Catering Safety 101. Thursday 3:15 pm 4:45 pm. PRESENTED BY: Jean Dible GA Food Safety Professionals Paul Schweitzer Air Culinaire

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1 Catering Safety 101 Thursday 3:15 pm 4:45 pm PRESENTED BY: Jean Dible GA Food Safety Professionals Paul Schweitzer Air Culinaire Schedulers & Dispatchers Conference New Orleans, LA January 14-17, 2014

2 Do Your Flight Departments Know? According to the CDC... 1 out of 6 Americans become ill from foodborne illness yearly. 48 million foodborne illnesses in US yearly 128,000 foodborne illness victims hospitalized each year in US 3,000 deaths annually in US from foodborne illness According to MedAire, GA foodborne cases increased from 16% in 2011 to 21% in 2013 an increase of 5%. CDC Center for Disease Control MedAire An International SOS Company 2

3 GA Foodborne Illness is Increasing! Foodborne illness is highest of all illness occurrences. MedAire An International SOS Company Passengers: 77% Gastro Illness Crew: 22% Gastro Illness 3

4 Who Is At Risk for Foodborne Illness? Most passengers aboard an aircraft... Young children Seniors or the elderly. The stomach-acid production decreases, and the immune system slows down. People with compromised immune systems: People with cancer or taking chemotherapy HIV / AIDS Arthritis, Lupus, transplant recipients, etc. People on certain medications - immune-compromised National Restaurant Association FDA Food & Drug Administration 4

5 How Food Becomes Unsafe Risk Factors that can Cause a foodborne illness Purchasing food from an unknown source Failing to cook food correctly Holding food at incorrect temperatures Using contaminated food equipment Practicing poor personal hygiene. National Restaurant Association 5

6 What Factors Influence Pathogen Growth? Pathogens thrive in the following environments: Protein Foods Food with a moisture content of.85% or higher (water activity) Food with a slightly acidic ph of between of 4.6 to 7.5% Water and ice (considered Food) National Restaurant Association 6

7 TCS FOODS... Food Requiring Time & Temperature Control for Safety: Dairy Soy Foods Poultry Meats Eggs Fish Shellfish Crustaceans Cooked Rice Baked Potato 7

8 TCS Foods: Time Control For Safety Continued... Green Salads Cut Tomatoes Garlic & Oil Mixtures Sprouts Cut Sweet Melons 8

9 Foodborne Illness or Food Poisoning? Foodborne Illness... Foodborne Illness: Dairy foods Soy foods Poultry Meat (exception-ground beef) Fresh eggs Leafy salad greens Cut tomatoes Cut sweet melons National Restaurant Association 9

10 Foodborne Illness or Food Poisoning? Food Poisoning is more severe & can be fatal... Food Poisoning: Fish Shellfish Crustaceans Undercooked ground beef if E.coli produces a toxin Cooked rice Baked potatoes Sprouts and sprout seeds Garlic & oil mixtures National Restaurant Association 10

11 General Aviation Meals Risk Categories... Dangerous Dangerous High-Risk High-Risk Ready-to-eat foods Sushi Water & ice Sauces All dairy foods Soft Cheeses Under cooked eggs Carpaccio-raw beef Raw meat Crustaceans Fish roe GA Food Safety Professionals Undercooked poultry Tofu or soy foods Undercooked meat Prepared pasta salad Protein salads Deli meats Salad dressing-protein Cooked poultry Cheese dips Cooked & deboned meat Hot smoked foods Meat pates Jelled meat Pastries w/cream fill Custards Desserts Raw shellfish Raw sprouts & seeds Fresh Mexican salsa Mayo Cooked shellfish Baked potatoes Cooked rice Cut melons Raw fish, and cooked tropical fish Fruit juiceunpasteurized Protein & dairy appetizers Cheese dips Deviled eggs 11

12 General Aviation Meals Risk Categories continued... Medium-Risk Medium-Risk Low-Risk Low-Risk Soups Stews Casseroles Sous vide foods (vacuum packed single food portion) Citrus fruits Fresh fruits, with skin Pasta Fresh herb garnishes Canned meat Well-dried meats Summer sausage Bagged cut salads Raw coconut in Ready-to-eat food Blanched & cooked veggies Canned fruits & veggies Cut leafy greens Pre-sliced tomatoes Dry bakery foods, with no cream fill Jams Jellies Peanut butter Crackers Bread Sealed soda or water bottles or cans Acid salad dressing GA Food Safety Professionals 12

13 Keeping Food Safe Conditions Favoring Growth of Foodborne Pathogens: F FOOD A ACIDITY T TIME T TEMPERATURE O OXYGEN M MOISTURE GA food handlers must be aware of the time when handling and holding foods. GA food handlers must control the temperature, or be aware of the time and ambient temperature when holding food. National Restaurant Association 13

14 Keeping Food Safe Temperature Danger Zone... Bacteria in TCS foods grow rapidly between 41ºF and 135ºF. Bacteria grow even faster from 70ºF to 125ºF. Bacteria growth is limited when food is held either above or below the temperature danger zone. Temperature Danger Zone 41ºF 135ºF 14

15 Holding Food No Temperature Control Time and Ambient Temperature Control... Holding TCS Foods Time as a Health Control 15

16 Holding Food No Temperature Control Continued... COLD FOODS: Cold food can be held up to 6 hours without temperature control if the following conditions are met: Cold food must be at 41ºF or colder when it is removed from temperature control. The time must be labeled when the food is removed from temperature control and the time the food is to be discarded. The cold food cannot exceed 70ºF while it is being served. If the food exceeds 70ºF within the six hours, it must be discarded. 16

17 Holding Food No Temperature Control Cold Food Continued... Cold food may be held at 41ºF or above for a total of 4 hours from the time the food leaves temperature control, and that includes food that may exceed the 70ºF temperature. The food must then be discarded. Cold food cannot be taken in and out of temperature control to prolong the shelf life. Once food is without temperature control, it must be discarded after the appointed time. Cut or sliced tomatoes can be cut at any temperature, but they only have a 4 hour shelf life regardless of the ambient temperature. 17

18 Holding Food No Temperature Control Hot Food Holding... Hot food can be held for up to 4 hours if the following conditions are met: The food must be 135ºF or hotter when it is taken out of temperature control. (The hotter the better.) The hot food must be labeled with the time that it is to be discarded which is four hours. Serve or throw out the warm food within four hours. 18

19 Iceless Coolers... Solution for Holding Foods Maybe? Flip Box iceless coolers are made from a durable and lightweight material, and the cooler folds down for storage. The iceless coolers can be used for cold or hot food and will maintain the temperature for 4 to 6 hours x 10 x 16.5 Walmart E-Bay Sport Brella Lowes Hardware / Google: Iceless coolers 19

20 Food Safety is a Personal Responsibility! Self-Inspect yourself and all colleagues... If a GA food handler orders, stores, delivers or handles food aboard an aircraft, it is critical to understand and keep up with constantly evolving food safety knowledge. General Aviation is non-regulated, concerning food safety, so there are no controls or check systems for food, from the time food leaves a catering kitchen until it is served aboard an aircraft. With no authority to answer to during the Flow of Food process, the aviation food handler must self-inspect himself with each food order from purchasing to serving. The life one saves may be a passenger, friend and colleague. GA Food Safety Professionals 20

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