Food Safety and Sanitation

1
Food Safety and Sanitation

• Chapter 9

2
Contaminant

• A Food Contaminant is something in food that does
  not belong.
• Food borne illness.disease caused by eating
  contaminated food
• 3 types of contaminants.physical
• 
  chemical
• 
  biological

3
Physical Contaminant

• An item that accidentally gets into food
• Example hair, jewelry, chips of glass or china,
• bits of metal, wood splinters,
  insect
• parts, bandages, or fingernails

4
Chemical Contaminants

• Chemicals that are toxic and not usually found in
  food.
• Examples pesticides
• cleaning agents
• metals that might dissolve
  off of
• copper, lead, or cadmium
  pots

5
Biological Contaminents

• Responsible for most food borne diseases.
• They accidentally get into food
• Examples bacteria
• viruses
• mold
• parasites
• fungi
• A biological contaminant that causes disease is
  called a pathogen

6
Bacteria

• They grow best in certain kinds of foods.
• These foods are called potentially hazardous
  foods
• RAW OR UNCOOKED COOKED
• Dairy products casseroles
• Eggs custard
• Fish fish salads
• Meat meat
  salads
• Poultry potatoes
• Shellfish rice

7
Temperature plays a role..

• Below 40 degrees bacteria are alive but do not
  reproduce
• Below 0 most bacteria are killed
• Above 140 degrees most bacteria die
• The temperatures between 40-140 degrees are
  called the temperature danger zone
• Room temperature is 70 degrees.most kitchen are
  hotter than 70 degrees
• Also time is important.do not leave food out
  for more than 4 hours if left in the danger
  temperature zone