Chapter 3 Factors in FBI

ip i u
B J
Factors that
yn a
Affect
v e l
O
Foodborne
L
r
Illness
D Prepared by:
Dr Lovelyna Benedict Jipiu 3
1
 Factors that lead to foodborne illnesses:
ip i u
B J
yn a
v e l
L O
D r (Source: Centers for Disease Control and Prevention, 2020)
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

2
 Temperature abuse refers to foods that are:
ip i u
B J
 Exposed to
yn a  Not cooked or
l
temperatures in reheated
the danger zone
v e sufficiently to
O
for more than 4 destroy harmful
r
hours
L microbes.
D Temperature Danger Zone

3
 Keeping foods above
ip i u
135°F (57°C) will:
 Prevent growth of
B J
microbes
yn a
 Destroy microbes
v e l
L O
r
 Keeping foods below
D 41°F (5°C) will:

 Prevent or slow the
growth of microbes
Temperature Danger Zone

4
ip i u
B J
Factors that
yn a
Affect
v e l
Foodborne
L O
D r
Illness –
Temperature
Devices 3
5
A food thermometer should be used to ensure
ip i u
until served.
B J
that cooked food is held at safe temperatures
yn a
 Cold
e l
food should be held at 5°C or below.
v
L O
D r
 Hot food should be kept hot, at 60°C or above.
 Food thermometers come in several types and

styles, and vary in level of technology and price.
6
Who needs a thermometer?
ip i u
 If your food business stores, transports,
B J
prepares, cooks, or sells potentially hazardous
n a
food, then you must have a thermometer so you
y
e l
can measure the temperature of this food.
v
L O
D r
 Potentially hazardous food (PHF) includes food
that contains meat, fish, dairy products and
eggs. It also includes cooked rice and pasta.

7
Why do I need a thermometer?
ip i u
B J
 A thermometer will let you check that potentially
hazardous food has been cooked sufficiently
n a
well, is being kept at the correct temperatures in
y
e l
a refrigerator or display unit, and is being cooled
v
O
and reheated safely.
r L
D
A thermometer will also let you check that PHF is
at the correct temperatures when it arrives at
your business/place of work.
8
What sort of thermometer will I need?
ip i u
into food.
B J
 You will need a thermometer that can be inserted
yn
 This means it MUST have a probe. Thea
e l
thermometer must be accurate to +/- 1ºC.
v
O
 This means that when the thermometer shows
L
D r
food is at a temperature of 4ºC, the actual
temperature of the food will be between 3ºC and
5ºC.

9
What are the correct temperatures for storing
ip i u
food?
B J
 When storing potentially hazardous foods the
general rule to follow is:
yn a
v e l
O
 Frozen food at between -12ºC and -15ºC
L
D r  Cold food 5ºC or below
 Hot food 60ºC and above

10
 Maintaining safe food temperatures is an
ip i u
essential and effective part of food safety
management!
B J
yn a
l
 Food temperature-
v
measuring devices typically
e
L O
measure food temperatures
D r in degrees:
 Fahrenheit (°F)
 Celsius (°C)
Know which temperature scale your temperature-
measuring device is indicating.
11
 Insert the probe of the dial face thermometer at
ip i u
least 2 inches into the core of the food product
 The sensing portion of the device extends from
B J
n a
the tip of the probe to the dimple on the stem of
y
the probe
v e l
L O
D r
Dial face bi-metal thermometer
12
 Insert the probe of the digital thermometer at
ip i u
least 1 inch into the core of the food product
B J
yn a
v e l The sensing device
O
on a digital
r L thermometer is on
D Digital thermometer
the tip of the probe

13
 The thermocouple has interchangeable probes
ip i u
to allow for a variety of uses
B J
 The sensing device on a digital thermometer is
on the tip of the probe
yn a
v e l
L O
D r
RP: Dr Lovelyna Benedict Jipiu Thermocouple HTF480/HTF533
14
 The infrared thermometer measures the surface
ip i u
temperature of foods, not the internal core
temperature
B J
yn a
v e l
L O
D r
Infrared thermometer
15
 Color changing/melt devices do not display the
ip i u
actual product temperature
B
 They change color or melt when the sensingJ
device reaches the
yn a
temperature indicated
v e l
on the stick
L O
D r
 These devices are disposable
and are only meant for

single-use Color changing/melt devices

16
 Maximum registering thermometers
ip i u
are used for measuring water
temperatures for cleaning and
B J
sanitizing
yn a
v e l Maximum registering
 Built-in
O
thermometers are used
L
r
to constantly measure the
D temperatures of
refrigerators, freezers, and
hot-holding cabinets
Built-In
17
 Thermometers should be
ip i u
calibrated:
 Before first use
B J
 On a regular basis
yn a
 If dropped
v e l
O
 If used in extreme
r L
temperatures
D  When its accuracy is in

question
Only the dial face bi-metal thermometer can be
calibrated in house – all other thermometers must be
calibrated by the manufacturer.

