cooking for crowds chapter 3 preventing the conditions that lead to foodborne illness
TRANSCRIPT
Cooking for Crowds
Chapter 3
Preventing the Conditions That Lead to Foodborne Illness
Cooking for Crowds
Conditions That Lead to Foodborne Illness
Time-temperature abuse
Cross-contamination
Poor personal hygiene
Cooking for Crowds
Conditions for Bacterial Growth
Cooking for Crowds
ood
Bacteria require nutrients to grow
• Proteins
• Carbohydrates
Cooking for Crowds
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
Cooking for Crowds
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
Cooking for Crowds
emperature “Temperature Danger Zone”
= 40F to 140F
Bacteria grow best in the TDZ
Keep food out of the TDZ
Cooking for Crowds
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
Cooking for Crowds
oisture
Bacteria need water to grow
Cooking for Crowds
Stop Bacterial Growth
Timeand
Temperature
CONTROL
CONTROL CONTROL
CONTROL
Cooking for Crowds
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
Cooking for Crowds
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
Cooking for Crowds
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
Cooking for Crowds
©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.
This publication is available in alternative media on request.