Potentially Hazardous

Foods• Foods of animal origin

that is raw or heat treated.

• Food of plant origin that has been heat treated (rice, beans, pasta, potatoes)

• Raw seed sprouts and cut melons.

Ready to Eat Foods

• Edible without washing, cooking, or additional preparation.

Food Borne Illness• Food borne disease-causing organisms,

such as bacteria and viruses.

Salmonellosis

• The foods we usually associate with this disease are poultry, meat and eggs.

• But did you know that cantaloupe and chocolate are tied to Salmonellosis.

How is Salmonellosis caused?

1. Eating foods that are not cooked well enough.

2. Eating foods that are either not kept cold enough (less than 41 degrees) or hot enough (greater than 140 degrees).

3. Food is also unsafe if held at temperatures between 41-140 degrees for more than 4 hours.

4. Eating foods contaminated by a food service worker.

Prevention

Cross Contamination• The process of

transferring harmful substances, such as raw chicken drippings, from anything on to food.

Cross Contamination1. Raw food or juices

come into contact with ready to eat foods.

2. Using the same utensils or equipment for preparing raw meat and cooked foods.

3. Touching ready to eat foods with contaminated hands.

E. coli• The foods usually

suspect of e.coli are ground meats.

• It can also be transferred by infected individuals and raw milk.

How is E.coli is caused?

1. The most common reason for the occurrence of this illness are inadequate cooking of ground meat.

2. Cross contamination of food by the food handler to ready to eat foods.

Prevention

Shingellosis• This illness is

almost always associated with a process known as fecal oral transmission of disease.

How is Shingellosis caused?

• The illness can spread very quickly through day-dare centers where children play with each other’s toys and then put it in their mouths.

• Oral/Fecal transmission.

Prevention

Hepatitis A• This is the only complete preventable

food borne illness. There are effective vaccines for this virus.

How is Hepatitis A transferred?

• Transmitted the fecal oral route.

• Complications include fever, nausea, stomach pain followed within a few days by jaundice (yellowing of the eyes and skin.)

• Some people have symptoms for 1-2 weeks while others are disabled for months.

Prevention

Botulism• Can be fatal.

Symptoms include: blurred or doubled vision, dry mouth, droopy eyes, paralysis in limbs and other problems associated with nerve damage.

Botulism can occur when:

• This food borne illness can occur when a food is contaminated during canning, cooking (41-140 degrees for 4 hours or more.)

• The toxins can go in an anaerobic (without air) environment if the food is a low acid food.

Prevention

Staphylococcal (Staph)

• This food borne illness is characterized by a quick and violent onset of severe nausea, stomach pain, and projectile vomiting.

How is Staph caused?

• The food worker has touched with their bare hands an infected cut, acne, nose picking, eye infection, or abscesses on their body.

Prevention

Food Protection When Food Protection When ReceivingReceiving

Storing, Displaying, or ServingStoring, Displaying, or Serving

Receiving• Examine the food

shipment.

• Check temperature of the food that is delivered.

• Food must be put away immediately.

Storing• No potential for cross contamination.• Dating foods. (First in First out)• Raw, potential hazardous foods should not

be stored above food that will not be cooked.

• Freezing should be at 41 degrees or less.• Foods must be stored 6” off the floor in a

dry area.• Hot food must be maintained at 140

degrees or higher.

Displaying• If food is placed in front of the public it

should be protected as much as possible. Supply sneeze guards, utensils and plates and bowls can not be used twice by a customer.

Serving• Remember anything you touch can be

cross contaminated.

• Carry plates with your thumbs underneath.

• Serve food with utensils and tongs.

• Don’t pick up glasses from the top.

• Use a scoop for ice instead of the cup.

Food Temperatures

Internal Food Temperatures

• Poultry 165 degrees for 15 sec.• Ground Meats 155 degrees for 15 sec.• Fish 145 degrees for 15 sec.• Eggs 145 degrees for 15 sec.

must serve immediately

155 degrees for 15 sec. if held• Stuffed foods 165 degrees for 15 sec.• Microwave cooking 165 degrees all parts• Meat 145 degrees 15 sec.

Cooling Methods

1. Place food in shallow pan and then put into refrigerator.

2. Ice Bath: Place the container of food in a sink or large pan filled with ice.

3. Add ice as an ingredient at the end of the cooking process.

4. Cut large foods into smaller portions.

Cooling Methods

ReheatingReheat quickly and up to 165 degrees for 15 sec.

Thawing Foods• Safest method: Thaw

in the refrigerator.• Thaw under cool

running water for four hours without any part of the food going above 41 degrees.

• The microwave, but the food must them be immediately cooked.

The Danger Zone

140 Degrees F

41 Degrees F

Chemical Storage• Where: Safe Separate

Place!!

• When: Put them back right away!!

• How: In the original containers

• Why: The potential for cross contamination is high!

Cleaning and Sanitizing

WashThe first sink must have hot water and detergent.

RinseThe second sink must have hot clear water.

Sanitize

The third sink must have hot water with the appropriate sanitizer.

Let the dishes sit in the sink for 1 minute.

Do not towel dry the dishes.