingredients properly at the right temperatures until cooking begins

Process raw ingredients as quickly as possible.

Wash fresh produce thoroughly with drinkable water before cutting, slicing, cooking, or serving.

This prevents possible contamination by soil-borne bacteria or chemical residue.

Use chilled food products for salads made with potentially hazardous foods.

This will help the salad reach the proper temperature in less time.

This process should be completed in two (2) hours or less

Hot food must reach a minimum of 141º degrees F, Cold food must reach a minimum of 39º degrees F

The temperature necessary to maintain the product frozen solid varies with the product.

Generally this is minus five (- 5º) to minus ten (-10º) degrees F minimum