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FOOD SAFETY
• FOOD BORNE DISEASES
• WHAT FOODS ARE SUSCEPTIBLE?
• TYPES OF FOOD CONTAMINATION
– BIOLOGICAL
– CHEMICAL
– PHYSICAL
• HACCP
Hazard Analysis Critical Control Point
Objectives
• List several implications of foodborne
illness
• Explain what biological, chemical, and
physical hazards are
• List some microorganisms of greatest
concern
• Identify key practices for preventing food
hazards from contaminating food
• Provide overview of HACCP system
FOOD SAFETY
THE PRACTICAL CERTAINTY THAT
INJURY OR DAMAGE WILL NOT
RESULT FROM A FOOD OR
INGREDIENT USED IN A REASONABLE
MANNER OR QUANTITY
What’s Your Knowledge?
(T or F)
1. Foodborne illnesses are mostly
caused by physical hazards, such
as fingernails, glass, etc. getting into
food.
2. Young children are more susceptible
to foodborne illnesses than adults.
3. Improperly cooled foods can lead to
foodborne illnesses.
What’s Your Knowledge?
(T or F)
4. Time and temperature controls are
the best methods to prevent
microorganisms from growing in
food.
5. The best way to prevent hazards
from causing foodborne illness is to
have good sanitation and personal
hygiene programs.
SAFE FOOD
WHOLESOME FOOD
A PRODUCT THAT IS NUTRITIOUS
 WITH MINIMAL MICROBIAL CONTAMINATION,
 NO CHEMICAL RESIDUES ABOVE ACCEPTABLE
LIMITS,
NO PARASITES
 AND WHEN PREPARED PROPERLY IS
BENEFICIAL TO HUMAN HEALTH WHEN
CONSUMED.
Today’s Concerns
1.
2.
3.
4.
Children: “At-Risk People”
New microbes
New research findings
Use of fresh produce
Today’s Concerns
5. Food prepared away from home
6. International marketing and travel
7. Consolidation of food production/
processing
8. Food industry employees
9. Employee turnover rates
FACTORS CONTRIBUTING
TO FOODBORNE DISEASE
•
•
•
•
•
•
12 % Food from unsafe sources
63% Improper STORAGE temperature
28% Poor personal hygiene
23% Contaminated equipment
21% Inadequate cooking
20% Other things
Types of Food Contamination
• Biological – bacteria, mold, fungus,
parasites, viruses and other toxins
• Chemical – accidental contamination with
chemicals throughout the product chain
• Physical – accidental contamination with
objects due to employee carelessness
Common Causes of Foodborne
Illnesses
• Holding food too long in “danger zone”
(41oF to 140oF)
• Not heating or cooking to proper
temperature
• Not cooling properly (to 70oF or lower
within 2 hours, and from 70oF to 41oF
within 4 hours)
Common Causes of Foodborne
Illnesses
• Not reheating properly (to at least 165oF
for 15 seconds within 2 hours)
• Poor personal hygiene
• Cross-contaminating food
Cross - Contamination
The transfer of harmful substances or
microorganisms to food by other food,
equipment and/or utensils, and people
• Causes
– Improper food handling practices
– Poor employee personal hygiene
– Improper cleaning and sanitizing of
equipment/utensils
Cross - Contamination
People are main agents of crosscontamination
So, it is important to:
• Follow practices to prevent crosscontamination
• Follow time/temp control to prevent the
growth of microorganisms in food
Activity
Homework Activity:
List the common causes of food
contamination
What are some of the measures food
service workers can use to prevent
foodborne illness?
Food Safety Hazards
Harmful substances that can
contaminate food
• 3 types of Hazards
– Biological
– Chemical
– Physical
Biological Hazards
• Include bacteria, viruses, parasites, and
fungi that can cause illness
• Are present in natural environment where
food is grown
• Cause more foodborne illnesses than
other hazards
Bacteria
Living, single-celled, microscopic
organisms
• Ex: Salmonellae and E.coli O157:H7
• 2 types of bacteria as biological hazards
– Pathogenic: cause infections
– Toxigenic: produce harmful toxins
Bacteria
Can be transmitted by
• Water
• Wind
• Insects
• Plants
• Animals
• People
Bacteria
Thrive in
• Scabs and wounds
• The mouth, nose, throat
• Intestines
• Foods from plants and animals that are
– Warm, moist, rich in protein, and neutral or
low in acid
Bacteria
• Can survive on clothes, skin, and hair
• Some survive freezing, or high
temperatures
• Can be prevented from causing foodborne
illnesses by proper time/temperature
controls
Viruses
Small, simple, incomplete particles
- Ex: Hepatitis A virus
• Transmitted by
– Water and food
– People and animals
– Utensils and equipment
– Food-contact areas
What are Foodborne Diseases?
