Food Safety and Sanitation
Food Safety and Sanitation
Food Safety and Sanitation
AND SANITATION
MANAGEMENT
A food that
shows no signs
of spoilage may
not always be
safe.
Sight
Smell
Taste
NEW
CHALLENGES
PRESENT NEW
OPPORTUNITIES
INCIDENCE OF
FOODBORNE ILLNESS
FOOD INDUSTRY
One
CONTINUATIONFOOD IND
Food
CONTINUATIONFOOD IND
Size
Infants
Upset stomach
Vomiting
Fever
Diarrhea
Dehydration
(sometimes severe)
THE
PROBLEM:
FOODBORNE
ILLNESS
FOOD-BORNE
ILLNESS
A disease caused
by the consumption
of contaminated
food.
OUTBREAK
Outbreaks-
the incidence of
foodborne illness
CASE
An
as an incident in
which two or more people
experience a similar
illness after eating a
common food.
CONTAMINATION
CONTAMINATION
Presence
of substances or
conditions in the food that
can be harmful to humans
Greatest threats:
Bacteria
Viruses
FOODS CAN BE
CONTAMINATED AT A
VARIETY OF POINTS
At the farm, ranch
or
board ship
During processing and
distribution
SOURCES OF CONTAMINATION
CROSS CONTAMINATION
the
CAUSES OF
FOODBORNE
ILLNESS
FOODBORNE
HAZARDS
FOODBORNE HAZARDS
Refers
to
biological,chemical,or
physical hazards that can
cause illness or injury when
consumed along with the
food.
BIOLOGICAL HAZARDS
Include
bacteria, viruses,parasites
and fungi
Commonly associated with humans
and with raw products entering the
food establishments
Most important foodborne hazard in
any type of food establishment.
Caused most foodborne illness and
primary target of a food safety
program.
Staphylococcus
Aureus
Found in human
nose and throat
(also skin)
Salmonella
Found in animals,
raw poultry and
birds
Bacillus Cereus
Found in soil,
vegetation,
cereals and
spices
Clostridium
Perfingens
Found in animals
and birds
Clostridium
Botulinum
Found in the soil
and associated
with vegetables
and meats
Vegetative
Grow
cells
Reproduce
Produce
Classification
Bacteria
Spoilage
of
of Bacteria
Pathogenic Bacteria
( disease causing
microorganisms)
SPOILAGE BACTERIA
Degrade foods so that they look,taste, and smell
bad.
They reduce the quality of food to unacceptable
levels.
If food is affected,it will have to be thrown away
PATHOGENIC BACTERIA
Are
disease causing
microorganisms that can
make people ill if they or
their toxins are consumed
with food.
A multiplication quiz
Bacteria numbers can double in 20 minutes!
Answer: 2,097,152!
GROWTH STAGES
Lag phase
Log phase
Stationary
Decline
CHEMICAL HAZARDS
Are toxic substances that may occur naturally or
may be added during the processing of food.
Examples: agricultural chemicals,cleaning
compounds, heavy metals ,food additives, and food
allergens.
intentionally added chemicals
Food
PHYSICAL HAZARD
Are hard or soft foreign objects in food that can
cause illness and injury.
Include items such as fragment of glass,metal,
unfrilled toothpicks,jewelry ,adhesive bandages
and human hair.
