Food Industry Hazards Ken Settimo
How Many People Get Sick? • 1 in 6 Americans get ill (48 million people) • 128,000 are hospitalized • 3,000 people die
Who’s more at risk? Some people are at greater risk for experiencing a more serious illness or death. • Infants • Young children • Pregnant woman and their unborn babies • Older adults • People with weakened immune systems (diabetes, cancer, transplants, kidney, HIV)
What are food hazards? • Biological • Chemical • Physical
Biological • Bacteria (salmonella, ecoli, botulism, listeria)* • Viruses (Hepatitis A, Norovirus) • Parasites (Tapeworm) *Bacteria is the largest concern in the biological group
Bacterial Growth(salmonella, ecoli, botulism, listeria) • Food • Acidity (ph) • Time • Temperature • Oxygen • Moisture
Viruses(Hepatitis A, Norovirus) • Can’t reproduce and grow by themselves. Need a living host. • Only some viruses consider humans a suitable host which can cause foodborne illnesses. • Infected employees transmit through fecal. • Number one safeguard of viruses in food is frequent and proper hand washing • Can survive in human intestines, contaminated water and frozen foods for months.
Parasites(Tape worms) • Transmitted through fecal material or consuming contaminated flesh. • Cooking to proper temperatures or freezing for extended periods can destroy parasites.
Chemical • Unintentional (Cleaners, Sanitizers, Pesticides) • Naturally Occurring (Aflatoxin) • Intentional (Preservatives, Food Additives)
Allergens • Dairy • Peanuts • Tree Nuts • Fish • Shellfish • Soy • Eggs • Wheat
Physical Hazards Material not normally found in food that can cause illness • Glass (Bottles, Jars) • Metal (Nuts, bolts, damaged equipment) • Stone (Ingredients) • Plastic (packaging or raw material) • Bone (Improper processing)
What should your facility look like? • Floor, walls and ceiling smooth and easily cleanable. • Lights shielded • Proper plumbing • Thermometers • Ventilation for cooking • Ability to exclude weather and vermin
Video • Funny Mouse Nolan Cheese Commercial: http://www.youtube.com/watch?v=-L6UWk6-Hg8
Specialized Processing Methods • Acidifying Food • Specialized Meat Processing (Smoking, Curing, Vacuum Packaging Cooked Meat) • Sprouting seeds or beans • Custom Processing of wild game • Molluscan shellfish display tanks
Additional Items • Labeling (manufacture and product name, address, net weight, ingredients, allergens, lot code, expiration date and possibly safe handling instructions. • Well water testing
Food safety is everybody’s business • Until there’s a cure education is the key.