CPT Joseph Hout, Assistant Professor, MSPH, REHS Winter, 2008

1. CPT Joseph Hout, Assistant Professor,MSPH, REHS Winter, 2008 FOOD PROTECTION

2. Learning Objectives • Be familiar with definitions used in class • Know various foodborne allergens, bacteria, viruses, parasites, and toxins as well as the illnesses they are associated with • Know the difference between foodborne infection and intoxication • Know how to conduct a foodborne illness investigation • Be familiar with the HACCP process • Know the employee health, work practice, structural, food procurement/storage, and food preparation controls discussed in the 2005 FDA Food Code

3. Definitions • Critical Control Point – point or procedure in a food system where loss of control may result in a health risk • Food – raw, cooked or processed edible substance, ice, beverage, or ingredient used for human consumption including CHEWING GUM • Food Establishment – operation that stores, preps, packs, serves, vends or otherwise provides food for HUMAN consumption (restaurant, market, vending location, caterer, etc) which gives food directly to consumer or indirectly through a delivery service (includes home delivery of groceries) • Includes trans vehicle and central prep facility that supplies a vending location UNLESS the vending or feeding location is permitted • Includes mobile, stationary, temp, and perm facilities regardless of where food is consumed and regardless of cost of food

4. Definitions • Not a Food Establishment • Offers only prepacked foods that are not potentially hazardous • Offers whole, uncut fruits and vegetables • Food processing plant • Kitchen in private home • Cannot provide potentially hazardous foods to consumers • Can provide non pot hazardous foods at functions if allowed by law • Sign stating prepared in a non regulated/inspected home kitchen • Location above goods are sold is not a food establishment • Kitchen in private home functioning as a daycare • Private home that receives catered or home delivered food

5. Definitions • Major Food Allergens • Milk • Eggs • Fish • Bass • Flounder • Cod • Shellfish • Crab • Lobster • Shrimp • Tree nuts • Almonds • Pecans • Walnuts • Peanuts • Soybeans • Wheat • Ingredients that contain • protein from any of these

6. Definitions • Potentially hazardous food – Food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxic formation • Ratite – flightless bird such as an emu, ostrich, or rhea • Spoilage – Damage to organoleptic (smell, see, touch taste) qualities of food • Sanitary – Free of HARMFUL levels of disease causing organisms • TCS – Time/temperature control for safety – is equivalent to PHF • Unsanitary – Contains HARMFUL levels of disease causing organisms

7. Potentially Hazardous Foods • Food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxic formation • Includes: • Raw or treated animal food • Heat treated plant food • Raw seed sprouts • Cut melons • Cut tomatoes or mixtures* • Excludes: • Air cooled hard boiled egg with intact shell • Pasteurized intact raw shell egg • Food in unopened hermetically sealed container • Product assessment showing pathogens don’t grow • Are excluded due to Aw or pH or interaction of both*

8. Potentially Hazardous Foods

9. Potentially Hazardous Foods

10. Potentially Hazardous Foods

11. Potentially Hazardous Foods

12. Foodborne Health Hazards • Bacteria • Thermophilic (optimal growth ~50-70 C) • Mesophilic (optimal growth ~37 C) • Psychrotrophs (optimal growth ~ 15 C) • Viruses • Most heat resistant • Do not multiply in food • Parasites • Helminths (Nematode) • Protozoa • Toxins • Bacteria produced • Fungi produced • Naturally occurring

13. Food Borne Illnesses • Infection: • Live bacterial cells are ingested • Cells grow in the digestive tract and cause symptoms – Slower onset • Intoxication: • Food that contains a toxin produced by bacteria – Not produced in the body • Toxin causes symptoms – Fast onset • Toxin Mediated Infection: • Live bacterial cells are ingested which then produce toxins in the body • Toxin causes symptoms - Mid onset

14. Food Borne Bacteria Infections

15. Food Borne Bacteria Infections

16. Food Borne Bacteria Infections

17. Food Borne Bacteria Infections

18. Food Borne Bacteria Infections

19. Food Borne Bacteria Infections NOT SALMONELLOSIS!!!!

20. Food Borne Bacteria Infections NOT TYPHOID FEVER

21. Food Borne Bacteria Infections

22. Food Borne Bacteria Infections

23. Food Borne Bacteria Infections

24. Food Borne Bacteria Infections

25. Food Borne Bacteria Intoxications

26. Food Borne Bacteria Intoxications

27. Food Borne Bacteria Intoxications

28. Food Borne Bacteria Intoxications

29. Food Borne Bacteria Toxin-Mediated Infections

30. Food Borne Bacteria Toxin-Mediated Infections

31. Food Borne Bacteria Toxin-Mediated Infections

32. Food Borne Viral Infections

33. Food Borne Viral Infections

34. Food Borne Viral Infections

35. Food Borne Viral Infections

36. Food Borne Parasitic Infections

37. Food Borne Parasitic Infections

38. Food Borne Parasitic Infections

39. Food Borne Parasitic Infections

40. Food Borne Parasitic Infections

41. Food Borne Parasitic Infections

42. Food Borne Parasitic Infections

43. Food Borne Parasitic Infections

44. Food Borne Parasitic Infections

45. Food Borne Parasitic Infections

46. Food Borne Toxins

47. Food Borne Toxins

48. Food Borne Toxin

49. Food Borne Toxins

50. Food Borne Toxins