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NCSP Mod 4 Cooking.pptx
- 1. Module 4: Preparation and Cooking
- 2. Case Study
- 3. What Happened? May 2014 Centers for Disease Control and Prevention identified 12 people sick in four different states. Seven were hospitalized. Symptoms: – Bloody diarrhea and severe stomach cramps for greater than 72 hours – No one developed kidney failure (Hemolytic Uremic Syndrome)
- 4. What They Found • CDC interviewed 11 of the 12 ill people • All reported eating burgers at a restaurant before getting sick • Eight individuals reported eating ground beef prepared rare, medium rare, or “undercooked”
- 5. What They Found • Bar 145°, a restaurant involved in the outbreak, prides itself on cooking burgers to 145°F
- 6. Discussion What do you think went wrong? How could this have been prevented? What do you think about the management at Bar 145°?
- 7. What Went Wrong • Escherichia coli (E.coli) O157:H7 was present in ground beef packed and shipped to restaurants by Wolverine Packing Company • Restaurants didn’t heat the burgers to a safe temperature (155oF) • Wolverine Packing Company recalled 1.8 million pounds of ground beef – About $7.2 million worth of meat – Wolverine didn’t survive the outbreak and was bought out
- 8. Learning Objectives • Understand symptoms, sources and control of Shiga toxin producing E. coli • Describe four procedures for correct thawing • Identify FDA Model Food Code minimum temperature and times for animal products, reheated and commercially prepared foods • Explain correct use and calibration of thermometers
- 9. Key Terms • Calibration – Ensuring a temperature measuring device has an accurate reading by testing against a known temperature • Commercially processed – A food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility • Core/internal temperature – Temperature at the last place in the food to be heated (usually the center of the thickest part; could be the cold spot) • Temperature abuse – When food is either left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature.
- 10. Shiga Toxin Producing E. coli • Generic E. coli may not harm you – Some types are in your gastrointestinal tract and keep you healthy • Some E. coli produce toxins that can make you very sick and cause lifelong complications (paralysis, blindness, kidney damage) • Symptoms – Abdominal cramps, nausea, diarrhea (sometimes bloody) – Hemolytic Uremic Syndrome (kidney failure)
- 11. Foods Involved • Ground meats • Non-intact or mechanically tenderized cuts of meat • Unpasteurized milk, fruit juice or apple cider • Produce (lettuce, spinach, sprouts) • Commercially processed raw cookie dough • RTE foods cross-contaminated
- 13. Temperature Abuse • Temperature abuse occurs when a food is either left in the temperature danger zone (above 41°F and below 135°F) for an extended period of time, or does not reach its safe internal temperature. • Temperature abuse can be due to inadequate cooking, cooling, holding or reheating.
- 14. Thawing Frozen Food Approved Methods • In refrigerator/cooler at 41°F or colder • In microwave oven – If food is cooked immediately after and manufacturer’s instructions are followed • In package submerged under running potable water at 70°F or lower • As part of cooking process
- 15. Factors Affecting Cooking Rate • Initial temperature of food • Bulk (size) • Food composition – Fat increases cook time, moisture decreases time • Char on outside increases cook time • Airflow and hotspots in ovens
- 16. Minimum Proper Cooking Temperatures INTERNAL COOKING TEMPERATURE FOOD ITEM 130°F for 112 minutes 145°F for 4 minutes Roast beef 135°F for 15 seconds Commercially processed, fully cooked foods 145°F for 15 seconds Raw eggs cooked for immediate service Fish, except as listed below Meat, except as listed in the next 2 rows Commercially raised game animals, rabbits 155°F for 15 seconds Mechanically tenderized or injected meats Raw eggs not for immediate service Comminuted (ground) meat, fish, or commercially raised game animals Ratites (ostrich, rhea and emu)
