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Food Handling License Course B Part 6 of 12 — Transcript

by Jean Pierre Sant · 2,040 words · 363 segments · language en · Watch on YouTube

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0:05we're going to
0:06look at food that is considered to be
0:09high risk and food is considered to be
0:10low risk
0:11and 75 of food poisonings
0:15take place from high risk
0:19types of food starting with high risk
0:23we have raw meat and poultry
0:26raw milk and eggs shellfish cooked rice
0:30because it contains a lot of water
0:31cooked rice
0:33and also fish these are the main
0:36types categories of food that are
0:38considered to be high risk we need to be
0:40attentive when dealing with these types
0:42of food one quick question or two
0:46if we had to add salt to our food
0:50would it make the food more approachable
0:53to bacteria or less
0:56it will be less for the reason that
1:00water and salt binds together
1:04and when they are binded it's
1:07the water become unavailable to bacteria
1:10so bacteria can't
1:11use that water to survive so the amount
1:13of water available to it it's not
1:16that high so the higher the salt
1:18concentration in a product
1:20the higher the less the risk
1:24the less the risk of bacteria the less
1:26the growth of bacteria
1:28if i had to add sugar into the recipe
1:33a little bit of sugar a small percentage
1:36of sugar in a recipe
1:37will help bacteria grow quicker it fuels
1:41their growth
1:43but if i had to increase a lot of sugar
1:45in a recipe
1:47they will do they will bind also the
1:50sugar granules will bind also
1:52with water making the water unavailable
1:56for bacteria
1:57and for that reason it preserves food as
1:59well
2:00so both sugar and salt can be considered
2:03to be preservatives
2:05but depends on the concentration in the
2:07case of sugar
2:08salt always preserves a little
2:12depends on the quantities in included in
2:15the recipe
2:17low-risk foods now dried
2:20no water pickled are
2:23food that have been stored in vinegar
2:26vinegar is really acidic
2:28and bhaktira doesn't generically like
2:31that
2:32and for that reason
2:35they do not tend to grow in vinegar
2:38high sugar content high salt as
2:41mentioned already
2:42oil immersed food that
2:45is immersed in oil as you might know
2:49water and oil do not mix actually they
2:51separate
2:53water goes to the bottom and the oil
2:56goes on top because it's lighter
2:59so any food that has been placed in
3:02oil will
3:05not have any moisture on the on the
3:08outer side of it of it
3:09because whatever moisture there is it
3:11will go to the bottom
3:13and if there was any bacteria on the
3:15surfaces they won't have any more fluids
3:17to grow on
3:20and then there's preserved chemically
3:21preserved food which are also
3:24low risk these categories of
3:27people in our population are the weakest
3:32among us so children
3:36under the age of two years especially
3:40from the moment they stop having breast
3:42milk up to about two years
3:44is the weakest of a child because their
3:47immune system is no longer benefiting
3:49from the mother's immune system
3:52and they are starting to experience uh
3:55life basically and the bacteria and
3:57other stuff
3:58that survive around us and their system
4:01will start to develop its fighting
4:05mechanism
4:06so we have to be very attentive once we
4:08feed children of that age because they
4:10are
4:10really vulnerable to infections mothers
4:14pregnant actually pregnant women
4:18a pregnant woman a woman doesn't
4:21necessarily mean she is weaker but the
4:24fetus inside the
4:26mother is the weak spot
4:29because it can die inside the mother
4:31during pregnancy because of
4:33food infections and for that reason
4:37a mother has to or a mother to be has to
4:40be attentive
4:41of what she is eating they should
4:44ladies who aren't pregnant should stay
4:46away from high-risk foods as much as
4:49possible
4:50not eating unpasteurized milk products
4:53or
4:53eating uncooked shellfish like oysters
4:56these should not be part of their diet
4:59old people and nowadays we consider old
