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Chapter 18
Food Safety
©2015 Cengage Learning.
Food-Borne Illness
• Food-borne illnesses are a significant
threat to public health.
• Approximately 48 million cases, 125,000
hospitalizations, and 3,000 deaths are
reported annually.
• Children, older adults, pregnant women,
and persons with weakened immune
systems are at highest risk.
Today more than ever, food safety and sanitation are
emerging as important issues for child care providers.
Why?
• Children under 5 years old are especially
susceptible to food borne illness, which
can cause serious side effects, even death
• Children in diapers present special
sanitation and health problems. For
instance, illness originally caused by food
borne bacteria can easily be spread by
diapered children with diarrhea.
Food-Borne Illness (continued)
• The majority of food-borne illnesses are caused
by campylobacter, salmonella, and E. coli
0157:H7 bacteria.
• Illness can be caused by a variety of bacteria,
viruses, parasites, and fungi (Table 19-1).
• Most cause gastrointestinal symptoms, such as
severe diarrhea, nausea/vomiting, as well as
headache and low-grade fever.
• Problems can often be prevented by adhering to
proper cooking and storage recommendations.
Foods Most Commonly Involved
• By rank order:
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Seafood
Eggs
Beef (including ground, jerky)
Fresh produce such as melons, berries, onions,
cilantro
Poultry
Unpasteurized dairy products
Wild game
Unpasteurized juices
Why Is There More Food-Borne
Illness Today?
• The number of imported foods is
increasing.
• Food production is more centralized.
• Demand for processed foods has
increased.
• People are eating out more often.
Prevention of Food-Borne Illness
• More than 85 percent of cases can be
prevented through careful attention to:
– Personal hygiene
– Proper handling and storage of food
– Following proper cooking practices
©2012 Cengage Learning.
All Rights Reserved.
Food-Borne Illness
• The majority of food-borne illnesses are caused
by campylobacter, salmonella, and E. coli
0157:H7 bacteria.
• Illness can be caused by a variety of bacteria,
viruses, parasites, and fungi (Table 18-1).
• Most cause gastrointestinal symptoms, such as
severe diarrhea, nausea/vomiting, as well as
headache and low-grade fever.
• Problems can often be prevented by adhering to
proper cooking and storage recommendations.
Food-Borne Illness
Foods Most Commonly Involved
• By rank order:
–
–
–
–
–
–
–
–
Seafood
Eggs
Beef (including ground, jerky)
Fresh produce such as melons, berries, onions,
sprouts, cilantro
Poultry
Unpasteurized dairy products
Wild game
Unpasteurized juices
Why Is Food-Borne Illness More
Common Today?
• The number of imported foods is increasing.
• Food production is more centralized and largescale.
• Demand for processed foods is greater.
• People are eating out more often.
Food Contamination
• Foods can become contaminated from a
variety of sources:
– Bacteria, parasites, viruses, molds, and
yeasts
– Chemicals, such as pesticides, cleaning
products, and metals
– Physical items, such as dirt, insects, hair,
plastic, rodent droppings, and/or glass
Bacterial Growth
• Conditions that are favorable for bacterial
growth include:
– Nutrients (especially protein)
– Darkness
– Moisture
– Temperatures between 40°F and 140°F
Keeping Food Safe
• More than 85 percent of food-borne
illnesses can be prevented through careful
attention to:
– Personal hygiene
– Proper handling and storage of food
– Following proper cooking practices
Prevention of Food-Borne Illness
• Personal health and hygiene
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Negative tuberculin test (TB)
Health examination (check for hepatitis)
No gum chewing
Remove jewelry
Follow proper hand washing
technique (for children too!)
(Teacher Checklist 18-1)
Prevention of Food-Borne Illness
• Proper handling and storage
of food
– Inspect meats and raw
produce carefully
• Avoid breaks in packaging
• Pay attention to “Use by” dates
– Refrigerate quickly
• Check refrigerator and freezer
temperatures
Prevention of Food-Borne Illness
• Proper handling and storage of food
– Only use pasteurized products.
– Wash off ends of cans.