Hazards results from accidental contamination
and poor food handling practices
Rarely a casue of foodborne illness/injury
CONDITIONS NECESSARY
FOR BACTERIAL GROWTH
FAT TOM
Food
Microorganisms require
nutrients to grow
Proteins
Carbohydrates
Acidity
Raw Chicken
5.56.4
Egg Yolks
6.06.3
Butter
6.06.8
ACIDITY
pH
it is used to
designate the acidity or
alkalinity of a food
pH
ACIDIC
ACIDIC foods have a pH of less than 7.0
VERY ACIDIC foods (pH below 4.6) will not
normally support growth of bacteria
Examples
Lemon
Vinegar
Limes
Tomatoes
ALKALINE
ALKALINE
above 7.0
Examples :
Olives
Egg
foods have a pH of
whites
Soda crackers
ACIDITY
Range where harmful bacteria will grow: from
4.6 to 7.0
Examples of food within this range
Milk
Meat
Fish
Temperature
Most microorganisms
grow well in the TDZ
Body
temperature- most
favorable for growth of
pathogenic bacteria
range of 32 to 70 F ( 0-21C)
Capable of multiplying both in cold and room
temperature
Mesophilic bacteria grow at temperatures between
70 to 110 F ( 21-43C)
Rapid growth at human body temperature ( 98.6 F
or 37 C
Thermophilic bacteria can grow best at
temperatures above 110 F or 43 C)
they are spoilage organisms
TEMPERATURE ABUSE
A
Time
Pathogenic microorganisms
can grow to high levels if they
remain in the TDZ for more
than four hours
TIME
Under ideal conditions,bacterial cells can double
in number every 15 to 30 minutes
It is very important not to give bacteria an
opportunity to multiply.
Proper storage and handling of foods helps to
prevent bacteria from multiplying
A single bacteria can produce over 1 million cells
in just 5 hours under ideal conditions
RULE OF THUMB
Bacteria
need about 4
hours to grown to high
numbers to cause
illness
Oxygen
OXYGEN
Aerobic bacteria must have oxygen in order to
grow
Anaerobic bacteria cannot survive when
oxygen is present because it is toxic to them
Grow
foods
Moisture
MOISTURE
Important factor in bacterial growth
Man has dried foods for thousand of years as a way
to preserve them.
It is not the percentage of water in a food that
most affects the bacteria rather the amount of
available water for bacterial activity
WATER ACTIVITY
is a measure of the amount of water that is not
bound to the food and is, therefore, available for
bacterial growth
disease causing bacteria can only grow in foods
that have a water activity higher than .85
WATER ACTIVITY
1.0
Dairy
products
Poultry and eggs
Meats
Fish and shellfish
Cuts melon and
sprouts
Steamed rice
Pasta
.85
Dry
noodles
Dry rice and pasta
Flour
Uncut fruits and
vegetables
Jams and jellies
Solidly frozen
foods
CLASSIFICATION OF
FOODBORNE ILLNESS
INFECTION
INTOXICATION
Caused by eating food that contains a harmful
chemical or toxin produced by bacteria or other
source
If the food containing the toxin is eaten, the
toxin causes an illness.
Also called food poisoning.
Ex: Clostridium Botulinum and Staphylococcus
Aureus
Occur also when an individual consumes food
that contains man-made chemicals such as
cleaning agents or pesticides
TOXIN-MEDIATED INFECTION
Caused
BIOLOGICAL
HAZARDS
INFECTIOUS MICROORGANISMS
Salmonella
C.jejuni
E.Coli
Listeria monocytogenes
SALMONELLA
Acct for numerous cases of g.i. disorders called
SALMONELLOSIS
Excreted in the feces
Poultry, poultry products beef, pork ,eggs and egg
containing products
Proper cooking will kill this bacteria, avoid cross
contamination
C.JEJUNI
Long known as an animal pathogen
Often linked to consumption of raw milk,
contaminated water, undercooked chicken ,beef
,pork and raw clams
Cross contamination as a transmission route
Readily killed by heat and highly sensitive to
chlorine-containing sanitizers
E.COLI
Imported soft cheese was the cause of the first
indentified outbreak
Most serious case and highly publicized
outbreaks occurred when 4 children died after
eating undercooked hamburger
Found in feces of humans and animals
Illness range from travellers diarhhea to a life
threatening hemolytic uremic syndrome
Easily killed by heat but avoid cross
contamination
INTOXICATING MICRORGANISMS
Staphylococcus aureus
C.botulinum
C.Perfringens
Molds that produce MYCOTOXIN, the best
known as AFLATOXIN
STAPHYLOCCOUS AUREUS
Common in high protein menu
Found on healthy human skin esp.
