Safety & Sanitation
in our Food
Why Safety First?
• Over 5,000 deaths
• 76 million illnesses
• 325,000 hospitalizations
from foodborne illness
each year!
Who is at risk?
a) Infants & Young Children
B) Pregnant Women
C) The Elderly
D) Chronically-ill People
Why are these people at risk?
Their immune systems may
not be able to fight off the
bacteria and viruses that
cause foodborne illnesses.
At Risk:
a) Infants & Young Children
Infants and children are more vulnerable
because their immature stomachs
produce less acid. Less acid makes it
easier for bacteria and viruses to multiply.
At Risk:
b) Pregnant Women
Pregnant women are at risk because a
fetus does not have a fully developed
immune system.
At Risk:
c) The Elderly
The elderly are more susceptible
to foodborne illness because of:
• inadequate nutrition
• lack of protein in their diets
• poor blood circulation.
At Risk:
d) Chronically-ill People
People who are chronically-ill or who take
medication that affects their immune system
are also at greater risk of becoming sick
from a foodborne illness.
Chronically-ill people have long-term
illnesses. This could include:
cancer
diabetes
AIDS patients
people who take antibiotics
Foodborne Illness: A disease carried
or transmitted to people by food that
contains harmful substances.
Food-based Hazards
• Biological
• Chemical
• Physical
People-based Hazards
• Food handling
• Time & Temp abuse
• Cross contamination
• Poor hygiene
• Improper cleaning &
sanitizing
Biological hazards:
come mainly from microorganisms such as:
Bacteria - single-celled organisms that thrive
in room-temperature foods.
Virus - the smallest and simplest life-form known.
Fungi - group of microorganisms that includes
molds and yeasts.
Parasite – a microorganism that needs a host to
survive.
Microorganisms that cause
diseases are called
pathogens.
Not all microorganisms are bad.
Can you think of a good bacteria?
A good type of mold?
Where would bread be without yeast?
Some bacteria are not infectious
by themselves,
BUT as the bacteria multiply they
discharge toxins.
These toxins are naturally-occurring
poisons. One example is Botulism,
which is caused by the toxin
produced from the bacterium
Clostridium botulinum.
Chemical hazards:
Chemical hazards
include substances
such as:
*cleaning solutions
*sanitizers
*insect sprays
Physical hazards:
• Physical hazards are
foreign particles found
in food such as:
*glass
*metal
*band-aids
*chewing gum
*bobby pins
*paper clips
*hair
How can I handle food safely?
Bacteria like Staphylococci are found on the hair,
skin, mouth, nose and throat of healthy people.
According to one estimate, nearly 50% of healthy
food handlers carry disease agents that can be
transmitted by food.
A cough or sneeze can transmit thousands of
microorganisms that may cause disease.
Cover your mouth when you cough or
sneeze.
Wash your hands after coughing,
sneezing, fixing your hair, blowing your
nose, or using the rest room.
Wear a hair net or pull long hair back.
Cover cuts on your hands and arms with
a bandage.
Wear plastic gloves and clean aprons or
clothes while preparing food.
CLEAN - SEPARATE
COOK - CHILL
http://www.foodsafety.gov/
Cross Contamination
Definition: The transferring of bacteria
from person or object to another.
Lather Up
• Always wash hands, cutting boards,
dishes, and utensils with hot, soapy
water after they come in contact with
raw meat, poultry, and seafood.
Safely Separate
• Separate raw meat, poultry, and
Take Two
seafood from other foods in your
If possible, use one cutting board for
grocery shopping cart and in your
fresh produce and use a separate one for
refrigerator.
raw meat, poultry, and seafood.
Seal It
• To prevent juices from raw meat,
poultry, or seafood from dripping onto
Clean Plate
other foods in the refrigerator, place
Never place cooked food back on the
these raw foods in sealed containers
same plate or cutting board that
or plastic bags.
previously held raw food.
Marinating Mandate
• Sauce that is used to marinate raw
meat, poultry, or seafood should not
be used on cooked foods, unless it is
boiled before applying.
http://www.foodsafety.gov/~fsg/f00separ.html
Cross Contamination
Raw or contaminated
foods that touch or
drip fluids on cooked
and ready-to-eat
foods.
Danger Zone
Temperature…
… 400 to 1400 F.
