FOOD SAFETY HAZARDS AND CONTROLS FOR THE HOME FOOD PREPARER
Copyright 1994
June 2006 edition
updated October 2008

by
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A
St. Paul, Minnesota 55114

All previous editions have been updated.
Click here to view the entire updated document in .pdf format.
Below is a table of contents for your reference.
 



TABLE OF CONTENTS
Preface

Glossary

I.  Is There Really a Food Safety problem?

II.  The Food System Hazard Control Points
Hazards from Growing and Harvesting
How Contaminated Is the Food?
Poultry and Egg Hazards
Fish and Shellfish Hazards
Hazards on Fruits and Vegetables
Hazards from Slaughtering and Processing
Hazards in Transportation and Distribution
Hazards at the Market
The Human Factor

III.  The Hazards
Chemical Hazards
 Toxic compounds in food
 Nutritional considerations
 Food allergy or sensitivity
Hard Foreign Objects in Food
Microbiological Hazards
    Bacteria
    Viruses
    Yeasts
    Molds
    Parasites
Types of Foodborne Illness
 Foodborne infection
 Foodborne intoxication
 Control

IV.  Controls When Purchasing Food
What Precautions Must I Take When I Purchase Food?
 Choose fresh produce
 Check packaging
 Observe display thermometers
 Observe use-by dates
 Check dates on dairy items
 Check egg storage
 Selecting fresh meat, fish and poultry
 Selecting frozen and refrigerated food items
 Selecting hot deli items
 Selecting pasta, cereal products and other dry, shelf-stable food
 Selecting canned food
 Chemicals
 Bagging groceries
 Keeping food cold on the way home

V.  What Precautions Must Be Taken When You Get the Food Home?

VI.  Pre-preparation of Food
Getting Ready to Prepare Food for Consumption
Hand Washing
Use Clean Equipment
Thawing Meat, Poultry and Fish
If Raw Food Is Spoiled
Refreezing Food
Washing Fruits and Vegetables

VII.  Preparation of Food
Cooking Food to Destroy Pathogens
Microwave Ovens
Pasteurizing Food to Make It Safe
Measuring Food Temperature to Assure Adequate Pasteurization
    The best food temperature measuring device is a thermocouple thermometer
    Acidifying foods
    Mixing foods

VIII.  The Seven Basic Food Recipe Processes
Thick Foods
    Raw protein items, more than 2 inches thick and at least 1 inch from center to surface
Thin Foods
   Raw protein items, less than 2 inches thick
Stocks, Sauces and Brews
Fruits, Vegetables, Starches, Cereals, Nuts and Fungi (Mushrooms)
Batters and Doughs
Hot Combination Dishes
Cold Combination Dishes
Keeping Food Safe During Serving
Cooling Food Safely
How to Handle Leftovers

IX.  Cleaning Up

X.  Picnicking

XI.  Eating at Someone Else's Home

XII.  Catered Food

XIII.  Take-out Food

XIV.  Dining Out Safely

XV.  Summary
1.  At home
2.  When shopping
3.  After shopping, unloading groceries in the home
4.  Preparation
5.  Serving
6.  Leftovers

References

Appendix A:  Chemical Hazards
Appendix B:  Physical Material Hazards
Appendix C:  Pathogens in Food
Appendix D:  Illnesses or Diseases Attributed to Food
Appendix E:  Food Safety Products and Services

Temperature Summary Tables
 

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