Thawing food properly is one way in which we work towards keeping food safe.

Getting back to the temperature danger zone, it is imperative that foods either stay hot or cold. So how do you thaw foods to ensure that they thaw properly without entering the temperature danger zone for too long.

There are only four (4) methods for thawing foods properly. They are: in a fridge for 24 hours or more, under cool running water, in a microwave (if to be used immediately after thawing), or as part of the actual cooking process. Lets break each of these down properly.

1. In a fridge: The optimal way to defrost frozen foods in in a refrigerator , which maintains the temperature of the product outside the temperature danger zone. Planning should be made to insure that you have plenty of time to defrost the item before using. The biggest drawback is ensuring that you have enough fridge space to do this properly.

2. Under cool running water: if you happened to forget to pull the frozen item out of the freezer and get it thawing, you can always place the item under cool running water. Some have adapted this to think that they can just set the item in cool standing water for a few hours to allow it to thaw. The issue comes when the frozen item starts to freeze the water, so the running water keeps it from forming an ice block around the item being thawed, and allows for any ice crystals that do form to be removed by the moving of the water. The water should be cool, as hot water would cause parts of the item to get into the temperature danger zone and stay there longer than acceptable.

3. In a Microwave (if to be used immediately after thawing): Microwaves have been a great item for thawing and cooking foods. Unfortunately, the fact that they are not very good at cooking or thawing evenly throughout the food item, is the main reason that the food must be used immediately after thawing. Parts of the food item may have entered the temperature danger zone during the defrosting process, so the best thing to do is finish the cooking process immediately upon thawing.

4. As part of the actual cooking process: Many people have used this method without realizing it is actually an excellent method for keeping food out of the temperature danger zone. In this method, the food item goes directly from the freezer to the cooking process and is cooked in a minimal amount of time. Some examples of this are: frozen hamburgers that are placed in a skillet, frozen shrimp (or meatballs) thrown into a sauce for pasta.

By using these methods, you will help ensure that you are maintaining safe food for those you feed.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s lesson: Proper cooling of cooked foods.

Sushi is generally a ready-to-eat item in that it does not undergo any cooking before service to the customer, and is safe to eat, provided that proper food safety procedures are followed. As with all food items, there is the potential for contamination.

Contamination Issues

1. Cross-contamination: this occurs when either hands or equipment (and other food contact surfaces) are not properly clean and sanitized before use. This is generally the main reason that individuals may become sick from eating sushi.

2. Food borne pathogens: Whether they be viral, bacterial, or parasitic, raw seafood can be a vector for contaminations. This is why proper sanitary conditions must be met in order to maintain a safe food supply. For example, Anisakiasis, a microscopic larval worm that lives in marine creatures is one of the most nastiest and potentially fatal organisms associated with raw seafood. The United States requires, by law, that sushi grade items go through certain deep freezing techniques in order to destroy these micro-organisms. The only other way to destroy this organism is through cooking, which defeats the purpose of sushi.

Suffice to say, the regulatory requirements for sushi grade seafood are more strict than many other food items, and while it is still possible to become sick from these items, they are fairly rare.

A few fairly recent (2010 & 2015) incidents found to be linked to raw tuna in sushi was suspected to be linked to the raw tuna being imported from Indonesia.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s Lesson: Proper thawing of frozen foods.

Listeria monocytogenes (Infection is known as Listeriosis), is a bacterium that is mainly transmitted by contaminated food products and is found in soil, water, and plants. This bacterium thrives in cool, moist environments, and while it is uncommon for healthy individuals to become ill from this bacterium, people that are considered a part of the high risk population are especially vulnerable; particularly pregnant women.

This bacterium is most commonly linked with raw meat, unpasteurized dairy products, and ready to eat foods such as deli meat, hot dogs, and soft cheeses.

The methods to prevent possible infection include:

1. Keep foods out of the temperature danger zone
2. Throw out any product that is past its use-by or expiration date.
3. Cook raw meats to the required minimum internal temperatures.
4. Prevent cross-contamination between raw or undercooked food and ready-to-eat foods.
5. Avoid using unpasteurized dairy products.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s lesson: Sushi, What am I risking when I eat it?

