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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?