18
 To accurately measure food temperatures:
ip i u
 Use an approved temperature-
measuring device
B J
 Locate the sensing portion on
yn a
the device
v e l
 Ensure the device is calibrated
L O
 Clean and sanitize the device Take food temperatures often and
D r before and after each use

properly.
 Insert the probe into the thickest part of the

product and wait for temperature to stabilize

19
 To measure the temperature of foods:
ip i u
sanitized
B J
 Be sure the device is calibrated, cleaned and
 Insert the probe of the
yn a
thermometer into the
v
thickest part of the food e l
L O
 Ensure the probe is
D r inserted to the appropriate

depth
 Wait for the temperature When possible, stir the food before taking
to stabilize the product’s temperature.

20
 Place the stem or probe of the
ip i u
thermometer between the two
packages, or fold the package
B J
around the stem or probe of
yn a
the thermometer
v e l
L O
r
 Measure the surface
D temperature of salads with an

infrared thermometer

21
 Receive
ip
frozen foods at or below 0°F (-18°C).
i u
Foods should be frozen solid.
B J
 Receive refrigerated foods at or below 41oF
(5oC).
yn a
v e l
L O
D r
22
 Thawing can be done:  The
ip i u
preferred method
 In a microwave oven
B J
for thawing is:
a
 In a refrigerator where
n
the temperature
y
Under cool running
l

remains below 41°F
e
water [70°F (21°C)]
O v (5°C)
r

L
As part of the cooking
D
process
RP: Dr Lovelyna Benedict Jipiu Thawing HTF480/HTF533

23
 The range of safe cooking
ip i u
times and temperatures
can vary from:
B J
 130°F (54°C) for 112
yn a
minutes for rare
roast beef
v e l
L O
- To -
D r  165°F (74°C) for 15 seconds

for poultry and stuffed meats
Measure temperatures through
the cooking process

24
 Holding hot foods above
ip i u
135°F (57°C) prevents
the growth of harmful
B J
bacteria
yn a
 All foods must be
v e l
L O
cooked or reheated to
D r safe temperatures
before they are hot-held
Hot-holding

25

ip i u
Holding foods below 41°F
B J
(5°C) prevents or slows the
growth of harmful
yn a
microorganisms
v e l
O
 Foods must be at 41°F
r L (5°C) or below when
D Cold-holding
placed in cold-holding
equipment

26
 FDA Food Code
ip i u
states foods should
be cooled:
B J
 From 135°F (57°C) to
yn a
70°F (21°C) or below
within two hours
v e l
and
L O
D r  From 135°F (57°C) to
41°F (5°C) or below
Put foods in shallow pans and loosely
cover in a cooler..
within six hours

27
 All PHF(TCS) products cooked and cooled in
food establishments and reheated for hot-holding
ip i u
must be heated to:
B J
n a
 165°F (74°C) or above within two hours
y
 All
e l
PHF(TCS) products commercially prepared
v
and labeled as ready-to-eat
L O
foods and reheated for hot-
D r holding must be heated to:

 135°F (57°C) or above until
served
Proper reheating destroys
harmful bacteria
28
 During food
ip i u
B J
preparation food
should only be in the
yn a temperature danger
v e l zone [41°F (5°C) to

135°F (57°C)] as
L O briefly as POSSIBLE!!
D r Maintaining foods in the TDZ for more than 4

hours can allow harmful microorganisms to
grow to unsafe levels.

29
 Ensure foods
ip i u
pass through the
temperature
B J
danger zone as
yn a
quickly as
POSSIBLE!!!
v e l
L O
D r
Follow proper cooking, cooling, and
holding temperature guidelines
30

ip
Keeping cold foods cold means storing them at
i u
B J
temperatures between 5°C, which is where normal
refrigeration kicks in, down to about 18°C, which is
n a
where you'd want your freezer to be.
y
v e l
Bacteria still multiply at cold temperatures; they just
O

r L
do it a lot more slowly.
D
 At freezing temperatures, bacterial growth slows to
nearly nil.

31

ip i u
Freezing doesn't kill them, though — all it does is
make them cold.
B J
n a
Keeping hot foods hot presents other challenges.
y
l

v e
O
Bacterial growth slows down once again at
L

r
temperatures hotter than 60°C, so hot foods that are
D being served on a buffet, for example, must be kept

hotter than that at all times.

32

ip i u
Keep in mind that 60°C doesn't kill bacteria — it only
J
stops them from multiplying.
a B
n
If you actually want to kill bacteria, you've got to heat
y

l
them up to at least 74°C.
v e

L O
The same rule applies to cooked food that should happen
D r to drop below 60°C — you get an hour, total.
 After that, you either need to heat it up to 74°C again or

throw it away.
33
 Good personal hygiene is essential for all food
ip i u
handlers!
B J
yn a
v e l
L O
D r
Practice good personal hygiene

34
ip i u
B J
yn a
v e l
L O
D r
35
 Wash your hands
ip i u
whenever they may
have become
B J
contaminated,
yn a
including:
v e l
O
 Before handling food
r L
 After using the
D bathroom
 Between tasks
 After eating or drinking Wash hands frequently

36
ip i u
B J
yn a
v e l
L O
D r
37
 Follow these
ip i u
steps to be sure
you have
B J
reduced the
yn a
number of
harmful
v e l
L
microbes to aO
D r safe level!

