Food Safety Chapter 27 What Are The Consequences of Foodborne Illness? According to the Centers for...

Food Safety

Food SafetyChapter 27

1Do you practice food safety? Before reviewing the lesson today, take the following quiz and determine how you rate with food safety practices. (Quiz adapted from The American Dietetics Associations Complete Nutrition Guide, 1996)Give yourself the following points for the given answers:Always = 4 points ,Usually=3 points ,Sometimes=2 points ,Never =1 point1-Do you wash hands w/warm, soapy water before handling food?2-Do you change your dish towels & dish cloths every few days?3-Do you clean up splatters in your microwave oven immediately?4-Do you put dates on frozen foods?5-Do you check foods in cans and jars for bulging or leaking before opening?6-Do you marinate meat, chicken, and fish in refrigerator?7-Do you use a clean plate and fork to take cooked food from the grill to table?8-Do you use leftovers within three days?9-Do you remove stuffing from chicken or turkey before refrigerating leftovers?10-Do you avoid the urge to use the stirring spoon for a quick taste of homemade cookie dough (be honest)?Add up your total points. Before looking at what your score means, realize that any score less than 40 is putting you and others at risk for foodborne illness. The higher your score, the lower your risk. For any item that you scored 3 or less, make a conscious effort to make a change to always!40 =Feel confident about the safety of foods that you handle.35-39 =Reexamine your food safety practices.30-34 = Whoa, save friends, family and yourself now from foodborne illness by making changes. Some key rules are being violated.25-29 = You need major kitchen safety improvement.20 < = Bacteria & foodborne illness will become your close friends

What Are The Consequences of Foodborne Illness?According to the Centers for Disease Control and Prevention (CDC):325,000 hospitalizations occur per yearfoodborne microbes cause 76 million gastrointestinal illnesses per year5,000 deaths each year are a result of foodborne illness2 A foodborne illness is a sickness caused by food contaminated with microorganisms, chemicals, or other substances. Two types of foodborne illnesses are food infection s and food intoxications. Food infections result from ingestion of food containing large numbers of living bacteria or other microorganisms while food intoxication is an illness that results from ingestion of food containing a toxin. As the above statistics illustrate, proper food safety practices are crucial in the home and food industry to keep consumers free of foodborne illness. However, lets also remember that the food supply in the United States is probably the safest in the world because of federal and state regulations. Let us take a look at what causes foodborne illness and proper food safety practices. Lilke influenza: nausea, vomiting, diarrhea, abdominal cramping

Food Safety:What You DON'T KnowCANHurt YOU!University of Nebraska-Lincoln Extension in Lancaster County

Lincoln-Lancaster County Health Dept.February 2007

Alice Henneman, MS, RDJoyce Jensen, REHS, CFSP

I wish Id known these things!Download this PowerPoint at http://lancaster.unl.edu/food/myths.shtml10 Safety MythsDont be myth- led!

Following are the facts for 10 common food safety myths...

Myth 1If it tastes O.K., it's safe to eat.

Fact 1

Sight

SmellTaste

Dont counton these to tell you ifa food issafe to eat!Estimates of foodborne illnesses in the U.S. each year

76 million peoplebecome ill

5,000 people dieWould this many people eat something if they thought it tasted, looked or smelled bad?

Even if tasting would tell A tiny taste may not protect you.

As few as 10 bacteria could cause somefoodborne illnesses, such as E. coli!Why risk getting sick?Myth 2If you get sick from eating a food, it was from the last food you ate.OOPS!Fact 2It can take hour to6 weeks to become sickfrom unsafe foods.

You usually feel OK immediately after eating and become sick later.

Foodborne illness is NOT a pretty picture!

Hey guys, I have to throw up!Myth 3The worst that could happen to you with a foodborne illness is an upset stomach.

Fact 3

Upset stomachDiarrhea

Fever

Dehydration(sometimes severe)OOPS!Meningitis

Less common, but possible severe conditions

Paralysis

DeathMyth 4If Ive never been sick from the food I prepare, I dont need to worry about feeding it to others.

Fact 4Some people have a greater risk for foodborne illnesses.

A food you can safely eat might make others sick.

Is the food safefor everyone at the table?People with a higher risk for foodborne illnessPregnantwomen

Infants

Young children andolder adults

People with weakened immunesystems and individuals withcertain chronic diseases Myth 5People never used to get sick from their food.

Fact 5Many incidents of foodborne illness went undetected in the past.

Symptoms of nausea, vomiting, and diarrhea were often and still are blamed on the "flu."

