Preventing the Conditions That Lead to Foodborne Illness

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Presentation transcript:

Preventing the Conditions That Lead to Foodborne Illness Chapter 3 Preventing the Conditions That Lead to Foodborne Illness

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

Conditions for Bacterial Growth

ood Bacteria require nutrients to grow Proteins Carbohydrates

cidity Neutral |-----------------|----------------| Acidic Alkaline pH 0 pH 7 pH 14 Lemons/ Limes 1.8-2.4 Mayonnaise 3.8-4.0 Raw chicken 5.5-6.4 Egg yolks 6.0-6.3 Ham 5.9-6.1

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

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

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

oisture Bacteria need water to grow

Time and Temperature Stop Bacterial Growth CONTROL CONTROL CONTROL

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

Practice Good Personal Hygiene Rinse hands with warm water 1 2 3 4 5 Apply soap Scrub for 20 seconds Dry with a paper towel H a n d w a s h i n g

Practice Good Personal Hygiene Wash hands: before preparing food, when switching from one food to another, ie meat to vegetables or vice versa 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