Food Safety Hazards

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Food Safety Hazards Free

By EdApp
5 Lessons
4.6
(11 reviews)

In this course, you will learn about the different food safety risk factors, the types of food hazards you need to look out for in the hospitality industry, and general safety practices you can implement to protect your customers.

Food Safety Hazards Lessons

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  1. Food Safety Risk Factors
  2. Allergenic and Physical Food Hazards
  3. Biological and Chemical Food Hazards
  4. Quiz
  5. Sources

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Food Safety Hazards course excerpts

Food Safety Risk Factors

In this lesson, you will learn about the different risk factors that affect the safety of food including kitchen hygiene, hot and cold holding time, and more.
Food Safety Hazards Course - Lesson Excerpt

Food Safety Risk Factors Ensure customer safety by knowing what to look out for.

Consistently meeting food safety standards is one of the most important qualities an establishment can have, moreso than just serving delicious food.

According to the World Health Organization (WHO), 1 in 10 people fall ill due to food poisoning every year, with some suffering long-term health problems including cancer and neurological disorders.

While it may be impossible to completely eradicate food safety risks, taking the right steps to keep them at an absolute minimum will always be our responsibility.

Which of these is considered good practice?

Before Cooking: Poor Personal and Kitchen Hygiene

Food Safety Risk Factors

Pathogens can easily travel from one surface to another. Neglecting our personal and kitchen hygiene means that harmful bacteria, viruses, and toxins, are much more likely to contaminate the food we prepare for our customers, putting them at a greater risk of food poisoning.

Food Safety Risk Factors

You must always wash your hands with warm water and soap for at least 20 seconds before preparing any type of dish. You must also wash in between food preparation steps if you've handled uncooked eggs, raw meat, poultry, fish, and their juices.

Food Safety Risk Factors

Wash kitchen surfaces including faucets, counter tops, and cutting boards with hot, soapy water or a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Allow surfaces to stand for several minutes before air or pat drying with disposable paper towels.

Food Safety Risk Factors

While Cooking: Improper Cooking Temperatures

Food Safety Risk Factors

Different meats have different internal temperature requirements when cooking in order to kill harmful pathogens.

Food Safety Risk Factors

Ground Beef and pork should be cooked to at least 71°C (160°F) Whole cuts of beef, pork, veal, and lamb should be cooked to at least 62.7°C (145°F). Meat should be allowed to rest for 3 minutes before carving and serving. Poultry and vegetables should be cooked to at least 73.8°C (165°F) Fish should be cooked to at least 62.7°C (145°F) Casseroles should be cooked to at least 73.8°C (165°F)

After Cooking: Improper Hot and Cold Holding Practices

Food Safety Risk Factors

Hot foods need to be kept at an internal temperature of 60°C (140°F) or warmer to keep bacterial growth at bay. Before hot holding, check the warmer's product label to ensure that it can hold foods at this temperature or warmer.

Food Safety Risk Factors

Cold foods need to be held at 4°C (40°F) or colder. Keep cold foods refrigerated until serving time. If cold food needs to stay out on a buffet table for more than 2 hours, cold food plates must be placed on ice to retain cold temperatures.

Food Safety Risk Factors

After Cooking: Food Contamination

Food Safety Risk Factors

When refrigerating leftovers, make sure that raw food is stored at the bottom of the fridge or freezer. This prevents raw meat juices from dripping onto and possibly contaminating cooked foods.

Food Safety Risk Factors

Wait until steam is no longer rising from cooked foods before putting them in the fridge. Placing hot food in the fridge could raise the refrigerator's internal temperature, potentially leading to bacterial growth in other refrigerated foods.

Food Safety Risk Factors

Leftovers must be refrigerated within 2 hours after the food has reached room temperature. Perishables left out at room temperature for more than 2 hours must be discarded unless they are being kept hot or cold.

Food Safety Risk Factors

Ensure that cooked foods are placed in covered containers or wrapped in air tight packaging to keep bacteria out.

Food Safety Risk Factors

Allergenic and Physical Food Hazards

In this lesson, you will learn about the allergenic and physical food hazards commonly encountered in the hospitality industry, and what we can do to protect our customers.
Food Safety Hazards Course - Lesson Excerpt

Allergenic and Physical Food Hazards What are they, and what can we do to prevent them?

What is a Food Allergy? A food allergy is a detrimental immune reaction triggered by a person's exposure to certain types of food.

It is estimated that 32 million people in the U.S alone have food allergies, and more than 170 foods have been reported to cause allergic reactions. Over 2.6 million people in Canada, including an estimated 500,000 children live with allergies that need to be managed on a daily basis.

Preventing Allergenic Food Hazards What can we do to protect our customers?

Allergenic and Physical Food Hazards

We should always be ready to accept and prepare allergen-free meal requests to accommodate the needs of our customers.

Allergenic and Physical Food Hazards

The most common food allergens, also known as "priority allergens" are: Peanut Tree nut Milk Shellfish Wheat Sesame Soy

Knowing what goes into the food we prepare is the first step to protecting our customers from allergenic hazards.

Allergenic and Physical Food Hazards

Check food labels and ingredient lists in our kitchen, especially ones that have been pre-packed and purchased off-site. Watch out for potential allergens listed under different names (e.g. "casein" instead of milk, "tempeh" instead of soy).

