cooking for crowds chapter 3 preventing the conditions that lead to foodborne illness

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Chapter 3

Preventing the Conditions That Lead to Foodborne Illness

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Conditions That Lead to Foodborne Illness

Time-temperature abuse

Cross-contamination

Poor personal hygiene

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Conditions for Bacterial Growth

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ood

Bacteria require nutrients to grow

• Proteins

• Carbohydrates

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cidity

Acidic Alkaline Neutral

|-----------------|----------------|pH 0 pH 7 pH 14

Lemons/Limes1.8-2.4

Mayonnaise 3.8-4.0

Raw chicken 5.5-6.4

Egg yolks 6.0-6.3

Ham5.9-6.1

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ime

It takes both time & temperature

for bacteria to grow:0 minutes = 1 bacterial cell

20 minutes = 2 bacterial cells

40 minutes = 4 bacterial cells

12 hours = > 68 billion cells

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emperature “Temperature Danger Zone”

= 40F to 140F

Bacteria grow best in the TDZ

Keep food out of the TDZ

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xygenBacteria have different oxygen

requirements for growth

• Some need oxygen to grow• Some grow only when oxygen is absent• Some can grow with or without oxygen

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oisture

Bacteria need water to grow

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Stop Bacterial Growth

Timeand

Temperature

CONTROL

CONTROL CONTROL

CONTROL

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Prevent Cross-contamination

• Separate raw and RTE foods

• Use only food-grade containers to store, transport, or hold food

• Clean and sanitize all equipment

• Destroy pathogens to prevent cross- contamination

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Practice Good Personal Hygiene

Rinse handswith

warm water

1 2 3 4 5Applysoap

Scrubfor20

seconds

Rinse handswith

warm water

Dry handswith apapertowel

H a n d w a s h i n g

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Practice Good Personal Hygiene

Wash hands:• before preparing food

• after using the restroom

• after eating or smoking

• after touching hair, face, or body

• after coughing or blowing nose

• after handling garbage, cleaning, or clearing tables• before beginning each new task

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©2006 Department of Food Science - College of Agricultural Sciences at Penn State UniversityPenn State is committed to affirmative action, equal opportunity, and the diversity of its workforce.

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