Providing Safe Food

1
Providing Safe Food
2
Key Terms

• Foodborne Illness - A disease that is carried or
  transmitted to people by food
• Outbreak - An incident in which two or more
  people experience the same illness after eating
  the same food

3
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

4
Food Safety Programs
A Hazard Analysis Critical Control Point (HACCP)
system

• Identifies hazards within the flow of food
• Implements controls based on the hazards
  identified

Receive
Store
Prepare
Cook
Hold
Cool
Reheat
5
High-Risk Populations

• Infants and young children
• Pregnant women
• Elderly people
• People taking certain medications
• People with weakened immune systems

6
Potentially Hazardous Foods (1)
Foods That Favor Rapid Microorganism Growth

• Milk and Milk Products
• Sliced Melons
• Shellfish and Crustaceans
• Garlic-and-Oil Mixture
• Poultry
• Sprouts and Raw Seeds

7
Potentially Hazardous Foods (2)

• Tofu
• Fish
• Meat Beef, Pork, Lamb
• Shell Eggs
• Baked or Broiled Potatoes
• Soy-Protein Foods
• Cooked Rice, Beans or Other Heat-Treated Plant
  Foods

8
Food Safety Hazards

• Biological
• Chemical
• Physical

9
Keeping Foods Safe

• A well-designed food safety system will establish
  controls to prevent

• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene

10
Key Practices

• Controlling Time and Temperature
• Receive/store food quickly
• Store food at proper temperatures
• Minimize time food spends in the Temperature
  Danger Zone (TDZ)
• Cook food to minimum safe internal temperatures
• Hold food at proper temperatures
• Cool/reheat food properly

11
Key Practices

• Practice Good Personal Hygiene
• Wash hands properly
• Observe strict rules for eating, drinking, and
  smoking
• Prevent ill employees from working
• Maintain general personal cleanliness

12
Key Practices

• Prevent Cross-Contamination
• Wash hands after handling raw foods
• Dont allow raw foods to touch or drip onto
  cooked or ready-to-eat foods
• Clean and sanitize food-contact surfaces and
  cloths

13
The Mission of Food Safety

• Managers Responsibility
• Meet regulations
• Food safety
• People pose the greatest risk to food safety!
• You are responsible for your employees actions.

14
Contamination, Food Allergies, and Foodborne
Illness
15
Foodborne Contamination

• Biological
• Seafood Toxins
• Plant Toxins
• Mushroom Toxins

• Chemical
• Toxic Metals
• Pesticides
• Cleaning Products

• Physical
• Foreign Objects

16
Biological Contaminants

• Seafood Toxins
• Ciguatera Shellfish Scombroid Toxin
  Toxins Toxin
• Purchase seafood from a reputable supplier

17
Biological Contaminants

• Plant Toxins
• Toxic plant species and products prepared with
  them should be avoided

• Mushroom Toxins
• Establishments should not use wild mushrooms or
  products made with them

18
Chemical Contaminants

• Metals
• Should only be food-grade in utensils and
  equipment used to prepare and store food
• Pesticides
• Should be applied only by a trained Pest Control
  Operator (PCO)
• Chemicals
• Should be stored away from food

19
Physical Contaminants

• Accidental Introduction of Foreign Objects

picture
20
Food Allergies

• Some people are allergic to
• Nitrites
• Sulfites
• Monosodium Glutamate (MSG)

21
Food Allergies

• Keys to Protecting Guests
• Ensure that your team knows recipe ingredients
• Be truthful if unsure about possible recipe
  allergens
• Make sure all cooking utensils and tableware are
  allergen-free

22
The Microworld
23
Key Concepts to Learn

• Disease-Causing Microorganisms and the Conditions
  They Need to Grow
• Barriers for Controlling the Growth of
  Microorganisms

24
Key Terms

• Microorganism
• Small living organism
• Pathogen
• A disease-causing microorganism
• Toxin
• Poison
• Spoilage Microorganism
• Microorganism that causes spoilage, but not
  illness

25
Types of Pathogens

• Microorganisms That Can Contaminate Food and
  Cause Foodborne Illness
• Bacteria Viruses Parasites Fungi

26
Characteristics of Bacteria

• Living, single-celled
• Carried by food, water, humans and insects
• Can reproduce rapidly
• Some survive freezing
• Some form spores
• Some spoil food others cause disease
• Some cause illness by producing toxins

