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CAUSES OF FOODBORNE ILLNESS

CAUSES OF FOODBORNE ILLNESS. IMPROPER TEMPERATURE IS THE #1 CAUSE 75% IMPROPER TEMPERATURE 20% CROSS CONTAMINATION 5% SOIL. PREVENTION. MAINTAINING PROPER FOOD TEMPERATURE IS THE MOST EFFECTIVE WAY TO PREVENT ILLNESS

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CAUSES OF FOODBORNE ILLNESS

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  1. CAUSES OF FOODBORNE ILLNESS • IMPROPER TEMPERATURE IS THE #1 CAUSE • 75% IMPROPER TEMPERATURE • 20% CROSS CONTAMINATION • 5% SOIL

  2. PREVENTION • MAINTAINING PROPER FOOD TEMPERATURE IS THE MOST EFFECTIVE WAY TO PREVENT ILLNESS • TEMPERATURE CONTROL MEANS ACHIEVING REQUIRED TEMPERATURES DURING ALL ASPECTS OF FOOD PRODUCTION

  3. TEMPERATURE CONTROL • COOKING TEMPERATURES • COLD HOLDING TEMPERATURES • COOLING METHODS • REHEATING METHODS • THAWING METHODS

  4. Poultry - parts - 74 degrees - whole - 85 degrees

  5. PORK • 71 C

  6. GROUND BEEF • 71 C

  7. FISH • 70 C

  8. COLD HOLDING TEMPERATURE • KEEPING REFRIGERATION UNITS AT 4C OR LESS, ENSURES THAT BACTERIA GROWTH IS LIMITED • REFRIGERATION UNITS SHOULD BE CHECKED DAILY TO PREVENT MALFUNCTIONS

  9. COOLING METHODS • INADEQUATE COOLING ALLOWS FOOD TO REMAIN IN THE DANGER ZONE LONGER THAN NECESSARY. • PLACE FOOD CONTAINER IN AN ICE BATH • FREQUENT STIRRING OF FOOD TO RELEASE STEAM • STORE IN SHALLOW PANS • SMALLER PORTIONS COOL FASTER • REFRIGERATE • COVER LOOSELY

  10. REHEATING • REHEAT AS QUICKLY AS POSSIBLE TO 74 C TO REMOVE FOOD FROM THE DANGER ZONE AS QUICKLY AS POSSIBLE • ON THE STOVE TOP • IN THE OVEN • MICROWAVES ARE FOR SMALL PORTIONS ONLY

  11. THAWING METHOD • NEVERDEFROST AT ROOM TEMPERATURE • DEFROST IN THE FRIDGE AT 4 C OR LOWER • UNDERCOLD RUNNING WATER • IN AN ICE BATH • MICROWAVES ARE ONLY FOR SMALL PORTIONS

  12. DIRECT CONTAMINATION • DIRECT CONTAMINATION - INTRODUCTION OF HARMFUL MICRO-ORGANISMS, CHEMICAL, OR TOXINS INTO FOOD.

  13. CROSS CONTAMINATION • CROSS CONTAMINATION - THE TRANSFER OF HARMFUL ORGANISMS FROM FOOD TO FOOD BY A NON FOOD OBJECT, SUCH AS; HANDS, UTENSILS, INSECTS, WIPING CLOTHS.

  14. CASE 1 • IN THE FRIDGE , A CONTAINER OF RAW CHICKEN IS STORED ON THE SHELF ABOVE THE SALAD GREENS. THE RAW CHICKEN JUICE IS LEAKING ON TO THE SALAD GREENS. • THIS IS AN EXAMPLE OF:

  15. CASE 2 • AFTER CUTTING RAW PORK ON A CUTTING BOARD, YOU WIPE DOWN THE CUTTING BOARD AND PROCEED TO MAKE WRAPS FOR LUNCH SERVICE. • THIS WOULD BE AN EXAMPLE OF:

