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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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slide1

Food Safety Review

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

did you know
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

did you know3
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

did you know4
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

did you know5
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

haccp

HACCP

Practical Training

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

haccp7
HACCP
  • Hazard
  • Analysis
  • Critical
  • Control
  • Point

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

recognize the hazards
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

hazards include
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

the critical control points
The Critical Control Points?

Cold storage

Cooking

Cooling

Reheating

Hot holding

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

temperature control of food
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

cooking internal temperatures
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

cooking internal temperatures13
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

reheating for hot holding
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

thawing food
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

cooling hot food
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

cooling hot food17
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

cooling methods
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

food handling practices
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

thermometer calibration
Thermometer Calibration
  • Ice water method
  • Boiling water method

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

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