Food Safety 101（PPT 24页）.ppt

Food Safety 101 天马行空官方博客：/tmxk_docin ;QQ:1318241189 The Problem The U.S. Centers for Disease Control and Prevention estimates: 76 million people suffer foodborne illnesses each year in the US 325,000 hospitalizations more than 5,200 deaths The Problem Campylobacter Salmonella E-coli Hepatitis Norwalk-like virus Other organisms Most Vulnerable YOPI Very young Very old Pregnant Immuno-compromised Causes Bare hand contact/poor personal hygiene 1 gram fecal material = 1 trillion virus or 100 million bacteria Inadequate cooking temperatures Improper cooling Cross contamination Personal Hygiene Use a hand sink Clean hands and finger nails Hair neat/pulled back Clean clothing Don’t work when ill Hand Washing When Arrive at work After breaks After using restroom Personal hygiene, coughing, sneezing Contact with PHF Between tasks Emptying trash Handling money Hand Washing (cont.) How Apply warm water and soap Vigorously rub hands and forearms for at least 20 seconds Clean under fingernails Rinse off Use paper towel Do not use cloth towels, aprons, etc. Gloves Worn when hand contact with foods is unavoidable Change gloves frequently Meat vs. vegetables Raw vs. cooked foods Wash hands between glove changes Long fingernails and jewelry Potentially Hazardous Foods (PHF) Allow bacterial growth Foods of animal origin Meat and meat byproducts Dairy products Eggs Cooked (dry) legumes Sprouts Cooked rice, potatoes and pasta Cut melons cantaloupe Cooking Temperatures Poultry (whole and ground), casseroles, stuffed meats Hamburgers, ground meats (beef, pork, lamb) Pork Beef, lamb, seafood, eggs Beans, rice, pasta, potatoes Rare roast beef ?165° F ? 155° F ? 150° F ? 140° F ? 140° F ? 130° F Time and Temperature Controls Minimize the amount of time that food is at temperatures that allow for bacterial growth (45° - 140° F). Move quickly through the temperature “danger zone”. Accurate thermometers Check at center of foods Danger Zone for PHFs Keep hot foods hot and cold foo