27
Characteristics of Bacteria

• Growth Stages of Bacteria

Stationary
Death
Log
Number of Bacteria
Lag
Time
28
Characteristics of Bacteria

• Bacterial Growth

Time 10 min 20 min 40 min 1 hour 1 hr 20 min 10 hrs
of Cells 1 2 4 8 16 More than 1 billion
29
Conditions for Growth

• What Microorganisms Need to Grow

A
T
Acidity
Time
30
Conditions for Growth
Food Microorganisms require nutrients to grow

• Proteins
• Carbohydrates

31
Conditions for Growth
A
Acidity Pathogenic bacteria grow well at a pH of
4.6 to 7.5

• Raw Chicken Egg Yolks Butter
• 5.5-6.4 6.0-6.3 6.0-6.8

32
Conditions for Growth

• Temperature The Temperature Danger Zone
  (TDZ)40ºF to 140ºF (5ºC to 60ºC)

• Most microorganisms grow well in the TDZ
• Some survive and grow outside the TDZ

33
Conditions for Growth
T

• Time
• Pathogenic microorganisms can grow to high levels
  if they remain in the TDZ for more than four hours

34
Conditions for Growth

• Oxygen
• Microorganisms have different oxygen needs for
  growth

• Aerobic needs oxygen to grow
• Anaerobic grows only when oxygen is absent
• Facultative can grow with or without oxygen
• Carbohydrates

35
Conditions for Growth

• Moisture
• Most potentially hazardous foods have a water
  activity of .85 or above

Raw Chicken and Butter Water Activities of .95-1.0
36
Controlling Growth

• Make the food more acidic
• Lower the water activity

• Raise or lower the temperature of the food
• Lessen the time in the TDZ

37
Major Foodborne Illnesses
Major Foodborne Illnesses Caused by Bacteria

• Salmonellosis
• Shigellosis
• Listeriosis
• Staphylococcal food poisoning
• Clostridium perfringens
• Enteritis

• Bacillus cereus
• Gastroenteritis
• Botulism
• Campylobacteriosis
• E. coli 0157H7 EHEC
• Vibrio gastroenteritis
• Yersiniosis

38
Bacteria QuickpointsSalmonellosisType of
Illness Infection, possibly toxin-mediated
Symptoms Sources Foods
Prevention Involved

• Abdominal cramps
• Headache
• Nausea
• Fever
• Diarrhea

• Water
• Soil
• Insects
• Animals
• Human intestinal tract

• Poultry
• Meat
• Fish and shrimp
• Shell eggs

• Avoid cross-contamination
• Refrigerate foods
• Cook poultry to 165ºF (74ºC) for 15 seconds

39
Bacteria QuickpointsListeriosisType of
Illness Infection
Symptoms Sources Foods
Prevention Involved

• Nausea
• Vomiting
• Diarrhea
• Headache
• Persistent Fever
• Backache

• Water
• Soil
• Damp environments
• Humans
• Animals

• Unpasteurized milk cheese
• Ice cream
• Frozen Yogurt
• Raw vegetables
• Poultry and meats
• Seafood

• Use only pasteurized milk and dairy products
• Cook foods to proper internal temperatures
• Avoid cross-contamination

40
Bacteria QuickpointsStaphylococcal Food
PoisoningType of Illness Intoxication
Symptoms Sources Foods
Prevention Involved

• Abdominal cramps
• Nausea
• Retching
• Diarrhea

• Skin, hair, nose, throat
• Infected sores
• Animals

• Reheated foods
• Ham and other meats
• Poultry
• Egg products and other proteins

• Wash hands
• Practice good personal hygiene

41
Bacteria QuickpointsClostridium
perfringensType of Illness Toxin-mediated
infection
Symptoms Sources Foods
Prevention Involved

• Abdominal pain
• Nausea
• Dehydration
• Diarrhea

• Human intestinal tract
• Animals

• Cooked meat
• Meat products
• Poultry
• Stew
• Gravy

• Use careful time-temperature control when cooling
  and reheating

42
Bacteria QuickpointsBotulismType of Illness
Intoxication
Symptoms Sources Foods
Prevention Involved

• Initially vomiting, constipation, or diarrhea
• Later fatigue, weakness, vertigo, blurred vision

