1 Lesson 2 What Are the Hazards to Safe Food?

2 Food Hazard Anything that interferes with safe food

3 3 Categories of Food Hazards  Physical  Chemical  Biological

4 Physical Hazards Anything foreign to food  Dust  Dirt  Hair  Metal shavings  Broken glass  Foreign objects dust hair

5 Chemical Hazards  Cleaning solutions  Pesticides  Toxic metals

6 Biological Hazards = Pathogenic Microorganisms Type of MicroorganismExample BacteriaE. coli 0157:H7 VirusesNorwalk-like virus ParasitesGiardia FungiAspergillus

7 Biological Hazards  Cause more foodborne illness (FBI) than physical or chemical hazards  Are more difficult to control than physical or chemical hazards  The rest of this lesson will discuss various characteristics of microorganisms

8 Activity: Is It a Physical, Chemical, or Biological Food Hazard? X X X X Food HazardPhysicalChemicalBiological An assistant cook has an open sore on her hand. Tomato soup is stored in a copper bowl. A glass is used to scoop ice. After cutting raw chicken, the food service worker uses the same knife to slice fruit. The counter cleaner is stored next to the flour on an overhead shelf. X

9 Microorganisms Are Microscopic! From Idaho Food Safety and Sanitation Manual, p. 1.1

10 Microbes in Food  Bacteria and fungi can grow in food.  Bacteria, yeast, and molds can be “good guys” or “bad guys” or harmless.  Viruses and parasites do not grow in foods. Yeast Cell = good BAC = bad

11 Use FAT TOM to remember.

12 Bacterial Growth FAT TOM  Food  Acidity  Temperature  Time  Oxygen  Moisture

13 Bacterial Growth FAT TOM  Food or nutrients— especially foods high in protein favor bacterial growth

14 Bacterial Growth FAT TOM  Food  Acidity - mild to low acidity favors bacterial growth (pH ~ 4.6 to 7) Acid foods help control microbe growth.

15 Acidity pH scale = 1 to 14 pH of some foods Acid Neutral 4.6 Alkaline

16 Bacterial Growth FAT TOM  Food  Acidity - low  Temperature – Ideal temperature is ºF.

17 Bacterial Growth The “Danger Zone” is 41º to 135ºF. 135°F 41°F

18 Bacterial Growth FAT TOM  Food  Acidity  Temperature  Time – no more than 4 hours in the Danger Zone

19 Activity: Calculate Bacterial Growth 30 min20 1 hour80 2 hours1,280 4 hours327,680 TimeNumber of Bacteria 05

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37 Bacterial Growth FAT TOM  Food  Acidity  Temperature  Time  Oxygen - requirements vary

38 Bacterial Growth FAT TOM  Food  Acidity  Temperature  Time  Oxygen  Moisture - Water activity of 0.85 or higher

39 Water Activity raw meat 0.85

40 FAT TOM  Food - especially protein foods  Acidity - mild to low acidity  Temperature - 41º to 135ºF is The Danger Zone  Time - more than 4 hours in The Danger Zone  Oxygen - varies for different types of bacteria  Moisture - water activity of 0.85 or higher Bacterial Growth Is Favored By

41 Vegetative Cells vs. Spores  Vegetative cell = destroyed by heat (most by a temperature of 165°F)  Spore = more resistant to heat (requires 240°F to destroy) Spores Vegetative cells

42 Potentially Hazardous Food  Foods that support the rapid growth of harmful bacteria

43 Potentially Hazardous Foods Generally  High protein  Low acid  High moisture

44 Song Activity: Stayin’Alive Well you can tell by the way I choose my food I’m a worried guy, in a cautious mood Food safety scares, they’re everywhere And they’re telling me I should beware There’s pesticides, Mad Cow Disease Sure don’t put my mind at ease Biotech, and MSG Messin’ with my sanity Don’t want hepatitis or that gastroenteritis I’m just stayin’ alive, stayin’ alive Scrubbin’ off my veggies and I’m heatin’ all my burgers Up to one-fifty-five, for fifteen seconds Ah, ha, ha, ha, stayin’ alive, stayin’ alive Ah, ha, ha, ha, stayin’ alive

45 Stayin’ Alive Now when I was young I wouldn’t hesitate To chow right down, clean off my plate With oysters raw and burgers rare I enjoyed my food without a care But now I hear, it’s not OK I might not live another day Believin’ Oprah, Meryl Streep Soon I might be six feet deep Don’t want hepatitis or that gastroenteritis I’m just stayin’ alive, stayin’ alive Scrubbin’ off my veggies and I’m heatin’ all my burgers Up to one-fifty-five, for fifteen seconds Ah, ha, ha, ha, stayin’ alive, stayin’ alive Ah, ha, ha, ha, stayin’ alive

46 Stayin’ Alive I’m scared senseless. Somebody help me Somebody help me, yeah I’m scared senseless. Somebody help me I’m stayin’ alive Well you can tell by the way I choose my food I’m a worried guy, in a cautious mood Food safety scares, they’re everywhere And they’re telling me I should beware There’s pesticides, Mad Cow Disease Sure don’t put my mind at ease Biotech, and MSG Messin’ with my sanity

47 Stayin’ Alive Don’t want hepatitis or that gastroenteritis I’m just stayin’ alive, stayin’ alive Scrubbin’ off my veggies and I’m heatin’ all my burgers Up to one-fifty-five, for fifteen seconds Ah, ha, ha, ha, stayin’ alive, stayin’ alive Ah, ha, ha, ha, stayin’ alive I’m scared senseless. Somebody help me Somebody help me, yeah I’m scared senseless. Somebody help me I’m stayin’ alive

48 Potentially Hazardous Foods  Any food of animal origin–All meats (red meat, poultry, fish, shellfish, crustaceans, etc.) eggs, milk, and dairy products.  Any food of plant origin that has been heat treated.

49 Potentially Hazardous Foods continued  Raw seed sprouts  Cut melons  Garlic-in-oil mixtures (not modified to prevent pathogen growth)

50 Activity: Which Foods Are Potentially Hazardous?  Hamburger patties, raw  Bananas  Cut cantaloupe  Bread  Yogurt  Pizza  Can of soup, unopened  Dry pasta  Cooked pasta  Shell eggs  Baked potato  Alfalfa sprouts

51 Understanding Check! Each picture represents what category of food hazard? Physical Chemical Biological

52 Understanding Check! This picture represents “what” bacteria growth condition? Food

53 Understanding Check! This picture represents “what” bacteria growth condition? Acid Neutral 4.6 Alkaline Acidity

54 Understanding Check! This picture represents “what” bacteria growth condition? Time

55 Understanding Check! This picture represents “what” bacteria growth condition? Temperature

56 Understanding Check!  These words represents “what” bacteria growth condition? Oxygen

57 Understanding Check! This picture represents “what” bacteria growth condition? Moisture

58 Understanding Check! What are the characteristics of PHF? Is this a potentially hazardous food? Why or why not? No, intact fruits are not PHF. Yes, dairy products are PHF.