Food Safe Chapter 2-Green McSwane

8/14/2019 Food Safe Chapter 2-Green McSwane

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Adapted from Retail Best Practices and Guide to Food Safety and Sanitation 2003 RBP. Pg.

RSG. Pg.1

Hazardsto

Food Safety

Hazardsto

Food Safety

2

Hazardsto

Food Safety

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Adapted from Retail Best Practices and Guide to Food Safety and Sanitation 2003 RBP. Pg.

RSG. Pg.2

Hazards

to Food Safety

Hazards

to Food Safety

Points to Ponder

What is the difference between aninfection, an intoxication, and atoxin-mediated infection as classesof foodborne illness?

What are three types of hazardsassociated with foodborne illness?

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Adapted from Retail Best Practices and Guide to Food Safety and Sanitation 2003 RBP. Pg.RSG. Pg.

3

Hazards

to Food Safety

Hazards

to Food SafetyMore Points to Ponder

What are the major types of

potentially hazardous foods?What conditions do bacteria need

to grow?

What is the food temperaturedanger zone?

How can foodborne hazards becontrolled?

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Foodborne IllnessFoodborne Illness

Foodborneillnesses areclassified as:

Infections

Intoxications

Toxin-mediatedInfections.

Foodborne illness24 2722 - 23


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Onset TimeOnset Time

Onset times will vary.

The onset timefor foodborneillnesses canvary from a

number ofminutes to anumber of

days.

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Anyone canbecome ill from

eatingcontaminatedfoods, however,it can be life

threatening forsome people!

Highly SusceptiblePopulations

Highly SusceptiblePopulations

Highly susceptible

populations 2723 - 24


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Foodborne Hazards Biological

Foodborne Hazards Biological

Biologicalhazardsinclude: Bacteria

Viruses

Parasites Fungi.

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Salmonella

Listeriamonocytogenes

Shiga toxin-producingEscherichia coli


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odborne Hazards odborne Hazards

Chemical and PhysicalChemical and Physical

Chemical hazard

Physical hazard

Chemical hazardscan be man-madeor naturally

occurring.

Physicalhazards in

foodstypicallyoccur byaccident or

by poorfood-handlingpractices.

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Bacteria CharacteristicsBacteria Characteristics

Bacteria andviruses areresponsible

for more

cases offoodborne

illness thanany otherhazard.

Vegetative cells

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Bacteria are

classified assporeforming

and non-

sporeforming.

BacteriaSporeforming vs.

Non-Sporeforming

BacteriaSporeforming vs.

Non-Sporeforming

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Bacterial GrowthBacterial Growth

Bacteriareproducethrough

binary fission each celldivides to

form two newcells.

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Bacterial Growth:FATTOM

Bacterial Growth:FATTOM

Whatbacteria

need togrow.

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Bacterial Growth:Food

Bacterial Growth:Food

Bacteriaprefer foods

that arehigh in

proteins orcarbohydrates!

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Bacterial Growth:Acid

Bacterial Growth:Acid

Disease-causingbacteria grow

best in a mildlyacidicenvironment(pH level of4.6 to 7.0).

pH levels of food vary.

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Bacterial Growth:Temperature

Bacterial Growth:Temperature

Bacteria grow bestbetween 41oF (5oC)and 135oF (57oC).

To keep foods safe,keep them out ofthis Temperature

Danger Zone!

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Bacterial Growth:Time

Bacterial Growth:Time

Bacteria need about four hours to growto high enough levels to cause illness.

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Under ideal conditions, bacterial cellscan double every 15 to 30 minutes.


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Bacterial Growth:Oxygen

Bacterial Growth:Oxygen

Regardless ofavailable oxygen,some disease-

causing bacteriawill find theconditionssuitable for

growth.Aerobic

Anaerobic

Facultativeanaerobic

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Bacterial Growth:Moisture

Bacterial Growth:Moisture

Disease-causing

bacteria can

only grow infoods that

have a wateractivity (Aw)

higher than .85.

Water activity AW3831 - 32


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Bacterial Growth CurveBacterial Growth Curve

Bacteria life cycle1. Lag phase.