• Animals or vegetables
• Soil
• Water

• Under-processed foods
• Temperature-abused stored foods
• Canned low-acid foods
• Untreated garlic-and-oil products

• Dont use home-canned products
• Use careful time-temperature control for sous
  vide and bulky foods

43
Bacteria QuickpointsE. coli 0157H7 EHECType
of Illness Toxin-mediated infection
Symptoms Sources Foods
Prevention Involved

• Severe abdominal pain
• Vomiting
• Diarrhea (watery or bloody)

• Human intestinal tract
• Animals
• Intestinal tract of cattle

• Raw and under-cooked ground beef
• Imported cheeses
• Unpasteurized milk, apple cider, apple juice

• Thoroughly cook ground beef to 155oF (68oC) for
  15 seconds
• Avoid cross-contamination
• Practice good personal hygiene

44
Viruses

• Cant reproduce outside a living cell
• Do not require a PHF to be transmitted
• Usually contaminate food through poor personal
  hygiene
• May survive freezing and cooking
• Contaminate food and water

45
Viruses

• Major Foodborne Illnesses Caused by Viruses

• Hepatitis A
• Norwalk Virus Gastroenteritis
• Rotavirus Gastroenteritis

46
Virus QuickpointsHepatitis AType of Illness
Infection
Symptoms Sources Foods
Prevention Involved

• Sudden onset of fever
• General discomfort
• Fatigue
• Headache
• Nausea

• Human intestinal and urinarytract
• Contaminated water

• Water and ice
• Shellfish
• Salads
• Cold cuts and sandwiches
• Fruits and fruit juices

• Obtain shellfish from approved sources
• Prevent hands from cross-contamination
• Ensure that food handlers practice good personal
  hygiene

47
Virus QuickpointsNorwalk Virus
GastroenteritisType of Illness Infection
Symptoms Sources Foods
Prevention Involved

• Obtain shellfish from approved sources
• Prevent hands from cross-contamination
• Ensure that food handlers practice good personal
  hygiene
• Cook foods to minimum safe internal temperatures

• Nausea
• Vomiting
• Diarrhea
• Abdominal cramps

• Human intestinal tract
• Contaminated water

• Water
• Shellfish (raw or steamed)
• Raw vegetables
• Fresh fruits and salads

48
Parasites
Need to live in or on a host organism in order
to survive
Host
Person
Animal
Plant
49
Parasites

• Keys to Prevention
• Freeze properly
• Cook to proper temperatures
• Avoid cross-contamination
• Use sanitary water supplies
• Wash hands properly

50
Parasites
Major Foodborne Illnesses Caused by Parasites

• Trichinosis
• Anisakiasis
• Giardiasis
• Toxoplasmosis
• Intestinal Cryptosporidiosis
• Cyclosporiasis

51
Parasite QuickpointsTrichinosisType of
Illness Infection
Symptoms Sources Foods
Prevention Involved

• Nausea
• Diarrhea
• Abdominal pain
• Vomiting (occasionally)
• Swelling around eyes

• Domestic pigs
• Wild game

• Undercooked pork and wild game
• Sausages

• Cook pork and other meats to minimum internal
  cooking temperatures

52
Parasite QuickpointsAnisakiasisType of
Illness Infection
Symptoms Sources Foods
Prevention Involved

• Tingling or tickling sensation in throat
• Vomiting or coughing up worms

• Marine fish (especially bottom feeders)

• Raw, undercooked, or improperly frozen seafood,
  especially cod, haddock, fluke, pacific salmon,
  herring, flounder, monkfish, or fish used in
  sushi and sashimi

• Obtain seafood from reputable sources
• Freeze fish properly
• Avoid eating raw or partially cooked fish and
  shellfish

53
Fungi
Commonly cause food spoilage, not illness
Fungi
Molds
Yeast
Mushrooms
54
Classifying Foodborne Illness
Foodborne Infections Result when pathogens grow
in intestines after a person eats food
contaminated by them
Foodborne Intoxications Result from eating food
containing poisonous toxins
Foodborne Toxin-Mediated Infections Result
growing from toxins produced by the pathogens
growing in the intestines
55
Apply Your Knowledge
Prepare an outline for a discussion of the four
types of microorganisms. Include examples of what
microorganisms need to survive and grow.
Highlight the conditions managers have the most
influence over.
56
Keeping Food Safe in Storage
57
Storage Safety
Label
FIFO
Keeping Food Safe in Storage
Proper Temperature
Prevent Cross- Contamination
58
Storage Guidelines

