Spending Your Calorie Salary

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Estimates of foodborne illnesses in the U.S.
each year

• 76 million people become ill
• 5,000 people die

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Signs and symptoms

Fever
Diarrhea
Upset stomach
Dehydration(sometimes severe)
Vomiting
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Dont count on these to test for food safety!
Sight
Taste
Smell
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Key recommendationsfor food safety

• The 2005 USDA Dietary Guidelines give fiveKey
  Recommendations for food safety.

Source http//www.health.gov/dietaryguidelines/dg
a2005/recommendations.htm
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Recommendation 1 CLEAN

• Clean hands, food-contact surfaces, fruits and
  vegetables.

Do NOT wash or rinse meat and poultry as this
could spread bacteria to other foods.
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Wash your hands!
Handwashing is the most effective way to stop
the spread of illness.
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How to wash hands

• Wet hands with WARM water.
• Soap and scrub for 20 seconds.
• Rinse under clean, running water.
• Dry completely using a clean cloth or paper towel.

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Clean during food preparation

• Wash cutting boards, knives, utensils and counter
  tops in hot soapy water after preparing each food
  and before going on to the next.

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Dirty dishcloths spread bacteria

• Wet or damp dishcloths are ideal environments for
  bacterial growth.
• Have a good supply of dishcloths to avoid reusing
  them before laundry day.

There are more germs in the average kitchen than
the bathroom. Spongesand dishcloths are worst
offenders. research by Dr. Charles Gerba
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Recommendation 2 SEPARATE

• Separate raw, cooked, and ready-to-eat foods
  while shopping, preparing or storing foods.

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Use different cutting boards

• Use one cutting boardfor fresh produce and a
  separate one for raw meat, poultry and seafood.

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Recommendation 3 COOK

• Cook foods to a safe temperature to kill
  microorganisms.

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Chicken and turkey
Cook chicken and turkey (both whole birds and
poultry parts, such as wings, breasts, legs and
thighs, etc.) to 165 degrees F.
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Pork, egg dishes, hamburger ground meats
Cook pork, egg dishes, hamburger and ground meats
to 160 degrees F. Cook ground poultry to 165
degrees F.
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Leftovers
Reheat leftovers until a temperature of 165
degrees F is reached throughout the food.
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Beef, lamb veal steaks
Cook beef, lamb and veal steaks and roasts to
160 degrees F for medium doneness (145 degrees F
for medium rare).
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For more information about using food
thermometers, visit this Web site
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The ONLY way to know food has been cooked to a
safe internal temperature is to use a food
thermometer!
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DIGITAL instant-read

• Reads in 10 seconds
• Place at least ½ inch deep (or asdirected by
  manufacturer)
• Gives fast reading
• Can measure temperature in thin and thick foods
• Not designed to remain in food while it's cooking
  
• Check internal temperature of food near the end
  of cooking time
• Some models can be calibrated check
  manufacturer's instructions
• Available in "kitchen" stores

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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DIAL instant-read

• Reads in 15-20 seconds
• Place 2-2½ inches deep in thickest part of food
• Can be used in roasts, casseroles, and soups
• Temperature is averaged along probe, from tip to
  2-3 inches up the stem
• Cannot measure thin foods unless inserted
  sideways
• Not designed to remain in food while it is
  cooking
• Use to check the internal temperature of a food
  at the end of cooking time
• Some models can be calibrated check
  manufacturer's instructions
• Readily available in stores

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Dial oven-safe

• Reads in 1-2 minutes
• Place 2-2½ inches deep in thickest part of food
• Can be used in roasts, casseroles, and soups
• Not appropriate for thin foods
• Can remain in food while it's cooking
• Heat conduction of metal stem can cause false
  high reading
• Some models can be calibrated check
  manufacturer's instructions

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Oven probe with cord

• Can be used in most foods
• Can also be used outside the oven
• Designed to remain in the food while it is
  cooking in oven or in covered pot
• Base unit sits on stovetop or counter
• Cannot be calibrated

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Disposable temperature indicators (Single-use)

• Reads in 5 -10 seconds
• Place approximately ½ inch deep (follow
  manufacturer's directions)
• Designed to be used only once
• Designed for specific temperature ranges
• Should only be used with food for which they are
  intended
• Temperature-sensitive material changes color when
  the desired temperature is reached

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Placing a food thermometer

• Place in the thickest part of food.
• Do NOT touch bone, fat, or gristle.
• Begin checking temperature toward the end of
  cooking, but before the food is expected to be
  "done."
• For irregularly shaped food such as with a beef
  roast check the temperature in several places.
• Clean thermometer with hot soapy water before and
  after each use!

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Using a thermometer in thinner foods

• For thinner foods such as meat patties, pork
  chops and chicken breasts, a DIGITAL
  instant-read food thermometer should be used if
  possible as it doesnt have to be inserted as
  far as a DIAL instant-read thermometer.
• Disposable temperature indicators are another
  option.

For really thin foods, it maybe necessary to
inserta digital thermometer or disposable
temperatureindicator at an angle.
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Recommendation 4 CHILL

• Chill (refrigerate) perishable foods promptly and
  defrost foods properly.

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The TWO-hour rule

• Refrigerate perishable foods so TOTAL time at
  room temperature is less than TWO hours or only
  ONE hour when temperature is above 90 degrees F.
  
• Perishable foods include
• Meat, poultry, fish, eggs, tofu
• Dairy products
• Pasta, rice, cooked vegetables
• Fresh, peeled/cut fruits and vegetables

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DANGER ZONE

• Bacteria multiply rapidly between 40 and 140
  degrees F.

