PRINCIPLES OF

1. PRINCIPLES OF FOOD SAFETY & SANITATION

2. The Sanitation Challenge Whether handling food for your family, or cooking for hundreds… food safety and sanitation must be your concern.

3. When are foodborne illnesses "confirmed"? A foodborne illness is a disease carried or transmitted to people by food.This is commonly, but not necessarily accurately, referred to as food poisoning. (In actuality that term should be reserved specifically for illnesses caused by toxins or chemicals contaminating the food.) The Centers for Disease Control and Prevention (CDC) “defines” a foodborne-illness outbreak as an incident in which two or more people experience the same illness after eating the same food. It is important to note that a foodborne illness is not “confirmed” until and unless laboratory analysis shows that a specific food is the source of the illness.

4. Who is at the greatest risk of contracting a foodborne illness? People who are ill or those who have had surgery, transplants, or chronic illnesses Elderly people because their immune systems may have weakened with age People taking medication Young children who may not have built an adequate immune system Pregnant women

5. Who trains food handlers about food safety practices? At home, it is the person cooking that is in charge of food safety. In any food service operation, it is the manager’s responsibility to train employees in food safety. Food safety training must be ongoing. Food safety training programs should target both new and current employees, meet the needs of all learners, include assessment tools that identify training needs, and be documented in records.

6. What are potentially hazardous foods? Although any food can become contaminated, most potentially hazardous foods are those in which microorganisms are able to grow rapidly. • Potentially hazardous food has typical characteristics: • Has a history of being involved in foodborne illness outbreaks • Has a natural potential for contamination due to production and processing methods • Is moist • Contains protein • 5. Has neutral or slightly acidic pH levels

7. Potentially hazardous foods: Sliced melons Shell eggs Baked potato Milk & milk products Meat Cooked rice or beans Sprouts Fish & shellfish Garlic & Oil mixtures Texturized vegetable (soy) protein Tofu

8. Do foodborne microorganisms grow in highly acidic food? A “pathogen” is a disease-causing microorganism.Foodborne microorganisms typically do NOT grow in alkaline or highly acidic foods, such as crackers or lemons. Pathogenic bacteria grow best in food that is just slightly acidic or neutral (approximate pH of 4.6 to 7.5), which includes most foods we eat. The 4 types of microorganisms that can contaminate food and cause foodborne illnesses are fungi, parasites, viruses, and bacteria.

9. What conditions favor growth of foodborne microorganisims? The acronym FAT TOM can be used to remember the 6 favorable conditions for growing foodborne microorganisms: T= Temperature 41-135 °F 5-57 °C is ideal for growth A= Acidity F= Food O= Oxygen T= Time M= Moisture

10. What are the food illnesses caused by bacteria? Shigellosis (bacillary dysentery) (shig′ĕ-lō′sis)is a foodborne illness caused by the shigella bacteria. Potato, tuna, shrimp, chicken, and macaroni salads are often the foods involved in outbreaks, as well as raw vegetables and dairy products. Symptoms: diarrhea and bloody diarrhea, abdominal pain, fever, nausea, vomiting, chills, fatigue, and dehydration… good personal hygiene of the food handler is the best defense

11. What is Salmonellosis? Salmonellosis (sal′mō-nel-ō′sis) is a bacterial foodborne illness caused by the salmonella bacteria. It is most commonly associated with shell eggs and undercooked foods containing eggs such as custards, sauces, and pastry creams. It is also found in most protein foods, as well as dairy, sliced melons and tomatoes, and raw sprouts. The best preventative measures are to cook eggs until yolks are firm and cook poultry thoroughly. Symptoms: nausea, vomiting, abdominal cramps, headache, fever

12. What is listeriosis? Listeriosis (lis-tēr′ē-ō′sis) is a type of bacterial foodborne illness caused by the listeria monocytogenes bacteria. It is often found in unpasteurized milk and milk products, raw vegetables, poultry, meat and seafood, prepared and chilled ready-to-eat foods such as those found in a deli. Symptoms: fever, diarrhea

