Section 11 food safety ch 14
Download
1 / 29

Section 11: Food Safety CH 14 - PowerPoint PPT Presentation


  • 248 Views
  • Uploaded on

HNU 200. Section 11: Food Safety (CH 14). 11.3. preventing food-borne illness. HNU 200. Section 11: Food Safety (CH 14). Special Concerns with Produce. Reason for concern: Exposed to mo’s during growth Can be eaten raw Limited number of control practices

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Section 11: Food Safety CH 14' - Jeffrey


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
Section 11 food safety ch 14 l.jpg

HNU 200

Section 11: Food Safety (CH 14)


11 3 preventing food borne illness l.jpg

11.3. preventingfood-borne illness

HNU 200

Section 11: Food Safety (CH 14)


Special concerns with produce l.jpg
Special Concerns with Produce

  • Reason for concern:

    • Exposed to mo’s during growth

    • Can be eaten raw

    • Limited number of control practices

  • Sources of contamination: soil, water, equipment, humans, animals, manure, unsanitary processing methods, by consumer

  • Common mo’s: Salmonella, Shigella, E. coli O157, hepatitis A, noroviruses, Cyclospora, and Cryptosporidium


Special concerns with animal products l.jpg
Special Concerns with Animal Products

  • Reason for concern:

    • Naturally contain mo’s

    • Risk of cross contamination to other animal products and produce

    • Processing of products: grinding

    • Ready to eat foods: not handled safely

  • Sources of contamination: naturally occurring mo’s, feces, unsanitary processing methods, processing equipment, cross contamination, by consumer

  • Common mo’s: Salmonella, parasites, Campylobacter, E. coli, Listeria, Norwalk


Step 1 check l.jpg
Step 1: Check

  • Non bruised/cut/moldy produce

    • Leafy Greens:

      • Selection: Look for leaves that are crisp

  • Pre-cut/packaged produce should be kept cool at store

  • Check for best before dates

  • Look at appearance, smell


Step 2 clean l.jpg
Step 2: Clean

  • Hands: wash with warm water and soap for at least 20 seconds before and after handling foods

    • Before and after handling food

    • After using bathroom, coughing, sneezing, blowing nose, changing diaperr

    • After touching animals/pets

    • After touching skin


Step 2 clean7 l.jpg
Step 2: Clean

  • Produce: unless pre-washed, under tap water, rub firm skinned produce or scrub with brush

  • Surfaces and utensils: hot water and soap, including cutting boards, counter tops

    • Be aware: what do you clean surfaces with?


Step 2 clean8 l.jpg
Step 2: Clean

  • Surface cleaning tip:

    • 1 tsp liquid bleach/quart water

    • Flood surface with mixture

    • Let stand few mins

    • Wipe up

  • Never use bleach to clean food


Step 3 separate l.jpg
Step 3: Separate

  • Separate fresh produce from raw meats/fish/poultry (MFP) during:

  • Shopping: in cart, bags, at checkout

  • Storage: in fridge

  • Preparation: on plates, cutting boards; use new utensils


Step 3 separate10 l.jpg
Step 3: Separate

  • Watch MFP juices

  • Separate: fresh produce from MFP and their juices

  • Seal: MFP when storing

  • Boil: don’t use MFP marinades on cooked food unless you boil them first

  • Clean: clean up juice spills (even in fridge and on floor)


Step 4 cook l.jpg
Step 4: Cook

  • Cooking temperatures: cook to proper internal temp (see next page)

  • Holding temperatures: keep hot foods hot, and cold food cold

    • Buffet style: keep hot foods at 140F or higher

    • Transporting foods: thermos/insulated containers to keep hot





Step 5 chill l.jpg
Step 5: Chill

  • Temperature guide:

    • Fridge: 1 - 4o C (34 – 40o F)

    • Freezer: below 0o C (32o F)

    • Danger zone for bacterial growth: 4 – 60o C (40 – 140o F)

  • Refrigerate or freeze: leftovers, perishables, within 2 hours of purchase or use; within 1 hr if temp of product > 90o F

  • Divide: large amounts of food into small containers for quick cooling


Step 5 chill16 l.jpg
Step 5: Chill

  • Storage: don’t fill up freezer or fridge too much

  • Thawing Do’s:

    • Refrigerator: safest

    • Cold water : either running, or change every 30 min

    • Microwave: only if going to use immediately

  • Thawing Don’ts:

    • Thaw at room temp

    • Thaw in warm/hot water


Step 5 chill17 l.jpg
Step 5: Chill

  • Transportation: keep cold foods cold

    • Use ice packs/insulated containers

    • Chill until serving

    • Doggy bag: refrigerate/freeze within 2 hrs

  • Length of storage: see next slides









Step 6 throw away l.jpg
Step 6: Throw Away

  • Throw out fresh produce:

    • That has not been refrigerated within two hours of cutting, peeling, or cooking

    • That is bruised or damaged

    • That has touched raw meat, poultry or seafood

  • If in doubt, throw it out!


Preventing food borne illness l.jpg

When eating out:

Eat at restaurants that look clean

Insist that food be cooked thoroughly

When travelling:

Avoid raw foods, salads, uncooked fruits and vegetables, unpasteurized milk

Only drink bottled water or soda, boiled water such as tea, beer, wine

Preventing Food-Borne Illness


References l.jpg
References

  • Brown, J.E. (2005). Nutrition Now. 4th ed. USA: Thomson Wadsworth.

  • Canadian Food Inspection Agency. (2009). Certain Maple Leaf, Shopsy’s, and Hygrade brand wieners may contain Listeria monocytogenes. Retrieved Nov. 25, 2009, from http://www.inspection.gc.ca/english/corpaffr/recarapp/2009/20090803e.shtml#photos

  • Canadian Food Inspection Agency. (2008). Meat products produced at establishment 97B may contain Listeria monocytogenes. Retrieved Nov. 25, 2009, from http://www.inspection.gc.ca/english/corpaffr/recarapp/2008/list97be.shtml


References28 l.jpg
References

  • Health Canada. (2009). Food-related illness. Retrieved Nov. 25, 2009, from http://www.hc-sc.gc.ca/fn-an/securit/ill-intox/index-eng.php

  • Health Canada. (2008). Listeria and food safety. Retrieved Nov. 25, 2009, from http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/listeria-eng.php

  • Nova Scotia Department of Agriculture. (2009). Food inspection and enforcement division. Retrieved Nov. 25, 2009 from https://www.gov.ns.ca/agri/foodsafety/index.shtml


References29 l.jpg
References

  • Partnership for Food Safety Education. (2006). Fight Bac. Retrieved Nov. 28, 2009, from http://www.fightbac.org

  • Prescott, L.M., Harley, J.P., and Klein, D.A. (2002). Microbiology. 5th ed. New York:McGraw Hill.


ad