?Pathogens that
contaminate food and
water; when ingested
cause illness
?Botulism, Cholera,
Campylobacteriosis,
Cryptosporidiosis,
Cyclosporiasis, E. coli
O157:H7, Hemolytic
uremic syndrome,
Listeriosis, Salmonellosis,
Shigellosis, Trichinosis,
Typhoid fever, Vibrio
parahaemolyticus, Vibrio
vulnificus, and Yersiniosis
Campylobacteriosis
?Associated with handling raw poultry or eating raw or undercooked poultry meat.
? Infectious disease caused by the bacteria Campylobacter.
?Symptoms: diarrhea, cramping, abdominal pain, and fever.
?Chickens are the food source that carries the disease.
?Prevention: Cook all poultry thoroughly, Wash hands with soap,
use separate cutting boards, carefully clean countertops, cutting
boards, and utensils.
?Lasts 2 to 10 days
Escherichia coli O157:H7
?Symptoms: severe bloody diarrhea and abdominal cramps
?Associated with eating meat that has not been cooked sufficiently to kill E.coli.
?Prevention: Cook all ground beef thoroughly, wash hands, counters, and utensils, and wash fru
vegetables thoroughly.
?Lasts 5 to 10 days
?Ground beef is the food source that carries the disease.
?Produces a powerful toxin, which causes severe illness.
?One of the hundreds of strains of the bacterium E.coli.
Salmonellosis
?Lasts 4 to 7 days
?Prevention: cook poultry, ground beef, and eggs thoroughly, do not eat raw eggs or
unpasteurized milk, wash hands (reptiles and birds)
?Symptoms: diarrhea, fever, and abdominal cramps.
?Associated with contaminated foods: beef, poultry, milk, eggs, and vegetables.
?Salmonellosis is an infection with a bacteria called Salmonella.
?Important that restaurants, hospitals, and nursing homes use pasteurized egg as a prevention method.
Shigellosis
?Lasts 5 to 7 days
?Prevention: wash hands, eat foods that are cooked properly, dispose of diapers properly.
?Symptoms: diarrhea, fever, and stomach cramps.
?Associated with eating contaminated food (vegetables)
?Shigellosis is an infectious disease caused by a group of bacteria called Shigella.
?Contamination by flies
Hepatitis A viruses
• Cause inflammation of the liver
• Often transferred by an infected employee
• May be carried in cold cuts, sandwiches,
fruits, vegetables, and milk products
• Controlled by sanitation and good
personal hygiene
Listeria
• Causes listeriosis, a serious disease for
pregnant women, newborns and adults with a
weakened immune system; Sources: soil and
water. It has been found in dairy products
including soft cheeses as well as in raw and
undercooked meat, in poultry and seafood, and
in produce
Vibrio
• Causes gastroenteritis or a syndrome
known as primary septicemia. People with
liver diseases are especially at high risk;
Sources: raw or undercooked seafood
Toxoplasmosis
• A parasite that causes toxoplasmosis, a
very severe disease that can produce
central nervous system disorders
particularly mental retardation and visual
impairment in children. Pregnant women
and people with weakened immune
systems are at higher risk; Sources: meat,
primarily pork
Clostridium botulinum
• This organism produces a toxin which
causes botulism, a life-threatening illness
that can prevent the breathing muscles
from moving air in and out of the lungs.