… promotes the growth of
bacteria.
… where bacteria multiply
rapidly.
Cook foods to a safe temperature!
• The U.S. Public Health
Service classifies moist,
high-protein, and/or
low acid foods as
potentially hazardous.
High protein foods
consist, in whole or in
part, of milk or milk
products, shell eggs,
meats, poultry, fish,
shellfish, edible
crustacea (shrimp,
lobster, crab).
Potentially Hazardous Foods
PHF: Support rapid growth of microorganisms.
• Every 20 minutes bacteria double.
• Foods have naturally occurring bacteria living
on them that are there to break down the food.
• How can you remember this? By the acronym
FAT TOM.
FAT TOM
F: Food
– Animal origin foods that are
raw or heat treated
– Plant origin foods that are
heat treated
A: Acidity
– 4.6-7.5 ideal for bacteria
growth
– High acidity neutralizes the
bacteria
– Acid will eat the protein
T: Temperature
– 40˚F or colder
– 140˚F or hotter
T: Time
– Food can be in the danger
zone for a maximum of 2
hours before becoming
hazardous
O: Oxygen
– Allows bacteria to grow
– Wrap food products tightly
to eliminate exposure to
oxygen
M: Moisture
– Bacteria need moisture to
grow
When in Doubt, Throw it Out!
• Throw away fresh fruits and vegetables that
have not been refrigerated within two hours of
cutting, peeling, or cooking.
• Remove and throw away bruised or damaged
portions of fruits and vegetables when preparing
to cook them or before eating them raw.
• Throw away any fruit or vegetable that will not
be cooked if it has touched raw meat, poultry or
seafood.
The difference between
Clean & Sanitize
CLEAN
• No visible dirt or
gunk.
SANITIZE
• Removal of all
harmful
microorganisms.
• Wash surface with
soap & water.
• Use 180˚F water.
• Use sanitizer liquid
such as bleach.
Dish Washing
Use a Dish Cloth - not a Sponge!
• Sponges contain
approximately 7.2
billion Germs!
• That is the equivalent
to smearing an 8 oz.
raw piece of chicken
on your surface!
• We use dish cloths
because we wash
them after every
use.
Quiz: What is the correct way to
disinfect a sponge?
A.
B.
C.
D.
Wash it in the sink
Throw it in the dishwasher
Throw it in the microwave
Let it dry out
• Put wet sponge into the microwave, and
set it for at least one minute. According a
study by the USDA, microwaving for one
minute significantly lowers bacteria counts
and populations of mold and yeast more
than other methods.[3] Researchers have
also discovered that after microwaving for
two minutes, more than 99% of all the
living bacteria will be dead.[4]
• Allow sponge to cool.
Dishwasher Method
• Place it into the utensil compartment of the
next wash and dry cycle. Allow it to remain
for the entire wash and dry cycle.
• Remove it after the washer stops. The
sponge will now have 99.9998% less
bacteria on it. [5]
How to Wash Dishes
1. SET up sinks and drying rack as seen
below
Sink 1
Hot Soapy
H20
WASH
Sink 2
Drying Rack
HOT H20!
RINSE
*Note: The hotter the water the faster the dishes will dry
because hot water evaporates quicker
DRY
Foodborne Microorganisms
1.
2.
3.
4.
5.
6.
7.
8.
9.
Salmonella: found on poultry & eggs
Listerosis: found on deli/ ready to eat meats
Botulism: found in improperly canned canned goods,
baked potatoes, honey.
Hepatitis A: Found in human feces & can contaminate
any food a human touches
Staphylococcus : Found on humans in high
concentrations under fingernails and in nostrils
Trichinosis: Parasite found primarily in pork caused by
animals eating other animals
Yeast: Fungus known to appear pink and/or bubble
especially in bad sour cream & jelly
Ecoli: Primarily in beef
Shigellosis: Potato salad, tuna, shrimp, macaroni
How to Wash Dishes
2. Scrape Dishes to clear food
3. Lightly rinse dishes and stack by category
4. Wash dishes by category
5. Rinse dishes
6. Put in drying rack
7. Allow dishes to air dry
8. Put away dishes
9. Let water go down & empty food particles from sink
10. Clean sink and put washing & drying towels in
washer