13. What is gastroenteritis? There are several forms of the bacterial foodborne illness called gastroenteritis (gas′trō-en-tĕr-ī′tis), but as the prefix “gastro” suggests, all involve the inflammation of the mucous membrane of the stomach and intestines. Severe cases of staphylococcal gastroenteritis can even result in changes to blood pressure and pulse rate. Bacterium causing gastroenteritis are found in protein foods such as meat, poultry, fish, and egg- clostridium perfringens (klŏ-strĭd'ē-əm pər-frĭn'jənz) gastroenteritis; starchy foods such as rice, pasta, and potatoes- bacillus cereus (bə′sil·əs ′sir·ē·əs)gastroenteritis; and from foods that have been improperly cooled or hot-held for periods of time- staphylococcal (stăf'ə-lō-kŏk'əl)gastroenteritis). Practice good personal hygiene. Use careful time and temperature control when holding, cooling, and reheating food.

14. Botulism (bot′yū-lizm)is a foodborne illness caused by the spore-forming anaerobic bacteria (an·ə¦rōb·ik ′bak′tir·ē·ə) called clostridium botulinum (klŏ-strĭd'ē-əm bŏch'ə-lī'nəm) What is botulism? Because this bacteria is anaerobic (does not need air to live) it can survive in improperly canned foods. Do not eat foods from deeply dented or bulging cans. Use care when home-canning or eating home-canned foods. It is also linked to garlic and oil mixtures and sautéed onions in butter. Symptoms: fatigue, weakness, vertigo (dizziness or blurred vision) dry mouth, eventually can lead to paralysis and death

15. What is campylobacteriosis? Campylobacteriosis (kam′pi-lō-bak′ter-ē-ō′sis) is caused by the campylobacter jejuni (jə-jū'nī‘) bacteria. It is now the leading cause of bacterial foodborne illness. The most common source of this bacteria is raw or undercooked chicken. Avoid cross contamination by disinfecting hands, knives, work surfaces, etc. after handling raw chicken. It is also associated with unpasteurized dairy products. Symptoms: diarrhea, including watery or bloody diarrhea; abdominal cramps, headache, muscle pain

16. What is hemorrhagic colitis? Hemorrhagic colitis (′hem·ə¦raj·ik kə′līd·əs) is the foodborne illness caused by the toxin-producing bacterias called escherichia coli 0157:H7 or 0157:NM (′esh·ə′rik·ē·ə kō'lī). This is commonly called E. coli. The most common source of E. coli is raw or undercooked meat, primarily ground beef. Apple juice, unpasteurized milk, lettuce, sprouts, spinach, and non-chlorinated water are also often involved in outbreaks. Symptoms: watery or bloody diarrhea, fever, nausea, abdominal/muscle pain, headache

17. What are foodborne illnesses caused by the vibrio bacteria? Vibrio parahaemolyticus gastroenteritis (vĭb'rē-ō‘ păr'ə-hē'mə-lĭt'ĭ-kəs gas′trō-en-tĕr-ī′tis ) Vibrio vulnificus primary septicemia (vĭb'rē-ō‘ vŭl-nĭf'ĭ-kəs sĕp'tĭ-sē'mē-ə) Both foodborne illnesses caused by the comma-shaped vibrio bacteria are linked to a common source: shellfish - crabs, clams, oysters, shrimp, lobster, and scallops Symptoms: diarrhea, cramps, vomiting, and chills, fever, and skin lesions may develop with septicemia

18. What is yersiniosis? Yersiniosis (yər-sĭn'ē-ō'sĭs) is the foodborne illness caused by the bacteria yersinia enterocolitica (en-tĕr-ō-kō-lĭt'ĭ-kə). It is an intestinal infection. Contaminated raw and undercooked pork products (especially the pork intestines called chitterlings), as well as contaminated, pasteurized milk have been associated with outbreaks of yersiniosis. Crispy-fried chitterlings Symptoms develop 4-7 days after exposure and may mimic appendicitis.