– Sanitize food preparation areas and prevent crosscontamination (Figure 18-6 and Teacher Checklist 18-2).
Prevention of Food-Borne
Illness
• Following proper
cooking practices
– Defrosting foods in the
refrigerator, under cool
water, or in the
microwave
– Cooking to proper
temperatures (Figure
18-8)
– Cooling foods quickly
– Transporting and
serving safely
Safe Food Handling, Storage &
Preparation
• Click on and watch each of the short
videoclips from the U.S. Department of
Agriculture (USDA):
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Clean: http://www.youtube.com/watch?v=HBg03D1474Q
Separate: http://www.youtube.com/watch?v=hTERWZmGu8s
Cook: http://www.youtube.com/watch?v=u5LgHDX-0LA
Chill: http://www.youtube.com/watch?v=j6izvCovZ4Q
Prevention of Food-Borne Illness
• An important step in preventing food-borne
illnesses is knowing about the organisms that
cause sickness and the effective prevention
measures.
• Review the information in Table 18-1 to learn
how food-borne pathogens are spread and how
they can be controlled.
Food Safety System
• Hazard Analysis Critical Control Point
(HACCP)
– A step-by-step system for preventing or
reducing potential contamination of food at
key points
Commercial Food Safety Measures
• Food processors and manufacturers employ a
variety of food safety precautionary measures:
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Ultrahigh temperatures (UHT)
Steam pasteurization
Food irradiation
Electrostatic spraying
Rapid chilling and freezing
Improved animal feeding practices
Handwashing
• One of the most important practices to
assure personal cleanliness for all persons
who will handle food in a child care setting.
• This includes the children, who must wash
their hands thoroughly with soap and
water before and after touching food and
after going to the bathroom
Food Purchasing
• Be sure that suppliers of food and beverages
meet local, state and federal codes
• Be sure that meats and poultry you purchase
have been inspected and passed for
wholesomeness by federal; or state
inspectors.
• Use only pasteurized milk and milk products.
• Do not use home-canned foods or food from
dented, rusted, or bulging cans or cans
without labels.
Food Storage
• Store all perishable foods at termperatures that
will prevent spoilage (refrigerator temperature,
45oF. or lower; freezer temperature, 0oF. or
lower).
• Place thermometers in the warmest part of the
refrigerator and freezer (near the door) and
check them daily.
• Always examine food when it arrives to make
sure it is not spoiled, dirty, or infested with
insects.
Food Storage (continued)
• Store unrefrigerated foods in clean, rodent and insect
proof, covered metal, glass, or hard plastic containers
• Store containers of food above the floor on racks or
other clean slotted surfaces that permit air circulation.
• Keep storerooms dry and cool.
• Store all food items separately from non-food items.
• Use an inventory system: The first food stored is
the first food used. This will insure that stored food
is rotated.
• Inspect food daily for spoilage.
Food preparation and storage
• Wash all raw fruits and vegetables before
use.
• Wash tops of cans before opening.
• Thaw frozen foods in the refrigerator. Do
not thaw frozen foods by allowing them
to stand at room temperature.
• Use a thermometer to check internal
temperatures of certain foods to be sure
they have been cooked properly
Food preparation and storage
• Prevent the growth of bacteria by
maintaining all potentially hazardous foods
at temperatures lower than 45o F and
higher than 140o F. during transportation
and while holding until service.
• Bacteria grow most rapidly between 45o
and 140oF.
• Cover or completely wrap foods during
transportation.
• Never reuse a spoon that has been used
even once for tasting.
Handwashing!!!
• In addition to protection from foodborne
illness, special attention to personal
cleanliness procedures reduces the
spread of upper respiratory diseases
(colds, sore throats, etc.) and
gastrointestinal illnesses that are so very
common among young children in group
care programs.
Sanitizing
• .2819(c)
A solution of 100 ppm chlorine or equivalent
methods approved by the Department shall be used
for sanitizing. A suitable testing method or kit shall
be available and used daily to insure compliance
with the minimum prescribed strength.
These solutions shall be used from separate and
properly labeled, hand pump spray bottles.