Lesson 2

1. Lesson 2 What Are the Hazards to Safe Food?

2. Food Hazard Anything that interferes with safe food

3. 3 Categories of Food Hazards • Physical • Chemical • Biological

4. Physical Hazards Anything foreign to food • Dust • Dirt • Hair • Metal shavings • Broken glass • Foreign objects dust hair

5. Chemical Hazards • Cleaning solutions • Pesticides • Toxic metals

6. Biological Hazards = Pathogenic Microorganisms Type of Microorganism Example Bacteria E. coli 0157:H7 Viruses Norwalk-like virus Parasites Giardia Fungi Aspergillus

7. Biological Hazards • Cause more foodborne illness (FBI) than physical or chemical hazards • Are more difficult to control than physical or chemical hazards • The rest of this lesson will discuss various characteristics of microorganisms

8. Activity: Is It a Physical, Chemical, or Biological Food Hazard? Food Hazard Physical Chemical Biological An assistant cook has an open sore on her hand. Tomato soup is stored in a copper bowl. A glass is used to scoop ice. After cutting raw chicken, the food service worker uses the same knife to slice fruit. The counter cleaner is stored next to the flour on an overhead shelf. X X X X X

9. Microorganisms Are Microscopic! From Idaho Food Safety and Sanitation Manual, p. 1.1

10. Microbes in Food • Bacteria and fungi can grow in food. • Bacteria, yeast, and molds can be “good guys” or “bad guys” or harmless. • Viruses and parasites do not grow in foods. Yeast Cell = good BAC = bad

11. Use FAT TOM to remember.

12. Bacterial Growth FAT TOM • Food • Acidity • Temperature • Time • Oxygen • Moisture

13. Bacterial Growth FAT TOM • Food or nutrients—especially foods high in protein favor bacterial growth

14. Bacterial Growth FAT TOM • Food • Acidity - mild to low acidity favors bacterial growth (pH ~ 4.6 to 7) Acid foods help control microbe growth.

15. Acidity pH scale = 1 to 14 pH of some foods Neutral Alkaline Acid 4.6 2 3 4 5 6 7 8

16. Bacterial Growth FAT TOM • Food • Acidity - low • Temperature –Ideal temperature is 90-110ºF.

17. Bacterial Growth 135°F The “Danger Zone” is 41º to 135ºF. 41°F

18. Bacterial Growth FAT TOM • Food • Acidity • Temperature • Time – no more than 4 hours in the Danger Zone

19. Activity: Calculate Bacterial Growth 30 min 20 1 hour 80 2 hours 1,280 4 hours 327,680 Time Number of Bacteria 0 5

37. Bacterial Growth Facultative FAT TOM • Food • Acidity • Temperature • Time • Oxygen - requirements vary Aerobic Anaerobic Microaerophilic

38. Bacterial Growth FAT TOM • Food • Acidity • Temperature • Time • Oxygen • Moisture - Water activity of 0.85 or higher

39. Water Activity 0.85 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0 raw meat

40. Bacterial Growth Is Favored By FAT TOM • Food - especially protein foods • Acidity - mild to low acidity • Temperature - 41º to 135ºF is The Danger Zone • Time - more than 4 hours in The Danger Zone • Oxygen - varies for different types of bacteria • Moisture - water activity of 0.85 or higher

41. Spores Vegetative cells Vegetative Cells vs. Spores • Vegetative cell = destroyed by heat (most by a temperature of 165°F) • Spore = more resistant to heat (requires 240°F to destroy)

42. Potentially Hazardous Food • Foods that support the rapid growth of harmful bacteria

43. Potentially Hazardous Foods Generally • High protein • Low acid • High moisture

44. Well you can tell by the way I choose my food I’m a worried guy, in a cautious mood Food safety scares, they’re everywhere And they’re telling me I should beware There’s pesticides, Mad Cow Disease Sure don’t put my mind at easeBiotech, and MSGMessin’ with my sanity Don’t want hepatitis or that gastroenteritis I’m just stayin’ alive, stayin’ alive Scrubbin’ off my veggies and I’m heatin’ all my burgers Up to one-fifty-five, for fifteen seconds Ah, ha, ha, ha, stayin’ alive, stayin’ alive Ah, ha, ha, ha, stayin’ alive Song Activity: Stayin’Alive

45. Now when I was young I wouldn’t hesitate To chow right down, clean off my plate With oysters raw and burgers rareI enjoyed my food without a care But now I hear, it’s not OKI might not live another day Believin’ Oprah, Meryl StreepSoon I might be six feet deep Don’t want hepatitis or that gastroenteritis I’m just stayin’ alive, stayin’ alive Scrubbin’ off my veggies and I’m heatin’ all my burgers Up to one-fifty-five, for fifteen seconds Ah, ha, ha, ha, stayin’ alive, stayin’ alive Ah, ha, ha, ha, stayin’ alive Stayin’ Alive

46. I’m scared senseless. Somebody help me Somebody help me, yeah I’m scared senseless. Somebody help me I’m stayin’ alive Well you can tell by the way I choose my food I’m a worried guy, in a cautious mood Food safety scares, they’re everywhere And they’re telling me I should beware There’s pesticides, Mad Cow Disease Sure don’t put my mind at ease Biotech, and MSGMessin’ with my sanity Stayin’ Alive

47. Don’t want hepatitis or that gastroenteritis I’m just stayin’ alive, stayin’ alive Scrubbin’ off my veggies and I’m heatin’ all my burgers Up to one-fifty-five, for fifteen seconds Ah, ha, ha, ha, stayin’ alive, stayin’ alive Ah, ha, ha, ha, stayin’ alive I’m scared senseless. Somebody help me Somebody help me, yeah I’m scared senseless. Somebody help me I’m stayin’ alive Stayin’ Alive

48. Potentially Hazardous Foods • Any food of animal origin–All meats (red meat, poultry, fish, shellfish, crustaceans, etc.) eggs, milk, and dairy products. • Any food of plant origin that has been heat treated.

49. Potentially Hazardous Foodscontinued • Raw seed sprouts • Cut melons • Garlic-in-oil mixtures (not modified to prevent pathogen growth)

50. Hamburger patties, raw Bananas Cut cantaloupe Bread Yogurt Pizza Can of soup, unopened Dry pasta Cooked pasta Shell eggs Baked potato Alfalfa sprouts Activity: Which Foods Are Potentially Hazardous?