Slide 1

Food Sanitation Food Sanitation EMD 545b Lecture #13 Slide 2 Food borne Illness Range 20 - 80 million cases a year (U.S.) Range 20 - 80 million cases a year (U.S.) 325,00 hospitalizations, 5,000 deaths (U.S.) 325,00 hospitalizations, 5,000 deaths (U.S.) 10 - 83 billion cost from absence from work or school, medical costs 10 - 83 billion cost from absence from work or school, medical costs Generally fecal-oral transmission Generally fecal-oral transmission food borne infection - invasion by the organism with multiplication or toxin production in the host. food borne infection - invasion by the organism with multiplication or toxin production in the host. food borne intoxication - growth in food source with toxin production before ingestion food borne intoxication - growth in food source with toxin production before ingestion Slide 3 Agents Clostridium botulinum, C. perfringens Clostridium botulinum, C. perfringens Staphylococci, Salmonella, Shigella Staphylococci, Salmonella, Shigella Campylobacter jejuni, E. coli 0157:H7 Campylobacter jejuni, E. coli 0157:H7 Vibrio parahaemolyticus Vibrio parahaemolyticus Hepatitis A, Norwalk virus, Rotavirus Hepatitis A, Norwalk virus, Rotavirus Calicivirus, Listeria monocytogenes Calicivirus, Listeria monocytogenes Cryptosporidium, Giardia, Bacillus cereus Cryptosporidium, Giardia, Bacillus cereus Toxoplasma gondii, Cyclospora Toxoplasma gondii, Cyclospora Slide 4 Food borne Diseases Infection Infection long incubation period (days) long incubation period (days) diarrhea, nausea, vomiting, abdominal cramps. Fever often diarrhea, nausea, vomiting, abdominal cramps. Fever often Salmonella, Salmonella, Hepatitis A Hepatitis A Listeria, Giardia Listeria, Giardia Vibrio, Campylobacter Vibrio, Campylobacter Norwalk virus Norwalk virus Intoxication short incubation period (minutes - hours) Vomiting, nausea, double vision, weakness, numbness, disorientation C. botulinum Staph aureus certain fish/ shellfish Slide 5 Outbreaks 2 or more cases associated in time and place 2 or more cases associated in time and place E. coli 0157:H7 (Northwest) E. coli 0157:H7 (Northwest) Cryptosporidium (Milwaukee) Cryptosporidium (Milwaukee) Norwalk virus (Cruise ships) Norwalk virus (Cruise ships) Vibrio cholerae (South America) Vibrio cholerae (South America) Listeria (New York, New Jersey, CT) Listeria (New York, New Jersey, CT) Slide 6 Surveillance Collection and analysis of data of food borne illness - goal to protect public Collection and analysis of data of food borne illness - goal to protect public Identify irregular patterns Identify irregular patterns Notify affected entities Notify affected entities Who, when, what, where? Who, when, what, where? Food items, types of contaminant(s), factors associated with the illness Food items, types of contaminant(s), factors associated with the illness Slide 7 Natural Barriers to Infection Stomach acid pH 2 Stomach acid pH 2 GI Tract immune system GI Tract immune system normal intestinal flora normal intestinal flora bile acids and digestive enzymes bile acids and digestive enzymes Slide 8 Increased Susceptibility Gastrectomy Gastrectomy acid blockers for ulcers acid blockers for ulcers antacids, excessive consumption of water antacids, excessive consumption of water buffering capacity of food- milk, fatty foods buffering capacity of food- milk, fatty foods antibiotic therapy antibiotic therapy very young, old very young, old immunocompromised immunocompromised stress, poor hygiene, underdeveloped areas stress, poor hygiene, underdeveloped areas Slide 9 Hazard Analysis of Critical Control Points (HACCP) System to monitor food service process System to monitor food service process Purchase Serving Purchase Serving Framework of control procedures Framework of control procedures Identifies Critical Control Points (CCPs) Identifies Critical Control Points (CCPs) Points in process where hazards may be introduced Points in process where hazards may be introduced Reduce risk of food borne illness Reduce risk of food borne illness Slide 10 Hazard Analysis of Critical Control Points (HACCP) Purchasing Purchasing Receiving Receiving Storing Storing Preparing Preparing Cooking Cooking Serving and holding Serving and holding Cooling Cooling Reheating Reheating Slide 11 Purchasing Evaluate suppliers Evaluate suppliers Compliance with federal/state health standards Compliance with federal/state health standards Check inspection records Check inspection records Trained employees Trained employees Temperature controlled delivery Temperature controlled delivery Safe/sanitary packaging Safe/sanitary packaging Create specifications for acceptance Create specifications for acceptance Reject substandard items Reject substandard items Schedule delivery during slow times Schedule delivery during slow times Slide 12 Approved Food Sources Licensed food distributor/establishment Licensed food distributor/establishment Compliance with State Public Health Code Compliance with State Public Health Code USDA inspected meat, poultry USDA inspected meat, poultry Verify supplier as a safe source Verify supplier as a safe source Fish from safe, unpolluted waters Fish from safe, unpolluted waters Pasteurized milk only Pasteurized milk only Inspect suppliers facilities Inspect suppliers facilities Slide 13 Receiving Verify safe/fresh foods Verify safe/fresh foods Inspect upon delivery Inspect upon delivery Appearance, odor, contamination, expiration dates, condition of containers Appearance, odor, contamination, expiration dates, condition of containers Reject thawed/refrozen items (large ice crystals) Reject thawed/refrozen items (large ice crystals) Reject swollen/rusted/damaged cans Reject swollen/rusted/damaged cans Check temperature of refrigerated foods Check temperature of refrigerated foods Slide 14 Receipt & Storage Check supplies upon receipt for: Check supplies upon receipt for: signs of spoilage signs of spoilage color, odor, texture, slime, mold, dirt, insects color, odor, texture, slime, mold, dirt, insects swollen, pierced, rusted, wet containers swollen, pierced, rusted, wet containers Quality, temperature, general condition Quality, temperature, general condition Arrange delivery for off-peak hours Arrange delivery for off-peak hours Plan ahead to ensure sufficient storage space Plan ahead to ensure sufficient storage space Slide 15 Slide 16 Receiving Transfer to proper storage promptly Transfer to proper storage promptly Create space for new stock Create space for new stock Clean transport carts Clean transport carts Date foods (arrival or use by date) Date foods (arrival or use by date) Pest control Pest control Clean, well lit areas Clean, well lit areas Slide 17 Storing Dry storage Dry storage Clean/orderly, items 6 off floor Clean/orderly, items 6 off floor Good ventilation, Good ventilation, 50 70 F (verify temp periodically) 50 70 F (verify temp periodically) First In, First Out (FIFO) rotation First In, First Out (FIFO) rotation Dating packages, place new to rear Dating packages, place new to rear Clean spills promptly, trash kept out of room Clean spills promptly, trash kept out of room Segregate cleaning supplies (avoid contamination) Segregate cleaning supplies (avoid contamination) Slide 18 Slide 19 Storage Purchase foods that will be used ASAP Purchase foods that will be used ASAP Place in properly maintained storage area Place in properly maintained storage area Use food quickly Use food quickly Keep potentially hazardous food outside of danger zone Keep potentially hazardous food outside of danger zone Danger Danger Reheating Boil/heat to > 165 F within 2 hours of removal from refrigeration Boil/heat to > 165 F within 2 hours of removal from refrigeration Never reheat more than once Never reheat more than once Never mix leftover and fresh food Never mix leftover and fresh food Discard leftovers refrigerated for more than a week from preparation date Discard leftovers refrigerated for more than a week from preparation date