3.foodborne illness

8/2/2019 3.Foodborne Illness

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10/03/2012HTF110 FOOD HYGIENE 1

Foodborne Illness

faradeeba

FPHPUiTM Terengganu


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Foodborne Illness

Each year millions of people get sick fromfoodborne illnesses.

An estimated 2-3% of these lead to moreserious long-term illnesses.


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Costs of Foodborne Illness

Loss of Customers and Sales

Loss of Prestige and Reputation

Lawsuits Resulting in Lawyer and Court Fees

Increased Insurance Premiums

Lowered Employee Morale

Employee Absenteeism

Need for Retraining Employees Embarrassment


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High-Risk Populations

Infants and young children

Pregnant women

Elderly people People taking certain medications

People with weakened immune systems


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Food Sanitation and Safety Terms

Clean

free of visible soil Sanitize

reduce the number of microorganisms to a safe level

using heat or chemicals Sterilize

to make free of microorganisms

In food service we do not sterilize food contact

surfaces.


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Food Sanitation and Safety Terms Spoilage.

Damage to the edible quality of a food. Meat that isunsafe to eat will not always smell or taste spoiled.

Potentially Hazardous Foods (PHFs). Foods that allow the rapid growth of bacteria. There

are several physical and environmentalcharacteristics that will make a food potentiallyhazardous. We will discuss these characteristics laterin this lesson.

Contamination

the presence of harmful substance in food


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Food Sanitation and Safety Terms The Temperature Danger Zone.

Temperature range where bacteria can grow and reproduce rapidly(between 41 and 135 degrees F, or between 4 and 57 degrees C.)Potentially hazardous foods should be kept at temperatures below 41oF or above 135 oF.

Food borne Illness. Illness transmitted to humans due to the ingestion of food that

contains harmful pathogens or their byproducts (toxins).

Food borne Illness Outbreaks (FBIOs). Generally, we think of a food borne illness outbreak as involving 20,

50, or even hundreds of individuals. In reality, an outbreak is definedas the laboratory confirmed incidence of clinical illness involving twoor more people that ate a common food



Food Sanitation and Safety Terms

Cross-contamination

The transfer of a harmful substance from one food to anotherby direct or indirect contact

Direct cross-contamination involves the transfer of a harmfulagent from raw foods to cooked or ready-to-eat foods

example of direct contact: blood from thawing ground beef drippingonto fresh produce stored on a shelf below

Indirect cross-contamination involves the transfer of a harmful

agent to foods by hands, utensils, or equipment. example of indirect contact: raw chicken prepared with a knife and

cutting board and knife and cutting board are not cleaned and sanitizedafter use



Potentially Hazardous Foods

Milk and Milk Products Sliced Melons

Shellfish and Crustaceans

Garlic-and-Oil Mixture

Poultry Sprouts and Raw Seeds

Foods That Favor Rapid MicroorganismGrowth


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Potentially Hazardous Foods (cont.)

Tofu

Fish

Meat: Beef, Pork, Lamb Shell Eggs

Baked or Broiled Potatoes

Soy-Protein Foods

Cooked Rice, Beans or Other Heat-Treated Plant Foods


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Sources of Hazard There are three categories of hazards that are

responsible for causing food borne illnesses

and/or injuries: Biological

Chemical

Physical


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Sources of Hazard

Biological Hazards.

Of the three categories, biological hazards

present the most significant threat, accounting

for at least two thirds of food borne illnesses.

Biological hazards include certain bacteria,

viruses, parasites, and fungi. Certain plants,

mushrooms, and fish carry harmful toxins.


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Biological Hazards

Foodborne Infection An illness that results from eating food that contains harmful

microorganism (pathogens).

Foodborne Intoxication An illness that results when poisons or toxins present in ingested

food

Foodborne Toxin-Mediated Infection

An illness that result from eating a food that contains harmfulmicroorganisms that produce a toxin once inside the human body

Onset time:Number of hours between the time a person eats contaminated food and when theyfirst show symptoms of the disease.


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Foodborne Infections

Salmonellosis

Shigellosis

Listeriosis

Foodborne Intoxications Staphylococcal Food Intoxication

Bacillus Cereus

Botulism

Foodborne Toxin-Mediated Infection Clostridium Perfringens

Hepatitis A: a Viral Disease


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Parasitic Diseases

Trichinosis - pork or wild game meats (bear,

walrus) Fish Toxins- designated poisonous for

two reasons- production or food supply

Ciguatera - not destroyed by cooking

Scombroid intoxication-histamine poisoning


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Sources of Hazard

Chemical Hazards.

