HTM 2700 Lecture Notes - Lecture 4: Food Microbiology, Cutting Board, Water Activity

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

Document Summary

Htm*2700 carrier: someone who shows no signs of being sick, but carries microorganisms that can be transferred to food or people to cause foodborne illness pathogen: disease-causing microorganism. 3 main causes of foodborne diseases: poor temperature control (75%, cross contamination (20%) Transfer of pathogenic microorganisms from one food to another. From another object (hands) to food: soil or other contamination (5%) Strict control of temperature of food is most important in preventing foodborne illnesses. Temperature range where microorganisms grow and multiple at a fast rate. Maximum time period (continuous) is 2 hours in the d. z. No longer than 4 hours total time in d. z. From the time food is received until served. Heat/reheat foods to temperature of 60 c (140 f) or higher. Cool foods to temperature of 4 c (40 f) or below (fridge temperature) Any perishable food that can support rapid growth of pathogenic/toxigenic microorganisms. T: ime no longer than 4 hours in d. z.