Unit 4
Preparing Food
 2002 Province of
British Columbia
1
FOODSAFE Level 1
Preparing Food
Key Learning Points

Classification of foods

Effects of temperature and time

Control sources of contamination

Tools and equipment

Hot materials and surfaces
 2002 Province of
British Columbia
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FOODSAFE Level 1
Bacteria Colony
Potentially hazardous
foods are foods that
satisfy all the
requirements for
growth pathogens.
 2002 Province of
British Columbia
3
FOODSAFE Level 1
Potentially Hazardous Foods
To prevent the spread of pathogens
meat and poultry must be handled with
great care and must be:
 Stored properly
 Stored away from other foods
especially ready-to-eat foods
 2002 Province of
British Columbia
4
FOODSAFE Level 1
Potentially Hazardous Foods:
Meats
 Protein foods are the
ideal environment for
the growth of pathogens
 Many animals and poultry
carry pathogens
(such as Salmonella)
 2002 Province of
British Columbia
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FOODSAFE Level 1
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Potentially Hazardous Foods:
Meats
 Disease in their feces
which allow flesh to be
contaminated easily
 Pathogens can spread
into meats that are
ground, rolled, minced or
chopped.
 2002 Province of
British Columbia
6
FOODSAFE Level 1
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Types of Hazardous Foods:
Dairy Products
Products made with milk may carry pathogens.
 Only properly aged,
hard cheeses are safe
from growth of
pathogenic bacteria,
however they may
contain potentially
hazardous moulds
 dairy products must always be refrigerated
 all milk products must be pasteurized
 2002 Province of
British Columbia
7
FOODSAFE Level 1
Hazardous Foods: Egg Products
Eggs are a perfect medium for pathogenic growth.
 Eggs are vulnerable
to Salmonella
contamination
 Eggs must be
refrigerated
Cracked eggs should
never be used!
 Only pasteurized
eggs can be used in
non-cooked products
 2002 Province of
British Columbia
8
FOODSAFE Level 1
Hazardous Foods: Fish and Shellfish
Protein foods are a food source for pathogens
 spoil rapidly and
should be stored on
ice and well below the
 ensure your supplier
is government
approved
 2002 Province of
British Columbia
9
FOODSAFE Level 1
Hazardous Foods: Cooked Vegetables
and Cereals
Many vegetables contain protein and moisture.
 After cooking, they
become soft and can
support many
pathogens
 Dry cereals are safe
 Cooked cereals are
not safe because they
can support pathogens
 2002 Province of
British Columbia
10
FOODSAFE Level 1
Other Hazardous Foods
Any food that satisfies all the
requirements for the growth of
pathogens such as those
containing proteins, vitamins,
minerals, moisture and neutral
pH may potentially hazardous
 2002 Province of
British Columbia
11
FOODSAFE Level 1
Other Hazardous Foods
Pathogens from workers’ hands, contaminated
utensils, work surfaces and raw food items can
easily contaminate potentially hazardous foods:


Sandwiches
Salads(egg, fish,
meat)

Rolled meats

Casseroles

Chopped meats
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
Meat pies


Cream-filled pastries
Tofu


Unwashed melons
Fruits and vegetables
 2002 Province of
British Columbia
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FOODSAFE Level 1
Less Hazardous Foods

Dry

Sour (Acidic)