Sources: home-prepared foods and herbal
oils; honey should not be fed to children
less than 12 months old
Staphylococcus
• This bacterium produces a toxin that
causes vomiting shortly after ingesting;
Sources: cooked foods high in protein
(e.g. cooked ham, salads, bakery
products, dairy products)
Viruses
• May survive freezing and cooking
• Need living host cells
• Cannot
– Live by themselves
– Grow and multiply on food
Viruses
To keep viruses from causing foodborne
illnesses
• Prevent cross-contamination
• Practice proper personal hygiene
• Realize the importance of handwashing
Fungi
A group of organisms that range from
microscopic, single-celled to very
large multicellular organisms
• Ex: molds, yeasts, and mushrooms
Fungi: Molds
Grow as a tangled, fuzzy mass; can
spread rapidly
• Grow on most foods at most storage
temperatures
• Some, on cheeses, are a natural part of
the food
• Molds can spoil food by discoloration
and unpleasant smell and taste
Fungi: Molds
Some produce toxins linked to
cancer in animals
• Cause serious infections and
allergies
• Discard moldy foods where mold is
not a natural part of the food
Fungi: Yeasts
•
•
•
•
•
•
Spoil food by consuming them
Require sugar and moisture to survive
Produce carbon dioxide and alcohol
Cause pink discoloration or sliminess
Cause food to bubble
No evidence that yeasts cause
foodborne illness
• Spoiled food should be discarded
Parasites
Organisms that need a host to survive
• Hosts are people, animals, or plants
• Ex: Toxoplasma gondii and Trichinella
spiralis
Parasites
• Infections are caused by
– Undercooked meats, fish
– Cross-contamination
• Eliminate parasites from causing
foodborne illnesses
– Cook foods to proper internal temperatures
– Prevent cross-contamination
– Use frozen foods
Important Illness-Causing
Microorganisms
Important to determine:
• Potential for contamination
• Likely sources
• Preventive measures to take
Bacterial Growth
• A single bacterium at 10am today has a doubling
time of 20 minutes
• By 8pm, there will be 1,000,000,000
• Bacteria have not taken over the planet because
growth is limited at about one billion per gram or
ml due to:
– Using up of all nutrients
– End product poisoning
– Limit of space
Chemical Hazards
•
•
•
•
•
•
•
Sanitizers and cleaners
Detergents
Polishes
Caustics
Cleaning and drying agents
Pesticides
Lubricants
Prevent Chemical Hazards
• Keep cleaners/sanitizers in original
containers with clear labels
• Store cleaners/sanitizers separately from
food
• Use proper amount of chemicals
• Wash hands when through with
chemicals
Prevent Chemical Hazards
• Wash fresh produce with plain water,
brush
• Monitor pest control operators
• Keep food covered during pesticide
applications
• Clean and sanitize equipment that may
have come into contact with pesticide
• Limit access to chemicals
Physical Hazards
Physical objects that contaminate food
• Glass
• Bone
• Plastic
• Personal effects
• Metal shavings
Prevent Physical Hazards
•
•
•
•
•
•
•
•
Inspect equipment
Avoid temporary “make-shift” repairs
Remove staples from food boxes
Use razor blades in secure devices
Inspect raw materials
Wear proper attire
Avoid loose jewelry, acrylic nails, polish
Use proper hair restraints
Prevent Physical Hazards
• Store food in approved containers and bags
• Use commercial scoops to scoop ice
• Use separate ice for storage and for
beverages
• Store toothpicks and non-edibles away from
prep area
• Cover glass bulbs in preparation area
• Regularly clean can openers
• Throw away broken or chipped tableware
Chemical Contaminants
• Intentional Food Additives
– Use of materials which enhance the
acceptability of the products and/or aid in the
development of the product
• Unintentional Food Additives
Chemical Contaminants Con’t
• Residues
– This includes both food processing
component residues as well as PESTICIDES,
ANTIBIOTIC OR HORMONE IMPLANT
residues
• Natural Toxicants
• Product Tampering
• Nutritional Components
What is HACCP?
• Stands for Hazard Analysis Critical
Control Point.
• Was designed in the 1960s to create 100%
risk-free food for U.S. astronauts.
• Is preventative rather than reactive.
• Is a common-sense approach to food safety.
Potentially Hazardous Foods
Any food or food ingredient capable of
supporting rapid growth of microorganisms.
