ProStart II Safety Review

True or False A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food. True

True or False Potentially hazardous food is usually moist. True ( Potentially hazardous food typically contains moisture and protein, has a neutral or slightly acidic pH, and requires time-temperature control to prevent growth)

True or False Adults are more likely than preschool-age children to become ill from contaminated food. False Most common are: -Infants and preschool-age children -Pregnant women -Elderly people -People taking certain medications -People who are seriously ill

True or False Cooked vegetables are not potentially hazardous. False

What does handwashing prevent? Cross Contamination

Dangers of Foodborne Illnesses Foodborne illness: a disease carried or transmitted to people by food. Foodborne illness outbreak: foodborne illness that involves 2 or more people that eat the same food. Millions affected, few reported, majority DO NOT occur at foodservice establishments

What are Potentially Hazardous Foods? Milk & Milk Products Eggs Shellfish & Crustaceans Fish Baked Potatoes Sliced Melons Synthetic Ingredients –Textured soy protein Meat: beef, pork, lamb Raw sprouts and sprout seeds Heat-treated plant food –Cooked rice, beans, & vegetables Poultry Tofu or other soy-protein food Untreated garlic-and-oil mixtures

Bacteria and Viruses Bacteria –In potentially hazardous food can multiply rapidly to disease causing levels in favorable conditions –Can produce toxins in food that can cause illness when the food is eaten. Viruses –Small, simple microorganisms that can cause disease –Need living cells in order to grow and multiply –Do not multiply in food but carried by food items * Hepatitis A - most common foodborne viral disease –Can be found in non- potable water and shellfish

Parasites: organisms that need to live in a host organism to grow. Characteristics –Need a host to survive –Grow naturally in many animals – such as pigs, cats, rodents, and fish – and can be transmitted to humans –Very small, often microscopic, but larger than bacteria –Pose hazards to both food and water Prevention –Food is from approved source –Properly frozen –Proper cooking techniques –Avoid cross- contamination –Use sanitary water supplies –Follow proper hand- washing procedures

Fungi –Mold: grows quickly and can cause serious infections and allergies Cannot be destroyed by cooking Responsible for food spoilage Sometimes used to produce foods (ex: cheese) –Produce no health risk but hard to tell apart from illness causing molds –Yeast: spoils food rapidly Require sugar & moisture for survival –Jellies, honey, cottage cheese, & fruit juices Warning signs of yeast –Alcohol smell or taste –Bubbles –Pink discoloration –Slime

Toxins Poison carried by certain fish –Fish collect toxins by eating other smaller fish that have eaten algae carrying the toxin Wild Mushrooms contain poison –Poisonous and nonpoisonous mushrooms can look alike –Purchase mushrooms from reputable sources

Chemical Hazards Prevention –Follow manufacturers’ directions –Store in a dry and locked cabinet away from food, utensils, & equipment –Label containers appropriately –Wash hands after using chemical product Toxic Metal Poisoning –Occurs when acidic foods are stored in or prepared with equipment that contains toxic metals –Use only food-grade storage containers –Do not use enamelware, lead, or any lead-based product for food production –Use metal containers for their intended purpose only (ex: do not use galvanized metal garbage cans to store food)

Physical Object Contamination Prevention Never scoop ice with a glass Check and replace work can openers Do not use unfrilled toothpicks in sandwiches Put shields on lights over food storage and food preparation areas Remove and properly dispose of nails, staples, and other objects from boxes when food is received Avoid jewelry Discard chipped or cracked dishes, glasses, and tableware Use only food-grade brushes on food

Keeping Food Safe Food:Microorganisms need nutrients to grow, specifically proteins and carbohydrates Acidity: Illness-causing bacteria grow best in slightly acidic or neutral foods (pH of 4.6 to 7.5) Temperature: Danger Zone is between 41*F and 135*F Time: Danger Zone is over 4 hours Oxygen: Some microorganisms require oxygen to grow while others do not (ex: cooked rice, untreated garlic, and baked potatoes that have been temperature abused Moisture: Bacteria need water to grow / the amount of water needed is called its water activity (scale is 0.0 to 1.0; water is 1.0)