FOOD SAFETY. What are some food safety concerns? Food spoiled by bacteria Contamination of food...
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Transcript of FOOD SAFETY. What are some food safety concerns? Food spoiled by bacteria Contamination of food...
FOOD SAFETY
What are some food safety concerns?
Food spoiled by bacteriaContamination of food
Hazardous items in food
Types of Micro Organisms
• Bacteria – Single-celled organisms that live independently.
• Viruses - small particles that live and replicate in a host.
• Parasites - intestinal worms or protozoa that live in a host animal or human.
RESIDENT BACTERIA - NORMAL FLORA OF BACTERIA - NOT HARMFUL
TRANSIENT - BACTERIA THAT WE ADD TO AND TRANSFER TO FOOD - THIS BACTERIA IS HARMFUL
HARMFUL MICRO-ORGANISMS
PATHOGENIC / DISEASE PRODUCING
FEED ON HAZARDOUS FOODS AND MULTIPLY QUICKLY
COLOURLESS/ODOURLESS/ TASTELESS
HANDS
* HANDS ARE RESPONSIBLE FOR FOR SPREADING THE GREATEST AMOUNT OF BACTERIA
BACTERIA
PATHOGENIC BACTERIA
CAUSE MOST OF FOOD BORNE ILLNESS
LIVE AND GROW IN POTENTIALLY HAZARDOUS FOODS
ONLY GROW IN LIVING CELLS
ARE SPREAD TO FOOD BY PEOPLE WHO ARE INFECTED WITH THE VIRUS
FOUND IN FAECES AND URINE
SPREAD TO READY TO EAT FOODS
VIRUSES
TYPES OF VIRUSESHEPATITIS A
NORWALK VIRUS
PARASITES
REQUIRE A HOST TO SURVIVE
A LIVING PERSON / PLANT / ANIMAL
UNTREATED WATER SUPPLIES- CRYPTOSPORIDIUM & CYCLOSPORA
RECREATIONAL WATER - GIARDIA LAMBLIA
MOULD
FOOD SPOILAGE THAT CAN BE SEEN
FREEZING PREVENTS THE GROWTH OF MOULD
SOME MOULDS PRODUCE POISONS CALLED MYCOTOXINS THAT CAN CAUSE ILLNESS, INFECTIONS, AND ALLERGIC REACTIONS
SCRAPING THE MOULD OFF FOOD IN NOT THE SOLUTION
CHEESEMOULD ON HARD CHEESE MAY BE CUT AWAY
OTHER FOOD WITH MOULD SHOULD BE
THROWN AWAY
POTENTIALLY HAZARDOUS FOOD
HIGH IN PROTEIN
HIGH IN MOISTURE
NEUTRAL pH (not too acid or alkaline)
IN FAVOURABLE CONDITIONS BACTERIA CAN DOUBLE IN 10 - 20 MINUTES
SIX CONDITIONS FOR GROWTH
Food
Acidity level
Time FAT TOM
Temperature
Oxygen
Moisture
FOOD (HIGH PROTEIN)
MEAT, POULTRY,FISH,SHELLFISH, EGGS
PROCESSED MEATS
COOKED CEREALS AND GRAINS
CUSTARDS, PUDDINGS, AND WHIPPED CREAM
MILK AND MILK PRODUCTS, SOFT CHEESES
Acidity - FOOD pH LEVELS
below 7.0 is acidic
7.0 is Neutral
above 7.0 is alkaline
hazardous pH 4.6 - 7.0
Temperature = THE DANGER ZONE
4 - 60 DEGREES C
40 -140 degrees F
KEEP FOOD OUT OF THE DANGER ZONE
FOOD-BOURNE ILLNESS
FOOD BOURNE INFECTION - CONSUMING PRODUCTS CONTAMINATED WITH PATHOGENIC BACTERIA, PARASITES, OR VIRUSES
IE. SALMONELLA, HEPATITIS, E.COLI
FOOD BORNE INTOXICATION -(BACTERIAL)
CONSUMING PRODUCTS CONTAINING TOXINS (POISONS) THAT HAVE BEEN PRODUCED BY PATHOGENIC BACTERIA
IE. STAPHYLOCOCCUS AUREUS
FOODBORNE INTOXICATION - CHEMICAL
CONSUMING FOOD OR BEVERAGES THAT HAVE BEEN CONTAMINATED WITH TOXIC CHEMICALS
IE. MSG, MUSHROOM TOXINS, PESTICIDES
At Risk
Most adults have a healthy immune system that helps fight infection
Those at most risk: very young children, pregnant women, the elderly and the chronically ill
Symptoms occur from 2 - 26 hours after consuming, depending on the incubation period
REVIEW QUESTIONS
WHAT IS THE MOST COMMON CAUSE OF FOODBORNE ILLNESS IN ONTARIO??
WHAT ARE FOODS THAT CAN SUPPORT BACTERIA GROWTH CALLED??
WHAT IS THE DANGER ZONE??
Which of the following are hazardous foods and can readily support bacteria?
Lettuce
Jelly/jam
Yogurt
Cooked rice
Raw Ground Beef
Raw potatoes
Tomatoes
Raw Chicken Wings
Uncooked Navy Beans
For the following situation:
Identify 3 factors which led to the illness.
Based on the symptoms, identify the possible organisms associated with this outbreak.
What should have the food handler done to prevent this situation?
REVIEW QUESTIONS A banquet was being held for approximately 150 people. The menu included vegetable soup, stuffed chicken breast with potatoes and carrots and a fruit cocktail dessert. The food handler removed 10 boxes of partially frozen chicken breasts from the refrigerator and placed it on the counter to thaw at room temperature. after 8 hours the chicken breasts were completely thawed. The food handler smelled and touched the chicken to ensure it was fit for consumption. The food handler then cooked the chicken to an internal temperature of 59C. The chicken was then placed in a hot holding unit for 1 hour at a temperature of 45C until serving.
Two days later the food handler received a call from the Public Health Department informing the food handler that 50 people were sick with diarrhea and abdominal pain. Based on the information received from the food handler the PHD determined the food most likely associated with the out break was the chicken.