Implement Food Safety Procedures SITXFSA001A

Implement Food Safety Procedures SITXFSA001A DHS V1.2 2011

Revision from Lesson 3 • Food Standards Homework due today • (and any late 1st Homework) • Any questions? • What is a food allergy and a food intolerance • and two examples of each? • What are the first 4 high-risk client groups • and their specific food businesses? DHS V1.2 2011

Lesson 4 Outline • Handouts: • a summary of the 6 major Pathogenic Bacteria which cause • food poisoning in Australia. • Homework: • - 2nd Homework Task: Food Safety Standards • To obtain a personal copy of The Food Standards Code, • Chapter 3, Standards 3.1.1. & 3.2.1. & 3.2.2. & 3.2.3. • Downloaded from: • www.foodstandards.gov.au/foodstandards/foodstandardscode/ • Note: there is a very informative ‘guide’ to Standard 3.2.1. • Food Safety Programs (56 pages), 1st edition June 2007, • - strongly advise you obtain a copy for your reference • Slides: • - micro-organisms, bacteria, spores and their growing conditions. DHS V1.2 2011

Microbiology The study of micro-organisms, including bacteria, fungi (moulds and yeasts), algae, viruses and parasites. Virologystudies viruses. Mycologystudies fungi. Phycologystudies algae. 250+ types of foodborne illness have been identified. Foodborne diseaseshave two basic mechanisms causing food poisoning called intoxicationsandinfections. DHS V1.2 2011

Intoxications • Diseases caused by the consumption of pre-formed toxic • chemicals. • Control is achieved by the use of good quality raw materials or preventing their growth during the further manufacture of food, especially during the storage stage. • Major foodborne diseases caused are Staphylococcus • aureus (Golden staph) and Bacillus cereus food poisoning. • Both result in symptoms of nausea, vomiting and in some cases, diarrhoea, within a few hours of consuming foods containing the bacterial toxins. DHS V1.2 2011

Infections • Where invasion and multiplication by micro-organisms causes disease within the body of the host. • Viruses, bacteria or parasites must be ingested in food. • The usual requirements for infectious micro-organisms to be classed as a pathogen, i.e. capable of causing disease. • Foodborne infections that are confined to the gastrointestinal tract present as diarrhoea, vomiting, abdominal pain and discomfort. Diarrhoea caused by bacterial pathogens (e.g. Campylobacter or Salmonella) typically have long incubation periods (1 - 5 days) followed by a longer duration of illness of days to weeks. The exception is Clostridium perfringens, which produce an illness of duration similar to viral diseases. • Food poisoning is more likely to occur if the contaminating micro-organisms are able to increase in numbers. DHS V1.2 2011

Epidemiology • Epidemiological surveillance has shown an increase in the prevalence of foodborne illness. • United States - approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths. • Australia - 5.4 million cases per annum, 18,000 hospitalizations and 120 deaths. - 1 in 4 people in Australia suffer foodborne illness annually. • China - Estimated 300 million cases per annum. • Heightened consumer awareness of food safety. • Foodborne illness is significantlyunderreported. DHS V1.2 2011

Epidemiology continued • Tip of the iceberg – • only a small number • of cases of foodborne illness are reported. • An even smaller • number are • laboratory investigated. • Limited follow-up • of food vehicles • and likely causes. DHS V1.2 2011

Bacteria Questions Activity (answer in pairs): • What are ‘bacteria’ and how big are they? • What is the major process where bacteria reproduces called and how long does it take for one bacteria to become two? • Name all6 of the main pathogenic bacteria that in Australia • cause food poisoning? What are their specific food types • and preventative measures? • What is the process called where you transfer bacteria from one surface to another? • Name 3 useful types (in moderation) of bacteria and • their food types? • If I were to pull all the bacteria out of an average human, how much would it weigh? DHS V1.2 2011

Bacteria • Living, single-celled micro-organisms (a term used to describe • any organisms not able to be seen with the ‘naked’ eye). • They are very small and it would take 2000 just to reach across a pin head. • Bacteria reproduce by dividing, a process known as binary fission. • This division may take as little as 15 minutes. • There are pathogenic (or bad for you) examples capable of causing • disease, present almost everywhere and easily transferred from one item • to another (cross-contamination). • e.g. Salmonella, Staphylococcus aureus (‘Golden Staph’), • Listeria monocytogenes and Campylobacter. • Useful types (in moderation), are ‘cultures’ in yogurt and • Yakult (a fermented milk drink that contains a very high concentration • of a unique, beneficial bacterium called Lactobacillus casei Shirota strain). • Did you know? If you were able take all the bacteria out of an average • human’s body you would end up with a 1kg’s worth of bacteria! DHS V1.2 2011

