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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 • • • • 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