General Food Safety

1. General Food Safety

2. Who might be immuno-compromised or have a weakened immune system? • Examples of persons with weakened immune systems include those with AIDS; cancer and transplant patients who are taking certain immunosuppressive drugs; and those with inherited diseases that affect the immune system. The risk of developing severe disease may differ depending on each person's degree of immune suppression.

4. Reporting Illnesses andProduct Complaints • Foodborne Illness • Reporting Foodborne Illness (CDC) • Contact your state or local Health Department • Meat, Poultry, & Egg Products • Contact: Food Safety and Inspection Service (FSIS) of USDA • Seafood, Fruits, Vegetables, & Other Non-Meat Food Products • Contact: Center for Food Safety and Applied Nutrition of FDA

5. OUTBREAKS OF FOODBOURNE ILLNESS • An Outbreak is: • When two or more people become sick from the same source or in a manner related to the source

6. National Outbreaks of Foodborne Illness • Jack in the Box (1994) • Source: Undercooked Hamburger • Organism: E. coli O157:H7 • Human Impact: 4 children dead • 250 individuals sick • Company Impact: Millions of Dollars • Results: Company and Government look at standards

7. National Outbreaks of Foodborne Illness • Odwalla Apple Juice (1996) • Source: pasteurized apple juice • Organism: E. coli O157:H7 • Human Impact: 1 child died • 60 Individuals Sick • Company Impact: Millions of Dollars • Results: Company and Government looked at standards

9. National Outbreaks of Foodborne Illness • Hudson Foods (1997) • Source: Hamburger • Organism: E. coli O157:H7 • Human Impact: 0 dead • 17 individuals sick • Company Impact: Millions of Dollars • Results: Company and Government look at standards

11. National Outbreaks of Foodborne Illness • Raspberries (1997) • Source: Raspberries • Organism: Cyclosproidium • Human Impact: No deaths • 510 individuals sick • Results: Country and Government look at standards

12. National Outbreaks of Foodborne Illness • Andrew and Williamson Sales of San Diego (1997) • Source: Frozen Strawberries • Organism: Hepatitis A • Human Impact: 0 children dead • Hundreds of children sick • Company Impact: Million of Dollars • Results: Company and Government look at standards

13. National Outbreaks of Foodborne Illness • White Water (1998) • Source:Swimming Pool Water • Organism: E. Coli O157:H7 • Human Impact: No deaths • 25 children sick • Results: Country and Government look at standards

14. National Outbreaks of Foodborne Illness • Jack in the Box • Odwalla Apple Juice • Hudson Foods • Raspberries • Frozen Strawberries • White Water

15. National Outbreaks of Foodborne Illness • http://www.fda.gov/opacom/7alerts.html

16. Alabama Outbreaks of Foodborne Illness • STOP (1992) • Source: Hamburger (Camping Trip) • Organism: E. Coli O157:H7 • Human Impact: 1 child sick • Results: Consumer Organization starts

17. Alabama Outbreaks of Foodborne Illness • Beverly’s Bar-B-Que (1998) • Source: Bar-B-Que Sauce • Organism: Salmonella • Human Impact: 1 person died • 100 individuals sick • Results: Judgement still out

19. Alabama Outbreaks of Foodborne Illness • La Fiesta (1997) • Source: Unsure • Organism: Shigella • Human Impact: 75 people sick • Results: Thousands of dollars in Suits

20. Pathogens in Alabama • Vibrio • Listeria • Hepatitis • Campylobacter • Shigella • Giardia • Salmonella

21. What Does Bacteria Need to Grow?

22. Environmental Needs of Bacteria • Temperature and Time • ground beef should be cooked to 155° F for 15 seconds

23. Time /Temperature (F°) Chart ____________________________________________ 170 _______________________________________ 160 _______________________________________ 150 _______________________________________ 140 _______________________________________ 130 _______________________________________ 120 _______________________________________ 110 _______________________________________ 100 _______________________________________ 90 _______________________________________ 80 _______________________________________ 70 _______________________________________ 60 _______________________________________ 50 _______________________________________ 40 _______________________________________ 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14

25. Danger Zone The temperature range from: 41°F to 140° F

26. Environmental Needs of Bacteria • Temperature and Time • pH (Acidity)

28. Environmental Needs of Bacteria • Temperature and Time • pH (Acidity) • Water (Moisture/ A w )

29. Water Activity Aw minimum for bacteria to grow I I___I___I___I___I___I___I___I___I___I___I 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0

30. Environmental Needs of Bacteria • Temperature and Time • pH (Acidity • Water (Moisture/ A w • Air

31. Oxygen Requirements • Aerobic • Require oxygen to grow • Anaerobic • Will not grow in the presence of oxygen

32. Potentially Hazardous Foods Egg and Egg Products Custards Cream Pies Milk and Milk Products Sauces Puddings Gravies Meat and Meat Products Chicken Pot Pie Meat Loaf Shellfish or Fish

33. Food Laws

34. Food Code Developed by the U. S. Department of Health and Human Services, Public Health Service, Food and Drug Administration (FDA), Washington, DC 20204 Most Recent Food Code 1999

35. HACCP PRINCIPLES • Assess Hazards • Determine CCP • Establish Critical Limits • Establish Monitoring Procedures • Establish Corrective Action • Establish Effective Records • Establish Verification Procedure

36. What Can You DO! • Wash Your Hands • Don’t Cross Contaminate • Keep Hot Foods Hot • Keep Cold Foods Cold • Do not eat ground meats raw

37. Bottom Line WHEN IN DOUBT! THROW IT OUT