Food Safety

 

This is what I learned from this course.

High Risk Populations are the following:

- Very Young

- Elderly

- Pregnant

- People with weak immune system

- People on medications

Types of Hazards 

- Biological

- Chemical

- Physical 

- Allergens

Biological 

Microorganisms 

FATTOM

F FOOD

- pathogenic bacteria needs food to grow like proteins and carbohydrates. 

eg, meats, fish, dairy, eggs, poultry, soy etc.

A ACIDITY

- most pathogenic bacteria like slightly acidic foods.

4.5 - 7.5

T TEMPERATURE

- different type of bacteria have different ideal temperature for growth

- the ideal for most pathogens is usually between 4C to 60C

T TIME

growth rate:

- 0 min = 1

- 20 min = 2

- 10 hours = more than 1 billion

 eg. four hours for a chicken

REMEMBER, NEVER thaw on the counter !!!

O OXYGEN

- aerobic - needs oxygen

- anaerobic - grows in the absence of oxygen

- faculative - can grow with or without oxygen 

M MOISTURE

- bacteria grows well in foods that have high moisture content - or `available water`. 

WHERE DO MICROORGANISMS HIDE
- dead ends
- unclean surfaces
- rough surfaces
- cracks
- unclean filters
- frayed equipment
- floor and drains
- human being 

Chemical Hazards

- traditional chemicals like antibiotics, sanitizes, cleaning agents etc.

- food additive over alowable limits

- heavy metals like lead, mercury etc.

Physical Hazards

- may cause illness or injury like trauma

- account for about twenty percent complaints

- examples will include physical items like bones, pits and shells.  

Allergens

- allergic reactions affect about one to two percent of adults and four to six of children

- may occur within minutes or take one to two hours

- can range from mild to severe and may be life threatening. 

- can become more severe with repeated exposure

- nearly fifty percent of recalls are allergen related

Health Canada Allergen List

- peanuts

- tree nuts 

- sesame seeds

- milk

- eggs

- fish

- crustaceans and shellfish

- soy

- wheat

- sulphite

Indoor and Outdoor Garbage Containers

Indoor:

- Leak proof

- non absorptive

- easily clean

- right fitting covers

- identified as waste containers

Outdoor:

- maintain to prevent pest attraction

- tightly covered

- cleaned regularly

- emptied when full

The Flow of Food:

HANDWASHING, THE RIGHT WAY!

To wash hands properly, rub all parts of the hands and wrists with soap and water or an alcohol-based hand
rub. Wash hands for at least 15 seconds or more. Pay special attention to fingertips, between fingers, backs
of hands and base of the thumbs.

•Keep nails short
•Remove watches, rings and bracelets
•Do not use artificial nails
•Avoid chipped nail varnish
• Wash wrists and forearms if they are likely to have
been contaminated
• Make sure that sleeves are rolled up and do not get
wet during washing








Recommended Internal
Cooking Temperatures

Pork, Veal, Lamb – 71°C (160°F)

Ground Meat – 71°C (160°F)

Whole chicken/turkey – 82°C (180°F)

Chicken/turkey Stuffing (inside temp.) – 74°C (165°F)

Chicken/turkey pieces – 77°C (170°F)

Ground Poultry – 74°C (165°F)

Beef steaks/roasts – 63°C (145°F) for medium rare,

71°C (160°F) for medium, or 77°C (170°F) for well

done.

Remember, to prevent from getting bacteria in your food, 

wash your hands every 20 minutes, when your in the kitchen,

keep hazardous chemicals away from the kitchen and 

to wash foods like vegetables and fruits.