19. What viruses cause foodborne illnesses? Viruses are the smallest of the microbial contaminants and can only reproduce once inside a living human cell, not in the food. Some may survive freezing and cooking. They can be transmitted from person to person, from people to food, and from people to food-contact surfaces, so good personal hygiene of the food handler is the best defense. Norovirus (including the Norwalk virus) and rotavirus (most common in children) can cause nausea and vomiting, but are best known for causing watery diarrhea. Shellfish is commonly involved in outbreaks of Hepatitis A. Hepatitis A is another viral foodborne illness characterized by the sudden onset of fever, fatigue, nausea, loss of appetite, vomiting, abdominal pain, and even jaundice. The human intestinal tract is a source of viruses; wash hands often, especially after using the bathroom.

20. What foodborne illnesses are caused by parasites? Trichinosis (trĭk'ə-nō'sĭs)is caused by the trichinae round worm that infects the muscles. The source is raw or undercooked pork. Single-cell microorganisms Cryptosporidiosis (krĭp'tō-spə-rĭd'ē-ō'sĭs), giardiasis (jē'är-dī'ə-sĭs, and cyclosporiasis (si-clō-spə-'rī'-a-sĭs) are foodborne illnesses caused by single-celled parasites that live in human or animal intestinal tracts. They are usually transmitted through contaminated water or poor hygiene of the food handler. Symptoms include intestinal cramps and diarrhea. Toxoplasmosis (tŏk'sō-plăz-mō'sĭs), also caused by a single-celled parasite, is associated with cat feces and contaminated water, and may cause enlarged lymph nodes and affect unborn fetuses. All parasites need a host to survive. Good hygiene of the food handler and a sanitary water source helps prevent these illnesses.

21. What is anisakiasis? Anisakiasis (an′i-să-kī′ă-sis) is another foodborne illness caused by a type (anisakis simplex) of roundworm parasite. It is found in raw, undercooked, or improperly frozen seafood. When eating raw or undercooked seafood, such as in sushi (sū'shē contains a vinegared rice) or sashimi (sä-shē'mē which are raw fish strips for dipping), obtain seafood from reliable sources and that which has been properly treated to eliminate parasites. Symptoms: tingling sensation in the throat; severe abdominal pain, vomiting, and diarrhea

22. Fungi (fŭn′jī) range in size and are found naturally in air, soil, water, and some food. Mold, yeast, and mushrooms are examples of fungi. What are fungi? Mold grows well in acidic food with low water activity; freezing only slows its growth without destroying it; heating kills its cells and spores but not the toxins produced by them. Molds may cause allergic reactions in some people. Yeasts produce a smell or taste of alcohol, as carbon dioxide and alcohol are formed as the yeast consumes the food. They are known for spoiling food rapidly. The FDA recommends discarding all food with mold that is not a natural part of the food, such as blue cheese.

23. What are foodborne intoxications and infections? Foodborne diseases are classified as either infections or intoxications. A foodborne intoxication results when a person eats food containing toxins that cause illness. A foodborne infection results when a person eats food containing pathogens, which then grow in the intestines and cause the illness. Symptoms of a food-borne intoxication appear within a few hours. A foodborne infection is less common, and symptoms do not appear immediately.

24. What are the three types of foodborne contamination? The three types of foodborne contamination are: 2. Chemical contaminants- toxic metals, pesticides, cleaning products, sanitizers, and lubricants 1. Biological contaminants- microbial contaminants that include bacteria, viruses, parasites, fungi, and biological toxins hair 3. Physical contaminants- foreign objects that are accidentally introduced into food

25. What are the biological toxins? Biological toxins cannot be smelled or tasted and most of the time are not destroyed by cooking or freezing. Your best defense against them is to purchase food only from reputable suppliers and make sure fish are kept at 41°F or lower. Plant Toxins Plant toxins such as those in fava beans (killed by cooking), rhubarb leaves, jimsonweed or milk from cows that have eaten jimsonweed, water hemlock, etc. are a natural part of the plant. jimsonweed Fungal Toxins rhubarb The majority of foodborne illness outbreaks associated with fungi are caused by the consumption of wild mushrooms, collected by amateur mushroom hunters. Not all species of mushrooms are edible.