Foodborne illness vs. fluMore common in foodborne illness: Gastrointestinal More common influ: Respiratory

NauseaChest discomfortVomitingCoughDiarrheaNasal congestionSore throatRunny or stuffy nose

Bacteriahavegottenstronger! Our food now travels farther with more chances for contamination.

In days gone by, the chicken served at supper may have been in the hen house at noon!Myth 6As long as Ileft the lid on a food that has set out too long, it is safe to eat.

Fact 6

Though food may be safe after cooking, it may not be safe later. Just one bacteria in the food can double in 20 minutes!How many bacteria will grow from one bacteria left at room temperature 7 hours?

2,097,152!Refrigerate perishable foods within two hours at a refrigerator temperature of 40F or lower.

On a hot day (90F or higher), food should not sit out for more than one hour.Myth 7If you let a food sit out more than two hours, you can make it safe by heating it really hot!

Fact 7Some bacteria, such as staphylococcus (staph), produce toxins not destroyed by high cooking temperatures.

Myth 8If a hamburger is brown in the middle, it is cooked to a safe internal temperature.

Fact 81 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature.

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm Which ground beef patty is cooked to a safe internal temperature?

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm AB

This IS a safely cooked hamburger, (internal temperature of 160F), even though pink inside.This is NOT a safely cooked hamburger. Though brown inside, its undercooked.

ABSource: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm Research shows some ground beef patties look done at internal temperaturesas low as 135F.

The ONLY way to know food has been cooked to a safeinternal temperature is to use a food thermometer!

Cook to 160FFood thermometers & thin foodsWhen measuring the temperature of a thin food, such as a hamburger patty, pork chop, or chicken breast, an instant-read digital thermometer should be used, if possible. If using an instant-read dial thermometer, the probe must be inserted in the side of the food so the entire sensing area (usually 2-3 inches)is positioned throughthe center of the food.

Myth 9Meat and poultry should be washed before cooking.

Fact 9Washing is NOT necessary or recommended.

Washing increasesthe danger of cross-contamination,spreading bacteriapresent on thesurface of meat andpoultry to: ready-to-eat foods kitchen utensils counter surfaces.

Cooking meat and poultry to the recommended internal temperature will make them safe to eat.

USDA Recommended Safe Minimum Internal Temperatures

Steaks & Roasts - 145F Fish - 145F Pork - 160F Ground Beef - 160F Egg Dishes - 160F Chicken Breasts - 165F Whole Poultry - 165F

Myth 10We shouldbe scared of eating almost everything!

Fact 10... the American food supply continues to be among the safest in the world.Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, November 15, 2006 at http://help.senate.gov/Hearings/2006_11_15/Brackett.pdf

Proper foodhandling helpsassure foodis safe to eat.

4 steps follow ...I'm not afraid of storms, for I'm learning how to sail my ship. Louisa May Alcott, Author

Remember: When in doubt ...

TOSS IT OUT!!!Main Reasons for Foodborne IllnessImproper food handling!Improper temperature control!55BULLET 1 Foodborne outbreaks are caused mainly by the mishandling of food within the retail segment of the industry. An outbreak as defined by the CDC as the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. The CDC reports that approximately 80% of foodborne illnesses originate at restaurants and other food service establishments, while most of the rest are traced to the home. If you are going into the restaurant industry, you will have the responsibility of making sure your staff follows proper food safety rulesthese practices could save lives!Foodborne Illness

56BULLET 1 -Adding substances to food for preservation, flavor, or appearance.-Preservatives (examples. Nitrites, sulfites, monosodium glutamate)-Not a chemical hazard, but considered potential allergens for consumers sensitive to them. As an example, some individuals are allergic to a preservative and flavor enhancer called monosodium glutamate which is found in many Chinese foods. BULLET 2 Examples would be poisonous plants such as certain mushrooms and some rhubarb leaves that have a high oxalic acid content.BULLET 3 Such as pesticides used in large amounts. Do you know who regulates the manufacturing, labeling, & use of pesticides? Scroll down for answer.

Answer:Environmental Protection AgencyHowever, also remember that pesticides help ensure our supply of produce.The main technique used to decrease pesticide consumption in produce consumption is washing the produce thoroughly.BULLET 4 An example of a physical hazard would be a restaurant worker getting ice from an ice machine with a glass. The glass could break and the pieces could end up in a customers drink.BULLET 5 Bacteria, molds, insects, viruses and parasites. We will discuss microbiological hazards throughout this lesson.

