DHCA 2113 Food safety & Sanitation

DHCA 2113DHCA 2113Food safety & Food safety & SanitationSanitation

Introduction to food Introduction to food safetysafety

Learning outcomeLearning outcome

Explain the definition of food Explain the definition of food safety.safety.

Identify the importance of Identify the importance of sanitation in food preparation.sanitation in food preparation.

State the terms related to food State the terms related to food safety.safety.

What is Food safetyWhat is Food safety

A scientific discipline describing A scientific discipline describing handling, preparation, and storage handling, preparation, and storage of food in ways that of food in ways that prevent foodborne illness. prevent foodborne illness.

This includes a number of routines This includes a number of routines that should be followed to avoid that should be followed to avoid potentially severe health hazards.potentially severe health hazards.

Why food safety is important Why food safety is important to human?to human?

Food borne diseases are a major Food borne diseases are a major contributor to the estimated 1.5 contributor to the estimated 1.5 billion annual episodes of diarrhea billion annual episodes of diarrhea in children under five.in children under five.

diarrheal illnesses cause more diarrheal illnesses cause more than 3 million premature deaths than 3 million premature deaths each year.each year.

SanitationSanitation

SanitationSanitation is the hygienic means is the hygienic means of promoting of promoting health through prevention of human health through prevention of human contact with the hazards of wastes. contact with the hazards of wastes.

Hazards can be either physical, Hazards can be either physical, microbiological, biological or microbiological, biological or chemical agents of disease. chemical agents of disease.

Water?Water?

WHO on sanitationWHO on sanitation

• Sanitation generally refers to the provision Sanitation generally refers to the provision of facilities and services for the safe disposal of facilities and services for the safe disposal of human urine and feces. Inadequate of human urine and feces. Inadequate sanitation is a major cause of disease world-sanitation is a major cause of disease world-wide and improving sanitation is known to wide and improving sanitation is known to have a significant beneficial impact on have a significant beneficial impact on health both in households and across health both in households and across communities. The word 'sanitation' also communities. The word 'sanitation' also refers to the maintenance of hygienic refers to the maintenance of hygienic conditions, through services such as garbage conditions, through services such as garbage collection and waste water disposal.collection and waste water disposal.

The five key principles of The five key principles of food hygienefood hygiene

• Prevent contaminating food Prevent contaminating food with pathogens spreading from people, with pathogens spreading from people, pets, and pests.pets, and pests.

• SeparateSeparate raw and cooked foods to raw and cooked foods to prevent contaminating the cooked prevent contaminating the cooked foods.foods.

• Cook foods for the appropriate Cook foods for the appropriate length of length of time time and at the appropriate and at the appropriate temperaturetemperature to kill pathogens. to kill pathogens.

• Store Store food at the proper temperature.food at the proper temperature.• Do use safe Do use safe waterwater and cooked materials and cooked materials

Importance of Importance of Food SafetyFood Safety

Food Safety HazardsFood Safety Hazards Only a small percentage of actual foodborne illness Only a small percentage of actual foodborne illness

cases ever get reported. cases ever get reported. CDC estimates 76 million illnesses annuallyCDC estimates 76 million illnesses annually

result in approximately 325,000 hospitalizations and 5,000 result in approximately 325,000 hospitalizations and 5,000 deaths deaths

estimated 14 million illnesses and 1,800 deaths are caused estimated 14 million illnesses and 1,800 deaths are caused by known pathogens: by known pathogens:

SalmonellaSalmonella ListeriaListeria ToxoplasmaToxoplasma

Unknown agents account for the remaining 62 million Unknown agents account for the remaining 62 million illnessesillnesses

Food service personnel must Food service personnel must practice sanitation/safety to:practice sanitation/safety to:

Protect the health of soldiersProtect the health of soldiers Good personal hygiene is a critical measure against Good personal hygiene is a critical measure against

foodborne illnessfoodborne illness establish a systematic approach to training and establish a systematic approach to training and

supervising workerssupervising workers Protect food service workersProtect food service workers

obligated to protect customers and workers from obligated to protect customers and workers from individuals who have health problems or personal individuals who have health problems or personal habits that can affect food safetyhabits that can affect food safety

a healthy worker with poor personal habits is very a healthy worker with poor personal habits is very likely to cause food contaminationlikely to cause food contamination

Food service personnel must Food service personnel must practice sanitation/safety to:practice sanitation/safety to:

Legal Obligation - Federal, State, and local Legal Obligation - Federal, State, and local governmental agencies set regulations and governmental agencies set regulations and standards to protect the public from foodborne standards to protect the public from foodborne illnessillness

The U.S. Food and Drug Administration has a The U.S. Food and Drug Administration has a model ordnance, the Food Codemodel ordnance, the Food Code

The Army uses a similar system, TB MED 530, The Army uses a similar system, TB MED 530, which provides standards for protection and is which provides standards for protection and is enforced by the installation medical authority.enforced by the installation medical authority.

