Food and Milk Sanitation Quiz

Food and Milk Sanitation

• Food sanitation encompasses practices to protect food from contaminants like bacteria, poisons, and foreign bodies.
• It aims to prevent bacterial growth that causes consumer illness.
• Practices involve destroying harmful bacteria through cooking or processing.

Definition of Terms

• Contamination: Presence of harmful substances in food.
• Cross-Contamination: Microorganisms transferred from one surface or food to another.
• Food: Any substance used as food, drink, confectionery, or condiments.
• Food Safety: Overall quality of food fit for consumption.
• Food Infection: Microbial infection from ingesting contaminated food.
• Food Intoxication: Illness caused by toxins produced by bacteria under favorable conditions.
• Food Spoilage: Damage to the original nutritional value, texture, flavor, or suitability of food for consumption.

Definition of Terms (Continued)

• Foodborne Illness: Disease transmitted by food.
• Foodborne Outbreak: Incident where two or more people have the same illness from consuming the same food.
• Time-Temperature Abuse: Food exposure to temperatures favorable for microbial growth for extended periods.
• Potentially Hazardous Foods: Foods in which microorganisms can rapidly grow, often moist, high protein and slightly acidic.
• Personal Hygiene: Sanitary health habits including body, hair, teeth, clothes care and regular hand washing.
• Temperature Danger Zone: Temperature range (41°F - 140°F) where foodborne bacteria grow and multiply.

Food Safety: A Top Priority

• Food safety is crucial for food service employees.
• Individual concern: Foodborne illness, impacting health, work, and personal life (e.g., loss of income, increased insurance, medical expenses).
• Establishment concern: Foodborne outbreaks can lead to closure, loss of customers, sales, prestige, reputation damage, lawsuits, and increased insurance premiums.

Types of Food Contaminants

• Biological Contaminants: Microorganisms (bacteria, viruses, fungi, parasites, biological toxins) that cause foodborne illness. (Examples: Seafood toxins, mushroom toxins, Clostridium Botulinum, Salmonella bacteria).
• Physical Contaminants: Foreign objects accidentally in food. (Examples: Hair, staples, dust).
• Chemical Contaminants: Chemical substances causing foodborne illness (Examples: Toxic metals, pesticides, cleaning products, sanitizers, preservatives).

Preventing Biological Contaminants

• Purchase foods from reputable suppliers.
• Avoid using wild mushrooms.
• Maintain good personal hygiene.
• Practice proper handwashing.
• Maintain clean and sanitized equipment and facilities.
• Control pests.

Preventing Physical Contaminants

• Wear hair restraints.
• Avoid wearing jewelry (rings, earrings).
• Don't carry pens or pencils while working with food.
• Don't wear nail polish or artificial nails when handling food.
• Clean can openers regularly.
• Remove staple wire in the receiving area.
• Place shields on lights.

Preventing Chemical Contaminants

• Train employees in chemical usage.
• Store chemicals in original containers to prevent accidental misuse and leakage.
• Ensure labels clearly identify chemical contents.
• Adhere to chemical recommendations during usage.
• Always test sanitizing solutions.
• Thoroughly wash hands after chemical use.
• Wash food in cold running water.
• Monitor pest control operators to prevent chemical contamination of food.

Main Causes of Foodborne Illness

• Cross-Contamination
• Time-Temperature Abuse
• Poor Personal Hygiene

Cross Contamination

• Transfer of microorganisms from one surface or food to another.
• Hand-to-food contamination occurs when contaminated hands touch cooked or ready-to-eat foods.
• Food-to-food contamination occurs when harmful organisms from one food contaminate another food.
• Equipment-to-food contamination occurs when equipment or utensils are not properly cleaned and sanitized.

Time Temperature Abuse

• Food exposure to temperatures favorable for microbial growth.
• Timing and temperature during food storage, preparation, holding, serving, cooling, and reheating.
• Factors include keeping food at temperatures below 41°F or above 140°F for extended periods, lack of sufficiently high cooking temperatures.