6 major food-poisoning pathogenic bacteria in Australia - 1. Salmonella • - The live bacteria in the food eaten can cause • food poisoning infection in people. • Killed completely by temperatures 70°C+. • Healthy people can be ‘carriers’. • Major source is raw poultry (especially chicken), egg products, • unpasteurised milk and people or pests who are ‘carriers’. • 550,000,000 eggs recalled in USA (90 days of production / 7 million • chickens), 1500 sick, chicken manure 4 to 8 feet high with rodent burrows, • live and dead flies too numerous to count in the egg laying houses! • Salmonella Typhimurium accounts for 72% of all outbreaks • and is mainly linked to chicken, eggs and egg-based dishes. • Survives longer than our lifespan in dry goods! • Green tree frogs and geckos in Queensland are carriers. DHS V1.2 2011

6 major food-poisoning pathogenic bacteria in Australia - 2. Staphylococcus aureus – ‘Golden Staph’ • This bacterium produces a toxin that can cause • toxic food poisoning. • The bacteria can be killed by heat, however the toxin • remains active. • About 50% of the general population are ‘carriers’ • (realistically 70% of food handlers!). • Grows well on salty meats, for example: ham or humans. • Major source is the human skin, hands, nose and mouth • of ‘carriers’ through infected spots, pimples, cuts or sores • of all food handlers and by the food handler coughing • or sneezing over food. DHS V1.2 2011

TOXINS – a poisonous substance with the capacity to cause disease DHS V1.2 2011

6 major food-poisoning pathogenic bacteria in Australia - 3. Clostridium perfringens • Anaerobic spore former as well as a toxin former. • Dust, dirt on produce as well as raw meat surfaces • or the intestines of most animals and humans can be • the major source of the spores. • High-risk foods that are high in protein are particularly • vulnerable to spores, especially if they have been cooled • and/or reheated slowly and are in large quantities. • Products such as large roast meats, stews, stocks, • soup, and sauces. DHS V1.2 2011

6 major food-poisoning pathogenic bacteria in Australia - 4. Bacillus cereus • A spore former, the spores hatch and grow well • in starchy food. • Starchy food that is left in danger zone is particularly • vulnerable, for example: cooked rice or pasta, custard • made from custard powder and meat or poultry dishes • containing flour and spices. DHS V1.2 2011

6 major food-poisoning pathogenic bacteria in Australia - 5. Campylobacter • Food poisoning caused by live bacteria. • Killed completely by temperatures above 70°C. • Food handlers that are ‘carriers’ and raw meat surfaces • are major sources. • Specific high-risk foods are undercooked thick hamburgers, • sausages and other (processed) meats, particularly when • left in the danger zone. • - It is known as the ‘BBQ’bacteria. DHS V1.2 2011

6 major food-poisoning pathogenic bacteria in Australia - 5. Campylobacter • Note: • New Zealand (2006) was the highest in the world • for outbreaks, now it is Czech Republic. • 3x higher than Australia and 30x higher than USA! • - 89% of chicken and 10% of red meat samples tested positive. • Chicken consumption has increased from 12.1kg p.a. in 1994 • to 30.2kg p.a. in 2006 - it is now 32.6kg p.a. • They managed to reduce them by 50% in 2 years due to less • cross-contamination in slaughterhouses through improved • hygiene during packaging / distribution • and consumer handling. • 300 hospitalisations, down to 120. DHS V1.2 2011

6 major food-poisoning pathogenic bacteria in Australia - 6. Listeria monocytogenes • - Causes ‘flu’-likesymptoms. • - Can cause miscarriage or brain damage • to the fetus in pregnant women. • Can continue to grow between 0°C and 5°C • (the ‘fridge’ bacteria). • - Can survive pasteurisation. • It is tolerant of salt and can survive dry conditions • for some weeks. • Specific high-risk foods include dairy, chilled • and ‘convenience’ foods (especially if it is not handled • with care): such as, dips, ‘deli’ meats, pates, spreads, • dips, pre-made dressed salads and soft serve ice cream. DHS V1.2 2011