Perishability Factors Water = Perishability Fat = Perishability Sugar = Perishability Salt = Perishability pH = Perishability57Most bacteria require similar conditions in order to survive. Knowing the factors that affect the growth and reproduction of bacteria will help you identify the foods that are most at risk for becoming contaminated.Water Bacteria cannot survive without water. Water is the perfect medium for bacterial growth.Fat - Can make food become rancid more quickly.Sugar and salt - delay bacterial growth.pH The acidity or alkalinity of a substance often determines if bacteria will grow in a food. A good rule of thumb is that high-acid foods are less likely to promote the growth of bacteria than low-acid foods.

Please note that bacteria vary in their need for oxygen. Some are aerobic (needs oxygen to survive) and others are anaerobic (does not need oxygen to survive such as clostridium botulinum).

Foods Most Likely to Become ContaminatedHigh protein foodsHigh pH foods (low acid foods)High water containing foodsDepending on the specific food, those with or without oxygenPerishable foodsFoods left in the temperature danger zone

58BULLET 2 - Most bacteria will not grow well in a pH below 4.6 which is an acidic environment.After reviewing the above slide, which food do you think would be MOST susceptible to microbiological hazards such as bacteria if it were not handled properly: ham or potato salad? Scroll down for answer.

Answer: Ham salad would be the MOST susceptible to microbial contamination because of its higher protein content.

What component in orange juice acts as a defense against bacterial growth? Scroll down for the answer.

Answer: citrus(citric acid)FAT-TOMF = foodA = acidityT = timeT = temp.O = oxygenM = moistureBacteriaE. ColiStaphylococcusBotulismClostridium perfringensListeria

60Identify the bacteria (There may be more than one answer.)Undercooked hamburger is the most common meat source of this type of contamination.Passes from feces of people or animals to other people or animals

The number-one cause of this infection is due to poor personal hygiene.This can be transferred by workers touching the mouth, nose, a pimple, sneezing & not washing hands, or an infected cut.

This bacteria causes the rarest, yet deadly, foodborne illness.This bacteria can survive with or without oxygen and common carriers are vegetables grown in soil fertilized with manure, and raw milk.

VirusCannot live without a hostHepatitus ANorwalkTransmitted by oral-fecal61Hepatitus A. Food & water, polluted waters (seafood digestive tracts contain) shed virus for 2 weeks without showing symptoms and take up to 90 days to affect. Can last up to 6 monthsNorwalk: water contaminated with raw sewage. Heat will destroy, freezing wontTossKeeporLets play ...

FOOD:Click mouse or hit enter for next slideTacos left on the kitchen counter overnight?

TossKeepIf you cant click on keep or toss, hit enter on computer keyboard to move to next slide. Toss!

Click mouse or hit enter for next slide

Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxin that cooking wont destroy.

Click mouse or hit enter for next slideHamburger thawed all dayon the kitchen counter?



Remember how bacteria may have formed heat-resistant toxins when the tacos were left out overnight?

Click mouse or hit enter for next slideThe best place to thaw frozen perishable foods like frozen meat, poultry, seafood, vegetables, fruit and cooked pasta and rice is in the refrigerator!

Make sure your refrigerator is 40F or lower.

Click mouse or hit enter for next slideThaw packages of meat, poultry and seafood on a plate on thebottom shelf ofthe refrigerator.This preventstheir juices fromdripping onother foods.

Click mouse or hit enter for next slideWhen microwave defrostingperishable food, cook itimmediately after thawing.

Some areas of the foodmay start to cook duringmicrowave defrostingand become warm.

Any bacteria present wouldnt have beendestroyed and may reachoptimal temperaturesfor growth.

Click mouse or hit enter for next slideLeftover pizza placed in the refrigeratorwithin TWOhours after itwas cooked?

TossKeepIf you cant click on keep or toss, hit enter on computer keyboard to move to next slide. Keep!

Click mouse or hit enter for next slide If perishable foods have not been left at room temperature for longer than 2 hours (1 hour in temperatures above 90F), they should be safe. Refrigerate promptly; eat within 3 to 4 days.

Click mouse or hit enter for next slideCut or peeled fruits/vegetables left at room temperature MORE thanTWO hours?



Once you have cut through the protective skin of fruits and vegetables, bacteriacan enter.

Click mouse or hit enter for next slideRefrigerate cut or peeled fruits and vegetables within TWO hours!