Food Sanitation and Safety Food Sanitation and Safety TermsTerms

Clean - fClean - free of visible soilree of visible soil Sanitize - Sanitize - reduce the number of microorganisms reduce the number of microorganisms

to a safe level using heat or chemicalsto a safe level using heat or chemicals Sterilize - tSterilize - to make free of microorganismso make free of microorganisms

In food service we do not sterilize food contact In food service we do not sterilize food contact surfaces.surfaces.

Contamination - tContamination - the presence of harmful he presence of harmful substance in foodsubstance in food


SpoilageSpoilage. Damage to the edible quality of a food. . Damage to the edible quality of a food. Meat that is unsafe to eat will not always smell or Meat that is unsafe to eat will not always smell or taste spoiled.taste spoiled.

Potentially Hazardous Foods (PHF’s)Potentially Hazardous Foods (PHF’s). Foods . Foods that allow the rapid growth of bacteria. There are that allow the rapid growth of bacteria. There are several physical and environmental characteristics several physical and environmental characteristics that will make a food potentially hazardous. We that will make a food potentially hazardous. We will discuss these characteristics later in this will discuss these characteristics later in this lesson.lesson.


Temperature Danger ZoneTemperature Danger Zone. . Temperature range Temperature range where bacteria can grow and reproduce rapidly where bacteria can grow and reproduce rapidly (between 40 and 140 degrees F, or between 5 and (between 40 and 140 degrees F, or between 5 and 60 degrees C.) Potentially hazardous foods should 60 degrees C.) Potentially hazardous foods should be kept at temperatures below 40 be kept at temperatures below 40 ooF or above 140 F or above 140 ooF.F.

Foodborne IllnessFoodborne Illness. Illness transmitted to humans . Illness transmitted to humans due to the ingestion of food that contains harmful due to the ingestion of food that contains harmful pathogens or their byproducts (toxins).pathogens or their byproducts (toxins).


Foodborne Illness Outbreaks (FBIOs)Foodborne Illness Outbreaks (FBIOs). . Generally, we think of a foodborne illness Generally, we think of a foodborne illness outbreak as involving 20, 50, or even outbreak as involving 20, 50, or even hundreds of individuals. In reality, an hundreds of individuals. In reality, an outbreak is defined as the laboratory outbreak is defined as the laboratory confirmed incidence of clinical illness confirmed incidence of clinical illness involving two or more people that ate a involving two or more people that ate a common foodcommon food


Cross-contamination -Cross-contamination - the transfer of a harmful the transfer of a harmful substance from one food to another by direct or substance from one food to another by direct or indirect contactindirect contact Direct cross-contamination involves the transfer of a Direct cross-contamination involves the transfer of a

harmful agent from raw foods to cooked or ready-to-eat harmful agent from raw foods to cooked or ready-to-eat foodsfoods

example of direct contact: blood from thawing ground beef example of direct contact: blood from thawing ground beef dripping onto fresh produce stored on a shelf below dripping onto fresh produce stored on a shelf below

Indirect cross-contamination involves the transfer of a Indirect cross-contamination involves the transfer of a harmful agent to foods by hands, utensils, or equipment. harmful agent to foods by hands, utensils, or equipment.

example of indirect contact: raw chicken prepared with a knife and example of indirect contact: raw chicken prepared with a knife and cutting board and knife and cutting board are not cleaned and cutting board and knife and cutting board are not cleaned and sanitized after usesanitized after use

Factors That Contribute to Factors That Contribute to Foodborne DiseaseFoodborne Disease

Eight leading causes of Foodborne Illness identified Eight leading causes of Foodborne Illness identified by CDC were:by CDC were:

1)1) Cross-contamination between raw and cooked Cross-contamination between raw and cooked and/or ready-to-eat foods. It generally results from and/or ready-to-eat foods. It generally results from poor personal hygiene (worker’s hands), or from poor personal hygiene (worker’s hands), or from using unsanitized equipmentusing unsanitized equipment