Sweet or salty
Note: Effects of moisture can cause foods to
become potentially hazardous
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 2002 Province of
British Columbia
13
FOODSAFE Level 1
Safer Foods: Dry
Dried foods do not contain moisture necessary
for pathogens to grow but fried foods are not
sterile.
They are
potentially
hazardous when
wet or prepared
with water.
 2002 Province of
British Columbia
14
FOODSAFE Level 1
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Safer Foods: Sour (acidic)
Very acidic foods such as fruits and fruit juices
have a low pH so pathogens cannot grow.
Acidic foods can
be neutralized by
high protein foods
such as eggs and
meat.
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Some examples are:
peppers, bananas, limes, grapefruit and oranges.
 2002 Province of
British Columbia
15
FOODSAFE Level 1
Safer Foods: Sweet or Salty
Only foods that have a lot of sugar or salt added to them
can be considered safe.
 Few foods contain a
high concentration of
salt and still taste good,
for instance pickled
herring or pickled eggs.
 Foods with a sugar
content of 60 % or more
include jams and jellies
 2002 Province of
British Columbia
16
FOODSAFE Level 1
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DANGER ZONE
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 2002 Province of
British Columbia
Unit 4
17
FOODSAFE Level 1
Cooking
Temperatures can alter the growth and survival
of pathogens making hazardous food safe to
eat.
Cook foods to the correct
internal temperature 74°C
(165°F) for at least 10 seconds.
The higher the temperature, the
shorter the period required to kill
pathogens.
DO NOT assume that cooked
foods are safe to eat.
 2002 Province of
British Columbia
18
FOODSAFE Level 1
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Cooking
Inadequate cooking is one of the
Top Ten improper food handling practices
that causes foodborne illness.
Thermometers
should be:
• The correct type
• Placed in the centre of
the thickest part of the
meat
• Calibrated
• Kept clean and sanitized
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 2002 Province of
British Columbia
19
FOODSAFE Level 1
Hot Holding
Improper hot holding is one of the
Top Ten improper food handling
practices that causes foodborne illness.
Food in hot
holding ovens
should be at least
60°C (140°F)
Hot foods should
be kept in
warming
containers.
Examples of holding hot units
steam tables, soup urns, holding ovens
 2002 Province of
British Columbia
20
FOODSAFE Level 1
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Freezing
Freezing is not a way to kill pathogens.
Pathogens may not be active but they can still be
present in the food.
The temperature
must be below
-18°C (0°F).
Freezing raw fish
{for 7 days at -20°C
(-4°F) or at -35°C
(-31°F) for 15 hours}
 2002 Province of
British Columbia
21
FOODSAFE Level 1
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Freezing will render fish safe
from parasites
in raw or undercooked fish
(Sashimi and ceviche also seviche)
 2002 Province of
British Columbia
22
FOODSAFE Level 1
Thawing
Food should never be
thawed at room
temperature!
This would allow food to
enter the
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 2002 Province of
British Columbia
23
FOODSAFE Level 1
Thawing
Microbes thrive in thawed foods more so than in
fresh foods.
Foods must only be
defrosted by:
1) In the
refrigerator
(4°C or 40°F)
2) In a microwave
AND
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British Columbia
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FOODSAFE Level 1
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Thawing
Foods must only be defrosted by:
3) By running
cold water,
over the
plastic
wrapped
item
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 2002 Province of
British Columbia
25
FOODSAFE Level 1
Inadequate reheating is one of the
ReheatingTop Ten improper food handling
practices that causes foodborne illness.
Always reheat rapidly
to a minimum internal
temperature of 74°C
(165°F)
Holding ovens, steam
tables and soup urns
should never be used
to warm up cold
foods!
How can you reheat foods quickly?
 2002 Province of
British Columbia
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in ovens and in the microwave oven.
FOODSAFE Level 1
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Cooling
Improper cooking is one of the
Top Ten improper food handling
practices that causes foodborne illness.
Remove the food as quickly as
possible before it enters the:
Put on ice or refrigerate
 Use shallow metal pans
 Chill in small portions
 Label every container with
a
lid with the date and its
contents
 Use ice wands
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British Columbia
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FOODSAFE Level 1
Cooling
Temperature should be measured
with a thermometer to verify it is
cooled properly.
Cool:
Within 2
hours
Next 4 hours
Temperature
C
Temperature
F
60 - 21
140 – 70
21 – 4
70 - 40
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 2002 Province of
British Columbia
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FOODSAFE Level 1
Cooling Temperatures
Cool:
Within 2 hours
Next 4 hours
Temperature
C
Temperature
F
60 - 21
140 – 70
21 – 4
70 - 40
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 2002 Province of
British Columbia
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FOODSAFE Level 1
A Review of the
Recommended Temperatures
C
F
Cooking
74
165
Hot holding
60
140
Freezing
-18
0
Thawing
4
40
74
165
4
40
Reheating
Cooling
 2002 Province of
British Columbia
30
FOODSAFE Level 1
Bacterial Growth: Time
10°C
5°C
0°C
1 Billion
100 Million
NUMBER OF ORGANISMS
SLIME
10 Million
BAD ODOUR
1 Million
100 Thousand
10 Thousand
0
5
10
15
20
DAYS
 2002 Province of
British Columbia
31
FOODSAFE Level 1
Page 41
Unsafe source is one of
the Top Ten improper food
handling practices that
causes foodborne illness
Sources of Contamination

Water
- Potable
- Backflow preventers

Micro-organisms
- Wash
- Avoid cross-contamination
- Prevent growth
(cool/freeze/cook)

Utensils/equipment - Proper handling
- Wash hands
 2002 Province of
British Columbia
32
FOODSAFE Level 1
Backflow Preventer
Potable water system
Typical cross connection
Hose bib
Public water system
A hose-bib vacuum breaker must be installed on a
hose-bib
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British Columbia
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FOODSAFE Level 1
Tools and Equipment
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 2002 Province of
British Columbia
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FOODSAFE Level 1
Equipment Safety Tips