Just 1 bacteria in foods can grow to 2,097,152 bacteria in 7 hours!Click mouse or hit enter for next slide

Cleaning fruits & veggiesRemove and discard outer leaves.Rinse under clean, running water just before preparingor eating. Dont use soap or detergent as it can get intoproduce and make you sick.Rub briskly scrubbing with a clean brush orhands to cleanthe surface.Click mouse or hit enter for next slide Dry with a clean cloth or paper towel. 6.Cut away bruised and damagedareas.Moisture left on fruits and vegetables helps bacteria grow. Dry them if you wont eat or cook them right away.


Bacteria on the outside of fruits canbe transferred to the inside when fruit is peeled or cut.Rinse fruits with peels even when the peel is removed such as melons and citrus fruits!

Click mouse or hit enter for next slideLeftovers kept in the refrigerator for over a week?



Even refrigerated leftovers may becomeunsafewithin3 to 4 days.

Click mouse or hit enter for next slideYou cant always see or smell or taste if a food is unsafe. You could get sick tasting a food!

Click mouse or hit enter for next slideWhen in doubt...Remember:


Toss it out!

Internal temperatures required in the food service setting to kill potentially harmful bacteria:EggsGround beefSteaksPorkPoultry,stuffed fish & meat145 F or >160 F or >160 F or >155 F or >165 F or >

89Reheating leftovers = 165 F or aboveEating rare steak is not recommended by the government because some bacteria may not be killed at the internal temperature of 140 F.

Raw animal foods cooked in a microwave oven shall be: a.Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat; b.Covered to retain surface moisture; c.Heated an additional 25 F (14 C) above the temperature specified on the slide to compensate for shorter cooking times; and d.Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium.

(Source: Added at 20 Ill. Reg. 2171, effective January 20, 1996)Above temperatures will vary from the text temperatures as the book information was created according to Hawaii state regulations. Above temperatures were retrieved from the Illinois Department of Public Health FOOD SERVICE SANITATION CODE (77 ILL. ADM. CODE 750).Hazard Analysis and Critical Control Point System (HACCP) Steps

1. Assess the hazards.2. Determine critical control points (CCP).3. Establish standards at each CCP.4. Monitor CCP.5. Take corrective action.6. Documentation7. Verification90The tool most recently implemented to ensure food safety is HACCP. The Pillsbury food company developed the HACCP system in 1959 when it needed to ensure its food was safe for a National Aeronautics and Space Agency project. The USDA started to adopt the system. HACCP was designed so that specific hazards could be identified and preventative measures could be implemented at critical points of production and handling.This system assists in keeping food safe. Be familiar with this system and the steps involved. Those of you who plan on working in any type of food service establishment will use this system in your job.Definition to knowHACCP is a method used by industry to follow the flow of food from the time it is purchased through handling leftovers. USDA has identified key "control points" at which consumers in the home can help keep food safe. Take a look at Table 6-6 on page 130 for examples of how HACCP is used in the food service industry.Review tips to keep you safe from food-borne illnessKeep food out of danger zone.Wash hands thoroughly before, during, and after food preparation.Cook to proper temperatures.Do not leave food out for more than 2 hours.Practice safe thawing methods91BULLET 4 - THAWING Does anyone in your family still thaw meat & chicken on the counterall day or overnight?!?! I have family members that do this and will not break the habittruly a dietitians nightmare! For safe thawing of meats, chicken & fish, one of the following methods should be used:1)as part of the cooking process2)microwave oven followed by immediate cooking3)refrigeration of the covered meat on the bottom shelf to avoid contaminating other foods with any drippings.4) Running cold water over meat wrapped in protective plastic, or placing it in a bath of ice water and frequently replacing the water, are not as safe as defrosting in a refrigerator. If you do choose this method, do not use hot water as this will create a medium that is perfect for bacterial growth.

Review tips to keep you safeStore meat on the bottom shelf of the refrigerator.First food in, first food out.If you are going to eat raw cooking dough, make sure the eggs are pasteurized, such as the dough that is sold prepackaged in the grocery store Better to be safe than sorry, SO, if in doubt, throw the food out!

92BULLET 5 - As stated on the previous slide, storing meat on the bottom shelf of the refrigerator will prevent meat juices from falling on ready-to-eat, raw foods.BULLET 8 Do you ever wake up in the morning and see that you left the pizza that was delivered at 1am out on the counteror in the box on the floor ( I know none of you have done this before)? If you want to be safe, follow Bullet 8!

For your next and last discussion, you will need to use all of the information presented in this lesson to identify Food Safety Faux Paus.

Food Safety Chapter 27 What Are The Consequences of Foodborne Illness? According to the Centers for...

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