FOOD SAFETY, HOME-CATERED FOOD, MASS PRODUCE-FOOD

Pertemuan 9

Matakuliah : V0152 / Hygiene, Keamanan & KeselamatanTahun : 2008

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SANITARY FOOD HANDLING IN FOODPRODUCTION AREAS

1. FOOD IN TRANSIT

today’s large foodservice facilities required the movement of food stuffin all phases of preparation. A number of “movements” can be identified:

a. From the receiving area to the storage areab. From the storage area to the food production storage areac. From the food production storage area to the food preparation aread. From the food preparation area to the cooking areae. From the cooking area to the holiding areaf. From the holding area to the dispensing area. (Or, from the holding area to the chiling or freezing area)g. From the dispensing are to the customer, (Or, from the chilling or freezing area to the reheating area, then to the dispensing area and then to the customer)

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2. FOOD PREPARATION

a. Attention to temperatureb. Carefully segregate clean food from dirty food, and food from wastec. Raw produce is necessarily dirty. It should be isolated from cleaner, more vulnerable products such as meat, fish, shell and liquid eggs, dairy foods, etcd. Maintain a separate pantry or vegetable preparation areae. Garbage should be routed away from the food preparation area as quickly as possible.f. Garbage should remain isolated from storage and receiving areas.g. Small quantities, quickly moved to a separate area, protect food in preparation

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3. FOOD PRODUCTION

a. Food being cooked is not particularly vulnearableb. Many foods that are particularly vulnerable to microorganic contamination during other stages of handling – chilling, holding, or preparation – are rendered safe by through cookingc. The dairy products are extensively exposed to contamination, and all cooked foods that are being reheated must be throughtly cooked.e. The dairy product must be cooked not only to ensure palatibility but also to ensure the destruction of pathogensf. Essentially, they must be brought to temperatures above 165 degrees F and held there long enough for complete geat penetration of the food occur.g. Most of the problems with contamination in the cooking process occur prior to cooking or after cooking. For example, foods are taken from chilled transporter and left at kitchen temperatures

while being seasoned for roasting, or while the cook awaits oven space.

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4. FOOD HOLDING

a. Food must be held outside of temperature range at which pathogens multiply most rapidly. It should be held below 40˚ F or above 140˚ F (ideally this temperature should be 165 ˚ F, the death point of many pathogens)

b. Special attention might be given the highly vulnerable foods: custard, milk, cream, meats, eggs, shellfish, salads, mayonnaise, salad dressinga, poultry stuffing, bread puddings, eclairs, filled pastry, etc.

c. By placing a foodstuff in refrigerator, the operator does not eliminate the danger of contamination and pathogenic microorganic growth.

d. Ideally, foods that have been chilled or frozen should be cooked or thoroughtly heated as soon as they are removed from the refrigerator or freezer.

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FOODBORNE ILLNESSES

“Illness that travel to you through food are called foodborne illnesses”

A foodborne illness outbrek may occur when as few as two people consume theSame food and get the same illness.

Bacteria are managed through food, acidity, time, temperature, oxygen, andmoisture, or the acronym FATTOM.

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FATTOM ( Six elements are the conditions needed for microorganisms to grow )

• F – is the food potentially hazardous, or is time/temperature control for safety of

safety of food needed?

• A – what is the acidity? How does the acidity interact with the water activity?

• T – what is the total amount of time in the temperature danger zone (TDZ)?

• T – is the food in the temperature danger zone of 41˚F to 135˚F (5 ˚C to 57.2 ˚C)?

• O – is a reduced oxygen method used to store the food?

• M – what is the moisture (water activity)? How does the water activity interact

with the acidity?

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THE BIG 5

Five of these foodborne illnesses are considered highly contagious. They

are known as the Big 5.

• Norovirus (also known as “Norwalk – like virus,” “small round- structured

virus,” and “winter vomiting disease”)

• Salmonellosis (also known as typhoid fever)

• Shigellosis (also known as dysentery)

• Hemorrhagic colitis (also known as E. coli)

• Hepatitis A (noticed by a jaundiced condition)

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POTTENTIALLY HAZARDOUS FOODS

A potentially hazardous food (PHF) is any food capable of allowing to germ to grow

Rapidly. PHFs have the potential to cause foodborne illnessoutbreaks. They are

Ussualy moist (like watrmelon), have lots of protein (like dairy and meat) and

Don’t heve very high or very low acidity (neutral acidity). Adding lemon juice or

Vinegar to foods slows the growth of the germs.

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POTTENTIALLY HAZARDOUS FOODS(TIME)

Pottentially hazardous food requires stirct time and temperature ontrols to stay safe.

Food has been time/temperature abused anytime it has been in the temperature danger

zone (TDZ) (41˚F to 135˚F or 5 ˚C to 57.2 ˚C)

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MINIMUM INTERNAL COOKING TEMPERATURES

165˚F (73.9˚C) for Seconds for :

• Leftover foods and all reheated foods• Poultry and wild game• Stuffed products, including pasta• Combining already cooked and raw PHF products (casseroles)• Food cooked in a microwave; then let sit for 2 minutes

155˚F (68.3˚C) for Seconds for :• Ground product: fish, beef, and pork• Flavor – injected meats• Eggs for hot holding and later service (buffet service)

145˚F (62.8˚C) for Seconds for :• Fish and shellfish• Chops/steaks or veal, beef, pork and lamb• Fresh eggs and egg products for immediate service• Roasts 145˚F (62.8˚C) for 4 minutes

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LIST OF POTTENTIALLY HAZARDOUS FOODS

• Milk and milk products

• Shell eggs

• Fish

• Poultry

• Shellfish & crustaceans

• Meats : beef, pork & lamb

• Baked or boiled potatoes

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LIST OF POTTENTIALLY HAZARDOUS FOODS

• Cooked rice, beans, and heat – treated plant food

(cooked vegetables)

• Garlic – and – oil mixtures

• Sprouts / sprouts seeds

• Tofu and soy – protein food

• Synthetic ingredients

(i.e., soy in meat alternatives)

• Sliced melon

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ILLNESS CAUSESESS FOODS

• Stomachache

• Coughing

• Headache

• Vomitting

• Viper

• Death