Section 11: Food Safety (CH 14)

1. HNU 200 Section 11: Food Safety (CH 14)

2. 11.3. preventingfood-borne illness HNU 200 Section 11: Food Safety (CH 14)

3. Special Concerns with Produce • Reason for concern: • Exposed to mo’s during growth • Can be eaten raw • Limited number of control practices • Sources of contamination: soil, water, equipment, humans, animals, manure, unsanitary processing methods, by consumer • Common mo’s: Salmonella, Shigella, E. coli O157, hepatitis A, noroviruses, Cyclospora, and Cryptosporidium

4. Special Concerns with Animal Products • Reason for concern: • Naturally contain mo’s • Risk of cross contamination to other animal products and produce • Processing of products: grinding • Ready to eat foods: not handled safely • Sources of contamination: naturally occurring mo’s, feces, unsanitary processing methods, processing equipment, cross contamination, by consumer • Common mo’s: Salmonella, parasites, Campylobacter, E. coli, Listeria, Norwalk

5. Step 1: Check • Non bruised/cut/moldy produce • Leafy Greens: • Selection: Look for leaves that are crisp • Pre-cut/packaged produce should be kept cool at store • Check for best before dates • Look at appearance, smell

6. Step 2: Clean • Hands: wash with warm water and soap for at least 20 seconds before and after handling foods • Before and after handling food • After using bathroom, coughing, sneezing, blowing nose, changing diaperr • After touching animals/pets • After touching skin

7. Step 2: Clean • Produce: unless pre-washed, under tap water, rub firm skinned produce or scrub with brush • Surfaces and utensils: hot water and soap, including cutting boards, counter tops • Be aware: what do you clean surfaces with?

8. Step 2: Clean • Surface cleaning tip: • 1 tsp liquid bleach/quart water • Flood surface with mixture • Let stand few mins • Wipe up • Never use bleach to clean food

9. Step 3: Separate • Separate fresh produce from raw meats/fish/poultry (MFP) during: • Shopping: in cart, bags, at checkout • Storage: in fridge • Preparation: on plates, cutting boards; use new utensils

10. Step 3: Separate • Watch MFP juices • Separate: fresh produce from MFP and their juices • Seal: MFP when storing • Boil: don’t use MFP marinades on cooked food unless you boil them first • Clean: clean up juice spills (even in fridge and on floor)

11. Step 4: Cook • Cooking temperatures: cook to proper internal temp (see next page) • Holding temperatures: keep hot foods hot, and cold food cold • Buffet style: keep hot foods at 140F or higher • Transporting foods: thermos/insulated containers to keep hot

12. Internal Temperatures

13. Internal Temperatures

14. Internal Temperatures

15. Step 5: Chill • Temperature guide: • Fridge: 1 - 4o C (34 – 40o F) • Freezer: below 0o C (32o F) • Danger zone for bacterial growth: 4 – 60o C (40 – 140o F) • Refrigerate or freeze: leftovers, perishables, within 2 hours of purchase or use; within 1 hr if temp of product > 90o F • Divide: large amounts of food into small containers for quick cooling

16. Step 5: Chill • Storage: don’t fill up freezer or fridge too much • Thawing Do’s: • Refrigerator: safest • Cold water : either running, or change every 30 min • Microwave: only if going to use immediately • Thawing Don’ts: • Thaw at room temp • Thaw in warm/hot water

17. Step 5: Chill • Transportation: keep cold foods cold • Use ice packs/insulated containers • Chill until serving • Doggy bag: refrigerate/freeze within 2 hrs • Length of storage: see next slides

18. Cold Storage Times

19. Cold Storage Times

20. Cold Storage Times

21. Cold Storage Times

22. Cold Storage Times

23. Cold Storage Times

24. Cold Storage Times

25. Step 6: Throw Away • Throw out fresh produce: • That has not been refrigerated within two hours of cutting, peeling, or cooking • That is bruised or damaged • That has touched raw meat, poultry or seafood • If in doubt, throw it out!

26. When eating out: Eat at restaurants that look clean Insist that food be cooked thoroughly When travelling: Avoid raw foods, salads, uncooked fruits and vegetables, unpasteurized milk Only drink bottled water or soda, boiled water such as tea, beer, wine Preventing Food-Borne Illness

27. References • Brown, J.E. (2005). Nutrition Now. 4th ed. USA: Thomson Wadsworth. • Canadian Food Inspection Agency. (2009). Certain Maple Leaf, Shopsy’s, and Hygrade brand wieners may contain Listeria monocytogenes. Retrieved Nov. 25, 2009, from http://www.inspection.gc.ca/english/corpaffr/recarapp/2009/20090803e.shtml#photos • Canadian Food Inspection Agency. (2008). Meat products produced at establishment 97B may contain Listeria monocytogenes. Retrieved Nov. 25, 2009, from http://www.inspection.gc.ca/english/corpaffr/recarapp/2008/list97be.shtml

28. References • Health Canada. (2009). Food-related illness. Retrieved Nov. 25, 2009, from http://www.hc-sc.gc.ca/fn-an/securit/ill-intox/index-eng.php • Health Canada. (2008). Listeria and food safety. Retrieved Nov. 25, 2009, from http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/listeria-eng.php • Nova Scotia Department of Agriculture. (2009). Food inspection and enforcement division. Retrieved Nov. 25, 2009 from https://www.gov.ns.ca/agri/foodsafety/index.shtml

29. References • Partnership for Food Safety Education. (2006). Fight Bac. Retrieved Nov. 28, 2009, from http://www.fightbac.org • Prescott, L.M., Harley, J.P., and Klein, D.A. (2002). Microbiology. 5th ed. New York:McGraw Hill.