Part 5 of 6 Adulterated Food
Summary
TLDRThis video script addresses the fifth common cause of foodborne illness: adulterated food. It emphasizes the importance of adhering to strict regulations in the US, such as using USDA-inspected meat and grade A milk. It advises on rejecting dented or bulging cans, checking labels for proper storage temperatures and expiration dates, and ensuring food safety upon delivery. The script also covers good retail practices, proper food storage, handling potentially hazardous foods, and controlling disease vectors. It concludes with the importance of regular cleaning, sanitizing, and following label recommendations for chemical storage.
Takeaways
- 🏥 Adulterated food is a common cause of foodborne illness, often overlooked due to strict regulations in the U.S.
- 🥫 Home canned or prepared foods are not allowed in restaurant settings due to safety concerns.
- 🥩 All meat served must be USDA inspected, including game meat, to ensure quality and safety.
- 🥛 Grade A milk and regulated source eggs are mandatory for public food service to maintain standards.
- 🛡 Food for public consumption must come from sources regulated by agencies like the FDA, USDA, or local Health Department.
- 🚫 Reject canned food with dents, creases, or if it cannot be opened with a regular can opener, or if bulging or not standing upright.
- 📅 Check labels for proper holding temperatures, expiration dates, and be vigilant for signs of spoilage or infestation.
- 🛒 The person in charge should inspect food deliveries for safety, quality, and to ensure the correct order is received.
- 🧹 Good retail practices, including cleanliness and proper storage, help prevent illness outbreaks, even though they are not foolproof.
- 🚫 Disease vectors like insects and rodents must be controlled to prevent the transmission of disease-causing organisms.
- 🏢 Maintain a clean and sanitized kitchen environment, store chemicals away from food, and follow label recommendations for safety.
Q & A
What is considered the fifth common cause of foodborne illness according to the script?
-The fifth common cause of foodborne illness is adulterated food.
Why is it important for Americans to be aware of adulterated food despite strict regulations?
-It is important for Americans to be aware of adulterated food because it helps them know what to look for and ensures food safety even in a country with strict regulations.
What are the regulations for meat, milk, and eggs in a restaurant setting?
-In a restaurant setting, meat must be USDA inspected, including game meat. Milk must be grade A, and eggs must be from a regulated source.
What should one do if there is a dent or crease on a can of food?
-If there is a dent or crease on any seam of a can, it should be rejected as it may indicate adulteration or contamination.
How should a person in charge handle food deliveries to ensure safety and quality?
-The person in charge should be available when deliveries come through the door to inspect the food for safety, quality, and to ensure it matches the order.
What are some good retail practices that should be followed to prevent illness outbreaks?
-Good retail practices include maintaining clean and dry storage areas, storing food at least 6 inches off the floor and away from walls, following the first in first out principle, and using foods with the most recent expiration date last.
What is the significance of labeling potentially hazardous foods with preparation or opening dates?
-Labeling potentially hazardous foods with preparation or opening dates helps track their freshness and ensures they are discarded within the appropriate time frame, reducing the risk of foodborne illness.
How can disease vectors such as insects and rodents be controlled in a food establishment?
-Disease vectors can be controlled by regularly cleaning and sanitizing the area, denying them food and access, and ensuring doors to the establishment are not left wide open.
Why is it crucial to keep chemicals away from food storage areas?
-Keeping chemicals away from food storage areas prevents accidental contamination and ensures the safety of the food by avoiding confusion between food items and potentially harmful substances.
What are the recommended structural and lighting practices for a food establishment?
-Structurally, everything in the establishment should be built using easy-to-clean non-porous surfaces. Adequate lighting should be provided throughout the food preparation and storage areas to ensure visibility and safety.
Outlines
🍽️ Food Safety and Adulterated Food
This paragraph discusses the fifth common cause of foodborne illness, which is adulterated food. It emphasizes the importance of understanding what to look for in adulterated food, especially in a restaurant setting. The script outlines the regulations for food sources, such as USDA inspection for meat, grade A milk, and regulated sources for eggs. It provides examples of how to identify unfit canned goods, like dented or bulging cans, and stresses the importance of checking labels for proper storage temperatures and expiration dates. The paragraph also highlights the role of the person in charge during food deliveries to ensure the order's safety and quality. Additionally, it touches on good retail practices, storage guidelines, and the handling of potentially hazardous foods. The importance of controlling disease vectors, such as insects and rodents, is also mentioned, along with the need for proper chemical storage and structural design in food establishments.
