Food Safety How to stay alive in Culinary

Food Safety How to stay alive in Culinary Arts.

Contamination �What is contamination? ◦ When a food contains an unwanted substance or organism. ◦ Unfit to be eaten. �What causes contamination of food? ◦ Toxins ◦ microorganisms ◦ See chart p. 167

Microorganisms �Invisibly tiny living things, present in and on raw and cooked foods �Bacteria �Viruses �Mold… �Complex parasites ◦ Aka. , insects, roundworms etc.

Bacteria Love FAT TOM! Food Acid Temperature Time Oxygen Moisture What is FAT TOM?

Q: Why worry about Bacteria? Dysentery • Blood / Mucous in your Diarrhea • Vomiting (projectile / violent) • Aches / pains • Prayer for a quick death…which you won’t receive.

Common Foodborne Pathogens: Bacteria Escherichia coli (E. coli) *Gastroenteritis / Dysentery

Common Foodborne Pathogens: Bacteria Shigella *similar to E. coli *Gastroenteritis / Dysentery

Common Foodborne Pathogens: Bacteria Salmonella *Gastroenteritis / Dysentery

Common Foodborne Pathogens: Bacteria Campylobacter (C. jejuni) *Gastroenteritis / Dysentery

Common Foodborne Pathogens: Bacteria Listeria *Gastroenteritis

Common Foodborne Pathogens: Bacteria Vibrio *Gastroenteritis / Nerve damage

Common Foodborne Pathogens: Bacteria Botulism Intoxication (Clostridium botulinum) *muscle weakness / paralysis / death

Common Foodborne Pathogens: Viruses Hepatitis A Rotavirus

Common Foodborne Pathogens: Viruses Norovirus (Norwalk Virus) *Nerve damage / Paralysis / Blindness

Common Foodborne Pathogens: Parasites Trichinosis Do Not Remove!

Common Foodborne Pathogens: Parasites Anisakiasis Anisakis simplex

Microorganisms: Mold �Mold ◦ Found on starchy foods or cheese. ◦ Usually fuzzy spores or greenish patches. ◦ Sometimes desirable, sometimes not: Yum. Icky.

Microorganisms cont’d �Fungi ◦ Includes mushrooms Yeast • Used in bread • Can live in acidic environments • Can cause spoilage in: • Pickled foods • Sugary foods

Contamination: Scrombroid Poisoning �Presence of histidine in fish, bacteria decompose it to histamine �Resembles allergic reaction

Toxins = harmful chemicals �Most chemical contamination comes from insufficient cleaning ◦ Rinse thoroughly, don’t use too much. ◦ Clean spills immediately ◦ Discard food products that may have been contaminated.

Preventing Contamination �Clean, Clean All Tools and Surfaces ◦ Use soap and water to clean first ◦ Then, wipe down with sanitizer �Surface cleaning is like hand washing ◦ Every time you change products ◦ Every 20 min. ◦ Whenever you sneeze, etc

Cross Contamination = movement of contaminants across surfaces or products n Use color-coded cutting boards n n CLEAN!

Cutting Board Colors

F I F O �FIFO (First In First Out) ◦ Rotating food stocks properly will reduce contamination and spoilage ◦ Never mix old batches with new �New=Old