- 17. Minimum Proper Cooking Temperatures INTERNAL COOKING TEMPERATURE FOOD ITEM 165°F for 15 seconds Poultry Baluts (partially developed duck embryo) Stuffed fish, meat, pork, pasta, ratites & poultry Stuffing containing fish, meat, ratites & poultry Wild game animals 165 °F and held for 2 minutes* Food cooked in a microwave oven * Minimum temperature must be reached in all parts of the food 165°F for 15 seconds Reheated, properly cooled and stored foods
- 18. Temperature Summary INTERNAL COOKING TEMPERATURE FOOD ITEM 130°F for 112 minutes 145°F for 4 minutes Roast beef 135°F for 15 seconds Commercially processed, fully cooked foods 145°F for 15 seconds Raw eggs for immediate service Fish Meat 155°F for 15 seconds Raw eggs not for immediate service Anything ground, tenderized or injected (except poultry) 165°F for 15 seconds Poultry Anything stuffed Stuffing containing fish, meat & poultry Wild game animals Reheated foods 165 °F and held for 2 min Food cooked in a microwave oven
- 19. Non-Continuous Cooking of Animal Foods • Non-continuous cooking is a process where cooking is halted, food is cooled and held for complete cooking at a later time, prior to sale or service. • Raw animal foods may be partially cooked during preparation and finished just before service if proper procedure is followed. • Cooking Procedure Part 1: – Initial heating is no longer than 60 minutes. – Immediately after initial heating food is cooled properly according to TCS guidelines. – Food is held cold or frozen according to TCS guidelines.
- 20. Non-Continuous Cooking of Animal Foods • Cooking Procedure Part 2: – Food is cooked using a process that heats all parts of the food to the proper time/temperature combination before sale or service. – Food is cooled, hot-held, served immediately or held using time as a public health control. – Food is prepared and stored according to written procedures previously approved by the regulatory authority
- 21. Reheating Food • Protect food from contamination • Food must reach minimum internal temperature of 165°F for minimum 15 seconds within 2 hours • Dispose of reheated food if it does not reach 165°F in 2 hours • Discard uneaten portions of reheated food
- 23. Procedure for Measuring Temperature • Follow thermometer manufacturer’s instructions • Measure core temperature of solid TCS food: refrigerated, being cooked, reheated, cooled or thawed • Insert clean, sanitized probe into center of thickest part of food – Alcohol wipes are acceptable • Stir liquid food before measuring to ensure even temperature
- 25. Temperature Measuring Devices • Temperature-measuring devices include thermometers, thermocouples, thermistors and other devices that measure the temperature of food, water or air. • Temperature measuring devices should be stored safely in an easily accessible location. Keeping a log is a great way to monitor temperatures and times and prevent temperature abuse in cooking, cooling, holding and reheating.
- 26. Checking Accuracy • Check the accuracy of all food thermometers: – At least once a day – Every time it is dropped – After being exposed to extreme temperatures • Methods to check the accuracy: – Boiling water method – Ice water method • If incorrect, calibrate! • Keep a calibration and testing log
- 31. Consumer Advisory • Must have a reminder and disclosure to inform consumers of the significantly increased risk of consuming undercooked foods (beef, eggs, fish, lamb, milk, pork, poultry, shellfish) • Reminders include: Brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means • Disclosures must indicate which items on the menu are included in the reminder
- 32. Example CA from the Food Code “Regarding the safety of these items, written information is available upon request” “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness” “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions”
- 33. Case Study 12 sick with bloody diarrhea How It Happened All restaurants received burgers contaminated with E. coli from the same distributor What They Found
- 34. Case Study Improper cooking temperature Possible cross contamination Make sure proper internal temperature is reached Prevent cross contamination Prevention How It Happened
- 35. Discussion Can your staff communicate the risks of under cooked burgers? How could you explain the risks to them?