2. Log phase.

3. Stationary phase.

4. Death phase.

31 3227

i ll dP i ll

H d


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Potentially HazardousFoods

Potentially HazardousFoods

Potentiallyhazardous foodsare:

High in protein orcarbohydrates

High in moisture

Low in acidity.Potentially hazardous foods

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Ready-To-Eat FoodsReady-To-Eat Foods

Ready-to-eatfoods can become

contaminated ifthey are nothandled properly.

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Safe

tyStop!

2.2

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Biological HazardsBiological Hazards

Commonbiologicalhazardsinclude:

Bacteria

Viruses

Parasites

Fungi.

Types of biological hazards

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Bacillus cereusBacillus cereus

Bacillus cereusis commonlyfound in:

Rice Pasta

Potatoes

Meats and fish

Milk

Vegetables.

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Cooked rice


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Clostridium perfringensClostridium perfringens

Clostridiumperfringens can becommonly found in:

Gravy

Foods commonlygrown in soil

Vegetables

Meats

Spices.Cool foods properly.

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Clostridium botulinumClostridium botulinum

Clostridiumbotulinum cancommonly befound in:

Improperlyhome-cannedfoods

Vacuum-packedrefrigerated foods

Garlic or onionsstored in oil.Vacuum packed foods

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hi i d iShi i d i


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Shiga toxin-producingEscherichia coliiscommonly found

in:Unpasteurized fruit

juices

Improperly

pasteurized milkRaw and

undercooked redmeats.

Unpasteurized apple cider

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Listeria monocytogenesListeria monocytogenes

Listeriamonocytogenes iscommonly found in: Ready-to-eat meats

(luncheon meats andhot dogs)

Raw meats

Raw poultry

Dairy products Raw vegetables

Raw seafood

Seafood salads.Hot dogs

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Adapted from Retail Best Practices and Guide to Food Safety and Sanitation 2003RBP. Pg.

RSG. Pg.31

Salmonella spp.Salmonella spp.

Salmonella spp. iscommonly found in:

Intestinal tracts ofhumans and animals

Raw meat and rawpoultry

Pork

Dairy products

Chocolate Cream-filled

desserts. Eggs

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Shigella spp.Shigella spp.

Shigella accounts forabout 10% offoodborne illnesses inthe United States andare commonly found in:

Intestines of humans

Ready-to-eat salads

Poultry

Milk and dairy products

Raw vegetables.

Ready-to-eat salads

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Staphylococcus aureusStaphylococcus aureus

Staphylococcus aureus cancommonly be found in:

Pre-cooked, ready-to-eat foodsthat have been re-contaminatedby food employees

Vegetable and egg salads

Milk and dairy products

Foods that require considerablefood preparation and handling.

Pre-cooked, ready-to-eatfoods

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Vibrio spp.Vibrio spp.

Vibrio spp. iscommonlyfound inseafood suchas: Fish

Oysters

Crabs Shrimp

Clams

Lobster.

Handle seafood carefully.

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Safe

tyStop!

2.3

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33 - 45

Viruses Differ fromViruses Differ from


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Viruses Differ fromBacteria

Viruses Differ fromBacteria

Foodborne DiseasesCaused by Viruses

Hepatitis A virus

Norwalk virus

Rotavirus

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Hepatitis A virusHepatitis A virus

Hepatitis Avirus istransferred by:

Contaminatedor polluted water

Infected foodemployees.

Do not handle food if youare infected with Hepatitis Avirus. 54

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RSG. Pg.38

Norwalk Virus & RotavirusNorwalk Virus & Rotavirus

Norwalk virusand Rotavirusare commonly

found in rawand

undercookedseafood.

Clams

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Safe

tyStop!

2.4

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ParasitesParasites

Parasites aresmall or

microscopic

creatures thatneed to live onor in another

living

organism tosurvive.

Parasites56

47


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RSG. Pg.41

Anisakis spp.Anisakis spp.

Anisakis spp. iscommonly found inbottom-feedingfish such as:

Salmon

Cod

Haddock.

Salmon

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RSG. Pg.42

Cyclospora cayetanensisCyclospora cayetanensis

Cyclosporacayetanensis iscommonly found

in contaminated: Water

Raspberries

Strawberries

Fresh produce.

Strawberries and

raspberries57

49

C t idiC t idi


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RBP. Pg.