38

ip i u
According to FDA (Section III) handwashing sink must be
J
provided with:
 hand cleanser (soap or detergent)
a B
n
 hand-drying device/disposable towel
 waste receptacle
e ly
 sink and faucet
O v
r L
D
39
 Treat single-use gloves like skin. . .
ip i u
• Change your gloves
whenever you would
B J
a
wash your hands!
yn
• Discard disposable
l
gloves:
v e • After/before handling
O
raw food
L
• When handling
r
money
D •
• When handling
ready-to-eat foods
Never reuse or wash
disposable gloves, always
Change gloves between each
food handling activity
Proper glove usage

throw them away
40
Keep your uniform clean:
ip i u
 Don’t wipe your hands or
utensils on your apron
B J
 Change your apron after
yn a
working with raw food
v e l
items
L O
D r
 Wear hats, hair coverage,
and beard restraints to
keep hair from falling into
food Food handler’s habits affect the
safety of food
41
 Personal
ip
hygiene means keeping good health
i u
habits including:
 Bathing and showering
B J
daily
yn a
 Wearing clean
clothing
v e l
L O
 Frequent handwashing
D r
42
 The Food Code requires workers to report to the
ip i u
person in charge a diagnosis of:
 Norovirus
B J
 Salmonella Typhi
yn a
 Shigella spp.
v e l
O
 Shiga toxin-producing E. coli
r L
 Hepatitis A virus
D
Workers must report certain illnesses

43

intestinal illness:
ip i u
Food handlers must report when they have symptoms of
 Vomiting
B J
a
 Diarrhea
 Fever
lyn
 Sore throat
v e
O
 Lesion with pus or boil

r L
Exposure to the above – must be excluded & forbidden
D to food & food contact

Food handlers with wounds/cuts = should be completely
covered by a dry, tight-fitting, impermeable bandage. Use
clean disposable glove
44
ip i u
B J
yn a
v e l
L O
D r
45
 Germs can be transferred by:
ip i u
 Food workers
 Equipment
B J
 Utensils
yn a
 Other foods
v e l
L O
D r
46
 To help avoid cross contamination
ip i u
it is important to:
B J
a
 Store cooked and read-to-eat foods
above raw foods
lyn
e
 Keep raw and ready-to-eat foods
v
separate during storage and
O
L
preparation
D r 

Practice good personal hygiene
Wash hands frequently
Store raw foods under cooked
 Keep all food-contact surfaces clean and ready-to-eat foods
and sanitary
47
 Otherpreventive measures
ip i u
include:
B J
a
 Using separate equipment for raw
n
and ready-to-eat foods
Color-coded cutting boards
e l y
 Using clean, sanitized equipment
O v and utensils for food production
L
 Preparing ready-to-eat foods before
D r preparing raw foods

 Preparing raw and ready-to- eat
foods in separate areas of the
Keep raw foods and ready-to-eat establishment
foods separate!

48
 Cleaning is:
ip i u
B
soilJ
 The removal of visible
yn a
v e l  Sanitizing is:
O
 Reducing the number
L
of harmful microbes to
D r a safe level

49
ip i u
Ensure these concepts and/or practices are understood
J
and followed in your food establishment.
 Teach your team how to:
a B
lyn
 Properly use and calibrate temperature-measuring
e
devices
O v
 Properly wash their hands
r L
 Use single-use gloves properly
D  Prevent cross contamination

 Properly maintain themselves and their work
centers

50

Chapter 3 Factors in FBI

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chapter 3 Factors in FBI

Uploaded by

Copyright:

Available Formats

ip i u

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

D Temperature Danger Zone

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

D 41°F (5°C) will:

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 Food thermometers come in several types and

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

and are only meant for

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

D  When its accuracy is in

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

D r before and after each use

 Insert the probe into the thickest part of the

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 Insert the probe of the

D r inserted to the appropriate

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

D temperature of salads with an

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu Thawing HTF480/HTF533

D r  165°F (74°C) for 15 seconds

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

r L (5°C) or below when

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

within six hours

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

D r holding must be heated to:

v e l zone [41°F (5°C) to

D r Maintaining foods in the TDZ for more than 4

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

D being served on a buffet, for example, must be kept

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

D r to drop below 60°C — you get an hour, total.

 After that, you either need to heat it up to 74°C again or

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

Proper glove usage

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

D to food & food contact

O v and utensils for food production

D r preparing raw foods

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

D  Prevent cross contamination

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

You might also like