(FBIC) Hazardous Foods and Causes Lesson
Hazardous Foods and Causes
Certain foods require time and temperature control to maintain safety. Many foods that meet the definition of a 'hazardous food' can be hazardous if pathogens are present at infectious levels. Some potentially hazardous foods are:
More specifically, some potentially hazardous foods include:
Keep Food Out of the "Danger Zone"
- Never leave food out of the refrigerator over 2 hours. If the temperature is above 90 degree Fahrenheit, food should not be left our more than 1 hour. Keep hot foods hot and cold foods cold.
Cooking
- Raw meat and poultry should always be cooked at a safe minimum internal temperature. If you aren't going to serve hot food right away, it's important to keep it a 140 degree or above temperature.
Storing Leftovers
- One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason leftovers must be put in shallow containers for quick cooking and refrigerated at 40 degrees or below within two hours.
Reheating
- Foods should be reheated thoroughly to an internal temperature of 165 degrees or until hot and steaming.
There are three types of contaminants.
Biological: most foodborne illnesses are caused by pathogens, a form of biological contaminant; some biological contaminants are virus, parasite and fungi.
Chemical: foodborne illness is also contributed to consuming beverages or food contaminated with foodservice chemicals; some chemicals that can contaminate food are: cleaners, polishes, lubricants, sanitizers and pesticides.
Physical: food can also be contaminated when objects get into the food. Even when natural objects are left in food like bones; some common physical objects that can get in food are shavings from metal cans, wood, fingernails, staples, bandages, glass, jewelry and dirt.
Bacteria need six conditions to grow that we refer to as FAT TOM.
Explore each section in the tabs below to learn more.
Food
The nutrients in food promoted the growth of microorganisms. Foods that contain moisture and are protein-rich are most susceptible. For example: meat, milk, eggs and fish.
Acidity
The degree of acidity or alkalinity (base) of a substance is measured by its pH. pH is measured on a scale from 0 to 14.0. A product with a pH of 7.0 is exactly neutral. Foods with a pH below 7.0 are acidic; a pH above 7.0 is alkaline. The lower the pH, the higher the acidity; the higher the pH, the lower the acidity. Bacteria love an environment that is neutral or slightly acidic, a pH range between 6.6 and 7.5. High acid foods (like fruits and vinegar) stop or seldom provide the conditions for bacterial growth.
0=acid, 7=neutral, 14=alkaline (base)
Time
Microorganisms reproduce by cell division. The longer the food is exposed to ideal conditions, the faster cells divide and the greater the risk for food poisoning. When low acid, high protein foods are exposed to the DANGER ZONE (40° to 140°F) for more than 2 hours, pathogens have multiplied so rapidly that the food will quickly make people sick.
Temperature
Because microorganisms multiply in the DANGER ZONE, foods should not be left at room temperature for long periods of time. When preparing foods, work with small amounts and then return to refrigeration or heat. In other words, always keep hot foods hot and cold foods cold. After service, do not allow foods to sit for more than 2 hours in the DANGER ZONE. Also, cool left over foods quickly.
Oxygen (Air)
Microorganisms that need (air) to grow are called aerobic. When foods are canned, oxygen cannot penetrate. These foods are shelf stable and do not require refrigeration until they are opened. Some microorganisms will grow only in anaerobic conditions (in the absence of oxygen). Botulism, a rare type of foodborne illness, grows only in anaerobic conditions and is found in home canned foods that are improperly processed.
Moisture
iBacteria, yeast, and molds love a moist environment to grow and multiply rapidly. Meats, poultry, fish eggs, produce and soft cheeses are examples of foods with a high amount of moisture. Salty or sugary food have a lower level of moisture and have a shelf life non-conducive to bacteria. Dry cured and dehydrated meats as well as jellies and jams deprive microorganisms of water due to their high salt and sugar levels and inhibit bacteria reproduction.
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