5:03people
5:04above the age of 75 years
5:07we have very good medical
5:10systems nowadays so the age has
5:14risen to 75 their immune system gets
5:17weaker with age
5:18our immune system that is when it grows
5:20weaker with age so
5:22we have to treat the elderly with more
5:24caution
5:26and lastly people who are sick
5:29now in the picture there are people who
5:31are sick and hospital
5:33doesn't mean sick people are all in
5:35hospital you
5:36really do not know where you are who you
5:39are feeding
5:40a person can look okay but they might
5:44have some
5:45autoimmune disease or the immune
5:47deficiency
5:48which doesn't show people don't walk
5:50around with badges
5:52i have this disease and the other you
5:53know so
5:55you have to always produce safe food 100
6:00once i was in a restaurant and i was
6:03talking to the people i was doing this
6:06course
6:07and these these crew members in the
6:10kitchen
6:11started explaining to me that they
6:14make pink burgers as they call them
6:17which is
6:18a medium cooked burger and i was curious
6:20and started asking questions about how
6:23do they make it safe and
6:26practically they explained to me that
6:28they mixed
6:29pork meat with beef and they cook it to
6:33a medium
6:35scale and it's already occurred to me
6:39that it's not very
6:40safe to do so and i asked them
6:44but how do you make sure it is safe and
6:46one of them told me
6:48we don't give a tattoo pregnant women
6:51when a woman is pregnant i don't give it
6:53to her and she said
6:54and how do you know a woman is pregnant
6:56do you get your stethoscope and
6:58go to check if there's a heartbeat and i
7:01won't cause not all women
7:02show if they're especially if they're in
7:04the first few months of their life
7:07and it's not only woman we're concerned
7:09about
7:10there's also the elderly or people who
7:13are sick
7:14and obviously he didn't have an answer
7:17for me
7:18but i was really worried what with what
7:21i heard there
7:23so i gave them
7:27instructions what they should be doing
7:29before
7:30something really happens so as you can
7:33understand
7:34although a shop might have very
7:38good branding and a very good setup and
7:41people flock to go there because they
7:43like the flavors and the service
7:46always be attentive where you're eating
7:49because
7:50doesn't necessarily imply a hundred
7:52percent
7:53okay curious question
7:57if i have to make a big bowl of pasta
8:01and this pasta will be very nice with
8:05white sauce caviar smoked salmon
8:09beautiful but in one of the plates i put
8:13some bacteria to make an experiment
8:16and see if anyone will spit the food out
8:18of their mouth or
8:19smell it that it has bacteria in it
8:23in reality all the people i'm gonna feed
8:26with this
8:27with this pasta will say jean this was a
8:30very good plate of pasta i tasted
8:32nothing because if we had a sense
8:36in our body that could sense bacteria or
8:38their presence
8:40in a way or in a way probably we
8:43wouldn't need to do this training
8:45because we would say why do i need to
8:48know all this
8:49if i just put the food in my mouth i
8:50would know that there is bacteria but
8:52that is not the case unfortunately so we
8:55need to know
8:56how to prevent bacteria from being there
9:00as we have no other way of knowing
9:04let's do let's go through this exercise
9:08and although it's pre-worked we're gonna
9:10explain why
9:13um starting with unpasteurized milk
9:17basically um pasteurized milk is
9:19the milk is extracted from the cow or
9:23or the other animal like goats or sheep
9:26and pasteurized milk can be
9:29infected by the owner by by the cow
9:33itself so it is considered to be a high
9:36risk item
9:36it needs to be pasteurized to become a
9:39lower risk
9:40still remain a high risk for bacterial
9:42growth but
9:43it is will be of a lower risk so
9:47having said that milk and posterize is
9:50high risk
9:51pasteurized milk is still considered to
9:54be
9:54a high risk medium because it can allow
9:57bacteria to grow really quickly inside
9:59raw meat is high contains
10:03a lot of protein contains a lot of
10:05moisture
10:06which bacteria both love and it is