2)2) Inadequate re-heating of potentially hazardous Inadequate re-heating of potentially hazardous foods. All leftovers intended to be served hot must foods. All leftovers intended to be served hot must be re-heated to 165 be re-heated to 165 ooF within a 2-hour periodF within a 2-hour period


3)3) Foods left in the temperature danger Foods left in the temperature danger zone (TDZ) too long. Time in the TDZ is zone (TDZ) too long. Time in the TDZ is cumulative. After 4 hours the potentially cumulative. After 4 hours the potentially hazardous foods must be discarded hazardous foods must be discarded

4)4) Raw, contaminated ingredients used Raw, contaminated ingredients used without further cooking. Examples of this without further cooking. Examples of this are sliced melons, salad vegetables, and raw are sliced melons, salad vegetables, and raw eggs used in sauces and salad dressingseggs used in sauces and salad dressings


5)5) Foods prepared too far in advance. This is Foods prepared too far in advance. This is generally coupled with holding food in the TDZ generally coupled with holding food in the TDZ too longtoo long

6)6) Infected food handlers and poor work Infected food handlers and poor work habits. Between September 1998 and May 2000, habits. Between September 1998 and May 2000, there were two confirmed foodborne illness there were two confirmed foodborne illness outbreaks in Army dining facilities attributed to outbreaks in Army dining facilities attributed to cross-contamination of food by infected cross-contamination of food by infected employees; over 200 soldiers were hospitalizedemployees; over 200 soldiers were hospitalized


7)7) Failure to properly heat or cook foodFailure to properly heat or cook food 8) 8) Failure to properly cool food is Failure to properly cool food is

the number one cause of FBIOs in the number one cause of FBIOs in the United States. Poorthe United States. Poor cooling cooling practices result in potentially hazardous practices result in potentially hazardous foods being held in the TDZ for long foods being held in the TDZ for long periods of timeperiods of time

Highly Susceptible Highly Susceptible PopulationsPopulations

Other factors that contribute to the onset of foodborne Other factors that contribute to the onset of foodborne illnessillness individuals’ susceptibilityindividuals’ susceptibility

age, weight, current state of health, stress, and fatigue. Infants, young age, weight, current state of health, stress, and fatigue. Infants, young children, pregnant women and elderly people are more susceptible children, pregnant women and elderly people are more susceptible

Medications, antibiotics, antacids, and immuno-suppressive Medications, antibiotics, antacids, and immuno-suppressive drugs, reduce ability to fight off new infectionsdrugs, reduce ability to fight off new infections

Soldiers highly susceptible when deployed in extended Soldiers highly susceptible when deployed in extended ftx’sftx’s Physical/emotional stress and fatigue weakens immune systemPhysical/emotional stress and fatigue weakens immune system exotic diseases or extreme conditions exotic diseases or extreme conditions

Food Safety Food Safety ResponsibilitiesResponsibilities

TB MED 530 - outlines responsibilities and duties TB MED 530 - outlines responsibilities and duties of leaders and support elements, as well as food of leaders and support elements, as well as food service mangers and workersservice mangers and workers Installation Commander Installation Commander

maintains the sanitary control of all food and beverages served maintains the sanitary control of all food and beverages served or dispensed on the installationor dispensed on the installation

CommandersCommanders ensures that construction, alteration, or modification of ensures that construction, alteration, or modification of

facilities have been reviewed and approved by the installation facilities have been reviewed and approved by the installation medical authority medical authority

ensures that all food service personnel are adequately trained ensures that all food service personnel are adequately trained and have been medically cleared to handle and serve foodand have been medically cleared to handle and serve food


Preventive Medicine ServicePreventive Medicine Service advises the commander on the food sanitation and food advises the commander on the food sanitation and food

safety implications of military operationssafety implications of military operations conducts official food safety inspectionsconducts official food safety inspections provides medical examination of food service personnelprovides medical examination of food service personnel provides technical guidance and assistance for training of provides technical guidance and assistance for training of

non-supervisory personnelnon-supervisory personnel establishes a formal training program for certification of establishes a formal training program for certification of

supervisory food service personnel supervisory food service personnel integrated pest management programs integrated pest management programs conducts epidemiological investigations conducts epidemiological investigations


Veterinary Activity Veterinary Activity conducts sanitation inspections IAW AR 40-conducts sanitation inspections IAW AR 40-

657 for food procurement, processing, storage, 657 for food procurement, processing, storage, shipment, receipt, and distribution shipment, receipt, and distribution