Mindmap
Keywords
💡adulterated food
💡USDA inspection
💡grade A milk
💡regulated source
💡spoilage
💡insect or rodent infestation
💡first in, first out (FIFO)
💡potentially hazardous foods
💡disease vectors
💡chemical storage
💡structural design
Highlights
The fifth common cause of foodborne illness is adulterated food, which is often overlooked in countries with strict regulations.
Home canned or prepared food is not allowed in restaurant settings due to safety regulations.
Meat must be USDA inspected, including game meat, to be served in restaurants.
Milk must be grade A, and eggs must come from a regulated source to meet public health standards.
All food served or sold to the public must come from a source regulated by agencies like the FDA, USDA, or local Health Department.
Cans with dents, creases, or that cannot be opened with a regular can opener should be rejected.
Cans that cannot stand upright or are bulging are signs of potential contamination and should be rejected.
Any cut on the end seam of a can is a reason to reject it for food safety.
Upon receiving food, check labels for proper hot and cold holding temperatures and expiration dates.
Look out for spoilage and signs of insect or rodent infestation in delivered food.
The person in charge should be present during food deliveries to ensure the order's quality and safety.
Good retail practices, though not illness outbreak preventive, are essential daily rules for food safety.
Storage areas should be clean, dry, and food should be stored at least 6 inches off the floor and away from walls.
Follow the first in, first out principle to use foods with the most recent expiration dates first.
Properly label potentially hazardous foods with the day they were prepared or opened and the day they will be discarded.
Potentially hazardous foods cannot be stored for more than 7 days to prevent spoilage and foodborne illness.
Control of disease vectors such as insects and rodents is crucial to prevent the transmission of disease-causing organisms.
Regular cleaning and sanitizing, along with denying food and access to pests, are effective pest control measures.
Never leave doors to food establishments open, as it invites disease vectors into the kitchen.
Chemicals should be stored separately from food, clearly labeled, and used according to manufacturer recommendations.
Structural design should use easy-to-clean, non-porous surfaces, and ensure adequate lighting in food preparation and storage areas.
Transcripts
[Music]
the fifth common cause of foodborn
illness is adulterated food Americans
rarely think about this risk factor
since we live in a country where we have
strict regulations however it's
important to know what to look for in an
adulterated food first of all though you
may love your grandma's jellies and
meatloaf you can't use home canned or
prepared food in a restaurant setting
meat must be USDA inspected including
game meat milk must be grade A
eggs must be from a regulated Source all
food that is served or sold to the
public must come from a source regulated
by an agency like the FDA USDA or the
local Health Department here are some
examples of foods that would not meet
the standards required to be served to
the public if there is a dent or crease
on any seam the can should be
rejected if a regular can opener cannot
open the can then it should be rejected
if the can cannot stand upright or if
it's bulging then the can should be
rejected finally if there's any cut on
the end seam reject the can as well at
receiving the person in charge should
look at the labels for proper hot and
cold holding temperatures and expiration
dates but also keep an eye out for
spoilage and insect or Road infestation
it's so important for the person in
charge to be available when deliveries
come through the door to ensure the food
order is safe and of acceptional quality
you are the customer and you should get
what you ordered good retail practices
are things that are not necessar
necessarily going to prevent an illness
outbreak but they are rules that should
still be followed on a daily basis
storage area should be clean and dry and
all food must be stored at least 6 in
off the floor and away from the walls
follow the first in first out principle
use foods with the most recent
expiration date last date Mark
potentially hazardous foods properly
these are foods that are prepared on
site or have been open these Foods must
contain the day it was prepared or open
and or the day it will be discarded
ially hazardous foods cannot be stored
more than 7 Days disease vectors are
those insects rodents and other animals
that transmit disease-causing organisms
to the skin food or other objects it's
very important to control these pests
before they become a problem the best
way to do this is to clean and sanitize
regularly deny them food and deny them
access do not under any circumstances
leave doors to your establishment wide
open this is an open invitation for
vectors to invade your kitchen other RIS
factors involve chemical storage
structural design and lighting keep all
chemicals away from food storage label
everything even water many times it's
difficult to tell the difference between
flour and rat poison or water and bleach
water always follow label
recommendations the manufacturers
develop the chemicals and know exactly
how they should be used please do not
take it upon yourself to mix up your own
concoction structurally everything in
the establishment should be built using
easy to clean non-pes surfaces there
should be adequate lighting throughout
the food preparation and storage
areas okay it's time to review the
things we've learned
5.0 / 5 (0 votes)