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Keeping Food Safe Chapter 2

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Page 1: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Keeping Food SafeChapter 2

Page 2: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

What is a Foodborne Illness?

Foodborne illnesses are caused by agents that enter the body through the ingestion of food.

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

Page 3: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Page 4: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Page 5: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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/

Page 6: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Page 7: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Biological Contamination

Pathogens are microorganisms that humans carry and transfer to food Viruses Bacteria Parasites Fungi

Biological toxins in food can occur naturally in certain plants or animals Seafood Mushrooms

Cannot be seen, smelled, or tasted

Fungi can change the appearance, taste, or smell but may not cause illness

Pathogens need six conditions to grow

Page 8: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Page 9: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Food most likely to become TCS abused

TCS- time control for safety Milk and dairy

Meat Beef, pork, lamb

Eggs

Poultry

Fish

Shellfish and Crustaceans

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

Page 10: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Viruses

Do not reproduce in foods, but can be transmitted from people to food items then grow within the intestinal tract

Contaminate food and water

Usually contaminate food through improper personal hygiene

To prevent viruses Stay home if you are sick Wash your hands at the right times, the right way Avoid using bare hands to handle ready-to-eat food

Page 11: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Preventing bacteria- follow FAT-TOM rules

Page 12: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Other contaminates

Parasites Need a host to survive

Grow naturally in many animals Cows Chickens Pigs Fish

Can also grow on a plant

Fungi Molds

Spoil food and can cause illness Grows well in food with

naturally high acidic levels

Yeasts Spoil food quickly Signs of spoilage

Smell Taste of alcohol Pink discoloration Slime or bubbles

Page 13: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Chemical Contamination

Hazards that are dangerous to foods Cleaning supplies Pesticides Toxic Metals

Lead Copper Zinc

Preventing contamination Store chemicals away from food, utensils, and

equipment used for food

Page 14: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Page 15: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Food Defense

System against people purposely contaminating food Competitors Vendors Former employees Terrorists

To prevent tampering Limit access to operation’s food storage and prep

areas Uniforms and nametags help identify employees and

vendors Security badges for those in restricted areas Having all staff report suspicious activity

Page 16: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Page 17: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Hand-washingHand-washing and the Risk of Cross-Contamination

Page 18: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Preventing Cross-Contamination

Cross contamination can happen at any point in the flow of food Separate equipment Clean and sanitize Prep food at different times Buy prepared food

Page 19: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Time Temperature Issues

Food is being temperature abused whenever it is handled in the following ways Cooked to the wrong internal temperature Held at the wrong temperature Cooled or reheated incorrectly

Page 20: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

The Flow of Food

Purchasing

Receiving

Storing

Preparation

Cooking

Holding

Cooling

Reheating

Serving

Page 21: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Purchasing and Receiving

Purchasing Reputable, approved

supplier Inspected by appropriate

agencies Meets all local, state, and

federal laws Good use of food safety

practices

Receiving Have enough trained staff to

receive food

Carefully and immediately inspect and put away the order Follow temperature,

packing, and product quality on if to accept or reject orders

Page 22: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Storing Food

Food Should be Stored in the Following Order Ready-to-eat Seafood Whole cuts of beef and pork Ground meats and ground fish Whole and ground poultry

FIFO – First in, first out

Page 23: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Preparing Foods

General Rules Keep all equipment clean and sanitized Remove only as much food as you can prep in a short

amount of time Return prepped food to storage as quickly as possible

Thawing Refrigeration Running water – 70 degrees or lower Microwave Cooking

Page 24: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Cooling, Holding and Reheating

Cooling Cooling

Ice Water Bath Ice Paddle Blast chiller Cool from 135-41 or

lower within 6 hours 1. 135-70 within 2

hours 2. Cool to 41 over

next 4 hours.

Reheating Reheating Foods

Food for Holding Food must

reach an internal temp of 165 within 2 hours

Holding Holding

Hot foods hot 135 or higher

Cold foods cold 41 or lower

Check temperatures every 4 hours

** Pathogens grow faster between 125 and 70F

Page 25: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Serving Handle ready-to-eat foods with tongs, deli sheets, or gloves

Use separate utensils for each food item

Store serving utensils in food with handle extended above the rim of the container-OR- place on a clean and sanitized surface

Off-Site Food Service Pack in insulated containers

Use food-grade containers that wont mix, leak, or spill

Check internal temperatures

Clean inside of delivery vehicles

Page 26: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Page 27: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

Clean and Sanitary Kitchen

Clean and sanitize sinks and work surfaces

Scrape and presoak items, then sort

First sink – wash in clean, hot detergent solution

Second sink – rinse in clear, hot water

Third sink – sanitize items using a chemical sanitizing solution or hot water for 30 seconds

Air dry

Page 28: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Page 29: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Page 30: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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

Page 31: Keeping Food Safe Chapter 2. What is a Foodborne Illness? Foodborne illnesses are caused by agents that enter the body through the ingestion of food

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.