1 / 74

FOOD SAFETY

FOOD SAFETY. FOOD BORNE DISEASES WHAT FOODS ARE SUSCEPTIBLE? TYPES OF FOOD CONTAMINATION BIOLOGICAL CHEMICAL PHYSICAL HACCP H azard A nalysis C ritical C ontrol P oint. Objectives. List several implications of foodborne illness

albertp
Download Presentation

FOOD SAFETY

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. FOOD SAFETY • FOOD BORNE DISEASES • WHAT FOODS ARE SUSCEPTIBLE? • TYPES OF FOOD CONTAMINATION • BIOLOGICAL • CHEMICAL • PHYSICAL • HACCP Hazard Analysis Critical Control Point

  2. Objectives • List several implications of foodborne illness • Explain what biological, chemical, and physical hazards are • List some microorganisms of greatest concern • Identify key practices for preventing food hazards from contaminating food • Provide overview of HACCP system

  3. FOOD SAFETY THE PRACTICAL CERTAINTY THAT INJURY OR DAMAGE WILL NOT RESULT FROM A FOOD OR INGREDIENT USED IN A REASONABLE MANNER OR QUANTITY

  4. What’s Your Knowledge?(T or F) • Foodborne illnesses are mostly caused by physical hazards, such as fingernails, glass, etc. getting into food. • Young children are more susceptible to foodborne illnesses than adults. • Improperly cooled foods can lead to foodborne illnesses.

  5. What’s Your Knowledge?(T or F) • Time and temperature controls are the best methods to prevent microorganisms from growing in food. • The best way to prevent hazards from causing foodborne illness is to have good sanitation and personal hygiene programs.

  6. SAFE FOOD WHOLESOME FOOD A PRODUCT THAT IS NUTRITIOUS WITH MINIMAL MICROBIAL CONTAMINATION, NO CHEMICAL RESIDUES ABOVE ACCEPTABLE LIMITS, NO PARASITES AND WHEN PREPARED PROPERLY IS BENEFICIAL TO HUMAN HEALTH WHEN CONSUMED.

  7. Today’s Concerns • Children: “At-Risk People” • New microbes • New research findings • Use of fresh produce

  8. Today’s Concerns 5. Food prepared away from home • International marketing and travel • Consolidation of food production/ processing • Food industry employees • Employee turnover rates

  9. FACTORS CONTRIBUTING TO FOODBORNE DISEASE • 12 % Food from unsafe sources • 63% Improper STORAGE temperature • 28% Poor personal hygiene • 23% Contaminated equipment • 21% Inadequate cooking • 20% Other things

  10. Biological – bacteria, mold, fungus, parasites, viruses and other toxins Chemical – accidental contamination with chemicals throughout the product chain Physical – accidental contamination with objects due to employee carelessness Types of Food Contamination

  11. Common Causes of Foodborne Illnesses • Holding food too long in “danger zone” (41oF to 140oF) • Not heating or cooking to proper temperature • Not cooling properly (to 70oF or lower within 2 hours, and from 70oF to 41oF within 4 hours)

  12. Common Causes of Foodborne Illnesses • Not reheating properly (to at least 165oF for 15 seconds within 2 hours) • Poor personal hygiene • Cross-contaminating food

  13. Cross - Contamination The transfer of harmful substances or microorganisms to food by other food, equipment and/or utensils, and people • Causes • Improper food handling practices • Poor employee personal hygiene • Improper cleaning and sanitizing of equipment/utensils

  14. Cross - Contamination People are main agents of cross-contamination So, it is important to: • Follow practices to prevent cross-contamination • Follow time/temp control to prevent the growth of microorganisms in food

  15. Activity Homework Activity: List the common causes of food contamination What are some of the measures food service workers can use to prevent foodborne illness?

  16. Food Safety Hazards Harmful substances that can contaminate food • 3 types of Hazards • Biological • Chemical • Physical

  17. Biological Hazards • Include bacteria, viruses, parasites, and fungi that can cause illness • Are present in natural environment where food is grown • Cause more foodborne illnesses than other hazards

  18. Bacteria Living, single-celled, microscopic organisms • Ex: Salmonellae and E.coli O157:H7 • 2 types of bacteria as biological hazards • Pathogenic: cause infections • Toxigenic: produce harmful toxins

  19. Bacteria Can be transmitted by • Water • Wind • Insects • Plants • Animals • People

  20. Bacteria Thrive in • Scabs and wounds • The mouth, nose, throat • Intestines • Foods from plants and animals that are • Warm, moist, rich in protein, and neutral or low in acid

  21. Bacteria • Can survive on clothes, skin, and hair • Some survive freezing, or high temperatures • Can be prevented from causing foodborne illnesses by proper time/temperature controls

  22. Viruses Small, simple, incomplete particles - Ex: Hepatitis A virus • Transmitted by • Water and food • People and animals • Utensils and equipment • Food-contact areas

  23. What are Foodborne Diseases? • Botulism, Cholera, Campylobacteriosis, Cryptosporidiosis, Cyclosporiasis, E. coli O157:H7, Hemolytic uremic syndrome, Listeriosis, Salmonellosis, Shigellosis, Trichinosis, Typhoid fever, Vibrio parahaemolyticus, Vibrio vulnificus, and Yersiniosis • Pathogens that contaminate food and water; when ingested cause illness

  24. Campylobacteriosis • Associated with handling raw poultry or eating raw or undercooked poultry meat. • Infectious disease caused by the bacteria Campylobacter. • Symptoms: diarrhea, cramping, abdominal pain, and fever. • Chickens are the food source that carries the disease. • Prevention: Cook all poultry thoroughly, Wash hands with soap, use separate cutting boards, carefully clean countertops, cutting boards, and utensils. • Lasts 2 to 10 days

  25. Escherichia coli O157:H7 • Symptoms: severe bloody diarrhea and abdominal cramps • Associated with eating meat that has not been cooked sufficiently to kill E.coli. • Prevention: Cook all ground beef thoroughly, wash hands, counters, and utensils, and wash fruits and vegetables thoroughly. • Lasts 5 to 10 days • Ground beef is the food source that carries the disease. • Produces a powerful toxin, which causes severe illness. • One of the hundreds of strains of the bacterium E.coli.