Veterinary personnel investigate reports of food Veterinary personnel investigate reports of food infested, adulterated, or damaged by pests infested, adulterated, or damaged by pests


Installation Food Advisor (IFA) Installation Food Advisor (IFA) ensures that food service contracts include requirements for ensures that food service contracts include requirements for

foodservice personnel to receive required sanitation trainingfoodservice personnel to receive required sanitation training assists Contract Officer Representative (COR) in developing assists Contract Officer Representative (COR) in developing

food sanitation/safety standards and evaluating contractor food sanitation/safety standards and evaluating contractor performance performance

The food service facility manager The food service facility manager is responsible for providing safe food under clean and is responsible for providing safe food under clean and

sanitary conditionssanitary conditions must be able to demonstrate their knowledge of foodborne must be able to demonstrate their knowledge of foodborne

disease prevention disease prevention must ensure all food service personnel are trained must ensure all food service personnel are trained


person-in-charge person-in-charge may be a shift leader or intermediate supervisor subordinate may be a shift leader or intermediate supervisor subordinate

to the dining facility managerto the dining facility manager required to be knowledgeable in foodborne diseases and their required to be knowledgeable in foodborne diseases and their

preventionprevention supervises all food service workers to observe hygiene, food supervises all food service workers to observe hygiene, food

handling, and sanitation practiceshandling, and sanitation practices Department of Public Works (DPW)Department of Public Works (DPW)

responsible for pesticide application when non-chemical responsible for pesticide application when non-chemical measures have failed. measures have failed.

responsible for executing work orders for structural responsible for executing work orders for structural deficienciesdeficiencies

Recognizing the ThreatRecognizing the Threat

There are three categories of hazards that There are three categories of hazards that are responsible for causing foodborne are responsible for causing foodborne illnesses and/or injuries:illnesses and/or injuries: BiologicalBiological ChemicalChemical Physical Physical


1) 1) Biological Hazards.Biological Hazards. Of the three categories, biological hazards Of the three categories, biological hazards

present the most significant threat, accounting present the most significant threat, accounting for at least two thirds of foodborne illnesses. for at least two thirds of foodborne illnesses.

Biological hazards are discussed in greater Biological hazards are discussed in greater detail in Chapter’s 8 and 9detail in Chapter’s 8 and 9

Recognizing the ThreatRecognizing the Threat 2) 2) Chemical Hazards.Chemical Hazards.

intoxication due to chemical contamination of food intoxication due to chemical contamination of food residues on food or food contact surfacesresidues on food or food contact surfaces

pesticides and metal residuespesticides and metal residues cleaning compounds, camouflage paint cleaning compounds, camouflage paint

Metal residuesMetal residues can produce toxic effect in minute quantities can produce toxic effect in minute quantities galvanized containers w/ acidic foods causes zinc to leach outgalvanized containers w/ acidic foods causes zinc to leach out Lead-based flatware and crystal can present similar problemsLead-based flatware and crystal can present similar problems

Residues from detergents, cleaning solutions, or Residues from detergents, cleaning solutions, or concentrated sanitizers concentrated sanitizers


Misuse of pesticides either on farm or in Misuse of pesticides either on farm or in facilityfacility

bug spray in food preparation areasbug spray in food preparation areas Food service workers are prohibited by TB Food service workers are prohibited by TB

MED 530 to apply pesticides in food MED 530 to apply pesticides in food storage, preparation, or service areas storage, preparation, or service areas

purchase food only from approved sources purchase food only from approved sources and wash all fresh fruits and vegetables and wash all fresh fruits and vegetables


Physical HazardsPhysical Hazards involve injuries caused by chewing or ingesting involve injuries caused by chewing or ingesting

foreign objects in foodforeign objects in food not as significant as biological hazards because not as significant as biological hazards because

threat impacts fewer people threat impacts fewer people Examples: metal shavings packing staples, Examples: metal shavings packing staples,

tacks, and pins, glass, hair, fingernails, wood, tacks, and pins, glass, hair, fingernails, wood, stones, toothpicksstones, toothpicks

AllergensAllergens

FDA classifies food additives as allergensFDA classifies food additives as allergens cause some people to become illcause some people to become ill MSG, nitrates, and sulfating agents, are MSG, nitrates, and sulfating agents, are

used as flavor enhancers or food used as flavor enhancers or food preservativespreservatives

PeanutsPeanuts

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DHCA 2113 Food safety & Sanitation