26. Scombroid (skŏm'broid‘)Toxin (histamine)- found in scombroid fish such as tuna, mackerel, bluefish, skipjack, bonito, mahi-mahi, marlin, and sardines; the toxin develops in the fish when it is time-temperature abused anytime between the moment it is caught to the time it is served; time-temperature abuse may mean storage at an improper temperature or freezing, thawing, and refreezing (indicated by excessive frost and ice in the package) Seafood Toxins Ciguatera (sē'gwə-tĕr'ə) Toxin-found in predatory tropical reef fish such as amberjack, barracuda, grouper, and snapper; the person becomes ill when they eat a fish that has eaten the toxic algae “ciguatera” Snapper Mahi-mahi Moray eel Shellfish Toxin - found in shellfish that have eaten poisonous algae, especially mollusks such as mussels, clams, cockles, and scallops Systemic Fish Toxins - found as a natural part of some fish, such as the pufferfish, moray eels, and freshwater minnows Cockles

27. What are the most common chemical contaminants? Contamination can come from a variety of substances normally found in homes, restaurants, and foodservice establishments. If highly acidic food such as sauerkraut, tomatoes, and citrus products are stored in or prepared with utensils or equipment that contain toxic metals, such as lead, copper, brass, zinc, pewter, galvanized metal, antimony, and cadmium, it can leach these metals from the item into the food. This may result in toxic metal poisoning. Only food-grade utensils and equipment should be used to store and prepare food. All cleaning chemicals, sanitizers, lubricants, and pesticides must be stored away from food, utensils, and equipment used for food. Store chemicals in original containers.

28. What are examples of physical contaminants? Fingernails, bandages, insects, metal shavings from cans, adhesive stickers on fruits or vegetables, pieces of rubber scrapers, broken glass, hair, and dirt are common physical contaminants. Physical contamination results when foreign objects are accidentally or deliberately introduced into food, or when naturally occurring objects, such as bones in fish, pose a physical hazard.

29. What are food allergies? A food allergy is the body’s negative reaction to a particular food protein. Depending on the person, allergic reactions may occur immediately after the food is eaten or several hours later. Swelling Hives Shortness of breath Symptoms of allergies include: Tightening in the throat Wheezing or shortness of breath Swelling of the face, eyes, hands, feet Hives Itching in and around the mouth, face, or scalp Loss of consciousness Gastrointestinal distress (cramps, diarrhea, vomiting) Death

30. What are the most common food allergens? A. Fish/shellfish • Milk & milk products • C. Eggs & egg products D. Soy & soy products including tofu E. Wheat & wheat products F. Nuts, especially peanuts and peanut products

31. How can restaurants help customers avoid food allergens? Restaurant employees should be aware of the most common food allergens and be able to answer customer questions and identify ingredients in menu items. If a customer inquires about food allergens in a menu item and there is any unknown or “secret” ingredient… customers should be urged to order something else. Sauces and garnishes are often the source of allergens; serve them on the side.

32. How can food handlers prevent contamination? Follow acceptable practices for handling food at home or in an establishment. Do not handle food if you have a foodborne illness, show symptoms of a gastrointestinal illness, have infected lesions on your hands, are a carrier of foodborne pathogens (carriers infect others with pathogens but do not become ill themselves). Wear proper attire if preparing food at a food establishment, such as clean hat or hair restraint, clean clothing, non-slip and closed-toe shoes, and remove jewelry (rings, earrings, watch, etc). Maintain personal cleanliness through proper bathing and hair washing. Do not scratch the scalp, run fingers through your hair, wipe or touch the nose, rub an ear, touch a pimple or open sore, wear dirty clothes, cough or sneeze into the hand, or spit around food. Follow hygienic hand practices such as handwashing, hand maintenance, and proper glove use.

33. What are the proper hand-washing techniques? Food handlers can help prevent food contamination by proper hand-washing techniques: 1. Wet hands with hot, running water, at least 100°F 2. Apply soap 3. Vigorously scrub hands and arms for at least 20 seconds. 4. Clean under fingernails and between fingers. Rinse thoroughly under running water. 5.Dry hands and arms with a single use paper towel or warm-air hand dryer. 6. Avoid re-contamination of clean hands.