• Use First In First Out (FIFO)
• Prevent cross-contamination
• Check food and storage temperatures
• Wrap and label foods

• Keep areas clean and dry
• Dont overload
• Store food in designated areas
• Discard potentially hazardous foods within seven
  days

59
Types of Storage

• Refrigerated
• Frozen
• Deep Chill
• Dry
• Cleaning supplies and chemicals

60
Cold Storage Temperatures
Food Temperature
Meat, Poultry, Fish, Eggs, Dairy 41ºF (5ºC) or lower
Live Shellfish and Crustaceans 45ºF (7ºC) or lower
Produce Storage temperatures vary
Canned/Fry Foods 50ºF to 70ºF (10ºC to 21ºC)
Vacuum packed, plastic pouch 40ºF (5ºC) or lower or as per manufacturer
61
Refrigerator Storage
Store raw meats

• Separately from cooked/ready-to-eat foods
• Below ready-to-eat/prepared foods
• As indicated in illustration

62
Chemicals/Cleaning Supplies
Store Chemicals and Cleaning Supplies Away from
Food Storage and Preparation Areas
63
Apply Your Knowledge

• What steps should be taken if a raw food has
  dripped into a ready-to-eat/cooked product?
• What steps could have been taken to avoid this?

64
Protecting Food During Preparation
65
Safe Foodhandling
It is your responsibility to handle food safely
during

• Preparation
• Cooking
• Cooling
• Reheating

66
Temperature Abuse
Temperature abuse is a major cause of foodborne
illness outbreaks
67
Four-Hour Rule

• Four-Hour Rule
• Never let food remain in the temperature danger
  zone for more than four hours
• Exposure Time
• Accumulates from receiving through cooking
• Begins again when food is held, cooled, and
  reheated

68
Cross-Contamination (1)
Methods for Preventing Cross- Contamination
During Preparation

• Prepare raw meat separately from
  cooked/ready-to-eat foods
• Assign specific equipment for each food
• Use specific containers for each food
• Clean and sanitize food-contact surfaces after
  each task

69
Cross-Contamination (2)
Methods for Preventing Cross- Contamination
During Preparation

• Use disposable or color-coded cleaning cloths
• Consider using gloves for food preparation and
  service
• Practice good personal hygiene

70
Thawing Foods Properly
Foods should be thawed

• Under refrigeration at 40ºF (5ºC) or less
• During submersion in running potable water at
  70ºF (21ºC)
• In the microwave, if cooked immediately
• As part of the cooking process ensure minimum
  internal temperature

71
Key Preparation Practices

• Prepare food in small batches
• Store prepared foods quickly
• Chill ingredients prior to use
• Use properly cooked/cooled leftover meats
• Keep shell eggs at 40ºF (5ºC) or below until use
• Wash fruits/vegetables before cutting,combining,
  and cooking

72
Cooking Foods

• Cooking food to require minimum internal
  temperatures kills microorganisms
• Cooking will not destroy spores or toxins
• Using a thermometer will determine that food has
  been cooked properly
• Cooking is a critical control point for most foods

73
Cooking Foods
Minimum Safe Internal Cooking Temps
Product Temperature
Poultry, stuffing, stuffed meats, stuffed pasta, casseroles, field-dressed game 165ºF (74º) for 15 seconds
Pork, ham, bacon, injected meats 145ºF (63º) for 15 seconds
Ground or flaked meats including hamburger, ground pork, flaked fish, ground game animals, sausage, gyros 155ºF (69º) for 15 seconds
Beef and pork roasts (rare) 145ºF (63º) for 3 minutes
Beef steaks, veal, lamb, commercially raised game animals 145ºF (63º) for 15 seconds
Fish 145ºF (63º) for 15 seconds
Shell eggs for immediate service 145ºF (63º) for 15 seconds
Any potentially hazardous food cooked in a microwave oven 165ºF (74º) let food stand for 2 minutes after cooking
74
Cooling Foods
One-Stage (Four-Hour) Method

• Cool food from 140ºF to 41ºF (60ºC to 5ºC or
  lower within four hours

Two-Stage Method

• Cool food from 140ºF to 70ºF (60ºC to 21ºC within
  two hours, and to 41ºF (5ºC) or lower in an
  additional four hours