Intoxication due to chemical contamination of food

Residues on food or food contact surfaces

pesticides and metal residues cleaning compounds

Metal residues (remainder)

can produce toxic effect in minute quantities

galvanized containers w/ acidic foods causes zinc to leach out

Lead-based flatware and crystal can present similar problems Residues from detergents, cleaning solutions, or

concentrated sanitizers


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Sources of Hazard

Physical Hazards

A physical hazard is the danger posed by the presence

of particles or items that are not supposed to be a part

of a food product. Involve injuries caused by chewing or ingesting

foreign objects in food

Not as significant as biological hazards because threat

impacts fewer people Examples: metal shavings packing staples, tacks, and

pins, glass, hair, fingernails, wood, stones, toothpicks


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Cross-Contamination

Prepare raw meat separately fromcooked/ready-to-eat foods

Assign specific equipment for each

food Use specific containers for each food

Clean and sanitize food-contactsurfaces after each task

Methods for Preventing Cross-

Contamination During Preparation


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Cross-Contamination (cont.)

Use disposable or color-coded cleaningcloths

Consider using gloves for food preparationand service

Practice good personal hygiene

Methods for Preventing Cross-

Contamination During Preparation


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Thats all for todays lesson



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The History of HACCP

HACCP initiated in early 1960s ascooperative effort

Pillsbury NASA

Natik labs of U.S. Army

U.S. Air Force Space Laboratory

Purpose was to produce zero defect foodfor astronauts


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The History of HACCP

NASA asked Pillsbury to design products for use inouter space

Pillsbury presented HACCP plan at 1971 Conferenceon Food Protection

FSIS asked NAS to evaluate inspection process andrecommend modernization

HACCP recommended by NAS to FSIS in 1985


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HACCP

Sec. 342 of FDCA is basis for HACCP(Adulteration provisions)

By adopting HACCP, companies share inresponsibility for safety

GMPs and HACCP are increasingly importantas more and more food is produced,

processed, and handled by others


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HACCP Basics:

Defects always possible with less than100% testing

Detection of hazards by end product testingis only as good as statistics behindsampling and testing protocols

HACCP prevents rather than detects


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HACCP Basics

Seven elements

Science based system of food safety

Made mandatory in EU

Mandatory for seafood first (1995)

Meats (beef, pork, poultry)in 1996

Voluntary for other products


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Seven Steps of HACCP:

Assess Potential Hazards

Determine Critical Control Points

Establish requirementsfor each CCP Establish procedure to monitoreach CCP

Establish corrective actionif deviation

Establish record keepingprocedures Establish procedure to monitor effectiveness


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1:Determine Potential Hazards

First step in developing program what hazards might exist

What is a hazard poisonous or deleterious substance (P/D)

microbiological

chemical

physical

Hazard more specific than adulterant b/cproduct may be adulterated without beinghazardous


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1:Determine Potential Hazards (cont.)

Assess the Hazards

Review menu and recipes

Review type and size of your operation Reduce the risk by reducing the number of

preparation steps

Severity is the seriousness of the

consequences of the results of the hazard Rank the hazards according to severity and

probability of occurence


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2: Identify Critical Control Points (CCPs)

CCP is a point at which a hazard mightdevelop

if hazard results from loss of control, point iscritical

QCP is point where quality might be affected if reduction in quality occurs, point is a quality

control point


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Importance of good personal hygiene

Avoidance of cross-contamination

Cooking and cooling are critical controlpoints

Create a flowchart of preparation steps

Identify at each step the procedures toprevent, reduce, and eliminaterecontamination hazards

2: Identify Critical Control Points (CCPs)


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3: Set up Procedures for CCP

Establish observable and measurablerequirements to be met at each criticalcontrol point Use factors such as times, temperatures, and

sensory measures

Appropriate facilities and equipment mustbe available and employees must betrained


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4: Establish System to Monitor CCPs

Use flowchart to follow potentially hazardousfoods through the entire process to compare

your operations performance against yourrequirements.

Verify temperatures during recieving, storing,preparation, and cooling.

Verify storage proceduresAre thermometers correctly calibrated?


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5: Corrective action

May be as simple as rejecting a shipment oringredient

May require adjusting calibration of measuring

device

May necessitate shutting down an operation

May need to be more explicit in your instructions-

for example, prepare in small batches

Make corrections to your flowchart


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6:Record Keeping

Must have effective record keeping system to:

demonstrate establishment of system

document its utilization verify efficacy

Needs to work well for your operation

Flowcharts, Written logs


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7:Verification of Program - HACCP Plan

Written plan to describe system

May be shown to FDA as evidence that plan has beendeveloped

Monitoring data and records of actions may be reviewedby:

company management

regulatory officials

Detect and Prevent dry lab

Better methods may exist for meeting controls or somecontrols may not be possible

HACCP system provides for continual change andimprovement


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Flow Charts

Step by step path traveled by food duringprocessing

Shows CCPs

Shows where to take corrective action

Can use to monitor CCPs

Helps verify effectiveness


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3.foodborne illness

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