Do NOT forget about another major food-poisoning pathogenic bacteria in Australia not yet on this list, but may well be soon! E Coli: 0157 • Survives very hot conditions, however it’s growth is limited • between 7°C and 46°C. • Person-to-person transmission also can occur if infected • people do not adequately wash their hands. Produce may • become contaminated due to exposure to contaminated • water, improper use of manure, or improper handling at • the plant, in transport, at the retailer, or in the home. • ‘Jack in the Box’ outbreak USA 1993 (Australian beef), • 1000 cases, 4 deaths, 1 case settled for $14 million • Hamburgers in USA, 2007 - 2010 39 recalls & • 50,000,000 pounds of contaminated meat recalled. • In 2006 only 186,000 pounds recalled. • - Argentinean beef worst in the world for causing outbreaks DHS V1.2 2011

DVD ‘Food Poisoning - Prevention is Better than Cure’ Food borne illnesses cause untold misery for many people in Australia every year. It produces symptoms such as nausea, vomiting, stomach pain, diarrhoea, or fever. Yet the symptoms are often the same as for gastro-type illnesses caused by other sources (other people carrying bacteria, unhygienic surfaces, etc). So how do we tell when an illness is caused by food rather than from other sources? In this program we examine what food poisoning is, how it is caused and the methods used to prevent it. DHS V1.2 2011

Viruses • They are tiny (1/100th the size of a bacterium - if a virus is the size of an ant, • a bacteria would be the size of an elephant) and are one of the simplest • forms of life. • It takes only a few organisms to cause illness. • 1 in 43 Australians have a viral food contamination annually (1 in 780 in UK). • Viruses gain access to a living cell for reproduction, taking over the host • cell to produce more viruses. • Food-borne (food-carried, as do not grow in food) examples are • Norwalk Virus causing Gastroenteritis and Hepatitis A and E. • Other examples of viruses are Norovirus (25 outbreaks a week in Victoria!), • Rotavirus, Sars, Nipah, Ebola, Bird / Swine influenza. • They can survive in an acid environment and are mildly resistant to heat. • Baking and cooking best ways of prevention of viruses in food • as they are very difficult to detect anyway. • There is no effect from freezing / cooling. DHS V1.2 2011

Moulds • Multi-celled fungi. They grow by roots invading deep into food types • like blue cheese or that green piece of bread. • They grow on almost any food. • As it grows it produces enzymes that break down the food • resulting in spoilage. • In addition to enzymes, some moulds such as • Aspergillus flavus also produce mycotoxins on the food or • there are off-flavours, discoloration, and/or rotting. • The water activity of the food determines the types of mould • spoiling the food. • Other examples are yoghurts and antibiotics (penicillin). • Moulds are not heat resistant, being destroyed at 60C for 10 minutes. • However, their toxins may be heat stable. DHS V1.2 2011

Yeasts • Produce single cells by their characteristic method of reproduction, • called ‘budding’ - a process where a cell produces a side bud • that splits away as a separate cell when ready. • Essential component of bread, beer (fermentation) and wine. • Food-borne illness due to yeast is rare. • Yeasts are not heat resistant and will be destroyed by heating • to 58C for 15 minutes. • Cold will also destroy yeast. DHS V1.2 2011

Bacterial Growth (under ideal conditions) Note: it only takes 30,000 to 32,000 bacteria to give food poisoning to an average human being! 0.1 Hour 1 1 Hour 16 2 Hours 256 3 Hours 1,100 4 Hours 4,096 5 Hours 65,536 6 Hours 1,048,576 7 Hours 16,777,216 8 Hours 536,870,912 If happy, they could go from 1 to over 1/2 billion in 8 hours! DHS V1.2 2011

6 factors for microbial growth: • What are the 6 factors? • Can you give an explanation • for each one? DHS V1.2 2011

6 factors for microbial growth: 1. Ideal conditions (warmth): 5C to 60C. Optimum is 18C to 45C. • Micro-organisms survive and multiply over a wide range of temperature. • They are classified according to the range of preferred temperatures over which they can grow. • The significance of this to manufacturers is that heat-processed food has, to a large degree, the preferred growth temperature of the target micro-organisms. • Storage of the finished product dictates the severity of the thermal process that must be selected. DHS V1.2 2011