Temperature Danger Zone, what it is and how to understand it.

The temperature danger zone (TDZ), is the range of temperatures where foodborne illness causing bacteria can grow. For this post, all temperatures are listed in degrees Fahrenheit.

How is it defined?

The standard temperature danger zone, as defined within the FDA model food code, is from 41 degrees to 135 degrees; however, the Food Safety Inspection service of the USDA regulates it from 40 degrees to 140 degrees. It must be noted that different states and health department jurisdictions have different requirements for the temperature danger zone.

Some states have the low portion at 40 degrees, and some states have the high portion at 140 degrees. These distinctions are mainly for commercial food establishments, and I am providing them here for informational purposes only. When in doubt, go for the most restrictive so you are not in violation of local laws. When I was studying for my doctorate degree, I had to do research on all states and jurisdictions requirements. Maryland, had their danger zone listed as “That temperature at which bacteria grows”, with no actual numbers listed.

What are the required time limits?

It is best to minimize the amount of time that the foods are within the danger zone. The MAXIMUM amount of time an item may be in the temperature danger zone is for four (4) hours. This time is cumulative. when you buy an item at the store, and it sits in the trunk of your car for an hour before you get home, that is one hour in the temperature danger zone that you have already used. Then, if you then decide to separate it into smaller items, the time that you work on it will also add to the time it is in the temperature danger zone. If possible, you should have in your car, a cooler of some type that will help keep cold items out of the temperature danger zone.

The better you are at being able to regulate the time an item is in the temperature danger zone. The better you will be at keeping foodborne illness causing bacteria from growing on your food items.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s Lesson: What is Listeria monocytogenes?

Hand-washing should be performed more frequently than most people do currently, especially during the current COVID-19 pandemic.

When should you wash your hands:

1. Before, during, and after preparing food

2. Before eating food

3. Before and after caring for someone who is sick

4. Before and after treating a cut or wound

5. After using the toilet

6. After changing diapers or cleaning up a child who has used the toilet

7. After blowing your nose, coughing, or sneezing

8. After touching an animal, animal feed, or animal waste

9. After handling pet food or pet treats

10. After touching garbage

HOW should you wash your hands:

1. Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.

2. Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.

3. Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.

4. Rinse your hands well under clean, running water.

5. Dry your hands using a clean towel or air dry them.

WHAT should you do if you don’t have soap and clean, running water?

Washing hands with soap and water is the best way to reduce the number of germs on them in most situations. If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can quickly reduce the number of germs on hands in some situations, but sanitizers do not eliminate all types of germs.

This information was obtained from the CDC website at:http://www.cdc.gov/handwashing/when-how-handwashing.html

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s Lesson: Understanding the Temperature Danger Zone

Hepatitis A is a virus that is found in the feces of infected individuals. It can contaminate many types of food in addition to water, and is commonly linked with ready-to-eat foods; however, it has also been linked to shellfish that has been contaminated by sewage.

The virus is primarily transmitted to food when an infected foodhandler touches food or equipment with fingers that have feces on them. While eating only a small amount of the virus can make a person sick, the symptoms may not show for weeks even though the person can be very infections. Cooking DOES NOT destroy Hepatitis A.

The most common symptoms of Hepatitis A are: fever, general weakness, nausea, abdominal pain, and jaundice (appears later).

Aside from the most important prevention measure (practicing good person hygiene), other prevention methods include:

1. Keep employees who have jaundice out of the operation.

2. Keep employees who have been diagnosed with Hepatitis A out of the operation.

3. Wash Hands.

4. Minimize bare-hand contact with ready-to-eat food.

5. Purchase shellfish from approved, reputable suppliers.

Hepatitis A has an available vaccine. Because I was to be teaching in South Korea,it was recommended that I receive the vaccine. I had already received one dose as a foodservice manager in Las Vegas, from the Southern Nevada Health District, so I received a booster, which should protect me for at least 15 years. If a person is exposed to Hepatitis A from an infected person, the vaccine is effective if administered within two (2) weeks of exposure. For more information on this, click here.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s lesson: When should you wash your hands?

E.coli (Escherichia coli), is a bacteria that normally lives in the intestines of both people and animals. Most forms of E.coli are harmless and are considered an important part of the human intestinal tract. The other types of E.coli are considered pathogenic, meaning they can cause illness.

