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How do you properly thaw food out?
What should you not do to thaw food out? |
#1 way- Refrigerator-overnight/24 hours
#2 way- cold water- run over product, not just sitting in water
#3 way- microwave- not ideal, starts to cook meat
DO NOT LET IT SIT ON COUNTER ALL DAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| Ways to prevent Food Brown illness? |
Refrigerator less than 40 degrees F
Proper cooking- thermometer used properly
Proper hot holding- above 140 degrees F, not in danger zone for more than 4 hours
Use proper cooling- below 40 degrees F, small containers, spread out in fridge
Proper thawing
Proper re-heating--140 degrees F
Good personal hygiene
Avoid cross-contamination |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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Why is fresh meat a good medium for bacterial growth?
FAT TOM |
F- meat has an abundance source of nutrients-especially protein
A- pH of meat 5.6 - not optimum but within range for pathogens
T&T- *controlling points* stay out of danger zone, 4 hours critical
O- various oxygen conditions available in meat (packaging)
M- meat has a high Aw, well above the limit for pathogens |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| What does the Aw have to be to be shelf stable? |
Aw less than .70 |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| What is the Aw for water, fresh meat, pathogenic bacteria, and mold? |
Water- 1
Fresh meat- .95 to .99
Pathogenic bacteria- less than .85
Mold- .70+ |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| Define moisture |
Measure of water activity (Aw) |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| When is microareophilic a problem? |
When cutting a knife into a piece of meat |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| Describe microareophilic |
Needs small oxygen levels
3-5% |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| Describe facilitative anaerobic |
Can grow with or without oxygen |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| Describe anaerobic |
No oxygen needed
Oxygen is lethal |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| Describe aerobic |
Needs oxygen levels of 18% |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| What are the 4 different types of bacteria in terms of oxygen needed? |
Aerobic
Anaerobic
Facilitative anaerobic
Microareophilic |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| What to do when serving food? |
Keep hot food hot (more than 140 degrees F)
Keep cold food cold (less than 40 degrees F) |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| What to do when storing food? |
Fridge is less than 40 degrees F
Cook food to proper temperature
Get below 40 degrees F within 4 hours
Don't put too much in one containe |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| How can you stop food born illness? |
Keep out of danger zone
Put away before 4 hours in danger zone |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| How many bacteria are need to cause a food born illness? |
1 million |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| How long does it take most bacteria to grow or replicate to a million? |
4 hours |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| What is the Temperature Danger Zone for food? |
40-140 degrees F for food |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| How can you control pathogens in the mesophile temperature range? How does it stop the pathogens? |
Refrigerators
Controls limited growth |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| Which temperature range is mostly pathogens and by what percent? |
Mesophile - middle loving
99% |
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mtdewgirl93 Sat, 28 Jan 2012 02:49:16 GMT |
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| Which 2 temperatures were mostly spoilage organisms? |
Psychrotrophs - cold grow
Psychophils - cold loving |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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| Describe thermophile - warm love |
Likes warm temperature 110 degrees F or more
Doesn't grow well under 110 degrees F
No pathogens |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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| Describe thermotroph - warm grow |
Can grow in 110 degrees F or more
Doesn't grow well under 110 degrees F
No pathogens |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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| Describe mesophile - middle love |
Likes body temperature (98 degrees) |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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| Describe pyschrotrophs - cold grow |
Can grow in cold but doesn't like to
32-100+ degrees F but prefers 98 degrees |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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| Describe psychrophile - cold loving |
Likes cold
Grows 32-70 degrees F
No pathogens |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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What are the 5 different types of temperature for bacteria to grow in.
Describe what each one means? |
Psychrophile - cold loving
Psychrotrophs - cold grow
Mesophile - middle love
Thermotroph - warm grow
Thermophile - warm love |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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| Is meat at an optimal pH range for pathogens to grow in? Why or Why not? What is optimal pH levels for pathogens? |
No, because optimal is at 7.0 pH but meat is at 5.6 so it is in the range but is NOT optimal |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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| What is the range of pH for which pathogens grow in? |
A pH of 4.6 - 7.0 |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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| What pH level does muscle have? Meat have? |
muscle pH - 7.0
meat pH - about 5.6
THEY ARE NOT THE SAME THING |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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| Is meat good or bad for requirements food provides bacteria? |
It is Good |
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mtdewgirl93 Sat, 28 Jan 2012 02:55:40 GMT |
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| What requirements to bacteria need that we also need from food? |
Water
Nitrogen---protein rich food
Carbon---energy
Vitamins
Minerals |
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mtdewgirl93 Sat, 28 Jan 2012 02:24:26 GMT |
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| What kind of food source do bacteria need? |
Protein rich food source |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:32 GMT |
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What are the 6 conditions for Bacterial Growth?