- 36. Activity List the minimum required cooking temperatures and times for the following foods: • Ground beef • Chicken breast • Rib eye steak • Broiled fish • Pork chop cooked in microwave • Canned baked beans • Lasagna
- 37. Quiz Which of the following is not a safe method to thaw food: a) At ambient temperature (ordinary room temperature) b) In a refrigerator at 41°F or colder c) Submerged under running potable water at 70°F or below d) As part of the cooking process
- 38. Quiz Which of the following is not a safe method to thaw food: a) At ambient temperature (ordinary room temperature) b) In a refrigerator at 41°F or colder c) Submerged under running potable water at 70°F or below d) As part of the cooking process
- 39. Quiz When cooked, poultry must reach a minimum internal temperature of: a) 145°F b) 155°F c) 165°F d) 175°F
- 40. Quiz When cooked, poultry must reach a minimum internal temperature of: a) 145°F b) 155°F c) 165°F d) 175°F
- 41. Quiz Cooked liquid food, such as soups, stews and sauces made from TCS ingredients should be: a) Placed in plastic containers for cooling b) Heated to 175°F c) Stirred before temperature is measured to ensure that temperature is even throughout d) Placed in metal containers at a maximum depth of 4 inches
- 42. Quiz Cooked liquid food, such as soups, stews and sauces made from TCS ingredients should be: a) Placed in plastic containers for cooling b) Heated to 175°F c) Stirred before temperature is measured to ensure that temperature is even throughout d) Placed in metal containers at a maximum depth of 4 inches
- 43. Quiz According to the FDA Food Code, TCS food that has been cooked and cooled must be reheated to a minimum internal temperature and time of: a) 145°F for 15 seconds b) 155°F for 15 seconds c) 165°F for 15 seconds d) 175°F for 15 seconds
- 44. Quiz According to the FDA Food Code, TCS food that has been cooked and cooled must be reheated to a minimum internal temperature and time of: a) 145°F for 15 seconds b) 155°F for 15 seconds c) 165°F for 15 seconds d) 175°F for 15 seconds
- 45. Review • Proper thawing and reheating • Monitor cooking time and temperature • Consumer advisory • Thermometer calibration
Hinweis der Redaktion
- (Additional resource on story) http://www.oregonlive.com/health/index.ssf/2014/05/e_coli_outbreak_traced_to_rest.html Massachusetts, Michigan, Missouri, & Ohio hemolytic uremic syndrome (HUS) – kidney failure
- Ask participants where they think things went wrong
- Escherichia coli – esh-uh-rik-ee-uh koh-li - \ˌesh-ə-ˈrik-ē-ə\The letters and numbers mean this particular bacteria produces Shiga toxin. These are also called STEC- Shiga Toxin producing E Coli 1.8 million lbs beef at $4/lb = $7.2 million STEC first came into public’s attention with the Jack-in-the-box outbreak in 1993. Four children died of hemolytic uremic syndrome and 600 others were reported sick after eating undercooked patties contaminated E.coli. The chain was faced with several lawsuits, each of which was quickly settled (but left the chain nearly bankrupt and losing customers). At the time, Washington state law required that hamburgers be cooked to an internal temperature of at least 155 °F (68 °C), the temperature necessary to kill E. coli bacteria, although the FDA requirement at that time was only 140 °F (60 °C), which was the temperature Jack in the Box cooked. After the outbreak, E. coli O157:H7 is considered an adulterant, so there is a zero tolerance in beef This outbreak could have been prevented by cooking to the proper temperature and preventing cross-contamination
- STEC- Shiga Toxin producing E Coli Cold spot – internal temperatures Cooking end point – final temp Cooking monitoring – using a thermometer Correct thawing – 4 ways refrigeration, under running potable water, microwave, part of cooking process HUS (hemolytic uremic syndrome) kidney condition that happens when red blood cells are destroyed and block the kidneys' filtering system.
