Download AG-ASB-02.421-08.1P Food_Safety_1

Food Safety
02421 8.1
Ardith R. Brunt, PhD RD LD
Tennessee Tech
Revised by Billy Moss and Rachel Postin
GA Ag Ed Curriculum Office
To accompany Georgia Agriculture Education Curriculum Lesson
June, 2002
August 2008
What is the difference between
clean and sanitary?
• Maintaining safe adequate food supply
throughout the food chain--farm to fork
– production at the farm
– transportation
– processing
– handling throughout each step
– contamination can occur at any step in
process
• What happens if we don’t?
August 2008
Bacterial Hazards
 bacterial, parasitic, or viral contamination
 bacterial growth
 bacterial, parasitic, or viral survival
 bacterial toxin production
 bacterial, parasitic, or viral crosscontamination
August 2008
Food borne illness--who is most
susceptible?
• Very young--those with small body size (less opportunity
for dilution of bacteria)
• those with compromised immune systems or poor
nutritional status
– cancer
– AIDS
– malnourished (depends how toxin is metabolized)
– very old
• Symptoms: abdominal pain, N&V&D
August 2008
Bacterial growth phases
Stationary phase
Log phase
Decline
Toxins effective
Lag phase
August 2008
Conditions necessary for growth
•
•
•
•
Warm temp
--40-140
Moist
water activity > 85%
pH--neutral to slightly acidic
Oxygen requirement--> depends on the
pathogen
August 2008
Food Borne infections
Pathogens•
•
•
•
•
•
Campylobacter
Giardiasis
Hepatitis
Listeriosis
Perfringens
Salmonella
• E coli
• Traveler’s diarrhea
– Shilgella
• Trichinosis
• Food Intoxication
• Botulism
• Staphylococcus aureus
August 2008
Potential Hazards:
objects
• stones
• glass
• metal fragments
• packaging materials
August 2008
Physical
Potential Hazards:
Chemical contamination
 nonfood-grade lubricants
 cleaning compounds
 food additives
 insecticides
August 2008
Leading causes of food-borne
disease outbreaks
other
Contaminated equip
Unsafe source
%
Improper cooking
Poor hygiene
Holding temp
0
August 2008
10
20
30
40
Cited factors for foodborne
illness
• Fail to refrigerate food promptly
• Fail to cook or heat food thoroughly
• Infected employees who practice poor
hygiene
• Foods prepared 1 day + in advance
August 2008
Cited factors for foodborne
illness
• Foods remain in incubating temps
• Fail to reheat properly
• Raw contaminated ingredients added to
foods that require no additional cooking
• Cross contamination
August 2008
Time-temperature relationships
for cooling cooked foods
• 140 ° F to 70 ° F in 2 hours
• 70 ° F to  41 ° F in 4 hours
• Do not cover hot food completely until it
has reached 45° F or lower
August 2008
Acceptable ways to cool hot
food
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•
•
•
Place food in smaller containers
Place food in shallow pans
Place food in ice water bath
Stir food frequently
• Use thermometers frequently to check /
record in log
August 2008
Acceptable ways to thaw foods
• Refrigerator
• Under cold running water
• Oven or microwave--> only if the cooking
process is completed
August 2008
Web site for food pathogens
• http://www.foogene.co.uk/pages/bugs.htm
• Web site for incidence of food borne
illness & death
– http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm
August 2008