Admin Table of Contents
What type of heat process reduces the number of pathogens to a safe level?
Pasteurization is a form of microbial control for food that uses heat but does not render the food sterile. Traditional pasteurization kills pathogens and reduces the number of spoilage-causing microbes while maintaining food quality.
What reduces the pathogen load on a surface to a safe level?
Sanitizing reduces the number of hazardous bacteria on a surface to levels that are considered safe by the EPA (Environmental Protection Agency). You must sanitize after cleaning. Cleaning removes soils, but it does not kill germs.
What temperature prevents pathogens?
Hot hold units are meant to keep hot foods at 60°C (140°F) or hotter. At or above this temperature, pathogens will not grow.
Which method is used for pathogen destruction?
Autoclaving is the most reliable method of sterilization or killing bacteria and other microorganisms. It is used for all materials that contain water, and are permeable or wettable and not liable to be damaged by the process. Autoclaving provides moist heat at a temperature higher than 1000C.
What is heat pasteurization?
pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. The treatment also destroys most of the microorganisms that cause spoilage and so prolongs the storage time of food.
What should you do to reduce pathogens to a safe level in TCS food?
Cook food to the right temperature. To reduce pathogens in food to safe levels you need to cook it to its required minimum internal temperature. Once the temperature is reached, you must hold the food at that temperature for a specific amount of time.
What process do we apply when we reduce the number of harmful organism to safe level on food contact service?
Sanitization – a process either by using heat or a chemical concentration that will reduce the bacterial count, including pathogens to a safe level on utensils and equipment after cleaning.
How can we reduce pathogens?
Rinse all meat, poultry, fish, fruits, and vegetables under running water before cooking or serving them. Wash your hands with soap and water before and after you handle raw meat. Separate raw foods and cooked foods.
What reduces bacteria to a safe level and removes dirt and grease?
Disinfection
Cleaning only removes dirt from the surface but does not kill all bacteria. Disinfection is the reduction in levels of bacteria to a safe level. This is usually done by the use of chemicals such as disinfectants and sanitisers, intended for food use; or by heat (hot water around 82°C or steam).
What is the process of pasteurization?
The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C.