What is Food borne Illness?

Commonly known as food poisoning, food borne illness is caused by eating food that is contaminated by bacteria or other harmful substances.

How does food become hazardous?

Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become

contaminated from:

•Chemical hazards

•Biological hazards

•Physical hazards

OOD

CIDITY

IME

EMPERATURE

XYGEN

OISTURE

Encouraging Food Borne Pathogens

How can We handle the food How can We handle the food safety?safety?

There are some bacteria like Staphylococci that are found on the skin, hair, nose and mouth.

The most important thing to learn about to prevent food borne illness is good personal hygiene

Good personal hygiene includes:

•Proper bathing •Hand washing•Clean hat/hair restraint •Trim nails, avoid nail polish•Clean clothes •Proper glove use•Remove jewelry •Maintain good health•Avoid unsanitary habits/actions

•Report wounds and illnesses

Wash Hands ProperlyWash Hands Properly

Use hot water to wash your hands Apply Soap on wet hands Scrub hands and arms 10-15 seconds Dry arms and hands with a single-use of paper towel

Food FlowFood Flow

• Purchasing• Storing• Preparing• Cooking• Serving

Receiving/PurchasingReceiving/Purchasing

• Buy Food from only reputable suppliers

• Schedule the deliveries for off-peak hours

• Inspect all the deliveries carefully

• Sample the temperatures of the received food items

Grocery/PurchasingGrocery/Purchasing

• Purchase the meat, poultry and dairy products last. • Keep packages of poultry and raw meat separate• Make sure that the products are refrigerated as

soon as possible • Check that all the food packages are intact• Select the produce that is fresh

StoringStoring

• FIFO• Label food• Stored product needs depleted regularly• Check expiration dates• Keep out of the temperature danger zone• Keep all storage areas clean and dry

PreparingPreparing• Proper Thawing

– Under running water at 70° F or lower– In a microwave if the food will be cooked immediately – Refrigerate at 41° F or lower

• Meat, Fish, Poultry– Wash hands properly– Use clean and sanitized work areas and equipment– Remove from refrigerator only as much as you can prepare at

one time– Return raw prepared meat to refrigerator, or cook it

immediately• Eggs

– Consider using pasteurized egg products – Handle pooled eggs with special care– Promptly clean and sanitize all equipment and utensils

Preparing continued…Preparing continued…

• Produce– Do not expose to raw meat and wash thoroughly under

running water– When soaking, do not mix with other items– Refrigerate and hold cut melons at 41° F or lower

• Ice– Ice must be made from drinking water– Ice used to chill should not be used as an ingredient– Use a clean, sanitized container and ice scoop

CookingCooking

• 165° F-Stuffing/Casserole and Poultry-Hazardous food cooked in microwave (eggs, poultry, meat, fish)

• 155° F- Ground, chopped, or minced fish

• 145° F-Fish, Roasts, Eggs-Steaks/chops

• 135° F- Commercially processed, ready to-eat food- Fruit or Vegetables

HoldingHolding

• At least after every 4 hours check the temperature of the food.

• Establish a policy to determine how long food will be held

• Cover food and prepare food in small batches

Cold food Hot food Must be held at 41° F or lower OR Can not exceed 70° F and is served or discarded within six hours

Must be held at 135° F or higher

ORIt is served and discarded within four hours

Serving Serving

Kitchen Staff• Use clean and sanitized utensils for serving with

long handles• Store serving utensils properly• Use gloves when handling ready-to-eat foods and

practice good personal hygiene

Self-Service• Identify all food items and Maintain proper food

temperatures• Do not refill soiled plates or use soiled silverware

and replenish food on a timely basis

ContactContact Us Us

If you want to know more about Food Safety, you can easily contact with us:

Address-21201 Duncan Ct, Plainfield, Illinois, 60544 USBDFoodsafety.comTel: 815-641-6404 bartdobek@bdfoodsafety.com