Growth temperatures of some bacteria that cause food poisoning: DHS V1.2 2011

6 factors for microbial growth: 2. The amount of available water referred to as the water activity (aw)(moisture): • The cell of a living organism is more than75% water and this • must be maintained in an active state otherwise it will not grow • or reproduce. Dormant cells have a 15% water content. • Most bacteria grow best when the water activity is high • - as in perishable foods. • Reducing the water available for microbial growth will limit the • growth or cause death of food spoilage and food poisoning • organisms that may be present in the raw materials or are • introduced during processing. • Situations where water remains but becomes unfavourable for • bacteria are through freezing to solid ice or preserving foods • with salt or sugar where water becomes chemically bound to • the salt or sugar and is no longer available. DHS V1.2 2011

Water Activities (Aw) & Pathogen Minimum water activities for growth of pathogens: Bacillus cereus 91 - 95% Clostridium botulinum E 97% Salmonella 94 - 95% Staphylococcus aureus 83 - 85% DHS V1.2 2011

Water Activities (Aw) and Foods Most potentially hazardous foods  98% or higher High Risk Evaporated milk, tomato paste, bread  93 - 98% Medium Risk Cheddar cheese, condensed milk  83 - 93% Low Risk Dried fruits, flours, jams  60 - 85% Very Low Risk (spoilage) Chocolate, potato chips, noodles  59% or lower Very Low Risk (survival) DHS V1.2 2011

6 factors for microbial growth: • 3.Food: bacteria utilise a wide range of available • nutrients, particularly high-protein foods, • but also carbohydrates and fats. • This means that as well as the source of the food, • its composition also has a selective effect on the range • and numbers of micro-organisms likely to be present. 4. Time: normally 20 minutes to multiply, but it can take as little as 15 minutes. Uses the process of Binary Fission - one cell dividing into two. DHS V1.2 2011

Stationary phase Time Death phase Number of cells Log phase Lag phase 1 - 4 hours Time: When bacteria cells multiply they pass through various phase of growth:

Time: Lag phase: during this phase the bacteria are becoming accustomed to the new environment. Log phase:cell numbers increasein a logarithmic fashion, and each cell generation occurs in the same time interval as the preceding ones. Stationary phase: when the count is high they will compete for available nutrients. The rates of reproduction and death are in balance. Death phase: when the nutrients have been exhausted, the population dies. DHS V1.2 2011

6 factors for microbial growth (continued) 5. A gaseous environment (Oxygen): Most food poisoning bacteria grow under normal atmospheric conditions, and in the presence of oxygen: these are known as having an aerobic metabolism or aerobes (e.g. Salmonella, Listeria monocytogenes and Golden staph). However, some bacteria only multiply in the absence of oxygen and have an anaerobic metabolism or anaerobes (e.g. Clostridium perfringens and Clostridium botulinum). Yet others can reproduce with or without oxygen (facultative). 6. pH Level:Acidity is measured by pH, which not only denotes if an environment is acidic, but also alkaline or neutral. pH 7 is neutral, pH values less than 7 are described as acidic and those above 7 as alkaline. Bacteria have a preference, in general, for food low in acid. DHS V1.2 2011

1 2 3 4.5 4.6 5 6 7 8 9 10 11 12 13 14 Acidity - pH Scale explained The pH scale ranges from 1 - 14: 1 is acidic and 14 alkali, sterile water is pH neutral at 7. - High acid foods (pH 4.5 and below) are safe from pathogenic bacteria. However, they may spoil through the growth of some bacteria, e.g. yeast and mould. - Low acid foods (pH 4.6 and above) are often the ones that spoil very easily and they do allow the growth of pathogenic bacteria. DHS V1.2 2011

Acidity and Micro-organisms Minimum pH for the multiplication of pathogens: Organism Minimum pH Bacillus cereus 4.3 - 7 Clostridium botulinum type E 5 Salmonella 4.1 - 4.5 Staphylococcus aureus 3.8 - 4.5 DHS V1.2 2011

Acidity and Food Approximate pH of some foods: Tap water pH 6.5 - 7.5 Lemon juice pH 2.4 Carrot pH 5.2 Chicken pH 6.2 Red meat pH 5.6 - 6.8 Egg white pH 7.8 DHS V1.2 2011