75
Safe Methods for Cooling
Ice-water bath
Blast chiller
Reduce portion size
Shallow pans
76
Reheating
Reheating Potentially Hazardous Foods for Hot
Holding

• Reheat food to an internal temperature of 165ºF
  (74ºC) for fifteen seconds within two hours

77
Protecting Food During Service
78
Protecting Food
Time Temperature
Cross-Contamination
79
Holding Foods for Service
When Holding Foods

• Keep cold foods cold and hot foods hot
• Measure internal temperatures at least every two
  hours
• Choose food safety over food quality

80
Holding Foods for Service

• Never use hot-holding equipment to reheat foods
• Hot-holding equipment must keep foods at 140ºF
  (60ºC) or higher
• Stir at regular intervals
• Keep foods covered
• Measure internal temperatures at least every two
  hours
• Discard food after four hours if not held at or
  above 140ºF (60ºC)
• Never mix fresh food with food being held
• Prepare in small batches

81
Cold-Holding Guidelines

• Cold-holding equipment must keep food at 40ºF
  (5ºC) or lower
• Do not store directly on ice
• Measure internal temperature at least every two
  hours
• Keep foods covered

82
Rules for Food Bars

• Monitor the food bar
• Install sneeze guards or food shields
• Label food items
• Maintain proper temperatures
• Never mix fresh food with food being replaced
• Separate raw foods from cooked and ready-to-eat
  foods
• Seniors are required to use a clean plate on
  return trips

83
Off-Site Services
Mobile, Temporary Kitchens, Vending, Catering

• Use equipment designed to maintain safe
  temperatures
• Clean and sanitize delivery vehicles
• Practice good personal hygiene
• Check internal food temperature regularly
• Label foods with instructions
• Provide safety guidelines for consumers

84
Safe Foodhandling

• Practice strict personal hygiene
• Monitor time and temperature
• Keep raw products and ready-to-eat foods separate
• Avoid cross-contamination during handling
• Cook to required minimal internal temperatures
• Hold hot foods at 140ºF (60ºC) or above cold
  foods at 41ºF (5ºC) or below
• Cool cooked foods properly
• Reheat to internal temperature of 165ºF (74ºC)
  for 15 seconds within two hours

85
The Safe Foodhandler
86
The Safe Foodhandler
Practices Hand Hygiene
Keeps Self Clean
Avoids Unsanitary Habits at Work
Stays Healthy
The Safe Foodhandler
Wears Clean, Appropriate Clothing
Reports Illness
87
The Unsafe Foodhandler
How Foodhandlers Contaminate Food

• Diagnosed with a foodborne Illness
• Show symptoms of gastrointestinal illness
• Have infected lesions
• Exposed to an ill person
• Touch anything that may contaminate their hands

88
Proper Handwashing
Proper Handwashing Procedure

1. Wet your hands with hot running water
2. Apply soap
3. Rub hands together for at least twenty seconds
4. Clean under fingernails and between fingers
5. Rinse hands thoroughly under running water
6. Dry hands

89
(No Transcript)
90
Proper Handwashing
Wash hands after

• Using the restroom
• Handling raw foods
• Touching hair or body
• Sneezing, coughing, using handkerchief
• Smoking, eating, drinking, chewing tobacco or gum

• Using chemicals
• Handling garbage
• Clearing tables or busing dirty dishes
• Touching aprons or clothing
• Touching other unsanitized surfaces

91
Glove Use
When to Change Gloves

• As soon as they become soiled
• Before beginning a different task
• At least every four hours during continual use
• After handling raw meat and before handling
  cooked or ready-to-eat foods

92
Proper/Improper Attire
Proper
Improper

• Hair restrained
• Clean, short fingernails, no jewelry or nail
  polish
• Apron clean

• Hair not restrained
• Long fingernails, jewelry, nail polish
• Apron dirty and stained

93
Improper Service
94
Illness and Injury
Handling Illness and Injury

• Bandage and cover cuts, burns, sores, and skin
  infections
• Exclude foodhandlers diagnosed with a foodborne
  illness from the establishment
• Exclude foodhandlers from working with or around
  food if the have the following symptoms

• Sore throat
• Jaundice

• Fever
• Diarrhea
• Vomiting

95
Managements Role

• Model proper behavior
• Establish proper policies
• Train food handlers
• Continue supervision and monitoring
• Remind and retrain