RSG. Pg.43

Cryptosporidium parvum& Giardia lamblia

Cryptosporidium parvum& Giardia lamblia

Cryptosporidiumparvum and Giardialamblia are

transferred by:

Contaminated water

Infected employees.

Employees need to be clean.

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RBP. Pg.

RSG. Pg.44

Toxoplasma gondiiToxoplasma gondii

Toxoplasma gondiiiscommonly found in:

Red Meats,

especially: Pork Lamb

Venison.

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NA


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RBP. Pg.

RSG. Pg.45

Trichinella spiralisTrichinella spiralis

Trichinellaspiralis iscommonly

found in:

Pork

Wild gamemeats.

Pork

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F db DiF db Di


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RSG. Pg.47

Foodborne DiseaseCaused by Chemicals

Foodborne DiseaseCaused by Chemicals

NaturallyOccurring:

Allergens

Ciguatoxin

Mycotoxin

Scombrotoxin

Shellfish toxins.

Man-madeChemicals:

Cleaningsolutions

Food additives Pesticides

Heavy metals.61

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RBP. Pg.

RSG. Pg. 48

Food AllergensFood Allergens

90% of all allergiesare caused by: Milk products

Egg products

Wheat proteins

Peanuts

Soy products

Tree nuts Fish

Shellfish.

Label products correctly.

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RBP. Pg.

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Red snapper

CiguatoxinCiguatoxin

Ciguatoxins arecommonlyfound in marinefinfish such as:

Snapper Grouper

Barracuda

Jack

Mackerel Reef fish.

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RBP. Pg.

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ScombrotoxinScombrotoxin

Scombrotoxinis caused byeating foodsthat containhigh levels ofhistamine.

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55

Histamine isproduced bycertain bacteria

when theydecompose foodscontaining theprotein histidine. Scombrotoxin

creates a pepperytaste when infectedfish are eaten.

Sh llfi h i


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RBP. Pg.

RSG. Pg. 51

Shellfish ToxinsShellfish Toxins

Shellfish toxinsare

commonlyfound in:

Mussels

Clams

Oysters

Scallops.Shellfish

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NA

iM i


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RBP. Pg.

RSG. Pg. 52

MycotoxinsMycotoxins

Mycotoxins arecommonly found in

Milk

Moldy grains Corn and corn

products

Peanuts

Pecans

Walnuts.Nuts

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NA

M M d Ch i lM M d Ch i l


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RBP. Pg.

RSG. Pg. 53

Man-Made ChemicalsMan-Made Chemicals

Man-madechemicals can be: Intentionally added Food additives Preservatives.

Non-intentionallyadded

Cleaners Sanitizers

Heavy metals.

Non-intentionally addedchemical 67

55

Ph i l H dPh i l H d


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RSG. Pg. 54

Physical HazardsPhysical Hazards

Physical hazardsare objects infood that cancause injury or

illness such as: Toothpicks

Stones

Human hair

Jewelry.

Physical hazards can create injury.

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Safe

tyStop!

2.6

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Session Two:Session Two:


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Session Two:Concepts to Keep

Session Two:Concepts to Keep

Foodborne illnesses are classified as infections,intoxications, or toxin-mediated infections.

The three types of food hazards are biological,chemical, and physical.

The six conditions required for bacterial growthare:

Food

Acidity Temperature

Time

Oxygen

Moisture.

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More Concepts toKeep


The best ways to control foodborne illnessin retail food establishments are to:

Keep foods below 41F (5C) or above 135F (57C)

Prevent contamination and cross contamination offoods

Practice good personal hygiene

Purchase ingredients from approved sources

Store foods properly.

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Viruses differ from bacteria.

Viruses: Are smaller than bacteria

Do not grow on foods

Can cause illness with only a few viralparticles

Usually come from contaminated water,ready-to-eat foods, or food handlers.23 73

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RBP P

Take This Back

To Your Team!

Take This Back

To Your Team! Some bacteria can survive in the

Temperature Danger Zone.

Biological hazards can be preventedwhen proper procedures are followed:

Proper Time and Temperature Controls

Proper Personal Hygiene and Handwashing

Proper Cleaning and Sanitizing

Avoiding Cross Contamination

Purchasing from Reputable Suppliers.

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Documents

Food Safe Chapter 2-Green McSwane