1. FOOD SAFETY

2. TERMINOLOGY Pasteurize Sterilize HACCP – 7 principles
Potentially Hazardous Food
Foodborne Illness
Food Intoxication
Cross contamination

3. HAZARDS
BIOLOGICAL
CHEMICAL
PHYSICAL

4. FOOD HANDLING Wash hands and surfaces often Don’t cross contaminate
Cook to proper temperatures
Refrigerate promptly – temperature danger zone

5. PHFs
CHARACTERISTICS
Supports growth of infectious or toxigenic microorganisms
Growth and toxin production of Clostridium botulinum
Growth of Salmonella enteritidis in shell eggs
Animal food that is raw or heat treated
Plant origin that is heat treated or has raw seed sprouts; cut melons, garlic and oil mixtures

6. FOODBORNE ILLNESS Diseases carried to people through food
Major cause – biological
Salmonella largest percent
Bacterial growth phases:
Lag
Log
Stationary
Decline

7. DEFINITIONS
FOODBORNE INFECTION- ingesting living pathogenic bacteria (Salmonella)
FOODBORNE INTOXICATION – ingesting toxin that is present in food, toxin causes illness (Staphaureus)
TOXIN-MEDIATED INFECTION – ingesting living bacteria that will then produce a toxin (E. coli 157:H7)

8. CROSS-CONTAMINATION
Transfer of harmful microorganisms from one food to another
Food, hands, equipment, utensils
People largest cause of cross-contamination

9. IDENTIFYING MICROORGANISMS
Bacteria – small microbes, like moisture low sugar, low salt, neutral pH, round colonies
YEAST- like moisture, high sugar, acid pH, glossy, slimy strands
MOLD – multicellular, dry food, fuzzy, colorful

10. DATES “Best if used by” – optimal period of high quality
Expiration date – deadline for recommended use
Pack date – indicates when packaged
Pull date – last day product may be sold as fresh