Wash countertops after preparing each food item and before you use it for the next food.Use hot, soapy water, rinse with hot water, and air dry or dry with a clean paper towel or clean dish cloth.Wash cutting boards, dishes, and utensils after preparing each food item and before you use it for the next food.They are not effective if the hands are dirty, they are not effective against Norovirus, and they do not eliminate all types of microorganisms. Alcohol based hand sanitizers are not a replacement for handwashing.Wash hands with warm water and soap for 20 seconds and dry with a disposable paper towel or clean hand cloth.
Sanitizing involves the use of high heat (e.g., a dishwasher) or chemicals (e.g., chlorine bleach) to reduce or eliminate the number of microorganisms to a safe level.
Effective cleaning involves removing soil and debris, scrubbing with hot soapy water and rinsing, using potable/drinking water. They cannot multiply in food they multiply in a host cell.įollow these 4 simple steps to keep food safe:ĬLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they have become contaminated. Viruses are transmitted to food from infected people. They cannot multiply in food-they need a human host. Viruses are the smallest known organisms. Some molds produce toxins that can cause illness. Molds prefer damp, dark environments for optimal growth and they grow readily on almost any food, as well as walls, ceilings, and other areas of high moisture. Molds can send “roots” into the food to provide nourishment to the spore. Molds are a multi-cellular fungi that reproduce by fruiting bodies that break and release thousands of microscopic mold spores, each capable of growing under the right conditions. Some bacteria produce toxins that cause illness.When the conditions become suitable, the organism germinates from the spore and continues the growth cycle. The spore protects the organism during periods of environmental stress. Some bacteria can be further categorized: This concept of available water is referred to as water activity (Aw). If water is bound or tied up with, for example salts or sugars, it is not available to be used by bacteria. Bacteria will grow when food and water is available. Some bacteria require oxygen to grow (aerobic), some grow when there is no oxygen (anaerobic), and some can grow with or without oxygen (facultative). Bacterial growth is slowed at temperatures below 41☏ and limited at temperatures above 140☏. Bacteria need time to grow and they grow rapidly between 41☏ and 140☏. Microorganisms have different acidity (pH), temperature, and oxygen requirements for optimal growth.
Bacteria grow best in food that is neutral to slightly acidic (acidity is measured by pH). The conditions that influence bacterial growth are the food itself, acidity, time, temperature, oxygen, and moisture. Physical hazards can include metal shavings from cans and plastic pieces or broken glass.īacteria are single-celled organisms which multiply by cell division, under appropriate environmental conditions. Eight major food allergens include milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat, soy, peanuts, tree nuts. Some people are sensitive to proteins in foods. Chemical contamination can occur when products (i.e., cleaners) are not used correctly. Some additives, such as sulfites, can be a hazard to some people.
#Oxygen not included food poisoning psp#
Some natural toxins are associated with the food itself (i.e., certain mushrooms, PSP in molluscan shellfish), some are made by pathogens in the food when it is time/temperature abused (i.e., histamine development in certain seafood species). They can be inherent in the product or due to mishandling (e.g., time/temperature abuse).Ĭhemical hazards include natural toxins and chemical contaminants. Biological hazards are the biggest threat to food safety. Bacteria and viruses are responsible for most foodborne illnesses.