Equipment

Remember:
– fryers
– get training
– steamers
– use guards
– stoves/ovens
– lockout
– slicers
– wear PPE
– processors
– follow safe work
procedures
– mixers
– knives
 2002 Province of
British Columbia
35
FOODSAFE Level 1
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42
Tools and Equipment - Knives
• Use sharp knives
• Use a flat surface to cut
on
• Cut away from your body
• Carry only one knife at a
time (tip down)
• Store knives in a proper
rack and in a visible
place
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 2002 Province of
British Columbia
36
FOODSAFE Level 1
Tools and Equipment –
Food Processors
• Safety guards should be in place
• Use pushers to avoid contact
with
moving blades
• Do not put hands into an
operating machine to move the
food
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 2002 Province of
British Columbia
37
FOODSAFE Level 1
Tools and Equipment – Dough
Mixers
• Machine safety interlocks and
guards must be in place during
operations
• Bowl must be locked in place
with the attachments secured
• Do not reach into the machine
while it is operating
• Unplug or lockout the mixer
before trying to remove the
dough
• Get help to lift the bowl to a suitable
work surface near the mixer so that
you can retrieve the dough
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 2002 Province of
British Columbia
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FOODSAFE Level 1
Tools and Equipment – Slicing
Machines
• Make sure all safety
guards are on
• Always use a feeding
device to feed food
through the machine
• Ensure the meat thickness
setting guage is returned to
zero setting after each use
• Ensure machine is
unplugged or locked out
before removing a blockage
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 2002 Province of
British Columbia
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FOODSAFE Level 1
Hot Materials and Surfaces

Use dry oven mitts or pads

Lift lids away from body

Wear long sleeved, cotton shirts/pants

Use non-combustible or oil proof apron

Use tongs or frying basket

Do not put wet items into hot oil

Open hot water or liquid faucets slowly
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 2002 Province of
British Columbia
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FOODSAFE Level 1
Safe Cutting Technique
Curl your fingers and cut
away from your body when
trimming or deboning.
Store knives securely
in proper racks.
Use cutting board
or flat surface.
Hold the knife
with your
stronger hand.
Use the right knife for
the job and make sure
it’s sharp.
 2002 Province of
British Columbia
Care around the sink:
•Do not drop knives into dishwasher.
•Keep knives out of the sink.
•Clean knives immediately after use or
place in a container labelled “knives
only” near the sink.
Unit 4
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FOODSAFE Level 1
Preventing Burns and Scalds
If oil catches fire:
•Cover it with a safety blanket or damp cloth, or
use foam or powder fire extinguisher if trained.
•Turn off the gas or power.
•NEVER use water.
•NEVER try to carry the burning pan.
When cooking with oil:
Don’t overheat
oil it can burst
into flames.
Use tongs or
frying baskets.
Don’t put wet items
into hot oil.
Open lids away
from you.
Use oven mitts or dry
cloths when handling
hot objects.
Wear noncombustible or oil
proof aprons.
Don’t let handles
stick out over the
floor.
 2002 Province of
British Columbia
Unit 4
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FOODSAFE Level 1
Open hot
water or liquid
faucets slowly.
Wear long
sleeved, cotton
clothing.
Video #4
This video will include the topics:
 Hazardous foods
 Improper cooling and handling
 Sources of food contamination
 Job hazards
 2002 Province of
British Columbia
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FOODSAFE Level 1
Video #4
While watching the video pay attention to:
 leaving food out too long
 correct thawing
 improper cooling and handling techniques
 incorrect reheating
 safe food handling techniques
 safe work practices
 2002 Province of
British Columbia
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FOODSAFE Level 1
Critical Thinking: Recognizing
Hazards
 2002 Province of
British Columbia
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FOODSAFE Level 1
Critical Thinking: Recognizing
Hazards
 2002 Province of
British Columbia
46
FOODSAFE Level 1
UNIT 4 - Review
See it
Look at the
task/hazard
Think it
Do it
Is there a risk
of injury or
disease
Take action to
eliminate or
control the risk
A worker’s
hair is in the
way
Hair could fall
into food
Wear a hair net
Work area is
messy
Food could get
mixed with other
food debris or
spilled liquid
Clean up work
surface area
 2002 Province of
British Columbia
47
FOODSAFE Level 1
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this on
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Quiz Danger Zone
F
C
F
C
F
C
F
C
F
C
F
C
F
C
 2002 Province of
British Columbia
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FOODSAFE Level 1
Danger Zone - Answers
Boiling
212F
100C
Bacteria die; spores and
toxins may survive
Cooking and
reheating food
165F
74C
Holding hot food for service
140F
60C
98.6F
37C
Bacteria multiply
rapidly
40F
Most bacteria will survive but
will not multiply quickly
Keep food out of this
temperature range
Chilled food
Thawing food
32F
0C
Most bacteria will survive but not
grow
Freezes water
0F
-18C
Frozen food storage
 2002 Province of
British Columbia
49
4C
FOODSAFE Level 1