10:09neutral in its acidity or alkalinity
10:12as we call it ph it's neutral in its ph
10:15so bacteria can flourish without any
10:19problems
10:20so is raw chicken similar to meat cooked
10:22rice
10:23very abundant in water very abundant in
10:27sugars
10:28it will allow bacteria to grow really
10:30really
10:31quickly so a shellfish and
10:34shellfish is not cooked to a well done
10:38status you just
10:39heat them a bit so if they are infected
10:42with something
10:42it will grow even if they are heated to
10:46and served they will be unsafe to eat
10:50pickled onions because of the vinegar
10:54vinegar is acidic so pickled onions are
10:56considered to be low risk
10:58dried legumes and legumes are beans
11:02they are dried so since they don't have
11:05too much moisture they are considered to
11:07be low risk
11:09hard sweets very low in water dried rice
11:13low in water cream cakes
11:16the cream in the cake is high in water
11:20it has an amount of sugar that can allow
11:22bacteria to grow
11:23cream is not a cooked product
11:26and for that reason they need to be
11:29refrigerated
11:30like the meat and milk
11:33and they are considered to be high risk
11:35bread
11:36is low risk it's because it's cooked at
11:39high temperatures
11:41the crust on the outside is really dry
11:44and doesn't sustain that much bacterial
11:47growth so
11:49generically speaking bread is low risk
11:51dry biscuits
11:52no water dry risk
11:56low risk not dry risk
11:58[Laughter]
12:00dry biscuits are low risk dried nuts
12:04are dried so they are considered to be
12:06low risk
12:08yogurts are considered to be high risk
12:12they're of a lesser risk than milk
12:16but still if they are induced with
12:19bacteria
12:20bacteria will grow easily in yogurts and
12:24for that reason
12:25we refrigerate yogurts just the same but
12:29as you might understand the shelf life
12:31how long it remains
12:33good is longer in yogurts than it is
12:36for milk milk is five days yogurts can
12:39sustain a shelf life of about a month
12:42because in the process of making them
12:44into yogurts
12:46the product becomes more acidic and
12:47because of that
12:49the product will be less accommodating
12:52to bacteria
12:53but still it will allow bacteria to grow
12:57finally we have ultra heat treated milk
13:00the long shelf life milk the ones we do
13:02not keep in a refrigerator
13:04and as you can see on this screen there
13:06is yes under both high and low and that
13:08is not a mistake
13:10it's like that because it depends on
13:14the status the time of what we're we're
13:16looking at the item
13:17if we're looking at the item one it's
13:19still closed it's definitely low risk
13:22and contrary to popular belief
13:25it's low risk not because there are
13:28preservatives in it or some other
13:30chemical
13:31it's the process that makes it low risk
13:35when pasteurizing normal milk from the
13:38cow
13:39to a posterizer we raise the temperature
13:42to about 80
13:43for 20 15 seconds
13:46then we cool it down to about one degree
13:50as as quickly as possible and that is
13:52more or less pasteurization
13:54when we do ultra heats treated we raise
13:56the temperature to 130 132
14:00for about two seconds and then we cool
14:02it down immediately
14:04to about one degree that is ultra heat
14:07treatment in that temperatures of 130
14:11no bacteria will survive neither do
14:13spores
14:14so if we heat the product in an enclosed
14:17container
14:18there is nothing alive in that container
14:20and for that reason
14:22you can keep the milk now in
14:25a common area like ambient temperature
14:29because there isn't anything to grow and
14:30digest the food
14:32however once we open the packet air will
14:36go in
14:37there is bacteria in the air by design
14:40so bacteria will go in bacteria will
14:42start to digest the milk
14:44and this will make it go sour as if it
14:46was normal milk because
14:48it still contains all the requirements
14:50of bacteria to grow inside
14:52so it will become high risk
14:55once opened low risk once it is still
14:57closed

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