34. Are there other rules about hand washing? Food handlers must wash their hands before they start handling food and after each of the following activities: Using the restroom Touching the hair, face, or body Using a handkerchief or tissue Coughing or sneezing into the hand Smoking, eating, drinking, chewing gum or tobacco Handling chemicals that might affect the safety of food Taking out garbage or trash Clearing tables of dirty dishes Touching dirty clothing or aprons Touching unsanitized equipment, work surfaces, etc. Hand sanitizers should never be used in place of proper handwashing. If used in foodservice establishments, they must be FDA approved. After using the sanitizer, hands should be dry before touching equipment. In food service operations that allow bare-hand contact with food, they must have a verifiable written policy on handwashing procedures.

35. What does "hand maintenance" include? Bandage a finger cut or sore; then cover the bandage with a glove or finger cot to protect the bandage and keep it from falling off into the food. If working in food service, keep fingernails short and clean. Do not wear false fingernails. Do not wear nail polish.

36. How are gloves properly used in food service? Gloves can create a barrier between hands and food, but should never be used in place of handwashing. Hands must be washed before putting on gloves and when changing to a fresh pair. Gloves that are too large will not stay on the hand; those that are too small will tear or rip easily. Gloves should be changed at least every 4 hours during continual use; more often when necessary. They should be changed immediately after handling raw meat, fish, or poultry. Remove gloves by grasping them at the cuff and peeling them off inside out. Discard. Gloves specifically formulated for food contact bear the NSF certification.

37. What happens when food handlers are ill? Some diseases CANNOT be transmitted through food, including AIDS, Hepatitis B and C, and tuberculosis. If the food handler has a fever, diarrhea, is vomiting, has a sore throat with a fever, or has jaundice… they should not work with or around food. If the food handler in a food service operation contracts salmonella, shigellosis, E.coli, or hepatitis A… they should be excluded from the premises and management should report their illness to the health department. The food service manager plays an important role in the effectiveness of a personal hygiene program… modeling and enforcing standards. Art McWilliams, UNL Food Service Mgr.

38. The Flow of Food Through the Operation The flow of food begins with purchasing and receiving, and continues through storing, preparing, cooking, holding, cooling, reheating, and serving. Food safety depends on one’s understanding of safety concepts throughout the flow of food and on the development of a system that prioritizes, monitors, and verifies the most important food safety practices. Purchasing Receiving Storing Cooling Cooking Serving Holding Preparing Reheating

39. How can you prevent cross-contamination? A major hazard to the flow of food is cross-contamination. The transfer of microorganisms from one food or surface to another is called cross-contamination. Prevention starts with the creation of barriers, physical or procedural, between food products. Physical barriers: 1. Assign specific equipment to each type of food product (such as color-coding cutting boards and knives) 2. Clean and sanitize all work surfaces, equipment, and utensils after each task. Washing and rinsing may not be enough! Procedural barriers: 1. When using the same preparation table, prepare salads and dessert foods at different times than preparing entrées. 2. Purchase ingredients that require minimal preparation, such as pre-shredded lettuce.

40. What is time-temperature abuse? Time-temperature control is another safety factor to consider in the flow of food. Whenever food is being held in the temperature danger zone, it is being abused. Disease-causing microorganisms grow and multiply at temperatures between 41°F to 135°F (5°C to 57°C) , which is why this range is known as the temperature danger zone. Bacteria grow very rapidly in the middle of the zone… 70°F to 125°F (21°C to 52°C). The longer a food stays in the temperature danger zone, the more time microorganisms have to multiply and make food unsafe.

41. How can you avoid time-temperature abuse? ? Cook food to its required minimum internal temperature. Do not leave any food in the temperature danger zone for more than four hours. Cool food properly. Hold food at a minimum internal temperature of 135°F or higher OR 41°F or lower. Reheat food to 165°F (74°C ) for fifteen seconds within two hours. A food service establishment must decide the best way to monitor time and temperature, make sure they have the right kind of thermometers in the right place, regularly record temperatures and the times they are taken, incorporate time and temperature controls into standard operating procedures for employees, and develop a set of corrective actions when time and temperature standards are not met.

