Cooking for Crowds Chapter 3 Preventing the Conditions That Lead to Foodborne Illness.

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Presentation transcript:

Cooking for Crowds Chapter 3 Preventing the Conditions That Lead to Foodborne Illness

Cooking for Crowds Conditions That Lead to Foodborne Illness Time-temperature abuse Cross-contamination Poor personal hygiene

Cooking for Crowds Conditions for Bacterial Growth

Cooking for Crowds ood Bacteria require nutrients to grow Proteins Carbohydrates

Cooking for Crowds cidity Acidic Alkaline Neutral | | | pH 0 pH 7 pH 14 Lemons/ Limes Mayonnaise Raw chicken Egg yolks Ham

Cooking for Crowds ime It takes both time & temperature for bacteria to grow: 0 minutes = 1 bacterial cell 20 minutes = 2 bacterial cells 40 minutes = 4 bacterial cells 12 hours = > 68 billion cells

Cooking for Crowds emperature “Temperature Danger Zone” = 40  F to 140  F Bacteria grow best in the TDZ Keep food out of the TDZ

Cooking for Crowds xygen Bacteria have different oxygen requirements for growth Some need oxygen to grow Some grow only when oxygen is absent Some can grow with or without oxygen

Cooking for Crowds oisture Bacteria need water to grow

Cooking for Crowds Stop Bacterial Growth Time and Temperature CONTROL

Cooking for Crowds Prevent Cross-contamination Separate raw and RTE foods Use only food-grade containers to store, transport, or hold food Clean and sanitize all equipment Destroy pathogens to prevent cross- contamination

Cooking for Crowds Practice Good Personal Hygiene Rinse hands with warm water Apply soap Scrub for 20 seconds Rinse hands with warm water Dry hands with a paper towel H a n d w a s h i n g

Cooking for Crowds Practice Good Personal Hygiene Wash hands: before preparing food after using the restroom after eating or smoking after touching hair, face, or body after coughing or blowing nose after handling garbage, cleaning, or clearing tables before beginning each new task ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request.