Bacterial Spores • Bacillus cereus and Clostridiumperfringens (the two most common spore formers to cause food poisoning in Australia). • The spore has a hard shell that protects it, making it extremely robust against heat, dehydration and chemical: • they can survive extremes of physical conditions such • as chemical disinfection and heat treatment (+100C). • There is some variationin resistance between bacterial species, but generally they can survive even boiling • for up to 4 hours. • Spores survive in dormant conditions for very long periods • under adverse conditions, however when conditions are • favourable the spores germinate. DHS V1.2 2011

Bacterial Spores • The non-spore state of a bacteria is called the • vegetative state and the cells are called vegetative cells. • The vegetative form of a bacterium may die under • adverse conditions, but the spore can survive. • When suitable conditions once again become available, the spore • will germinate into a bacterium and the growth cycle will start again. • Bacillus cereus and Clostridium have different incubation conditions: Bacillus cereusis aerobic at 30C, while Clostridium perfringens is anaerobic at 37C. • Some spores will produce a toxin. This toxin may be deadly, as with Clostridium botulism. • Sterilisationof canned foods is based on the time and temperature that is required to destroy the most heat-resistant spores. DHS V1.2 2011

Pasteurisation • A heat process of shorter duration at lower • temperatures than those for sterilisation. • It will destroy most vegetative cells but not spores. Spoilage is delayed, but cold storage is necessary to delay growth even if preservatives such as salt are used, as in the production of pate.Pasteurisation of milk, originally designed to destroy tubercle bacilli, also eliminates the vegetative cells of other pathogenic organisms. Lowtemperature for a long time - 63C for at least 30 minutes. High temperature for a short time - 72C for at least 15 seconds. Ultra high treatment (UHT) - +135C in combination with a suitable holding time. Sterilisation - 100C for 20 to 40 minutes. DHS V1.2 2011

Pasteurisation DHS V1.2 2011

Incubation period and duration off illnesses:

Sous vide • A process to provide a product with an expected shelf-life • of more than 5 days. • Food is put in high-barrier plastic bags or pouches and • hermetically sealed under vacuum. • The food is then cooked at low temperatures, either in hot • water baths or steam-heated ovens, often only at • pasteurisation temperatures (65 - 75C.) • The food can be served immediately, or more usually, • chilled to 0 - 3C, stored for up to 21 days, reheated and • the bag opened for service of the meal. DHS V1.2 2011

Sous vide • The Sous vide process does not kill all food poisoning • organisms, some spores will survive, so the chilling • process must be rapid. • Drawbacksinclude: • - A greater risk of spoilage or even food poisoning if • production controls are not carefully applied. • Storage under vacuum mask signs of spoilage and • surviving facultative or anaerobic organisms may • multiply and produce toxins, especially Clostridium botulinum. DHS V1.2 2011

DHS V1.2 2011

Changing Times DHS V1.2 2011

The Future…? • Enhanced tracking products, • shelf-life indicators, etc. • Consumers will manage their diets using 'Blackberries’ / ‘iPhones' / ‘iPads’ to read bar codes and analyze food labels. • More GM products. • Cloned animals in the food supply. • Innovative processing and packaging technologies – including use of nanotechnology. • Ongoing concerns about the microbiological safety of the food supply. • Consumers will reduce food waste, increase recycling and neutralise their carbon footprint. DHS V1.2 2011

Finding a way forward • Better understanding the enemy • Better organising and managing our resources to fight the enemy • Safer work practices / technology, not people • Global food safety – cultural issues • and naivety / ignorance DHS V1.2 2011

Questions • What are the 6 major food-poisoning pathogenic bacteria in Australia? • How is a spore different to a normal bacteria? • Any questions or clarification? DHS V1.2 2011

Next week in Lesson 5 • HACCP’s 7 Principles / Steps: • Identify / Analyse Hazards • Critical Control Points (CCP’s) / Critical Safety Steps • Critical Limits • Monitoring • 5. Corrective Actions • 6. Recording / Documenting • 7. Validation / Verification • Process Flow Charts. • Note: you will need to complete one in the 2nd written test. DHS V1.2 2011

Implement Food Safety Procedures SITXFSA001A