Poor Personal Hygiene

• Poor personal hygiene contributes to foodborne illness transmission
• Hazards include:
  • Smoking over food
  • Wearing jewelry
  • Long hair not properly covered
  • Licking fingers to taste food
  • Having exposed boils on the face
  • Wearing dirty clothing
• Route of contamination: bacteria found in feces, urine, nose, mouth, hair, or cuts. Transfer to hands. Hands contaminate food

Basics of Good Personal Hygiene

• Stay home when ill
• Clean and cover cuts and wounds
• Use disposable gloves when handling ready-to-eat food
• Keep medicines away from food
• Observe proper hand washing

Food Preservation

• Techniques for keeping food longer without losing quality and preventing microbial growth
• Prevents contamination from damaging agents, delays spoilage
• Methods include salting, curing, refrigeration, freezing, pickling, canning, and heating.

Illnesses Caused by Viruses

• Viruses multiply within living hosts, not in food.
• Viruses transmitted through food and water, or by a contaminated food handler.
• Food is not necessary to support virus survival.

Illnesses Caused by Parasites

• Parasites are biological hazards needing a living host to survive.
• Parasites can enter food systems and cause foodborne illnesses.
• Examples: Anisakis (roundworm), Cyclospora, Giardia, Trichinosis.

Illnesses Caused by Fungi

• Molds, yeasts, and other fungi cause food spoilage.
• Molds cause discoloration and have unique growth conditions.
• Yeasts lead to spoilage in food such as jellies, yogurt, fruits juices

Foodborne Illnesses Caused by Naturally Occurring Chemicals

• Naturally occurring chemicals, including toxins, can cause foodborne illnesses. Examples include food allergens and toxins produced by biological organisms.

What is Milk?

• White liquid produced by mammary glands of mammals.
• Primary source of nutrition for young mammals.
• Contains colostrum, carrying antibodies to reduce disease risk.
• Important human food source providing protein, fat, carbohydrates, minerals, and vitamins.

Milk as a Vehicle of Infection

• Unpasteurized milk can transmit diseases.
• Sources include tuberculous cows, airborne particles in barns, and contaminated animal products.
• Examples: bovine tuberculosis, typhoid fever, dysentery.

Essential of Milk Sanitation

• Healthy cows
• Clean and healthy workers
• Clean environment
• Separate milk room
• Proper design of equipment and utensils
• Effective sanitation of implements
• Prompt cooling of milk
• Pasteurization

Bacteriological Test of Milk

• Total count: Determining the number of organisms that grow on agar.
• Procedures include microscope counting of clumps and individual organisms

Physical Test of Milk

• Butterfat test: Measuring cream content.
• Specific gravity & cryoscope (water freezing point) test: Determining solid-not-fat content and detecting milk adulteration

Chemical Test of Milk

• Phosphate testing: Identifying presence of preservatives and whether milk is pasteurized.
• Other tests: Determine other chemical properties of milk

Organoleptic Test of Milk

• Evaluating milk quality rapidly and without equipment by focusing on sight, smell and taste

Clotting on Boiling Test

• Old method for detecting excessive acidity in milk

Resazurin Test

• Dye indicator widely used for assessing milk hygiene and keeping quality

Alcohol-Alizarin Test

• Color indicator for milk acidity

Pasteurization

• Heat application to milk to destroy disease-causing organisms.
• Types include: Holding/Vat, High-Temperature Short-Time (HTST), and Flash pasteurization
• Different pathogens require specific temperatures and times to inactivate appropriately

Sterilization

• Ultra-high temperature treatment.
• Destroys most disease-causing organisms, but does not eliminate all vitamins.
• Sterilized milk stays fresh longer on the shelf if unopened.

Milk Grades

• Grade A milk has the lowest bacteria count, the highest quality, and suitable for sale in stores
• Grade B & C milk (also considered safe) have higher bacteria counts.

Types of Milk

Comprehensive list of milk types. Includes regular, low-fat, skimmed, butter, buttermilk, chocolate, and various prepared milk types.