Safety & Sanitation

In your Kitchen

Presented by: Alex Shortsleeve, MBA

In the News!!

36 illnesses per catering outbreak; 13 at restaurants:

Between 1998 and 2008, there were 833 outbreaks of foodborne illness traced tocaterers, incidents that sparked 29,738 illnesses, 345 hospitalizations and 4 deaths, according to Dana Cole, a CDC researcher

• Federal Register Final Rule (July 9, 2009, 74 FR 33030): Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation

• The Food and Drug Administration (FDA) is issuing a final rule that requires shell egg producers to implement measures to prevent Salmonella Enteritidis (SE) from contaminating eggs on the farm and from further growth during storage and transportation, and requires these producers to maintain records concerning their compliance with the rule and to register with FDA.

– www.fda.gov

Food Safety Update

FDA Food Safety Modernization Act

FDA Food Safety Modernization Act

• Key points:• - The FDA would have the authority to issue direct recalls of

foods that are suspected to be tainted, rather than relying on individual producers to voluntarily issue recalls.

• - Food producers would be required to develop written food safety plans, accessible by the government in case of emergency. These would include hazard analysis and a plan for implementing corrective measures.

• - The Secretary of Health and Human Services would be required to create a food tracing system that would streamline the process of finding the source of contamination, should an outbreak occur.

• - Importers would be required to verify the safety of all imported foods to make sure it's in accordance with U.S. food safety guidelines.

– www.cnn.com

Cost of a foodborne illness• Loss of customers and sales• Loss of prestige and reputation• Lawsuits resulting in lawyer and

court fees• Increased insurance premiums• Lowered employee morale• Employee absenteeism• Need of retraining employees• EMBARRASSMENT!

1 The three (3) hazards that can result in food borne illnesses

Types of Microorganisms, Pathogens, and Toxins

The five (5) risk factors that can lead to food borne illnesses

The seven (7) principles of a HACCP system

Today’s Menu Agenda

2

3

4

Jewelry Pins,

Staples

Hair,

Bone

Foil, String

Physical Hazards in Food

Physical Hazards

Pesticide

Residues

Food

Allergens

Food

Additives

Food

Toxins

Cleaning

Chemicals

Vet

Residues

Chemical Hazards

Foodborne Disease Caused by Chemicals

Naturally Occurring:

AllergensCiguatoxinMycotoxinScombrotoxinShellfish toxins.

Man-made chemicals:

Cleaning solutions Food additives Pesticides Heavy metals.

Naturally Occurring ChemicalsFood Allergens

90% of all allergies are caused by:Milk productsEgg productsWheat proteinsPeanutsSoy productsTree nutsFishShellfish.

Common allergens

Man-Made Chemicals

Man-made chemicals can be:Intentionally added

Food additivesPreservatives

Non-intentionally addedCleanersSanitizers.

Pesticides are a common man-made chemical found on fruits and vegetables.

Flies Weevils Rats Roaches

Ants Moths Mice

TreatmentPest Management

• Licensed PCO• Look for infestation• Use preventative care

Biological (visible) Hazards

Biological (invisible) Hazards

Molds

Bacteria prefer foods that are high in proteins or high in carbohydrates.

Parasites are small or microscopic creatures that need to live on or in another living organism to survive.

Viruses are smaller than bacteria and require a living host in which to grow and reproduce.

Carbon dioxide and alcohol are produced as yeast slowly consumes food.

Grow under almost any condition, but grow well in acidic foods with low water activity.

Protozoa VirusesYeastsBacteria

Microbiological

BacteriaBacillus cereus

Bacillus cereus is commonly found in: Rice Pasta Potatoes Meats and fish Milk Vegetables.

Bacillus cereus can be found in cooked rice.

Bacteria Clostridium botulinum

Clostridium botulinum can commonly be found in:Home-canned foodsVacuum-packed

refrigerated foodsGarlic or onions

stored in oil. Improperly vacuum-packed foods may contain Clostridium botulinum.