  26. Salmonellosis • Lasts 4 to 7 days • Prevention: cook poultry, ground beef, and eggs thoroughly, do not eat raw eggs or unpasteurized milk, wash hands (reptiles and birds) • Symptoms: diarrhea, fever, and abdominal cramps. • Associated with contaminated foods: beef, poultry, milk, eggs, and vegetables. • Salmonellosis is an infection with a bacteria called Salmonella. • Important that restaurants, hospitals, and nursing homes use pasteurized egg as a prevention method.

  27. Shigellosis • Lasts 5 to 7 days • Prevention: wash hands, eat foods that are cooked properly, dispose of diapers properly. • Symptoms: diarrhea, fever, and stomach cramps. • Associated with eating contaminated food (vegetables) • Shigellosis is an infectious disease caused by a group of bacteria called Shigella. • Contamination by flies

  28. Hepatitis A viruses • Cause inflammation of the liver • Often transferred by an infected employee • May be carried in cold cuts, sandwiches, fruits, vegetables, and milk products • Controlled by sanitation and good personal hygiene

  29. Listeria • Causes listeriosis, a serious disease for pregnant women, newborns and adults with a weakened immune system; Sources: soil and water. It has been found in dairy products including soft cheeses as well as in raw and undercooked meat, in poultry and seafood, and in produce

  30. Vibrio • Causes gastroenteritis or a syndrome known as primary septicemia. People with liver diseases are especially at high risk; Sources: raw or undercooked seafood

  31. Toxoplasmosis • A parasite that causes toxoplasmosis, a very severe disease that can produce central nervous system disorders particularly mental retardation and visual impairment in children. Pregnant women and people with weakened immune systems are at higher risk; Sources: meat, primarily pork

  32. Clostridium botulinum • This organism produces a toxin which causes botulism, a life-threatening illness that can prevent the breathing muscles from moving air in and out of the lungs. Sources: home-prepared foods and herbal oils; honey should not be fed to children less than 12 months old

  33. Staphylococcus • This bacterium produces a toxin that causes vomiting shortly after ingesting; Sources: cooked foods high in protein (e.g. cooked ham, salads, bakery products, dairy products)

  34. Viruses • May survive freezing and cooking • Need living host cells • Cannot • Live by themselves • Grow and multiply on food

  35. Viruses To keep viruses from causing foodborne illnesses • Prevent cross-contamination • Practice proper personal hygiene • Realize the importance of handwashing

  36. Fungi A group of organisms that range from microscopic, single-celled to very large multicellular organisms • Ex: molds, yeasts, and mushrooms

  37. Fungi: Molds Grow as a tangled, fuzzy mass; can spread rapidly • Grow on most foods at most storage temperatures • Some, on cheeses, are a natural part of the food • Molds can spoil food by discoloration and unpleasant smell and taste

  38. Fungi: Molds Some produce toxins linked to cancer in animals • Cause serious infections and allergies • Discard moldy foods where mold is not a natural part of the food

  39. Fungi: Yeasts • Spoil food by consuming them • Require sugar and moisture to survive • Produce carbon dioxide and alcohol • Cause pink discoloration or sliminess • Cause food to bubble • No evidence that yeasts cause foodborne illness • Spoiled food should be discarded

  40. Parasites Organisms that need a host to survive • Hosts are people, animals, or plants • Ex: Toxoplasma gondii and Trichinella spiralis

  41. Parasites • Infections are caused by • Undercooked meats, fish • Cross-contamination • Eliminate parasites from causing foodborne illnesses • Cook foods to proper internal temperatures • Prevent cross-contamination • Use frozen foods

  42. Important Illness-Causing Microorganisms Important to determine: • Potential for contamination • Likely sources • Preventive measures to take

  43. Bacterial Growth • A single bacterium at 10am today has a doubling time of 20 minutes • By 8pm, there will be 1,000,000,000 • Bacteria have not taken over the planet because growth is limited at about one billion per gram or ml due to: • Using up of all nutrients • End product poisoning • Limit of space

  44. Chemical Hazards • Sanitizers and cleaners • Detergents • Polishes • Caustics • Cleaning and drying agents • Pesticides • Lubricants

  45. Prevent Chemical Hazards • Keep cleaners/sanitizers in original containers with clear labels • Store cleaners/sanitizers separately from food • Use proper amount of chemicals • Wash hands when through with chemicals

  46. Prevent Chemical Hazards • Wash fresh produce with plain water, brush • Monitor pest control operators • Keep food covered during pesticide applications • Clean and sanitize equipment that may have come into contact with pesticide • Limit access to chemicals

  47. Physical Hazards Physical objects that contaminate food • Glass • Bone • Plastic • Personal effects • Metal shavings

  48. Prevent Physical Hazards • Inspect equipment • Avoid temporary “make-shift” repairs • Remove staples from food boxes • Use razor blades in secure devices • Inspect raw materials • Wear proper attire • Avoid loose jewelry, acrylic nails, polish • Use proper hair restraints

  49. Prevent Physical Hazards • Store food in approved containers and bags • Use commercial scoops to scoop ice • Use separate ice for storage and for beverages • Store toothpicks and non-edibles away from prep area • Cover glass bulbs in preparation area • Regularly clean can openers • Throw away broken or chipped tableware

More Related