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CAUSES OF FOODBORNE ILLNESS

Learn the causes of foodborne illness, including temperature control and cross-contamination. Understand proper cooking, cooling, and reheating methods to maintain food safety. Explore ways to prevent direct and cross contamination in food handling. Discover food allergy symptoms and common allergens. Gain insights on personal hygiene, sanitation, and equipment maintenance for a safe food establishment. Dive into sanitation, preparation, dishwashing methods, and chemical storage guidelines. Understand the importance of HACCP in ensuring food safety.

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CAUSES OF FOODBORNE ILLNESS

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  1. CAUSES OF FOODBORNE ILLNESS • IMPROPER TEMPERATURE IS THE #1 CAUSE • 75% IMPROPER TEMPERATURE • 20% CROSS CONTAMINATION • 5% SOIL

  2. PREVENTION • MAINTAINING PROPER FOOD TEMPERATURE IS THE MOST EFFECTIVE WAY TO PREVENT ILLNESS • TEMPERATURE CONTROL MEANS ACHIEVING REQUIRED TEMPERATURES DURING ALL ASPECTS OF FOOD PRODUCTION

  3. TEMPERATURE CONTROL • COOKING TEMPERATURES • COLD HOLDING TEMPERATURES • COOLING METHODS • REHEATING METHODS • THAWING METHODS

  4. Poultry - parts - 74 degrees - whole - 85 degrees

  5. PORK • 71 C

  6. GROUND BEEF • 71 C

  7. FISH • 70 C

  8. COLD HOLDING TEMPERATURE • KEEPING REFRIGERATION UNITS AT 4C OR LESS, ENSURES THAT BACTERIA GROWTH IS LIMITED • REFRIGERATION UNITS SHOULD BE CHECKED DAILY TO PREVENT MALFUNCTIONS

  9. COOLING METHODS • INADEQUATE COOLING ALLOWS FOOD TO REMAIN IN THE DANGER ZONE LONGER THAN NECESSARY. • PLACE FOOD CONTAINER IN AN ICE BATH • FREQUENT STIRRING OF FOOD TO RELEASE STEAM • STORE IN SHALLOW PANS • SMALLER PORTIONS COOL FASTER • REFRIGERATE • COVER LOOSELY

  10. REHEATING • REHEAT AS QUICKLY AS POSSIBLE TO 74 C TO REMOVE FOOD FROM THE DANGER ZONE AS QUICKLY AS POSSIBLE • ON THE STOVE TOP • IN THE OVEN • MICROWAVES ARE FOR SMALL PORTIONS ONLY

  11. THAWING METHOD • NEVERDEFROST AT ROOM TEMPERATURE • DEFROST IN THE FRIDGE AT 4 C OR LOWER • UNDERCOLD RUNNING WATER • IN AN ICE BATH • MICROWAVES ARE ONLY FOR SMALL PORTIONS

  12. DIRECT CONTAMINATION • DIRECT CONTAMINATION - INTRODUCTION OF HARMFUL MICRO-ORGANISMS, CHEMICAL, OR TOXINS INTO FOOD.

  13. CROSS CONTAMINATION • CROSS CONTAMINATION - THE TRANSFER OF HARMFUL ORGANISMS FROM FOOD TO FOOD BY A NON FOOD OBJECT, SUCH AS; HANDS, UTENSILS, INSECTS, WIPING CLOTHS.

  14. CASE 1 • IN THE FRIDGE , A CONTAINER OF RAW CHICKEN IS STORED ON THE SHELF ABOVE THE SALAD GREENS. THE RAW CHICKEN JUICE IS LEAKING ON TO THE SALAD GREENS. • THIS IS AN EXAMPLE OF:

  15. CASE 2 • AFTER CUTTING RAW PORK ON A CUTTING BOARD, YOU WIPE DOWN THE CUTTING BOARD AND PROCEED TO MAKE WRAPS FOR LUNCH SERVICE. • THIS WOULD BE AN EXAMPLE OF:

