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    What Makes Us Ill?: Chicken Meats Ground Meats Fin Fish Shellfish Produce Poultry Beef Eggs Seafood

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    nichole azusano
    This document discusses food safety and proper food handling. It lists common foodborne illness risks such as undercooked meats, improper holding temperatures, and cross-contamination. It also outlines proper storage, labeling, temperature control, cleaning, and sanitizing procedures to prevent foodborne illness. High-risk groups for foodborne illness are identified as infants, toddlers, elderly, pregnant women, and immunocompromised individuals.

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    © All Rights Reserved
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    What Makes Us Ill?: Chicken Meats Ground Meats Fin Fish Shellfish Produce Poultry Beef Eggs Seafood

    Uploaded by

    nichole azusano
    23 views17 pages
    This document discusses food safety and proper food handling. It lists common foodborne illness risks such as undercooked meats, improper holding temperatures, and cross-contamination. It also outlines proper storage, labeling, temperature control, cleaning, and sanitizing procedures to prevent foodborne illness. High-risk groups for foodborne illness are identified as infants, toddlers, elderly, pregnant women, and immunocompromised individuals.

    Original Description:

    tle grade 7 lessons

    Original Title

    WEARHOUSE DOCUMENT

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    This document discusses food safety and proper food handling. It lists common foodborne illness risks such as undercooked meats, improper holding temperatures, and cross-contamination. It also outlines proper storage, labeling, temperature control, cleaning, and sanitizing procedures to prevent foodborne illness. High-risk groups for foodborne illness are identified as infants, toddlers, elderly, pregnant women, and immunocompromised individuals.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    23 views17 pages

    What Makes Us Ill?: Chicken Meats Ground Meats Fin Fish Shellfish Produce Poultry Beef Eggs Seafood

    Uploaded by

    nichole azusano
    This document discusses food safety and proper food handling. It lists common foodborne illness risks such as undercooked meats, improper holding temperatures, and cross-contamination. It also outlines proper storage, labeling, temperature control, cleaning, and sanitizing procedures to prevent foodborne illness. High-risk groups for foodborne illness are identified as infants, toddlers, elderly, pregnant women, and immunocompromised individuals.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 17

    What makes us ill?

    ① Chicken ① Produce
    ② Meats ② Poultry
    ③ Ground meats ③ Beef
    ④ Fin fish ④ Eggs
    ⑤ Shellfish ⑤ Seafood
    (Consumers response, Environics, (CDC, 2009)
    2005)

    1
    What causes foodborne illness?
    ①Food from unsafe source • Who is at risk?
    – Infants
    ②Inadequate cooking – Toddlers
    – Elderly
    ③Improper holding temperature – Pregnant women
    – Immunocompromised
    – Taking specific
    ④Contaminated equipment
    medications

    ⑤Poor personal hygiene

    2
    What food causes illness?
    • Any food can cause foodborne illness
    – Even non-time/temperature control for safety foods
    • Characteristics of a time/temperature control for
    safety (TCS) food:
    – Low acid
    – Moist
    – Contains protein
    Keep time/temperature control for safety food out
    of the temperature danger zone!

    3
    Temperature danger zone
    • When food is in the
    danger zone, harmful
    bacteria can grow,
    multiply, and possibly
    cause infection
    • Bacteria can double in
    number in as little as 20
    minutes

    4
    Cross contamination
    • Bacteria can be transferred from one food to
    another if foodReady
    is not To Eat foods
    properly stored

    Leftover
    • Store raw food below foods
    cooked or ready-to-eat food

    Whole
    • Properly cover beef, fish, and pork
    foods

    Ground meats and fish

    Whole and ground poultry


    5
    Employee Policies

    6
    Employee policies
    • Uniform policy
    – Closed/steel toed
    boots
    – Back braces
    – Gloves
    • Hair and nails
    trimmed

    7
    Basics of
    handwashing
    ① Wet hands with arm water
    ② Apply hand soap
    ③ Scrub for at least 10-15 seconds, while cleaning under
    fingernails and between fingers
    ④ Rinse thoroughly under warm running water
    ⑤ Dry with a single-use paper towel or warm-air hand
    dryer
    ⑥ Use paper towel to turn off the water faucet and to open
    the bathroom door when returning to work
    **Remember that hand sanitizers are not a replacement for
    effective and proper hand washing.**
    8
    Facility and
    Storage
    Preventing cross contamination
    Controlling time and temperature

    9
    Food Labels
    • Do not remove the labels from commercially
    processed food
    • If removed, label the container with the name of
    the contents
    • Date food items with the month and year
    • Fresh produce should be dated with month and day

    10
    Temperature of storage
    • Refrigeration
    units
    – Must keep food at 41°F or colder
    – Air temperature should be 39°F or colder
    • Freezer
    – Must keep food at 0°F or colder
    – Air temperature should be 0°F or colder
    – Keep floors dry and clean
    • Dry storage
    – Best if temperature is between 50°F and 70°F
    – Humidity level should be between 50% and 60%

    11
    Storage of cleaning chemicals
    • Improperly stored
    chemicals can possibly
    contaminate food
    • Store separate from food,
    equipment, utensils,
    linen, and single-service
    and single-use items

    12
    First In, First Out (FIFO)
    • FIFO ensures proper
    rotation of foods in storage
    • When foods are received,
    put the oldest in the front
    and the newest in the back
    • Past-dated foods will lose
    their quality and sometimes
    become unsafe
    • Inventory cycle

    13
    Cross-contamination in
    storage
    • Bacteria can be
    transferred from one
    food to another if food
    is not properly stored

    • Store raw food below


    cooked or ready-to-eat
    food

    • Properly cover foods

    14
    Proper storage to prevent
    contamination
    Whole beef, fish,
    and pork

    Ground meats and


    fish

    Whole and ground


    poultry
    15
    Cleaning
    • Cleaning is the process
    of removing food and
    other soils
    • Cleaning agents:
     Detergents
     Solvent cleaners
     Acid cleaners
     Abrasive cleaners

    16
    Sanitizing
    • Sanitizing is the process of reducing the number of
    microorganisms that are on a properly cleaned
    surface to a safe level
    • Sanitizing agents only work on properly cleaned
    and rinsed surfaces

    17

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