nose..abundant in pimples and suppurating
wounds (pus)
Not destroyed by cooking techniques
C.BOTULINUM
Spore forming microorganisms that causes a far
more serious food intoxication known as
BOTULISM
Can grow or produce toxin in various low acid
foods under anaerobic conditions
Toxin is fatal
Certainly foods that doesn't appear normal
should not be tasted because a small amount will
cause illness
Destroyed by boiling vigorously for 20 minutes
Commonly found in Canned foods
C.PERFRINGENS
Anaerobic, spore forming micro organisms
Found widely distributed in soil, water, dust,
sewage and manure and intestinal tracts of
human healthy animals
Keep hands clean and sanitize equipment
CHEMICAL
HAZARDS
FOOD ALLERGENS
Allergy due to chemical in foods and food
ingredients
Causes immune system to overreactof lips
Symptoms: hives; swelling of the lips, tongue,
mouth; diff.in breathing,vomiting,diarrhea and
cramps ( occur in as little as 5 minutes)
ANAPHYLAXIS- life threatening allergic
reactions ( itching, hives, swelling of throat,
difficulty in breathing, lower blood pressure and
unconsciousness
SCOMBROTOXIN
Called histamine poisoning,eating foods high in
chemical compound called HISTAMINE
Histamins is produced be certain bacteria when
they decompose foods containing the protein
histidine
Common in dark meat like tuna, anchovies,
mackerel, mahi mahi
Not inactivated by cooking
Symptoms: dizziness, burning sensation, facial
rash, shortness of breath, peppery taste in the
mouth.
Prevention: store fresh seafood between 32F to
39F
MYCOTOXIN
Molds,yeast and mushrooms
Common is high in starch food and sugar
Produce toxic chemicals called MYCOTOXINS
which can casue cancer
AFLATOXIN- an important foodborne mycotoxin
produced by ASPERGILLUS SPP molds
Mostly not destroyed through cooking
Prevention: Keep grains ,nuts dry and protected
from humidity
Recommendation 1: CLEAN
Clean hands,
food-contact
surfaces, fruits
and vegetables.
Do NOT wash or rinse meat and poultry as
this could spread bacteria to other foods.
KEEPING IT SIMPLE
4. Dry completely
using a clean cloth
or paper towel.
Handling pets
Sneezing, blowing
nose & coughing
Touching a cut or
open sore
Handling food
Recommendation 2: COOK
Cook foods to a
safe temperature
to kill microorganisms.
Minced meats
Recommendation 3: CHILL
Chill
(refrigerate)
perishable foods
promptly and
defrost foods
properly.
Recommended refrigerator
& freezer temperatures
Set refrigerator
at
5 degrees C
or below.
Set freezer at
-18 degrees C.
Refrigerated
leftovers may
become unsafe
within 3 to 4 days.
If in doubt, toss it
out!
Time to toss
Read labels
Read labels on bagged
produce to determine if it is
ready-to-eat.
Ready-to-eat, pre-washed,
bagged produce can be
used without further
washing
if kept refrigerated and
used by the use-by date.
Avoid raw
(unpasteurized) milk or
milk products such as
some soft cheeses.
Refrigerate dairy foods
promptly. Discard dairy
foods left at room
temperature for more
than two hours even if
they look and smell
good.
Refrigerator storage
Toss it out!
Even if you reheat pizza
left on the counter overnight,
some bacteria can form a heat
resistant toxin that cooking wont
destroy.
Beef burger
thawed on the
kitchen counter?
Toss it out!
Toss it out!
Perishable foods such as
meats, gravy and cooked
vegetables should be
refrigerated within TWO hours.
Cut/peeled fruits
and vegetables at
room temperature
for over TWO
hours?
Toss it out!
Leftovers in the
refrigerator for
over a week?
Toss it out!
Refrigerated
leftovers may
become unsafe
within 3 to 4 days.
A FULL pot of
chicken soup
stored in the
refrigerator
while still hot?
TOSS IT
OUT!
Remember: Transfer hot foods to
shallow containers
to speed cooling.
A turkey in
your freezer
for five years?
You decide!
Food kept frozen at
-18 degrees C is still
safe to eat.
However, it may not
taste as good.
To assure best
flavour, eat a frozen
turkey within a year.
Remember: