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Keeping Food SafeChapter 2
What is a Foodborne Illness?
Foodborne illnesses are caused by agents that enter the body through the ingestion of food.
Two or more people get the same illness after eating the same food
No long-term health threat to average person
Reaction may occur in a few hours or up to several days after exposure
Symptoms
Abdominal cramps, headache, vomiting, diarrhea (may be bloody), fever, death
High Risk Populations Affected
Those that have a higher risk of getting a foodborne illness:
Immune system is the body’s defense system against foodborne illnesses Elderly people Infants and pre-school aged children Pregnant women People with cancer or on chemotherapy People with HIV/AIDS Transplant recipients
What is the Cost of Foodborne Illness?
Loss of customers and sales
Negative media exposure
Lawsuits and legal fees
Increase insurance premiums
Loss of reputation
Lowered employee moral
Employee absenteeism
Staff retraining
What is the Impact of Foodborne Illness?
In the US annually:
76 million cases of foodborne diseases 325,000 hospitalization 5,000 deaths
[fast fact] The US Department of Agriculture Economic Research
Services developed a calculator to determine actual cost of a foodborne illness
www.ers/usda.gov/Data/FoodbornIllness/
Forms of Contaminaton Types of Hazards
Biological Chemical Physical
Contamination Harmful things are present in food making it unsafe to eat
Poor personal hygiene transfers pathogens from body to food
Time-temperature abuse Cross-contamination Poor cleaning and sanitizing of work stations Purchasing from unapproved suppliers
Biological Contamination
Pathogens are microorganisms that humans carry and transfer to food Viruses Bacteria Parasites Fungi
Biological toxins in food can occur naturally in certain plants or animals Seafood Mushrooms
Cannot be seen, smelled, or tasted
Fungi can change the appearance, taste, or smell but may not cause illness
Pathogens need six conditions to grow
FAT-TOM
Food
Acidity Pathogens grow best in
food that contains little OR no acid
Temperature Temperature danger zone
41°F – 135 °F
Time The longer food is in the
temperature danger zone, the more time pathogens have to grow
Oxygen Some need oxygen to
grow. Others grow when oxygen isn’t there.
Moisture
Food most likely to become TCS abused
TCS- time control for safety Milk and dairy
Meat Beef, pork, lamb
Eggs
Poultry
Fish
Shellfish and Crustaceans
Baked potatoes
Heat-treated plant food Cooked rice, beans
Tofu or soy protein
Sprouts and sprout seeds
Sliced melons and tomatoes
Untreated garlic and oil mixtures
Viruses
Do not reproduce in foods, but can be transmitted from people to food items then grow within the intestinal tract
Contaminate food and water
Usually contaminate food through improper personal hygiene
To prevent viruses Stay home if you are sick Wash your hands at the right times, the right way Avoid using bare hands to handle ready-to-eat food
Bacteria
Can multiply rapidly in favorable conditions
Can cause illness by producing toxins in food
May be carried by a variety of means: Food Water Soil Humans Insects
Some can survive freezing
Preventing bacteria- follow FAT-TOM rules
Other contaminates
Parasites Need a host to survive
Grow naturally in many animals Cows Chickens Pigs Fish
Can also grow on a plant
Fungi Molds
Spoil food and can cause illness Grows well in food with
naturally high acidic levels
Yeasts Spoil food quickly Signs of spoilage
Smell Taste of alcohol Pink discoloration Slime or bubbles
Chemical Contamination
Hazards that are dangerous to foods Cleaning supplies Pesticides Toxic Metals
Lead Copper Zinc
Preventing contamination Store chemicals away from food, utensils, and
equipment used for food
Physical Contamination
When objects get into food Metal shavings from cans Glass from broken light bulbs Fingernails, hair, bandages Jewelry Fruit pits
Prevention- Inspect food closely, practice good hygiene, and
follow preparation procedures
Food Defense
System against people purposely contaminating food Competitors Vendors Former employees Terrorists
To prevent tampering Limit access to operation’s food storage and prep
areas Uniforms and nametags help identify employees and
vendors Security badges for those in restricted areas Having all staff report suspicious activity
Food Allergens
Major food allergens Milk and dairy Eggs and egg products Fish Shellfish Soy and soy products Peanuts Tree nuts