Bacteria Campylobacter jejuni

Cross contamination is the major cause of Campylobacter jejuni.

It is estimated that 100% of all raw poultry is infected with Campylobacter jejuni.

BacteriaShiga toxin-producing Escherichia coli

Shiga toxin-producing Escherichia coli is best controlled by:Cooking ground meats to at

least 155oF (68oC) Storing foods at proper

temperaturesPracticing proper personal

hygiene and avoiding cross contamination

Using only pasteurized apple cider, fruit juices, and milk.

Raw or undercooked ground beef has been known to contain Shiga toxin-producing e-coli.

BacteriaListeria monocytogenes

Listeria monocytogenes is commonly found in:Raw meatsRaw poultryDairy productsRaw vegetablesRaw seafoodHot dogs and luncheon

meats.

Hot dogs may contain Listeria monocytogenes.

BacteriaSalmonella spp.

Salmonella spp. is commonly found in:Intestinal tracts of humans

and animalsRaw meat and raw poultryPorkDairy productsChocolateCream-filled desserts.

Eggs are a common source of Salmonella spp.

BacteriaShigella spp.

Shigella spp. accounts for about 10% of all

foodborne illnesses in the United States and

is most commonly transferred by a food

worker’s contaminated hands.

Shigella spp. is commonly found in ready-to-eat foods.

BacteriaStaphylococcus aureus

Staphylococcus aureus can be commonly found in:Pre-cooked, ready-to-eat

foods that have been re-contaminated by food workers

Foods that require considerable food preparation and handling

Vegetable and egg salads.

Pre-cooked, ready-to-eat food

BacteriaVibrio spp.

Vibrio spp. is commonly found in seafood such as:FishOystersCrabsShrimpClamsLobster.

Handle seafood carefully.

VirusesHepatitis A virus

Hepatitis A virus can be transferred by:Contaminated or

polluted waterInfected food

workers.

VirusesNorwalk Virus

Norwalk virus is commonly found in raw

and undercooked

seafood. Eating raw or undercooked clams or oysters poses a high risk for infection.

Parasites Giardia duodenalis

Parasites are small or microscopic creatures that need to live on or in another living organism to survive.

Giardia duodenalis

ParasitesAnisakis spp.

Anisakis spp. is commonly found in bottom-feeding fish such as:SalmonCodHaddockCrabShrimp. Salmon fillet

ParasitesCyclospora cayetanensis

Cyclospora cayetanensis is commonly found in:Contaminated waterRaspberriesStrawberriesFresh produce.

ParasitesTrichinella spiralis

Trichinella spiralis is commonly found in:PorkWild game meats.

Wild boar

Mold Basic Characteristics

• Spoil food and sometimes cause illness

• Grow under almost any condition, but grow well in acidic foods with low water activity.

• Freezing temperatures prevent or reduce the growth of molds, but do not destroy them

Yeasts Grow well in

• Jellies• Jams• Syrup• Honey• Fruit Juice

Food should be discarded if spoiled by yeast!

The Five (5) Risk Factors• Purchasing food from unsafe

sources• Failing to cook food adequately• Holding food at improper

temperatures• Using contaminated equipment • Poor personal hygiene

7 Principles HACCP (Hazard Analysis Critical Control

Points)

Resources• Essentials of Food Safety & Sanitation: Food Safety Fundamentals:• On Cooking: A Textbook of Culinary Fundamentals for Education

Management Corporation, 4th Edition. • http://www.msnbc.msn.com/id/38420815/ns/health-food_safety/• http://www.msnbc.msn.com/id/38741401/ns/health-food_safety/

• http://articles.cnn.com/2010-12-21/politics/house.food.safety_1_food-safety-modernization-act-government-inspections-food-supply?_s=PM:POLITICS

• http://www.cnn.com/video/Gupta

• http://www.cdc.gov/foodsafety/resources/CDCandFoodSafety_121410.pdf

• http://www.foodsafety.gov/keep/charts/mintemp.html