The most popular form of pathogenic E.coli, as most commonly heard about in news reports are the “Shiga toxin-producing E.coli” or STEC (these can also be referred to as Verocytotoxin-producing E.coli (VTEC) or Enterohemorrhagic E.coli (EHEC). The most common of these types of E.coli is the E.coli O157:H7.

The O157 was first identified as a pathogen in 1982. Unfortunately, non-O157 versions are not nearly as well understood, partially because foodborne illness outbreaks are rarely reported or identified. Even though these non-O157 forms are less well known, it is still extremely important to follow proper food safety procedures to minimize the chances of exposure to these pathogens, as some of the non-O157 groups can cause the most severe manifestations of STEC illnesses.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

More information on E.coli can be found at the CDC: http://www.cdc.gov/ecoli/general/

Tomorrows lesson: How is ‘Hepatitis A’ a foodborne illness?

Shigellosis is an illness caused by the Shigella spp bacteria. The “spp” stands for Species.

The Shigella spp bacteria is found in the feces of humans that have the illness. Shigellosis occurs when contaminated food or water is consumed. The bacteria can also be transmitted by flies from the feces to food supplies. While it only takes a small amount of this bacteria to make a person sick, high levels of the bacteria can be found in the feces for several weeks after the symptoms have ended.

Shigellosis symptoms include frequent bouts of water diarrhea (the main symptom), abdominal cramping, nausea, and vomiting. it is possible for some people to have either blood or mucus in their stool, and they may run a fever. Symptoms usually begin within three days of coming in contact with the Shigella bacteria.

The main food items that are linked to this illness are: foods that are easily contaminated by hands, such as salads containing temperature control for safety foods (potato, tuna, shrimp, chicken, and macaroni). The bacteria can also be found in food that has made contact with contaminated water, such as produce.

To help prevent the spread of this illness:

1. Exclude foodhandlers that have diarrhea and have been diagnosed with an illness caused by Shigella spp. from the operation.

2. Wash hands

3. Control flies inside and outside the operation.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s lesson:  “What is the difference between Non-O157 and E.coli O157”?

Salmonellosis is an illness caused by the Salmonella spp bacteria. The “spp” stands for species.

The bacteria is naturally found on many farm animals. While eating only a small amount of the bacteria can make a person sick, the severity of the symptoms is determined on the health of the person and the amount of the bacteria eaten. The bacteria can remain in the person’s feces for weeks after the symptoms have ended, which is why proper handwashing is imperative.

This bacteria is most commonly associated with the following food items: poultry & eggs, dairy products, and produce. Symptoms of Salmonellosis include: diarrhea, abdominal cramps, vomiting, and fever.

To help prevent this bacteria from causing Salmonellosis, it is imperative that you follow the following prevention measures:

1. Cook poultry and eggs to minimum internal temperatures.

2. prevent cross contamination between poultry and ready-to-eat foods.

3. keep foodhandlers who have been diagnosed with salmonellosis out of the foodservice operation.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrows lesson: What is Shigellosis (Shigella spp.)

Botulism is an illness caused by the Clostridium botulinum bacteria.

The Botulism bacteria is known to form spores that are commonly found in water and the soil, and can contaminate almost any food. It does not grow well in refrigerated or highly acidic foods or in foods that have a low moisture content; however, the Botulism bacteria grows without the need for oxygen and can ultimately produce a deadly toxin if the food items are time and temperature abused.

Without the aid of medical treatment, death is highly likely.

The foods most commonly associated with this bacteria are: incorrectly canned foods, reduced oxygen packaged foods, temperature-abused vegetables, such as baked potatoes, and untreated garlic-and-oil mixtures.

The most common symptoms are: initially nausea and vomiting; later, weakness, double vision, and difficulty in speaking and swallowing.

In addition to controlling for time and temperature abuse, the following preventive measures are also recommended:

1. Hold, cool, and reheat foods correctly.

2. inspect canned foods for damage.

If you are concerned or unsure, best advice is to throw it out. It is better to be safe than sorry when it comes to botulism.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: What is Salmonellosis (Salmonella spp)?