•Raw or cooked foods of animal origin
– meats, poultry, dairy, eggs, fish, seafood
•Cooked foods of plant origin
– Vegetables such as potatoes and beans
– Starches such as rice and pasta
•Some other foods
– cut melons, garlic in oil, tofu
Foods Commonly Associated with
Foodborne Illness
• Foods of animal origin
• Fresh fruits
• Fresh vegetables
Be Food Safe
The Division of Foods is Based on
Complete Trips Through the
Temperature Danger Zone
140oF
2
0
1
1
3
41oF
No Cook
Process 1
Same Day
Process 2
Complex
Process 3
Step 1: Standard Operating
Procedures
(SOPs)
• Definition
– Written instructions for the things you do on a
regular basis to ensure that your customers
receive safe food
• Requirement
– Must be in writing, adapted for your facility,
included in your HACCP plan and followed by all
staff
• Expectation
– Adapt the 20 provided by KSDE
• Examples
– Hand washing, use of thermometers, storage
Step 2: Categorize Menu Items
Process 1 – Food Preparation with No Cook Step
Process 2 – Food Preparation for Same Day
Service
Process 3 – Complex Food Preparation
Other –
Foods that are not potentially
hazardous and that are not commonly
associated with foodborne illnesses
Step 3: Identify Control Measures
Standard Operating
Procedures (SOPs)
• The things done on a
regular basis to
ensure that all food is
kept safe
Critical Limit
Time and/or
temperature that must
be achieved or
maintained to control a
food safety hazard
&
Critical Control Points
(CCPs)
• The specific points in
the flow of food
through the operation
at which a hazard can
be reduced,
eliminated or
prevented. Food may
be consumed at this
point so this is the last
defense. It is the “kill”
or “control” step.
Step 4: Establish Monitoring
Procedures
• Why should monitoring take place?
– To ensure that the written HACCP plan is being
followed correctly and is working well
• How will monitoring be done?
– Observations, check sheets, signing off on logs
• Who will monitor?
– Supervisory or other designated employees
• How often will they monitor?
– As needed - continuously, daily, weekly, monthly
Step 5: Establish Corrective
Actions
• What is a corrective action?
– A planned step you take when a food does not
meet a critical limit
• Key features of corrective actions
– Measurable, specific, based on facts, appropriate
for normal working conditions
• Goal of corrective action
– Determine and eliminate the cause
– Bring the CCP within critical limits
– Prevent the deviation from reoccurring
– Ensure safety of the food served
Activity
1. Discussion Questions
2. Review Questions
3. Case Study
(Choose among next 11 slides)
Case Study 1
Barbara cuts up uncooked chicken on a
cutting board and then rinses the knife
and the cutting board in warm water.
Then, she uses the same board to slice
melons. What is wrong with what she
did? What microorganisms could
contaminate the food because of this
practice?
Case Study 2
Your CNP served macaroni and
cheese, salad, and fresh apples for
lunch. Two children became sick.
Their mothers claim that it was from
the food they ate at lunch. The food
service director says that could not
be possible because there was no
meat on the menu. Is this food
service director correct? Explain.
Case Study 3
Jill, a new employee, is unloading
some buns that have just arrived. The
cover of one box is torn. It is not
known where the tear occurred. What
should she do with the box of buns?
Case Study 4
Tom is putting some ingredients in the
refrigerator. He puts the lettuce salad
for today’s lunch under a pan of some
uncooked chicken. What is wrong
with what he did? Why?
Case Study 5
Martha is cooking some hamburger
patties for lunch. She cooks them
until they are brown and the juices
run clear. Then she puts them in a
warmer until they are ready to be
served. What is wrong with what
she did?
Case Study 6
Bill is serving tuna noodle casserole for
lunch. He needs another pan of it but
he just started to reheat it. He needs
to serve it in a hurry. He touches the
side of the pan and it seems hot. He
decides to serve it as is. What is
wrong with what he did?
Case Study 7
Maya is serving macaroni and
cheese. She is wearing gloves. Her
eyes begin to water and tear so she
wipes away a tear with the back of
her hand. She continues serving the
macaroni and cheese. What is
wrong with what she did?
Case Study 8
Steak soup has been delivered to Riley
Day Care from the central kitchen. The
delivery truck was late and the child care
worker needs to serve the food right
away. The containers feel hot, so she
does not check the temperature before
serving. What is wrong with that?
Case Study 9
Chicken fajitas have been delivered to the
Boy's and Girl’s Club from the central
kitchen. They are supposed to arrive
cold and the food service assistant is to
reheat them. When he takes the
chicken out of the transport boxes, the
containers feel like they are at room
temperature. He reheats the chicken for
five minutes and then serves it. What is
wrong with what he did?
Case Study 10
Frank has just finished cutting up chicken.
He wipes that area he used with a clean
cloth and then rinses the cloth
thoroughly. Later he uses the same cloth
to wipe out the salad bowl before the
lettuce salad is put in it to be served for
lunch. What is wrong with what he did?
Case Study 11
Anita has just finished cutting up melon.
She wipes the area she used with a
clean cloth and rinses the cloth
thoroughly. She uses the same cloth to
wipe out the bowl before the cut melon
is put in it to be served for lunch. What is
wrong with what she did?