(hint: FAT TOM) |
Food
Acid pH
Temperature
Time
Oxygen
Moisture |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:32 GMT |
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| Describe how the bacterial growth graph would look through the 4 phases. |
Starts low and stable during Lag phase
Increases then rounds off during Log phase
Stays high and stable during Stationary phase
Starts to decrease during the Death phase |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:32 GMT |
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| Describe the Death phase? |
Replication rate less than death rate
------loss of nutrients and waste build up |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:32 GMT |
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| Describe the Stationary phase? |
Replication rate equals death rate
------loss of nutrients and waste build up |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:32 GMT |
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| Describe the Log phase? |
Increase in number's that occur, exponentially |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:32 GMT |
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| Describe the Lag phase? |
Cells increase in size, preparing for replication |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:32 GMT |
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| What are the 4 phases of bacteria growth? |
Lag
Log
Stationary
Death |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:32 GMT |
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| Describe pathogenic bacteria? |
Disease causing bacteria
Food safety problems
Food doesn't smell, taste, or look bad |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:32 GMT |
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| What are 3 types of Food Quality Problems? |
Bad odors
Bad flavors
Discoloration |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:32 GMT |
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| Describe spoilage bacteria? |
Breaks down food components
Causes food to go bad
Doesn't cause illness
Causes food quality problems |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:31 GMT |
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| What are the 2 main types of bacteria? |
Spoilage bacteria
Pathogenic Bacteria |
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mtdewgirl93 Sat, 28 Jan 2012 02:03:31 GMT |
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| How many CFU's typically cause an illness? |
1 million but can be more or less |
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mtdewgirl93 Sat, 28 Jan 2012 01:51:14 GMT |
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| How many bacterial cell(s) equal 1 CFU? |
Bacterial cell |
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mtdewgirl93 Sat, 28 Jan 2012 01:51:14 GMT |
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| What are CFU's? |
Colony forming units |
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mtdewgirl93 Sat, 28 Jan 2012 01:51:14 GMT |
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| What kind of fission do bacteria have? |
Binary (cell division)
-----logarithmic growth
---------1-2-4-8-16-32-millions |
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mtdewgirl93 Sat, 28 Jan 2012 01:51:14 GMT |
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| how do bacteria transfer to meat? |
By human contact and from food contact surfaces |
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mtdewgirl93 Sat, 28 Jan 2012 01:51:14 GMT |
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| Is bacteria found in just meat? |
No, they are inherent to many foods |
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mtdewgirl93 Sat, 28 Jan 2012 01:51:14 GMT |
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| Define Infection and Intoxication |
Cell causes illness
Toxins produced by cells causes illness |
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mtdewgirl93 Sat, 28 Jan 2012 01:51:14 GMT |
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| What do bacteria cause in human body? |
Infection
Intoxication |
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mtdewgirl93 Sat, 28 Jan 2012 01:51:14 GMT |
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| Bacteria are what kind of cell organism, single or multiple? |
Single |
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mtdewgirl93 Sat, 28 Jan 2012 01:39:23 GMT |
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| Which type of hazard do we mainly focus on? |
Biological hazards
----specifically bacteria |
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mtdewgirl93 Sat, 28 Jan 2012 01:39:23 GMT |
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| What is the number one complaint about different causes of hazards? |
Bone fragments |
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mtdewgirl93 Sat, 28 Jan 2012 01:39:23 GMT |
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| What are causes of physical hazards and how long till symptoms occur? |
Glass
Metal
Wood
Plastic
Bone fragments
Occurs detected immediately |
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mtdewgirl93 Sat, 28 Jan 2012 01:39:23 GMT |
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| What are causes of chemical hazards and how long to symptoms occur? |
cleaning solutions
drug residue
occurs very quickly |
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mtdewgirl93 Sat, 28 Jan 2012 01:33:48 GMT |
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| What are causes of biological hazards and how long to symptoms occur? |
bacteria
virus
parasite
fungi
prion
occurs within 6-24 hours |
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mtdewgirl93 Sat, 28 Jan 2012 01:33:48 GMT |
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| What are 3 types of food safety hazards? |
Biological
Chemical
Physical |
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mtdewgirl93 Sat, 28 Jan 2012 01:33:48 GMT |
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| Steps that can be taken at farm/feedlot to reduce bacterial load? |
Clean facilities - decreases manure on hide/skin
Feed withdrawal prior to slaughter
hindquarter clippings - not used anymore |
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mtdewgirl93 Sat, 28 Jan 2012 01:33:48 GMT |
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| What are 4 steps that can be taken during slaughter to decrease contamination? |
GMP's/SOP's
HACCP - standard operating procedure
Decrease temp rapidly
Carcass wash |
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mtdewgirl93 Sat, 28 Jan 2012 01:28:04 GMT |
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| Steak insides are not contaminated but the inside of ground beef is, why is this true? |
The outside of ground meat is contaminated then mixed up to become the inside, causing the outside to now be the inside and the inside to be outside which then becomes contaminated. |
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mtdewgirl93 Sat, 28 Jan 2012 01:28:04 GMT |
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| When does muscle become contaminated? |
During the slaughter process |
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mtdewgirl93 Sat, 28 Jan 2012 01:28:04 GMT |
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| What is a healthy animals muscle free of? |
It is free of bacteria and other contaminants |
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mtdewgirl93 Sat, 28 Jan 2012 01:28:04 GMT |
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Is muscle sterile in healthy animal?
If yes then why? |
Yes, because it is protected by skin and hide and the immune system like the wall of the G.I. tract and the respiration tract. |
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mtdewgirl93 Sat, 28 Jan 2012 01:22:13 GMT |
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