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Food and Kitchen Safety SZ
Transcript of Food and Kitchen Safety SZ
controlled for safety. 2002 March (cc) image by jantik on Flickr 70 120 Bad Temperature 41 135 Food Borne Illness Any disease transmitted to people by food. Who's at Risk? People that are young, toddlers, older people, pregnant women, the ill, people who are on medication or have a week immune system. The Immune System The body's defense system against illnesses. When the system is weak, it cannot fight off illness as easy as a healthy system. Cross Contamination The transfer of harmful substances from one food product to another through direct contact with utensils, equipment, work surfaces, or employees hands or clothing. T.C.S. Foods: Food Safety and workplace Safety Outbreak More than one person 3 things you need to know about food borne illness 1. What foods are they associated with?
2. How will you get it?
3. How will you prevent it? F.A.T.T.O.M Pathogens need six conditions to grow
Moisture 2002 March (cc) image by jantik on Flickr 0 4.6 7 7.5 14 Bacterial Growth Food T.c.S.- Time controlled for safety Acidity Ph is the measure of acidity. examples: Lemons, tomatoes, and vinegard Temperature Time danger zone: 41-135 Time 4 hours in the temperature zone Oxygen Required for growth of bacteria Moisture Water activity is the measure of moisture in a product. Water Activity The measure of moisture in a product Campylobacteriosis A chicken disease, you have to cook to a proper internal temperature of 165 Hemorrhagic Colitis Keep at a internal temperature of 155. ex. Ground Beef. Biggest thing to prevent control and temperature. Clostridium Prefringens Cooling properly prevents CP. Botulism Deadliest disease. prevent by avoiding bulgeing cans. Salmonellosis Cook at an internal temperature of 165 When In Doubt Throw it Out!! Shigellosis Prevent by good personal hygiene. Hepatitis a Virus Viruses are brought to food through people by poor hygiene.