First things first you must know about the different types of Hazards found in foods.
Hazard: A situation that may cause risks to your health, or life.
Biological – viruses, bacteria, and molds.
Physical – Something that may cause internal injury or if you are chocking on a foreign material present in food IE: Glass, Bones, hair
Chemical – Certain types of chemicals that can cause your food to become harmful to ingest IE: cleaners for kitchen sanitation or pesticides that can be found in foods you eat.
Allergens – negative/dangerous reaction your body may have to a certain type of food protein (allergies to peanuts, dairy, shellfish etc..)
Frozen Food -18 C
Whole cuts of meat: 71 C
Poultry (chicken/turkey) 85 C
Refrigerated Foods 4 C
Eggs 63 C
FIFO: First in, First out
Foods that have been purchased or prepared should be first to be eaten or disposed of to prevent future spoilage to the food in your fridge or cupboard.
FATTOM
| F | Food | There are sufficient nutrients available that promote the growth of microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are most susceptible. |
| A | Acidity | Foodborne pathogens require a slightly acidic pH level of 4.6-7.5, while they thrive in conditions with a pH of 6.6-7.5. FDA regulations for acid/acidified foods require that the food be brought to pH 4.5 or below. |
| T | Time | Food should be removed from "the danger zone" (see below) within two hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. |
| T | Temperature | Foodborne pathogens grow best in temperatures between 41 °F (5 °C) to 135 °F (57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 °F (21 °C) to 120 °F (49 °C). |
| O | Oxygen | Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as clostridium botulinum, the source of botulism, are anaerobic and do not require oxygen to grow. |
| M | Moisture | Water is essential for the growth foodborne pathogens, water activity (wa) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a wa between 1.0 and 0.86. FDA regulations for canned foods require wa of 0.85 or below. |
Hazard analysis and critical control points, HACCP
"is a systematic preventive approach to food safety and pharmaceutical safety that identifies physical, allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level."
Most Important Step when cooking is..... WASHING YOUR HANDS
This is the proper way to wash your hands...
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