  16. CASE 3 • AFTER PREPARING RAW CHICKEN WINGS YOU RUN YOUR HANDS UNDER WATER ONLY AND PROCEED TO SLICE TOMATOES FOR A SALAD. • THIS IS AN EXAMPLE OF:

  17. PREVENTION • WASH YOUR HANDS EVERY TIME YOU CHANGE TASKS IN THE KITCHEN • STORE RAW MEAT BELOW READY TO EAT PRODUCTS • WASH AND SANITIZE FOOD CONTACT SURFACES AFTER EVERY USE • WASH AND SANITIZE ALL FOOD CONTACT SURFACES EVERY 2 HOURS WHEN IN CONTINUOUS USE FOR THE SAME TASK

  18. FOOD ALLERGIES • ALLERGY - AN ABNORMAL AND INDIVIDUAL REACTION TO CERTAIN FOODS OR INGREDIENTS • SYMPTOMS CAN AFFECT BREATHING, DIGESTION, SKIN, AND CARDIAC SYSTEMS. • MILD TO SEVERE SYMPTOMS • ADDITIONAL EXPOSURE INCREASES THE SEVERITY OF THE REACTION

  19. COMMON FOOD ALLERGIES • peanuts • eggs • sesame seeds • soy • milk/dairy • fish/shellfish • sulphites

  20. REVIEW QUESTIONS • YOU HAVE A SEAFOOD ALLERGY THAT LEAVES A SLIGHT TINGING IN YOUR MOUTH. THE TINGLING DOES NOT LAST LONG AND YOU HAVE LEARNED TO LIVE WITH IT AND HAVE DECIDED TO KEEP EATING YOUR FAVORITE SEAFOODS. • IS THIS GOOD?? WHY OR WHY NOT

  21. PERSONAL HYGIENE

  22. SANITATION AND MAINTENANCE • SANITIZE - TO REDUCE THE NUMBER OF HARMFUL MICRO ORGANISMS

  23. TYPES OF SANITIZERS • CHLORINE - (BLEACH) - 100 PPM • QUAT - 200 PPM • IODINE - 25 PPM • HOT WATER 77 C FOR 45 SECONDS • TEST STRIPS CAN BE USED TO VERIFY CONCENTRATION LEVELS

  24. PREPARATION • MIX 1 TSP (5 ml) OF BLEACH WITH 1 LITRE OF CLEAN WARM WATER • WIPING CLOTHS ARE TO BE PLACED IN A SANITIZING SOLUTION BETWEEN USE • CHANGE SOLUTION EVERY TWO HOURS • SPRAY BOTTLES WITH THE SOLUTION MAY BE USED TO SANITIZE FOOD CONTACT SURFACES • LABEL SANITIZING CONTAINERS

  25. 3-SINK DISHWASHING METHOD • WASH • RINSE • SANITIZE • AIR DRY

  26. METHOD • 1. PRE-SOAK AND PRE-SCRAPE • 2. IN SINK #1 - WASH WITH HOT SOAPY WATER. • 3. IN SINK #2 - RINSE WITH CLEAN WATER @ 43 C. • 4. IN SINK #3 - SANITIZE IN APPROVED SOLUTION. • 5. AIR DRY

  27. MECHANICAL DISHWASHERS • MECHANICAL DISHWASHERS USE THE SAME FIVE-STEP METHOD

  28. CHEMICAL STORAGE • STORED AND LABELLED IN A SEPARATE AREA FROM FOOD PRODUCTS

  29. HACCPHazard Analysis Critical Control Point CBCocoControlPoint • This is the definition of the safety measures to be used in the food industry • A process for developing, identifying, and monitoring procedures

  30. Using HACCP in your Establishment • 1. Analyze Hazards • 2. Identify Critical Control Points (CCPs) • 3. Establish prevention methods • 4. Establish procedures to monitor CCPs • 5. Establish corrective action procedures • 6. Establish procedures to verify systems • 7. Establish record keeping documents

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