HTM 2700 Lecture Notes - Lecture 3: Foodborne Illness, Microorganism, Food Microbiology

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Week 1 lecture 3 friday, january 15, 2016. Carrier: someone who does not show any noticeable signs of being sick, but carries microorganisms that can be transferred to food or other people and cause a foodborne illness. Strict control of temperature of foods is the most important factor in preventing foodborne illness. Danger zone is between 4 c and 60 c: temperature range in which microorganisms grow and multiply at the fastest rate. Maximum continuous period of time food can remain in danger zone = 2 hours. No longer than 4 hours total time in danger zone (from time food is received until served) (cid:862)keep hot foods hot and cold foods cold(cid:863) Heat/reheat foods to temperatures of 60 c (140 f) or higher. Cold foods to temperatures of 4 c (40 f) or below (refrigerator temperature) Potentially hazardous foods: any perishable food which can support rapid growth of pathogenic or toxigenic microorganisms.