Keeping Food Safe

1. Keeping Food Safe Chapter 2

2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food. • A foodborne illness outbreak is when two or more people get the same illness after eating the same food • No long-term health threat to average person • Reaction may occur in a few hours or up to several days after exposure Symptoms • Abdominal cramps, headache, vomiting, diarrhea (may be bloody), fever, death

3. What is the Cost of Foodborne Illness? • Loss of customers and sales • Negative media exposure • Lawsuits and legal fees • Increase insurance premiums • Loss of reputation • Lowered employee moral • Employee absenteeism • Staff retraining

4. High Risk Populations Affected • Those that have a higher risk of getting a foodborne illness: • Immune system is the body’s defense system against foodborne illnesses • Elderly people • Infants and pre-school aged children • Pregnant women • People with cancer or on chemotherapy • People with HIV/AIDS • Transplant recipients

5. What is the Impact of Foodborne Illness? In the US annually: • 76 million cases of foodborne diseases • 325,000 hospitalization • 5,000 deaths • [fast fact] • The US Department of Agriculture Economic Research Services developed a calculator to determine actual cost of a foodborne illness • www.ers/usda.gov/Data/FoodbornIllness/

6. Key Terms • Hazard • Something with the potential to cause harm • Contamination • That harmful things are present in food, making it unsafe to eat • Pathogens • Microorganisms that cause illness from your body to food • Time Temperature Abuse • Allowing food to stay too long at temperatures that cause pathogens • Cross Contamination • Transfers pathogens from one surface or food to another

7. Forms of Contaminaton • Types of Hazards • Biological • Chemical • Physical • Contamination • Harmful things are present in food making it unsafe to eat • Poor personal hygiene transfers pathogens from body to food • Time-temperature abuse • Cross-contamination • Poor cleaning and sanitizing of work stations • Purchasing from unapproved suppliers

8. What are Microorganisms? • Microorganisms are small, living organisms that can be seen only through a microscope • There are 4 types of pathogens • Viruses • Bacteria • Parasites • Fungi

9. FAT-TOM • Food • Acidity • Pathogens grow best in food that contains little OR no acid • Temperature • Temperature danger zone 41°F – 135 °F • Time • The longer food is in the temperature danger zone, the more time pathogens have to grow • Oxygen • Some need oxygen to grow. Others grow when oxygen isn’t there. • Moisture

10. Food most likely to become TCS abused TCS- time control for safety Baked potatoes Heat-treated plant food Cooked rice, beans Tofu or soy protein Sprouts and sprout seeds Sliced melons and tomatoes Untreated garlic and oil mixtures • Milk and dairy • Meat • Beef, pork, lamb • Eggs • Poultry • Fish • Shellfish and Crustaceans

11. Time/Temperature Danger Zone • 41-135 degrees F • Major growth through 70-125 degrees F

12. Biological Contamination

13. Viruses

14. Transfer of Viruses and Prevention • Transferring of Viruses • Prevention • Examples of a virus

15. Bacteria

16. Bacteria • Can multiply rapidly in favorable conditions • Can cause illness by producing toxins in food • May be carried by a variety of means: • Food • Water • Soil • Humans • Insects • Some can survive freezing • Know FAT-TOM to prevent bacterial foodborne illnesses • Examples include Salmonella, E. Coli, and Clostridium Botulinum

17. Parasites

18. Parasites in Food? • Need a host to survive • Grow naturally in many animals • Cows • Chickens • Pigs • Fish • Can also grow on a plant

19. Fungi

20. Not a Real Fun-Guy... • Molds • Most commonly spoils food • Grows well in food with naturally high acidic levels • Produces toxins that can make people sick • Intentionally added to cheeses (Blue cheese, Brie) • Yeasts • Spoil food quickly • Signs of spoilage • Smell • Taste of alcohol • Pink discoloration • Slime or bubbles

21. Chemical Contamination

22. Chemical Contamination • Hazards that are dangerous to foods • Cleaning supplies • Pesticides • Toxic Metals • Lead • Copper • Zing • Preventing contamination • Store chemicals away from food, utensils, and equipment used for food

23. Physical Contamination

24. Physical Contamination • When objects get into food • Metal shavings from cans • Glass from broken light bulbs • Fingernails, hair, bandages • Jewelry • Fruit pits • Prevention- • Inspect food closely, practice good hygiene, and follow preparation procedures

25. Food Allergens • Major food allergens • Milk and dairy • Eggs and egg products • Fish • Shellfish • Soy and soy products • Peanuts • Tree nuts • Preventing an allergic reaction • Tell the customer how each dish is made • Tell the customer about any “secret” ingredients that may contain allergens • Suggest alternative menu items that don’t have the food allergen • Avoid cross-contact

