Cooking Safety and Sanitation 2015-2016 Cooking Safety and Sanitation

Why safety first? 1 in 6 Americans get sick from consuming contaminated foods or beverages Over 3,000 deaths 48 million get sick 128,000 hospitalizations

Disease carried or transmitted to people by food Food-borne Illness Disease carried or transmitted to people by food

People Based Hazards Food handling Time and temperature abuse Cross-contamination Poor hygiene Improper cleaning and sanitizing

Food borne Microorganisms Salmonella: found on poultry and eggs Listerosis: found on deli meat, ready to eat meats Botulism: found in improperly canned can- goods, baked potatoes, and honey Hepatitis A: found in feces Staphylococcus: found on humans underneath their fingernails and in nostrils

Food borne Microorganisms Trichinosis: found in pork Yeast: pink and/or bubbly, found in sour cream and jelly Ecoli: primarily in beef or mishandled produce Shigellosis: found in potato salad, tuna, shrimp, and mac-n-cheese

Potentially Hazardous Foods PHF: support rapid growth of microorganisms Every 20 minutes bacteria double Foods have naturally occuring bacteria living on them that are there to break down the food There are a list of characteristics of PHF’s that you can remember by the acronym FAT TOM

FAT TOM F: FOOD A: Acidity T: Temperature Meat origin foods that are raw or heat treated Plant origin foods that are heat treated A: Acidity 4.6 – 7.5 ideal for bacteria growth High acidity neutralizes the bacteria Acid will eat the protein T: Temperature 40⁰ or colder 140⁰ or hotter

FAT TOM T: Time O: Oxygen M: Moisture Food can be in the danger zone for a maximum of 2-4 hours before becoming hazardous O: Oxygen Allows bacteria to grow Wrap food products tightly to eliminate exposure to oxygen M: Moisture Bacteria need moisture to grow

Temperatures at which bacteria multiplies rapidly Danger Zone Temperatures at which bacteria multiplies rapidly

When is it cooked safely? Poultry and stuffing : 165⁰ Pork: 145⁰ Beef, lamb, and seafood: 145⁰ Rare beef: 135⁰ Hamburger (ground beef): 165⁰

Transferring of bacteria from person or object to another Cross contamination Transferring of bacteria from person or object to another

Cross contamination Lather Up Safely separate Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, and seafood Safely separate Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator

Cross Contamination Seal It Marinating Mandate To prevent juices form raw meat, poultry, or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or plastic bags Marinating Mandate Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying

Use a Dish Cloth not a Sponge! Sponges contain approximately 7.2 billion germs That is the equivalent to smearing an 8 oz raw piece of chicken breast on your surface We use dish towels because we can wash them after each use What is the correct way to disinfect a sponge? Microwave

Difference between Clean and Sanitize Clean: no visible dirt or gunk Wash surface with soap and water Sanitize: remove all harmful organisms Use 180⁰ water Use sanitizer liquid (bleach, 409, etc)

Setting up your sinks Hot Soapy Water Hot Water

How to wash dishes by hand Collect all your dishes Scrape dishes to clear food Rinse dishes and categorize Wash dishes in category order Rinse dishes Place in drying rack and repeat with next category Dry your dishes Put dishes away Empty your sinks and remove all food particles Clean sink and put all cloths in laundry basket

Why should you use very hot water? Why do you sort dishes? Clean them cleanest to dirtiest Why should you use very hot water? Kills microorganisms