Food Safety Review
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Food Safety Review. Did You Know…. ANNUALLY, Foodborne illness affects 76,000,000 million people 323,000 hospitalizations 5,200 deaths. Did You Know…. Medical costs & lost wages due to salmonellosis cost Annually: $1,000,000,000 (1 billion dollars). Did You Know….

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Food Safety Review

Adapted from Madison (WI) Dept. of Public Health presentation


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Did You Know…

  • ANNUALLY, Foodborne illness affects

    • 76,000,000 million people

      • 323,000 hospitalizations

      • 5,200 deaths

Adapted from Madison (WI) Dept. of Public Health presentation


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Did You Know…

  • Medical costs & lost wages due to salmonellosis cost

    • Annually: $1,000,000,000

      • (1 billion dollars)

Adapted from Madison (WI) Dept. of Public Health presentation


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Did You Know…

  • More than 250 different foodborne illnesses

    • Most are caused by

      • Bacteria

        • Most common: E-coli & salmonella

      • Viruses

      • Parasites

Adapted from Madison (WI) Dept. of Public Health presentation


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Did You Know…

  • Annual risk

    • 36 deaths in 1 million

      • Heart disease: 2800 per 1 million

      • Cancer: 2050 per million

      • Car accident: 160 per million

      • Choking: 4 per million

  • Most are caused by

    • Bacteria

      • Most common: E-coli & salmonella

    • Viruses

      • Parasites

  • Adapted from Madison (WI) Dept. of Public Health presentation


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    HACCP

    Practical Training

    Adapted from Madison (WI) Dept. of Public Health presentation


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    HACCP

    • Hazard

    • Analysis

    • Critical

    • Control

    • Point

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Recognize the Hazards

    • Biological

      • Bacteria

      • Viruses

    • Chemical

      • Toxins

      • Cleaning compounds

    • Physical - foreign objects that may cause injury

      • metal

      • plastic

      • glass

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Hazards include:

    • Pathogens or toxins that are:

      • present during receiving

      • introduced during preparation.

      • grown or produced

        • during storage, preparation, or holding.

      • Capable of surviving heating

    • Contaminates introduced by

      • employees or equipment.

    Adapted from Madison (WI) Dept. of Public Health presentation


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    The Critical Control Points?

    Cold storage

    Cooking

    Cooling

    Reheating

    Hot holding

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Temperature Control of Food

    • Cold holding - 41 ºF

    • Hot holding - 140 ºF

    Danger Zone41 to 140 ºF

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Raw shell eggs 145º F cooked to order

    Fish & meat 145° F

    Raw shell eggs 155° F

    Pork & ratities 155º F

    Injected meats 155° F

    Ground beef (& other) 165º F

    Poultry 165° F

    Stuffed meat, pasta 165º F

    Stuffing 165° F

    MICROWAVING 165 °F, use at once

    Cooking - Internal Temperatures

    Per Texas Administrative Code, §229.164 (k)

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Beef roasts – PRE-HEAT OVEN to:

    Roasts under 10#

    Dry oven 350°F or more

    Convection 325°F or more

    High humidity 250°F or less

    Roasts over 10#

    Dry oven 250°F or more

    Convection 250°F or more

    High humidity 250°For less

    Cooking - Internal Temperatures

    Per Texas Administrative Code, §229.164 (k)

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Reheating for Hot Holding

    Per Texas Administrative Code, §229.164 (m)

    • leftovers

      • Heat to 165 ºF in 2 hours.

    • commercially processed, ready-to-eat foods

      • Heat to 140 ºF in 2 hours.

    • Equipment used for Reheating

    • Stove, Oven, Grill

    • Microwave, Steamer, AltoSham

    • NOT a steam table

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Thawing Food

    Per Texas Administrative Code, §229.164 (n)

    • In a refrigerator at 41 ºF or less.

    • Submerged under flowing water

      • 70ºF or less

      • sufficient water velocity to float off loose particles.

    • In a microwave oven if

      • transferred immediately to conventional cooking equipment - as part of the cooking process.

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Cooling Hot Food

    • Cooked potentially hazardous food must be rapidly cooled to 41 ºF to prevent the growth of bacteria.

    • The Texas Code requires foods be cooled from:

      • 140 ºF to 70 ºF within 2 hours

      • 70 ºF to 41 ºF within 4 hours

      • Total cooling time of 6 hours.

    • Freezers should not be used to cool hot foods.

    Per Texas Administrative Code, §229.164 (k)

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Cooling Hot Food

    140 ºF - 70 ºF in 2 hours

    70 ºF - 41 ºF in 4 hours

    41 ºF

    Per Texas Administrative Code, §229.164 (k)

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Cooling Methods

    • Ice baths or ice paddles

    • Break down large batches

      • smaller quantities or shallow trays

    • Improve air circulation

      • Around pans in refrigerator

    • Dilute stocks with ice, not water

    • Pre-chill ingredients

      • add frozen vegetables to soup

      • cold mayo to chicken or tuna salad

    • Quick chillers or Walk-in coolers

    • Combinations of the above

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Food Handling Practices

    • Thoroughly wash vegetables/fruits

    • Do not cross-contaminate

    • Use proper hand washing techniques

    • Stress proper dishwashing & sanitizing

    • Cover & protect infected wounds

    • Limit bare hand contact

      • ready-to-eat foods

    • Establish sick policies for employees

    Adapted from Madison (WI) Dept. of Public Health presentation


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    Thermometer Calibration

    • Ice water method

    • Boiling water method

    Adapted from Madison (WI) Dept. of Public Health presentation


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