- Generic E. coli may not make you sick; ones that produce toxins (STEC) will make you very sick. There are seven major STECs. (If anyone asks, they are: O157:H7, O111:H8, O103:H11, O26:H11, O145:NM, O45:H2, O121:H19)
- Mechanically tenderized cuts of meat; intact muscle tissue is sterile, but bacteria can be pushed into the meat when grinding, blade or needle tenderizing, cubing, injection marinating, etc. Unpasteurized milk cannot be legally sold in NC. Juice is often made from fallen, scarred and bruised fruit. Animals relieving themselves under the trees pose a high risk of potential contamination Have been outbreaks linked to raw flour Produce irrigated with contaminated water, or contaminated by animals in the field
- With the char think about roasting a marshmallow, if you burn it first it takes longer to then achieve a gooey center than if it was slow roasted farther away
- Comminuted means ground/chopped and then fused back together. Think ground beef patty, fish sticks, chicken nuggets
- All temps are fair game, but these are most important
- Written procedure is required as a means to prevent temperature abuse
- Food gets reheated to 165°F. Idea is that anything could have contaminated the food, so you need to take it to the temperature that would kill off any vegetative cells
- Thermometers – Air- Must be accurate +-3oF, food- Must be accurate +-2oF Bimetallic stemmed thermometers: measure 0oF - 220oF; Insert up to the dimple; Adjust with calibration nut; For thick foods (roast) Thermocouple: Digital; senses the temperature on the tip of the probe; for thick and thin foods; different probes – immersion, surface, penetration, air Infrared (Laser): measures the temperature of food/equipment surfaces
- Keep thermometers in a convenient place, otherwise they won’t be used Temp logs are great way to make sure employees are taking temps, especially for large batch foods made on a regular basis
- There are two ways to check the accuracy of a food thermometer: ice water and boiling water. Many food thermometers have a calibration nut under the dial that can be adjusted. Check the thermometer package for instructions. Only purchase thermometers that can be calibrated. After checking the accuracy, if the thermometer is not correct, it needs to be calibrated. If it is a thermocouple and the unit needs to be sent back to the manufacturer, then the thermocouple should not be used. For some digital thermometers, the temperature reading is inaccurate when the battery is dying. Try changing the battery and rechecking it
- Boiling water. To use the boiling water method, bring a pot of clean tap water to a full rolling boil. Immerse the stem of a food thermometer in boiling water a minimum of 2 inches and wait at least 30 seconds. (For ease in handling, place the stem of the food thermometer through the clip section of the stem sheath and, holding the sheath horizontally, lower it into the boiling water.) Without removing the stem from the pan, hold the adjusting nut under the head of the food thermometer with a suitable tool and turn the head so the thermometer reads 212°F or 100°C. A consumer using tap water in unknown atmospheric conditions would probably not measure water boiling at 212°F because water boils at a lower temperature in a high altitude area.
- Ice-point method. To use the ice water method, fill a large glass with finely crushed ice. Add clean tap water to the top of the ice and stir well. Immerse the food thermometer stem a minimum of 2 inches into the mixture, touching neither the sides nor the bottom of the glass. Wait a minimum of 30 seconds before adjusting. (For ease in handling, place the stem of the food thermometer through the clip section of the stem sheath and, holding the sheath horizontally, lower it into the water.) Without removing the stem from the ice, hold the adjusting nut under the head of the thermometer with a suitable tool and turn the head so the pointer reads 32°F or 0°C.
- Whole muscle, intact beef can be served undercooked (below 145F) without Consumer Advisory IF establishment is not a highly susceptible population and surface temperature reaches 145F and there is a cooked color change on all sides (3-401.11(C)) Ask class what foods they serve raw and/or undercooked at their establishments. Where are the reminders and disclosures? Research shows that servers are not great at communicating risk. Best practice includes training servers on how to communicate risks.
- Whole muscle beef can be served undercooked without Consumer Advisory
- ground beef-155 Chicken breast-165 Rib eye steak-145 Broiled fish-145 Pork chop cooked in microwave-165 Canned Baked Beans - 135 Lasagna-165 Participants match foods to the correct temperatures on flashcards.
- Answer, a)
- Answer, a)
- Answer: c)
- Answer: c)
- Answer: C
- Answer: C
- Answer: C
- Answer: C