26. Contamination of Food • Having a foodborne illness • Having wounds that contain a pathogen • Having contact with a person that is ill • Touching faces, hair, or bodies and not washing hands after • Having symptoms of illness • Touching anything that may contaminate food • Eating, drinking, or chewing gum/tobacco while preparing food

27. Personal Cleanliness • Always cover your hair • Wear clean clothing everyday • Remove aprons or coats and store in the correct places • Remove jewelry from hands and arms • Only a single, plain band may be worn

28. Washing your Hands • After leaving the restroom • Handling raw meat, poultry, and seafood • Touching hair, face, or body • Eating, drinking, or smoking • Handling chemicals • Removed jewelry from hands and arms

29. Proper Hand Washing… and no you don’t do it right • Wet hands and arms with water as hot as you can stand it • Apply soap, enough to build up a good lather • Scrub hands and arms vigorously • Rinse hands and arms • Dry with a single-use paper towel or warm-air dryer

30. Handling Ready-to-Eat (RTE) Foods • RTE foods are foods that you do not need to cook I order to consume • Use gloves, tongs, and/or deli tissue • Create a barrier between you and the food

31. To Stay Home or Not To Stay Home? • Severe sore throat • Has 1 or more illness symptoms • Been diagnosed with a foodborne illness

32. Don’t Cross-Contaminate • Work surfaces, knives, and cutting boards are clean and sanitized • Do NOT allow RTE foods to touch the surfaces that had raw meat on them • Use separate cutting boards and knives for RTE foods and raw meat

33. What to do? • If food has been in the temperature danger zone for more than 4 hours, throw it out.

34. Thermometers • Bimetallic Stemmed Thermometers • 0-220°F • Hot and Cold foods • Insert into the thickest part of the food • Thermocouples and Thermistors • Probe and screen • Can be inserted into food and liquids • Surface probes can check the temperature of flat cooking equipment • Air probes can check the temperature of coolers and ovens • Infrared Thermometers • Checks food and surface temperatures

35. Time Temperature Abused? • Abnormal color • Slimy, sticky, or dry • Soft flesh that leaves an imprint • Abnormal or unpleasant odor

36. FIFO • First In, First Out

37. Whole or Ground Poultry

38. Thawing Foods • Refrigerator • Potable Running Water • Microwave • Cooking

39. Proper Internal Temperature Safe Temperature to hold hot foods is 135 or higher

40. Cooling Foods • Cool from 135-41 or lower within 6 hours • 1. 135-70 within 2 hours • 2. Cool to 41 or lower over next 4 hours. • Small containers in Ice Water Bath • Ice Paddle • Reduce the size of the container ** Pathogens grow faster between 125 and 70F

41. Serving • Hold dishes at the bottom or edge • Carry glasses on rack or tray • Hold flatware by handle • Minimize bare-hand contact • Use ice scoops or tongs

42. HACCP – Hazard Analysis and Critical Control Point • The Seven Principles • Conduct a Hazard Analysis • Identify menu items that contain potentially hazardous food • Recognize the flow of this food through your operation • Identify possible hazards • Determine Critical Control Points • Points in the flow where possible hazards can be prevented, eliminated, or reduced to safe levels • There may be more than one CCP for each menu item

43. HACCP • Establish Critical Limits • Cook food to appropriate internal Temperature • Hold cooked food at or above 135 • Hold cold food at or below 41 • Reheat foods to 165 for 15 seconds • Establish monitoring procedures • Determine the best ways to monitor CCPs • Identify who will monitor CCPs and how often • Identify corrective actions • Steps to be taken when a critical limit is not met • Continue cooking food • Throw out

44. HACCP • Verify that the system works • Review records and logs • Determine if hazards are effectively prevented, reduced, or eliminated • Establish procedures for record keeping and documentation • Build a source of information about daily operations and trends • Can be used to identify problem areas

45. OSHA – Occupational Safety and Health Administration • Governs rules and regulations that are enforced to ensure that all employees in an establishment are working in a place that emphasizes safety.

46. What’s the difference? Cleaning Sanitizing Reduces pathogens on surfaces to safe levels Two Methods: Heat: 171 degree water for 30 seconds Chemical: chlorine, iodine, etc. Rinse, swab, spray, rinse • Removes food and other dirt from surface

47. 3 Compartment Sinks • Rinse (scrape or soak) • Wash (water 110 degrees F) • Rinse • Sanitize • Air-Dry

48. Integrated Pest Management Program • Deny pests access to the operation • Deny pests food, water, and a hiding/nesting place • Work with a licensed pest control operator to get rid of pests that do enter the operation