A. Pathogeneticity
The development of disease causing microbes or microorganism. Food bourne illness is when two or more people are made sick from eating the same food, the food is confirmed by health professional.
You can reduce the cross contamination not only by cleaning but also sanitize.
Cleaning is to remove dirt matter from surface, but sanitize is more to minimize panthogens to safe limit and levels.
Adulteration ==> Food that has been contaminated making it unfit human consumption. Contaminated/ adulterated food must be discarded.
- Cross contamination
Food coming into contact with physical, chemical and biological.
1). Food that are considered adulterated maybe contaminated by:
a) Biological Hazard (i.e)
- Becteria
- Viruses
- Parasites
- Molds
- Fungi
- Yeasts
b) Physical Hazard (i.e)
- Glass
- Tacks/ nails
- Toothpicks/ woodchips
- Steelwood
- Non-Edible garnishes ( poison flower)
- Hair
- Paperclips
- Rubber band
c) Chemical Hazards
- Pesticides/ Insecticides
- Toxic metals ( nickle lead which found on margarine, mercury found on fishes)
- Food additives ( Perservative )
- Bio-engineered + GMO's
- Cleaning chemicals
- Ware washing supplies
- Plant toxin, Fish toxin
* Bacteria are responsible for a significant percentage of biologically cause food-bourne illness. Among the different conventions for the classification of bacteria, the most relevant to chefs their requirement for oxygen (aerobic/anaerobic/facultative), their effect on people (pathogenic/undesirable/beneficial/benign), and their spore-forming abilities. Aerobic bacteria require present oxygen to grow. Anaerobic bacteria are able to funtion without oxygen.facultative bacteria are able to function with or without oxygen. The higher amount of protein, the greater its potential bacteria growth and food bourne-illness.
* Viruses do not actually multiply in food, but if through poor sanitation practice a virus contaminated food, comsumption of that food may result in illness. Poor hand-washing after using restroom or infected hepatitis A by eating shelfish harversted from polluted water are examples.
* Parasites are pathogen that feed on adn take shelter in anothe organism, called a host. The host recieve no benefit from the parasite and, in fact, suffer harm or even death in result. Amebas and various worms such as Thrichinellas spirallis, which is assosiated with pork, are among the parasites that can contaminate the food.
B. Food infection and intoxication
Infection is caused by living organism (pathogenics) infected the gastrointestinal system or stomach/ intestinal lining.
Intoxication caused by biological microbes or microorganism release toxin during their life cycle that can contaminate and adulterate food i.e clostridium, botulinum bacteria >> Botulism
C. 5 criteria necessary for pathogenic growth
1. Temperature
Danger zone bacteria can grow are between 41 - 135 degree F for more than 2 hours
2. Time
3. Foods ( i.e proteins, cooked rices, potatoes, beans)
4. Water/ Moisture
5. Ph level
- Acid are citric acid, hydrocloric acid, chlorine bleach
- Moderate/ neutral are meats, poultry, fish, dairy, cooked rice, potatoes, and beans
- Alkaline on ph 8-10 are salt, sugar and baking soda. And on ph more than 10 is house hold
Ammonia.
D. 4 stages of the life of pathogens
1. LAG Phase is where when prepare different food without sanitizing the cutting board and knife
had used
2. Accelerated Growth
3. Stationary Phase
4. Decline Phase/ Death Phase
E. Storage area in the kitchen. ( 6" from the floor, 2" from the walls)
. Refrigerator ( 32-40 degree F) Humidity 80-90%
. Freezers ( below 0 degree F)
. Dry stosrage ( 50-60 degree F)
= Cooling liquids (i.e soups, stocks, sauces)
1. Break them down into smaller volumes and place into stainless steel containers.
2. Immerse the containers in an ice water bath and stir often.
3. Drop temperature to 60 degree or below within 30 mins.
4. Remove from ice bath
5. Cover, label, date and store.
6. F.I.F.O ( First In First Out)
= Temperature ranges for safe handling of food:
Food must be held below 40 degree F or above 140 degree F. This is for highly hazardous foods, leftover must be reheated to 165 degree F for 15 seconds and serve it immidiatelly or held sbove 140 degree F for service. Leftover can not be reheated over and over, can cause contamination.
= Method for safety defrosting food that are frozen (THAWING)
- in the refrigerator (below 40 degree).
- cold running water, re-circulating water (between 40-60 degree).
- microwave oven or cooking from the frozen item.
F. HACCP ( Hazard Analysis Critical Control Points)
Is a production control system for the food service industry that emphasizes safety/prevention.
HACCP programs are: identify, monitor, control. Risk of contamination in food service operation.
Step #1
Identify the most potentially dangerous or hazardous food/product in use.
Step #2
Indentify the points in your operation that are critical control points to maintain food safety.
Step #3
Establish and apply effective control procedures
- Critical limit
- Monitoring
- Corrective action
Step #4
Estsblish documentation
- recipe cards
- temperature, time sensitive forms
- flow charts
- employee training records
- employee health exam result
- checklist
- temperature charts
Step #5
Verify analysis of the safe food risk
- inspections
- random lab tests
- proper record keeping
Step #6
Take
Corrective
Action
Step #7
Document corrective action