Allergenic and Physical Food Hazards

If you are preparing an allergen-free meal, DO NOT use an ingredient or product if it is unlabeled and you are unsure of its composition. Check with suppliers when food products are reformulated to ensure that new recipes won't introduce an allergen.

Allergenic and Physical Food Hazards

Preventing Allergen Cross-contamination Keep a designated allergen-free meal preparation area set aside; clean and sanitize the area after each use to remove allergen residues. Only use clean and sanitized utensils when storing, preparing or serving an allergen-free meal, then clean and sanitize surfaces, equipment and utensils between uses. Don't substitute one ingredient for another as the customer may have an undisclosed allergy. When preparing an allergen-free meal, make it fresh and prepare it first. Don't hesitate to consult the customer about suitable and preferred preparation methods.

Preventing Physical Food Hazards Control measures to lower the risk of physical food hazards

Allergenic and Physical Food Hazards

What are Physical Food Hazards? Physical food hazards are foreign objects unintentionally included in the serving of a cooked dish. Accidental chewing and/or swallowing of physical food hazards can result in injuries to the mouth and/or stomach, or in food poisoning. Physical food hazards often result from accidental contamination and mishandling of food products.

Common physical hazards include..

Insects

Allergenic and Physical Food Hazards

Hair

Allergenic and Physical Food Hazards

Fingernails, False Nails and/or Nail Polish

Allergenic and Physical Food Hazards

Chips/Slivers of Broken Glass and...

Allergenic and Physical Food Hazards

Fragments/Shards of Broken Bone

Allergenic and Physical Food Hazards

Eliminate potential sources of physical food hazards by clearing the kitchen of items unnecessary for operations.

Allergenic and Physical Food Hazards

Wear gloves and a hairnet to avoid physical food hazards such as fingernails and hair from falling onto dishes.

Allergenic and Physical Food Hazards

Regularly inspect storage room and stocks to identify possible insect or rodent infestations so they can be addressed ASAP.

Allergenic and Physical Food Hazards

Biological and Chemical Food Hazards

In this lesson, you will learn about the different biological and chemical food hazards commonly encountered in the hospitality industry, including control measures to minimize risk for our customers.
Food Safety Hazards Course - Lesson Excerpt

Biological and Chemical Food Hazards What are they and what can we do to prevent them?

Biological food hazards refer to the presence of harmful pathogens in food which may cause foodborne illnesses when consumed.

Biological Food Hazards are caused by...

Bacteria

Biological and Chemical Food Hazards

Viruses

Biological and Chemical Food Hazards

Parasites

Biological and Chemical Food Hazards

These pathogens are responsible for some of the deadliest biological hazards currently known such as: Salmonella E. Coli Clostridium botulinum

The World Health Organization (WHO) estimates that... 600 million people fall ill due to foodborne illnesses every year. The consumption of contaminated food results in 420,000 deaths a year. There are more than 200 diseases linked to food poisoning, ranging from diarrhea to cancers.

We can combat the risk of biological food hazards through...

Cooking at the recommended temperature for each food type in order to kill harmful pathogens.

Biological and Chemical Food Hazards

Ground Beef and pork should be cooked to at least 71°C (160°F) Whole cuts of beef, pork, veal, and lamb should be cooked to at least 62.7°C (145°F). Meat should be allowed to rest for 3 minutes before carving and serving. Poultry and vegetables should be cooked to at least 73.8°C (165°F) Fish should be cooked to at least 62.7°C (145°F) Casseroles should be cooked to at least 73.8°C (165°F)

Practicing good personal and kitchen hygiene.

Biological and Chemical Food Hazards

You must wash your hands with warm water and soap for at least 20 seconds in the following scenarios: Before preparing any dish In between food preparation steps if you've handled uncooked eggs, raw meat, poultry, fish, and their juices After sneezing, coughing, blowing your nose, or using the bathroom

Cleaning and sanitizing all kitchen surfaces and utensils with hot, soapy water including faucets, counter tops, cutting boards, and food thermometers. Never use the same platter and utensils for raw and cooked products to prevent cross-contamination.

Storing foods in their recommended temperatures.

Biological and Chemical Food Hazards

Make sure that the fridge is always set to 5°C (41°F), and the freezer is set below -15°C (5°F) to slow bacterial growth and extend the shelf life of food.

Chemical Food Hazards Control measures to minimize risk.

Biological and Chemical Food Hazards

What is a Chemical Food Hazard? A chemical food hazard refers to toxic substances found in food which may cause illness when consumed or inhaled.

Ingesting a sufficient dose of chemical hazards may lead to chemical poisoning, resulting in illness, or in some cases, even death... so what can we do to prevent them?

Train kitchen and service staff to follow safe handling procedures when dealing with chemicals for sanitation and maintenance.

Biological and Chemical Food Hazards

Make sure that there is no chemical residue left on food contact surfaces before any dishes are prepared.

Biological and Chemical Food Hazards

Store chemicals in designated cabinets and areas away from food and food preparation areas.

Biological and Chemical Food Hazards

Quiz

How much do you remember from this course? Time to test your knowledge of food safety hazards.
Food Safety Hazards Course - Lesson Excerpt

What are the different food safety hazards?

Which of these is considered good practice?

Food Safety Hazards Course Author

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