Potentially Hazardous Foods
description
Transcript of Potentially Hazardous Foods
![Page 1: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/1.jpg)
Potentially Hazardous
Foods• Foods of animal origin
that is raw or heat treated.
• Food of plant origin that has been heat treated (rice, beans, pasta, potatoes)
• Raw seed sprouts and cut melons.
![Page 2: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/2.jpg)
Ready to Eat Foods
• Edible without washing, cooking, or additional preparation.
![Page 3: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/3.jpg)
Food Borne Illness• Food borne disease-causing organisms,
such as bacteria and viruses.
![Page 4: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/4.jpg)
Salmonellosis
• The foods we usually associate with this disease are poultry, meat and eggs.
• But did you know that cantaloupe and chocolate are tied to Salmonellosis.
![Page 5: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/5.jpg)
How is Salmonellosis caused?
1. Eating foods that are not cooked well enough.
2. Eating foods that are either not kept cold enough (less than 41 degrees) or hot enough (greater than 140 degrees).
3. Food is also unsafe if held at temperatures between 41-140 degrees for more than 4 hours.
4. Eating foods contaminated by a food service worker.
![Page 6: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/6.jpg)
Prevention
![Page 7: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/7.jpg)
Cross Contamination• The process of
transferring harmful substances, such as raw chicken drippings, from anything on to food.
![Page 8: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/8.jpg)
Cross Contamination1. Raw food or juices
come into contact with ready to eat foods.
2. Using the same utensils or equipment for preparing raw meat and cooked foods.
3. Touching ready to eat foods with contaminated hands.
![Page 9: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/9.jpg)
E. coli• The foods usually
suspect of e.coli are ground meats.
• It can also be transferred by infected individuals and raw milk.
![Page 10: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/10.jpg)
How is E.coli is caused?
1. The most common reason for the occurrence of this illness are inadequate cooking of ground meat.
2. Cross contamination of food by the food handler to ready to eat foods.
![Page 11: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/11.jpg)
Prevention
![Page 12: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/12.jpg)
Shingellosis• This illness is
almost always associated with a process known as fecal oral transmission of disease.
![Page 13: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/13.jpg)
How is Shingellosis caused?
• The illness can spread very quickly through day-dare centers where children play with each other’s toys and then put it in their mouths.
• Oral/Fecal transmission.
![Page 14: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/14.jpg)
Prevention
![Page 15: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/15.jpg)
Hepatitis A• This is the only complete preventable
food borne illness. There are effective vaccines for this virus.
![Page 16: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/16.jpg)
How is Hepatitis A transferred?
• Transmitted the fecal oral route.
• Complications include fever, nausea, stomach pain followed within a few days by jaundice (yellowing of the eyes and skin.)
• Some people have symptoms for 1-2 weeks while others are disabled for months.
![Page 17: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/17.jpg)
Prevention
![Page 18: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/18.jpg)
Botulism• Can be fatal.
Symptoms include: blurred or doubled vision, dry mouth, droopy eyes, paralysis in limbs and other problems associated with nerve damage.
![Page 19: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/19.jpg)
Botulism can occur when:
• This food borne illness can occur when a food is contaminated during canning, cooking (41-140 degrees for 4 hours or more.)
• The toxins can go in an anaerobic (without air) environment if the food is a low acid food.
![Page 20: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/20.jpg)
Prevention
![Page 21: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/21.jpg)
Staphylococcal (Staph)
• This food borne illness is characterized by a quick and violent onset of severe nausea, stomach pain, and projectile vomiting.
![Page 22: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/22.jpg)
How is Staph caused?
• The food worker has touched with their bare hands an infected cut, acne, nose picking, eye infection, or abscesses on their body.
![Page 23: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/23.jpg)
Prevention
![Page 24: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/24.jpg)
Food Protection When Food Protection When ReceivingReceiving
Storing, Displaying, or ServingStoring, Displaying, or Serving
![Page 25: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/25.jpg)
Receiving• Examine the food
shipment.
• Check temperature of the food that is delivered.
• Food must be put away immediately.
![Page 26: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/26.jpg)
Storing• No potential for cross contamination.• Dating foods. (First in First out)• Raw, potential hazardous foods should not
be stored above food that will not be cooked.
• Freezing should be at 41 degrees or less.• Foods must be stored 6” off the floor in a
dry area.• Hot food must be maintained at 140
degrees or higher.
![Page 27: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/27.jpg)
Displaying• If food is placed in front of the public it
should be protected as much as possible. Supply sneeze guards, utensils and plates and bowls can not be used twice by a customer.
![Page 28: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/28.jpg)
Serving• Remember anything you touch can be
cross contaminated.
• Carry plates with your thumbs underneath.
• Serve food with utensils and tongs.
• Don’t pick up glasses from the top.
• Use a scoop for ice instead of the cup.
![Page 29: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/29.jpg)
Food Temperatures
![Page 30: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/30.jpg)
Internal Food Temperatures
• Poultry 165 degrees for 15 sec.• Ground Meats 155 degrees for 15 sec.• Fish 145 degrees for 15 sec.• Eggs 145 degrees for 15 sec.
must serve immediately
155 degrees for 15 sec. if held• Stuffed foods 165 degrees for 15 sec.• Microwave cooking 165 degrees all parts• Meat 145 degrees 15 sec.
![Page 31: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/31.jpg)
Cooling Methods
![Page 32: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/32.jpg)
1. Place food in shallow pan and then put into refrigerator.
2. Ice Bath: Place the container of food in a sink or large pan filled with ice.
3. Add ice as an ingredient at the end of the cooking process.
4. Cut large foods into smaller portions.
Cooling Methods
![Page 33: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/33.jpg)
ReheatingReheat quickly and up to 165 degrees for 15 sec.
![Page 34: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/34.jpg)
Thawing Foods• Safest method: Thaw
in the refrigerator.• Thaw under cool
running water for four hours without any part of the food going above 41 degrees.
• The microwave, but the food must them be immediately cooked.
![Page 35: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/35.jpg)
The Danger Zone
140 Degrees F
41 Degrees F
![Page 36: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/36.jpg)
Chemical Storage• Where: Safe Separate
Place!!
• When: Put them back right away!!
• How: In the original containers
• Why: The potential for cross contamination is high!
![Page 37: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/37.jpg)
Cleaning and Sanitizing
![Page 38: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/38.jpg)
WashThe first sink must have hot water and detergent.
![Page 39: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/39.jpg)
RinseThe second sink must have hot clear water.
![Page 40: Potentially Hazardous Foods](https://reader033.fdocuments.in/reader033/viewer/2022061507/56813e8d550346895da8d392/html5/thumbnails/40.jpg)
Sanitize
The third sink must have hot water with the appropriate sanitizer.
Let the dishes sit in the sink for 1 minute.
Do not towel dry the dishes.