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Food Safety

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Food Safety Chapter 27 What Are The Consequences of Foodborne Illness? According to the Centers for Disease Control and Prevention (CDC): 325,000 hospitalizations ... – PowerPoint PPT presentation

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Title: Food Safety


1
Food Safety
  • Chapter 27

2
What Are The Consequences of Foodborne Illness?
  • According to the Centers for Disease Control and
    Prevention (CDC)
  • 325,000 hospitalizations occur per year
  • foodborne microbes cause 76 million
    gastrointestinal illnesses per year
  • 5,000 deaths each year are a result of foodborne
    illness

3
Main Reasons for Foodborne Illness
  1. Improper food handling!
  2. Improper temperature control!

4
Foodborne Illness
5
Foodborne Illness
  • Bacteria One-celled microorganisms abundant in
    the air, soil, water, and/or organic matter
    (i.e., the bodies of plants and animals).
  • Pathogenic Causing or capable of causing
    disease.
  • Food infection An illness resulting from
    ingestion of food containing large numbers of
    living bacteria or other microorganisms.
  • Food intoxication An illness resulting from
    ingestion of food containing a toxin.

6

Food Spoilage
vs.
Food Contamination
  1. Decline in quality of food
  2. Changes in appearance, taste, texture, and/or
    odor are visible
  3. Will not necessarily cause foodborne illness
  • Contamination not detectable by sight
  • Hazard in causing foodborne illness

7
Aspects of Contamination
  • Food Additives
  • Natural Toxicants
  • Environmental Contaminants
  • Physical Hazards
  • Microbiological Hazards (bacteria, virus,
    parasites, mold, yeast)

8
Who Is Most At Risk ?
  • Seniors
  • Children and infants
  • Pregnant women and their unborn infants
  • Individual who are ill such as those with cancer
    and AIDS

9
Perishability Factors
  • Water
    Perishability
  • Fat
    Perishability
  • Sugar
    Perishability
  • Salt
    Perishability
  • pH
    Perishability

10
Foods Most Likely to Become Contaminated
  • High protein foods
  • High pH foods (low acid foods)
  • High water containing foods
  • Depending on the specific food, those with or
    without oxygen
  • Perishable foods
  • Foods left in the temperature danger zone

11
FAT-TOM
  • F food
  • A acidity
  • T time
  • T temp.
  • O oxygen
  • M moisture

12
Bacteria
  • E. Coli
  • Staphylococcus
  • Botulism
  • Clostridium perfringens
  • Listeria

13
Virus
  • Cannot live without a host
  • Hepatitus A
  • Norwalk
  • Transmitted by oral-fecal

14
How Can You Prevent Foodborne Illness?
  • Personal hygiene
  • Wash hands for 20-30 seconds with warm (as close
    to hot as you can tolerate without burning
    yourself), soapy water
  • Clean and sanitize work area and utensils
  • Do not cross-contaminate foods!

15
What did she do wrong?
  • Bethany is making chicken strips and a lettuce
    salad. She cuts the chicken on a clean cutting
    board with a clean knife. She puts the chicken
    in a frying pan then sanitizes the cutting
    board. She then continues to cut tomatoes and
    carrots on the cutting board for the salad and
    also tears leaves from the lettuce head. After
    cutting the vegetables, she puts the knife and
    cutting board in the dishwasher and starts the
    wash process.

16
Prevention, continued
  • Temperature control for consumers-
  • Cooking
  • Cooling
  • Storing
  • Storage depends on the perishablity of the foods.
  • KEEP FOOD OUT OF DANGER ZONE! 41-140 F

17
Internal temperatures required in the food
service setting to kill potentially harmful
bacteria
  • Eggs
  • Ground beef
  • Steaks
  • Pork
  • Poultry,stuffed fish meat
  • 145 F or gt
  • 160 F or gt
  • 160 F or gt
  • 155 F or gt
  • 165 F or gt

18
Benefits of Safe Food in the Food Industry!
Increased job satisfaction
Reputation
High quality food
Higher profits
Less open to lawsuits
Repeat business
19
How is Food Safety Monitored?
  1. In-house inspection
  2. Health Department Inspection
  3. National Surveillance
  4. Centers for Disease Control and Prevention
  5. United States Department of Agriculture
  6. Food and Drug Administration
  7. Food
  8. HACCP

20
Hazard Analysis and Critical Control Point System
(HACCP) Steps
  • 1. Assess the hazards.
  • 2. Determine critical control points (CCP).
  • 3. Establish standards at each CCP.
  • 4. Monitor CCP.
  • 5. Take corrective action.
  • 6. Documentation
  • 7. Verification

21
Review tips to keep you safe from food-borne
illness
  • Keep food out of danger zone.
  • Wash hands thoroughly before, during, and after
    food preparation.
  • Cook to proper temperatures.
  • Do not leave food out for more than 2 hours.
  • Practice safe thawing methods

22
Review tips to keep you safe
  • Store meat on the bottom shelf of the
    refrigerator.
  • First food in, first food out.
  • If you are going to eat raw cooking dough, make
    sure the eggs are pasteurized, such as the dough
    that is sold prepackaged in the grocery store?
  • Better to be safe than sorry, SO, if in doubt,
    throw the food out!

23
Methods of Food Preservation
  • Curing
  • Ref./Freeze
  • Pickling
  • Canning
  • Drying
  • Edible coatings
  • Pasteurizing
  • Irradiation
  • Aseptic Packaging
  • Modified Atmosphere Pkg.
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