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. Children: “At-Risk People”

2. New microbes

3. New research findings

4. Use of fresh produce

Today’s Concerns

5. Food prepared away from home6. International marketing and travel 7. Consolidation of food production/

processing8. Food industry employees9. 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 cross-contamination

So, it is important to:• Follow practices to prevent cross-

contamination• 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

? Infectious disease caused by the bacteria Campylobacter.

?Associated with handling raw poultry or eating raw or undercooked poultry meat.

?Chickens are the food source that carries the disease.

?Symptoms: diarrhea, cramping, abdominal pain, and fever.

?Lasts 2 to 10 days

?Prevention: Cook all poultry thoroughly, Wash hands with soap, use separate cutting boards, carefully clean countertops, cutting boards, and utensils.

Escherichia coli O157:H7

?One of the hundreds of strains of the bacterium E.coli.

?Produces a powerful toxin, which causes severe illness.

?Associated with eating meat that has not been cooked sufficiently to kill E.coli.

?Ground beef is the food source that carries the disease.

?Symptoms: severe bloody diarrhea and abdominal cramps

?Lasts 5 to 10 days

?Prevention: Cook all ground beef thoroughly, wash hands, counters, and utensils, and wash fruits and vegetables thoroughly.

Salmonellosis

?Salmonellosis is an infection with a bacteria called Salmonella.

?Associated with contaminated foods: beef, poultry, milk, eggs, and vegetables.

?Symptoms: diarrhea, fever, and abdominal cramps.

?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)

?Important that restaurants, hospitals, and nursing homes use pasteurized egg as a prevention method.

Shigellosis

?Shigellosis is an infectious disease caused by a group of bacteria called Shigella.

?Associated with eating contaminated food (vegetables)

?Contamination by flies

?Symptoms: diarrhea, fever, and stomach cramps.

?Lasts 5 to 7 days

?Prevention: wash hands, eat foods that are cooked properly, dispose of diapers properly.

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?

• 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.

• Stands for Hazard Analysis Critical Control Point.

Potentially Hazardous FoodsAny 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 theTemperature Danger Zone

No CookProcess 1

Same DayProcess 2

ComplexProcess 3

41oF

140oF

0 1

1

2

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 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.

&

Critical Limit

Time and/or temperature that must

be achieved or maintained to control a

food safety hazard

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?