  16. CASE 3 • AFTER PREPARING RAW CHICKEN WINGS YOU RUN YOUR HANDS UNDER WATER ONLY AND PROCEED TO SLICE TOMATOES FOR A SALAD. • THIS IS AN EXAMPLE OF:

  17. PREVENTION • WASH YOUR HANDS EVERY TIME YOU CHANGE TASKS IN THE KITCHEN • STORE RAW MEAT BELOW READY TO EAT PRODUCTS • WASH AND SANITIZE FOOD CONTACT SURFACES AFTER EVERY USE • WASH AND SANITIZE ALL FOOD CONTACT SURFACES EVERY 2 HOURS WHEN IN CONTINUOUS USE FOR THE SAME TASK

  18. FOOD ALLERGIES • ALLERGY - AN ABNORMAL AND INDIVIDUAL REACTION TO CERTAIN FOODS OR INGREDIENTS • SYMPTOMS CAN AFFECT BREATHING, DIGESTION, SKIN, AND CARDIAC SYSTEMS. • MILD TO SEVERE SYMPTOMS • ADDITIONAL EXPOSURE INCREASES THE SEVERITY OF THE REACTION

  19. COMMON FOOD ALLERGIES • peanuts • eggs • sesame seeds • soy • milk/dairy • fish/shellfish • sulphites

  20. REVIEW QUESTIONS • YOU HAVE A SEAFOOD ALLERGY THAT LEAVES A SLIGHT TINGING IN YOUR MOUTH. THE TINGLING DOES NOT LAST LONG AND YOU HAVE LEARNED TO LIVE WITH IT AND HAVE DECIDED TO KEEP EATING YOUR FAVORITE SEAFOODS. • IS THIS GOOD?? WHY OR WHY NOT

  21. PERSONAL HYGIENE

  22. SANITATION AND MAINTENANCE • SANITIZE - TO REDUCE THE NUMBER OF HARMFUL MICRO ORGANISMS

  23. TYPES OF SANITIZERS • CHLORINE - (BLEACH) - 100 PPM • QUAT - 200 PPM • IODINE - 25 PPM • HOT WATER 77 C FOR 45 SECONDS • TEST STRIPS CAN BE USED TO VERIFY CONCENTRATION LEVELS

  24. PREPARATION • MIX 1 TSP (5 ml) OF BLEACH WITH 1 LITRE OF CLEAN WARM WATER • WIPING CLOTHS ARE TO BE PLACED IN A SANITIZING SOLUTION BETWEEN USE • CHANGE SOLUTION EVERY TWO HOURS • SPRAY BOTTLES WITH THE SOLUTION MAY BE USED TO SANITIZE FOOD CONTACT SURFACES • LABEL SANITIZING CONTAINERS

  25. 3-SINK DISHWASHING METHOD • WASH • RINSE • SANITIZE • AIR DRY

  26. METHOD • 1. PRE-SOAK AND PRE-SCRAPE • 2. IN SINK #1 - WASH WITH HOT SOAPY WATER. • 3. IN SINK #2 - RINSE WITH CLEAN WATER @ 43 C. • 4. IN SINK #3 - SANITIZE IN APPROVED SOLUTION. • 5. AIR DRY

  27. MECHANICAL DISHWASHERS • MECHANICAL DISHWASHERS USE THE SAME FIVE-STEP METHOD

  28. CHEMICAL STORAGE • STORED AND LABELLED IN A SEPARATE AREA FROM FOOD PRODUCTS

  29. HACCPHazard Analysis Critical Control Point CBCocoControlPoint • This is the definition of the safety measures to be used in the food industry • A process for developing, identifying, and monitoring procedures

  30. Using HACCP in your Establishment • 1. Analyze Hazards • 2. Identify Critical Control Points (CCPs) • 3. Establish prevention methods • 4. Establish procedures to monitor CCPs • 5. Establish corrective action procedures • 6. Establish procedures to verify systems • 7. Establish record keeping documents

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