42. What is the right thermometer for the job? The bi-metallic stemmed thermometer measures the temperature through a metal probe with a sensor in the end. To calibrate this thermometer (make sure its accurate) at “ice point” : fill a large container with crushed ice and water; stir; put the thermometer stem into the ice water so the sensing area is completely submerged, not allowing the stem or probe to touch the container’s bottom or sides; hold the calibration nut securely with a wrench and rotate the head of the thermometer until it reads 32°F. Never use glass thermometers filled with mercury or spirits to monitor the temperature of food. Calibrate bimetallic thermometers often (using ice point at 32°F or boiling point at 212°F methods), once before each shift in a food service establishment.

43. Infrared (laser) thermometers produce very accurate temperature readings of food and equipment surfaces. They are non-contact thermometers, so can reduce the risk of cross-contamination. Hold them close to the surface of a food. Thermocouple and thermistor thermometers have a metal probe or sensing area and display results on a digital readout. These have 4 types of probes: immersion probes for liquids; surface probes for flat cooking; penetration probes for internal temperatures; air probes for the inside of refrigerators or ovens. Measure internal temperatures of food by inserting the thermometer probe into the thickest part of the food.

44. What is a time-temperature indicator? A time-temperature indicator (TTI) is designed to monitor both time and product temperature. Products can be tagged with a special label, and those labels record a history of the product’s time and temperature during shipment.

45. What are general principles for purchasing and receiving foodstuffs? The most important factor in choosing a food supplier is to assure food safety. Do this by purchasing food from an approved food source. This would be a supplier that has been inspected and is in compliance with applicable local, state, and federal law. Inspect foods carefully, checking for proper labeling, temperature, appearance, and other factors important to safety. Check food products for intact packaging, signs of refreezing, prior wetness, and pest infestation. Once foodstuffs have been purchased and received, store them properly and quickly.

46. What should I know when buying meat? Meat must be inspected by the USDA or the state department of agriculture, meaning that the product and processing plant have met certain standards of acceptability. Meat may be graded, indicating its palatability and level of quality. This is a service some processors and packers pay the USDA for, but it is voluntary. Meat must be held at 41°F or lower. The texture should be firm and spring back when touched. It should not be slimy, sticky, or dry. It should not have an odor. Packaging should be intact and clean. Beef should be bright cherry red; aged beef may be darker; vacuum packed beef may appear purplish. Lamb should be light red with no whitish surface covering the lean meat. Pork should be light pink with firm white fat.

47. What should I know when buying poultry? Poultry is USDA inspected in a similar fashion to meat. It is voluntarily graded A, B, or C, indicating appearance and overall quality. Fresh poultry, such as chicken and turkey, should be shipped frozen or in self-draining crushed ice or chill packed. There should be no purple or green discoloration. Wing tips can be red, but not dark. The flesh should be firm and springs back when touched. It should not be sticky, even around wings or around joints. There should be no unpleasant odor.

48. What should I know when buying fish? Fresh fish is very sensitive to time-temperature abuse and can deteriorate quickly if handled improperly. It should always be stored at 41°F or lower. The fish should have bright red gills, with firmly attached scales, and bright (not cloudy) shiny skin. The flesh should be firm, and spring back when touched. It will have a mild ocean or seaweed smell, but not smell like strong fish or ammonia. The eyes of the fish should be bright, clear, and full… not sunken, cloudy, or red-rimmed. The fish should be surrounded by crushed, self-draining ice.

49. What should I know when buying shellfish? Shellfish include mollusks such as clams, oysters, and mussels. They can be shipped live, frozen, in the shell, or shucked. clams oysters Live shellfish must be received with a shellstock identification tag on which the delivery date is written. Batches of shellfish cannot be mixed. The ID tags must remain on the delivery container until the last shellfish is used, and then kept on file for an additional 90 days. Shellfish should be kept at a temperature of 45°F or lower; have a mild ocean or seaweed smell, and have closed (especially when tapped) and unbroken shells. mussels

50. What should I know when buying crustacea? Crustacea include shrimp, crab, and lobster. Live crustacea must be received alive, shipped in water or moist seaweed; processed crustacea must be kept at 41°F or lower. The tail of a live lobsters should curl, especially when picked up…the more curl the better. The odor should be one of mild ocean or seaweed, not a strong fishy smell. The shells should be hard and heavy, not soft. shrimp crabs lobster