1 / 16

Food Industry Hazards

Food Industry Hazards. Ken Settimo. How Many People Get Sick?. 1 in 6 Americans get ill (48 million people) 128,000 are hospitalized 3,000 people die. Who’s more at risk?. Some people are at greater risk for experiencing a more serious illness or death. Infants Young children

kin
Download Presentation

Food Industry Hazards

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Industry Hazards Ken Settimo

  2. How Many People Get Sick? • 1 in 6 Americans get ill (48 million people) • 128,000 are hospitalized • 3,000 people die

  3. Who’s more at risk? Some people are at greater risk for experiencing a more serious illness or death. • Infants • Young children • Pregnant woman and their unborn babies • Older adults • People with weakened immune systems (diabetes, cancer, transplants, kidney, HIV)

  4. What are food hazards? • Biological • Chemical • Physical

  5. Biological • Bacteria (salmonella, ecoli, botulism, listeria)* • Viruses (Hepatitis A, Norovirus) • Parasites (Tapeworm) *Bacteria is the largest concern in the biological group

  6. Bacterial Growth(salmonella, ecoli, botulism, listeria) • Food • Acidity (ph) • Time • Temperature • Oxygen • Moisture

  7. Viruses(Hepatitis A, Norovirus) • Can’t reproduce and grow by themselves. Need a living host. • Only some viruses consider humans a suitable host which can cause foodborne illnesses. • Infected employees transmit through fecal. • Number one safeguard of viruses in food is frequent and proper hand washing • Can survive in human intestines, contaminated water and frozen foods for months.

  8. Parasites(Tape worms) • Transmitted through fecal material or consuming contaminated flesh. • Cooking to proper temperatures or freezing for extended periods can destroy parasites.

  9. Chemical • Unintentional (Cleaners, Sanitizers, Pesticides) • Naturally Occurring (Aflatoxin) • Intentional (Preservatives, Food Additives)

  10. Allergens • Dairy • Peanuts • Tree Nuts • Fish • Shellfish • Soy • Eggs • Wheat

  11. Physical Hazards Material not normally found in food that can cause illness • Glass (Bottles, Jars) • Metal (Nuts, bolts, damaged equipment) • Stone (Ingredients) • Plastic (packaging or raw material) • Bone (Improper processing)

  12. What should your facility look like? • Floor, walls and ceiling smooth and easily cleanable. • Lights shielded • Proper plumbing • Thermometers • Ventilation for cooking • Ability to exclude weather and vermin

  13. Video • Funny Mouse Nolan Cheese Commercial: http://www.youtube.com/watch?v=-L6UWk6-Hg8

  14. Specialized Processing Methods • Acidifying Food • Specialized Meat Processing (Smoking, Curing, Vacuum Packaging Cooked Meat) • Sprouting seeds or beans • Custom Processing of wild game • Molluscan shellfish display tanks

  15. Additional Items • Labeling (manufacture and product name, address, net weight, ingredients, allergens, lot code, expiration date and possibly safe handling instructions. • Well water testing

  16. Food safety is everybody’s business • Until there’s a cure education is the key.

More Related