Foodborne illness is caused by eating contaminated food and can be caused by bacteria, viruses, parasites, or chemicals. Food becomes contaminated through cross-contamination from chemicals, physical hazards, or biological hazards. Bacteria grows best in warm, moist, neutral or slightly acidic environments with sufficient oxygen, nutrients, time, and between 41-135ยฐF. Proper handling and preparation of food through practices like good personal hygiene, proper storage, cooking to the right temperatures, and holding food at safe temperatures can prevent foodborne illness.
2. What is Foodborne Illness?
Commonly known as food poisoning, foodborne illness is caused by eating food that is
contaminated by bacteria or other harmful substances.
How does food become hazardous?
Food becomes hazardous by contamination. Contamination is the unintended presence
of harmful substances or microorganisms in food. Food can become contaminated from:
Chemical hazards
Physical hazards
Biological hazards
3. What is โcross contamination?โ
Cross-contamination is the transportation of harmful
substances to food by:
What conditions encourage bacteria to grow?
Warm Neutral-slightly acidic pH
Moist Protein-rich
41ยฐF (5ยฐC) and 135ยฐF (57ยฐC)
6. F
ACIDITYACIDITYT
T
O
M
pH is a measurement of how acidic or alkaline a food is.
pH 0-6.9 = acidic foods (ex. lemons)
pH 7.1-14 = alkaline (ex. crackers)
pH 4.6-7.6=neutral to slightly acid (bacteria grows best)
8. F
A
TIMETIMET
O
M
Foodborne microorganisms
need sufficient time to grow!
They are capable of doubling their
population every twenty minutes.
If potentially hazardous food remains
in the temperature danger zone for
four hours or longer, foodborne
microorganisms can grow to levels
high enough to make someone ill.
9. F
A
T
T
OXYGENOXYGENM
While most microorganisms need oxygen to grow, some do not!
Examples of foods that are associated with bacteria that
do not need oxygen to grow are:
o Cooked rice
o Untreated garlic-and-oil mixtures
o Baked potatoes
10. F
A
T
T
O
MOISTUREMOISTURE
Water Activity Food Examples
0.95 Fresh Fruit, Meat, Milk
0.95-0.9 Cheese
0.9-0.85 Margarine
0.85-0.8 Salted Meats
0.8-0.75 Jam
0.75-0.65 Nuts
0.65-0.6 Honey
0.5 Pasta
0.3 Dried Vegetables
0.2 Crackers
Perishability
11. How can I handle food safely?How can I handle food safely?
Bacteria like Staphylococci are found on the hair, skin, mouth, nose and in
the throat of healthy people.
According to one estimate, nearly 50 percent of healthy food handlers
carry disease agents that can be transmitted by food.
The most important tool you have to prevent foodborne illness
is good personal hygiene
Good personal hygiene includes:
โขProper bathing โขHand washing
โขClean hat/hair restraint โขTrim nails, avoid nail polish
โขClean clothes โขProper glove use
โขRemove jewelry โขMaintain good health
โขAvoid unsanitary habits/actions โขReport wounds and illnesses
12. Proper Handwashing ProcedureProper Handwashing Procedure
Wet your hands with running water as
hot as you can comfortably stand
Apply Soap
Vigorously scrub hands and arms for
ten to fifteen seconds
Rinse thoroughly under running water
Dry hands and arms with a single-use
paper towel or warm-air hand dryer
15. Purchasing/GroceryPurchasing/Grocery
โข Purchase meat, poultry and dairy products
last.
โข Keep packages of raw meat and poultry
separate
โข Make sure products are refrigerated as
soon as possible
โข Check that all food packages are intact
โข Select produce that is fresh
16. StoringStoring
โข Label food
โข FIFO
โข Stored product needs depleted regularly
โข Check expiration dates
โข Keep out of the temperature danger zone
โข Store food in designated storage areas
โข Keep all storage areas clean and dry
17. PreparingPreparing
โข Proper Thawing
โ Refrigerate at 41ยฐ F or lower
โ Under running water at 70ยฐ F or lower
โ In a microwave if the food will be cooked immediately
โข Meat, Fish, Poultry
โ Use clean and sanitized work areas and equipment
โ Wash hands properly
โ Remove from refrigerator only as much as you can prepare at
one time
โ Return raw prepared meat to refrigerator, or cook it immediately
โข Eggs
โ Handle pooled eggs with special care
โ Consider using pasteurized egg products
โ Promptly clean and sanitize all equipment and utensils
18. Preparing continuedโฆPreparing continuedโฆ
โข Produce
โ Do not expose to raw meat and poultry
โ Wash thoroughly under running water
โ When soaking, do not mix with other items
โ Refrigerate and hold cut melons at 41ยฐ F or lower
โข Ice
โ Ice must be made from drinking water
โ Ice used to chill should not be used as an ingredient
โ Use a clean, sanitized container and ice scoop
19. CookingCooking
โข 165ยฐ F
-Poultry
-Stuffing/Casserole
-Hazardous food cooked in microwave (eggs, poultry, meat, fish)
โข 155ยฐ F
-Ground meat
-Ground, chopped, or minced fish
โข 145ยฐ F
-Steaks/chops
-Roasts
-Fish
-Eggs
โข 135ยฐ F
-Fruit or Vegetables
-Commercially processed, ready to-eat food
*temperatures must be maintained for at least 15 seconds, excluding roasts which must be
maintained for 4 minutes.
20. HoldingHolding
โข Check the temperature of food at least every four
hours
โข Establish a policy to determine how long food will be
held
โข Cover food
โข Prepare food in small batches
Cold food Hot food
๏ง Must be held at 41ยฐ F or lower
OR
๏ง Can not exceed 70ยฐ F and is
served or discarded within six
hours
๏ง Must be held at 135ยฐ F or
higher
OR
๏งIt is served and discarded
within four hours
21. ServingServing
Kitchen Staff
โข Use clean and sanitized utensils for serving
โข Use serving utensils with long handles
โข Store serving utensils properly
โข Use gloves when handling ready-to-eat foods
โข Practice good personal hygiene
Self-Service
โข Identify all food items
โข Maintain proper food temperatures
โข Replenish food on a timely basis
โข Do not refill soiled plates or use soiled silverware