Preventing an allergic reaction Tell the customer how each dish is made Tell the customer about any “secret” ingredients that may contain
allergens Suggest alternative menu items that don’t have the food allergen Avoid cross-contact
Hand-washingHand-washing and the Risk of Cross-Contamination
Preventing Cross-Contamination
Cross contamination can happen at any point in the flow of food Separate equipment Clean and sanitize Prep food at different times Buy prepared food
Time Temperature Issues
Food is being temperature abused whenever it is handled in the following ways Cooked to the wrong internal temperature Held at the wrong temperature Cooled or reheated incorrectly
The Flow of Food
Purchasing
Receiving
Storing
Preparation
Cooking
Holding
Cooling
Reheating
Serving
Purchasing and Receiving
Purchasing Reputable, approved
supplier Inspected by appropriate
agencies Meets all local, state, and
federal laws Good use of food safety
practices
Receiving Have enough trained staff to
receive food
Carefully and immediately inspect and put away the order Follow temperature,
packing, and product quality on if to accept or reject orders
Storing Food
Food Should be Stored in the Following Order Ready-to-eat Seafood Whole cuts of beef and pork Ground meats and ground fish Whole and ground poultry
FIFO – First in, first out
Preparing Foods
General Rules Keep all equipment clean and sanitized Remove only as much food as you can prep in a short
amount of time Return prepped food to storage as quickly as possible
Thawing Refrigeration Running water – 70 degrees or lower Microwave Cooking
Cooling, Holding and Reheating
Cooling Cooling
Ice Water Bath Ice Paddle Blast chiller Cool from 135-41 or
lower within 6 hours 1. 135-70 within 2
hours 2. Cool to 41 over
next 4 hours.
Reheating Reheating Foods
Food for Holding Food must
reach an internal temp of 165 within 2 hours
Holding Holding
Hot foods hot 135 or higher
Cold foods cold 41 or lower
Check temperatures every 4 hours
** Pathogens grow faster between 125 and 70F
Serving Handle ready-to-eat foods with tongs, deli sheets, or gloves
Use separate utensils for each food item
Store serving utensils in food with handle extended above the rim of the container-OR- place on a clean and sanitized surface
Off-Site Food Service Pack in insulated containers
Use food-grade containers that wont mix, leak, or spill
Check internal temperatures
Clean inside of delivery vehicles
Thermometers
Bimetallic Stemmed Thermometers 0-220°F Hot and Cold foods Insert into the thickest part of the food
Thermocouples and Thermistors Probe and screen Can be inserted into food and liquids Surface probes can check the temperature of flat cooking equipment Air probes can check the temperature of coolers and ovens
Infrared Thermometers Checks food and surface temperatures
Clean and Sanitary Kitchen
Clean and sanitize sinks and work surfaces
Scrape and presoak items, then sort
First sink – wash in clean, hot detergent solution
Second sink – rinse in clear, hot water
Third sink – sanitize items using a chemical sanitizing solution or hot water for 30 seconds
Air dry
HACCP – Hazard Analysis and Critical Control Point
The Seven Principles Conduct a Hazard Analysis
Identify menu items that contain potentially hazardous food
Recognize the flow of this food through your operation
Identify possible hazards Determine Critical Control Points
Points in the flow where possible hazards can be prevented, eliminated, or reduced to safe levels
There may be more than one CCP for each menu item
HACCP
Establish Critical Limits Cook food to appropriate internal Temperature Hold cooked food at or above 135 Hold cold food at or below 41 Reheat foods to 165 for 15 seconds
Establish monitoring procedures Determine the best ways to monitor CCPs Identify who will monitor CCPs and how often
Identify corrective actions Steps to be taken when a critical limit is not met
Continue cooking food Throw out
HACCP
Verify that the system works Review records and logs Determine if hazards are effectively prevented,
reduced, or eliminated Establish procedures for record keeping and
documentation Build a source of information about daily operations
and trends Can be used to identify problem areas
OSHA – Occupational Safety and Health Administration
Governs rules and regulations that are enforced to ensure that all employees in an establishment are working in a place that emphasizes safety.