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A multiplication quiz
Bacteria numbers can double in 20 minutes!

• How many bacteria will grow from 1 BACTERIA left
  at room temperature 7 hours?

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Answer 2,097,152!
Refrigerate perishable foods within TWO hours.
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How to be cool part 1

• Cool food in shallow containers. Limit depth of
  food to 2 inches or less.
• Place very hot foods on a rack at room
  temperature for about 20 minutes before
  refrigeration.

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How to be cool part 2

• Its OK to refrigerate foods while theyre
  still warm.
• Leave container cover slightly cracked until the
  food has cooled.

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(can you guess?)

• How long would it take an 8-inch stock pot of
  steaming chicken soup to cool to a safe
  temperature in your refrigerator?

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Would you believe 24 hours!

• TOSS IT OUT!
• Remember Transfer hot foods to shallow
  containers to speed cooling.

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Recommended refrigerator freezer temperatures

• Set refrigerator at 40 degrees F or below.
• Set freezer at0 degrees F.

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Place an appliance thermometer in your
refrigerator, freezer, and milk cooler!
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The THAW LAW

• Plan ahead to defrost foods.
• The best way to thaw perishable foods is in the
  refrigerator.

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When to leave your leftovers

• Refrigerated leftovers may become unsafe within 3
  to 4 days.
• If in doubt, toss it out!

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Recommendation 5 AVOID...

• Raw (unpasteurized) milk or milk products
• Raw or partially cooked eggs and foods containing
  raw eggs
• Raw and undercooked meat and poultry
• Unpasteurized juices
• Raw sprouts

Most at risk are infants, young
children,pregnant women, older adults and
theimmunocompromised.
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Food safety recommendationsfor food groups

• The 2005 MyPyramid gives specific food safety
  recommendations for each food group.

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Cleaning fruits vegetables

• Remove and discard outer leaves.
• Rinse under clean, running water just before
  preparing or eating.
• Rub briskly scrubbing with a clean brush or
  hands to remove dirt and surface
  microorganisms.
• Dont use soap or detergent.

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Wash this produce, too!

• Bacteria on the outside of fruits can be
  transferred to the inside when the fruit is
  peeled or cut.
• Wash fruits such as cantaloupe and other
  melons under running water.

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Handling fruits vegetables

• Cover and refrigerate cut/peeled fruits and
  vegetables.
• TOSS cut/peeled fresh produce if left at room
  temperature longer than TWO hours.

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Separate fruits vegetables from other foods

• Keep fruits and vegetables separate from raw
  meat, poultry and seafood while shopping,
  preparingor storing them.

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Read labels

• Read labels on bagged produce to determine if it
  is ready-to-eat.
• Ready-to-eat, prewashed, bagged produce can be
  used without further washing if kept
  refrigerated and used by the use-by date.

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Dairy dos and donts

• Refrigerate dairy foods promptly. Discard dairy
  foods left at room temperature for more than two
  hours even if they look and smell good.

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Avoid washing raw meat poultry

• Do NOT wash raw meat and poultry. Washing is not
  necessary.
• Washing increases the danger of
  cross-contamination, spreading bacteria present
  on the surface of meat and poultry to
  ready-to-eat foods, kitchen utensils, and counter
  surfaces.

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Refrigerator storage

• Store raw meat, poultry and seafood on the bottom
  shelf of the refrigerator so juices dont drip
  onto other foods.

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Cook to safe temperatures

• Avoid raw or partially cooked eggs or foods
  containing raw eggs and raw/undercooked meat and
  poultry.

Scrambled, poached, fried and hard-cooked eggs
are safe when cooked so both yolks and whites are
firm, not runny.
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Signs of safely cooked fish

• Fin fish Slip point of sharp knife into flesh
  pull aside. Edges should be opaque, the center
  slightly translucent with flakes beginning to
  separate. Let stand 3 to 4 minutes to finish
  cooking. 
• Shrimp, lobsters crab Turn red and flesh
  becomes pearly opaque. 
• Scallops Turn milky white or opaque and firm. 
• Clams, mussels oysters Watch for their shells
  opening to know theyre done. Toss those that
  stay closed.
• The US Food Drug Administration recommends
  cooking most seafood to an internal temperature
  of 145 degrees F for 15 seconds.

Source United States Food Drug
Administrationhttp//www.fda.gov/fdac/features/19
97/797_home.html
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Reauthorization Act of 2004

• HACCP Plan for the district and each school
• Implemented by July 1, 2005

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HACCP Stands for

• Hazard
• Analysis
• and
• Critical
• Control
• Point

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HACCP is

• Preventive, not reactive
• A management tool used to protect the food supply
  against biological, chemical and physical hazards

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HACCP Basic Flow Diagram Example
Food Delivered
Storing Food
Cooking Food
Storing Food in Warmer
Serving Food
Storage of Leftovers
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HACCP Basic Concepts

• Sanitation
• Temperature control/monitoring/recording
• Standard Operating Procedures (SOPs)
• Implemented followed

http//www.fns.usda.gov/cnd/CNlabeling/Food-Safety
/HACCPGuidance.pdf
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HACCP Essentials

• Management commitment
• HACCP training

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Most Important in HACCP

• TEAMWORK!!

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Acknowledgments

• This slide set is based on information provided
  by
• United States Department of Agriculture
• United States Department of Health Human
  Services
• For more information, visit
• http//www.mypyramid.gov
• http//www.fsis.usda.gov
• http//www.healthierus.gov/dietaryguidelines