Podcast
Questions and Answers
What type of physical hazards can be found in food and beverages?
What type of physical hazards can be found in food and beverages?
Where do most foodborne illnesses originate?
Where do most foodborne illnesses originate?
What is the main cause of foodborne illnesses in food processing plants?
What is the main cause of foodborne illnesses in food processing plants?
What guidelines minimize the risk of contamination in food manufacturing?
What guidelines minimize the risk of contamination in food manufacturing?
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What is the purpose of Current Good Manufacturing Practices (cGMPs)?
What is the purpose of Current Good Manufacturing Practices (cGMPs)?
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What is the focus of preventing foodborne illness in this chapter?
What is the focus of preventing foodborne illness in this chapter?
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What is a top priority for any food-serving establishment?
What is a top priority for any food-serving establishment?
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Why is it important for food workers to be healthy?
Why is it important for food workers to be healthy?
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What is one of the top three factors associated with foodborne illness?
What is one of the top three factors associated with foodborne illness?
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What is the purpose of food safety monitoring programs?
What is the purpose of food safety monitoring programs?
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What is one way to ensure food handlers have learned safe food-handling techniques?
What is one way to ensure food handlers have learned safe food-handling techniques?
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What should be discouraged in food-handling areas?
What should be discouraged in food-handling areas?
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Why should double-dipping with utensils not be allowed?
Why should double-dipping with utensils not be allowed?
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What is a risk of sneezing or coughing in food-handling areas?
What is a risk of sneezing or coughing in food-handling areas?
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How often should hands be washed in food-handling areas?
How often should hands be washed in food-handling areas?
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How long should hands be washed with hot soapy water?
How long should hands be washed with hot soapy water?
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How long should hand washing last to ensure maximum effect?
How long should hand washing last to ensure maximum effect?
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Why should cloth towels not be used for drying after hand washing?
Why should cloth towels not be used for drying after hand washing?
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What should food handlers do after touching frequently contacted surfaces?
What should food handlers do after touching frequently contacted surfaces?
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What is the purpose of a separate sink in food establishments?
What is the purpose of a separate sink in food establishments?
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Why should food service workers avoid wearing jewelry?
Why should food service workers avoid wearing jewelry?
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What are foods that best support bacterial growth known as?
What are foods that best support bacterial growth known as?
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Why are foods with low acid content more prone to bacterial contamination?
Why are foods with low acid content more prone to bacterial contamination?
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What can happen during the rendering of animals at the slaughterhouse?
What can happen during the rendering of animals at the slaughterhouse?
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What type of foods are at risk of contamination due to high water activity?
What type of foods are at risk of contamination due to high water activity?
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Why is beef jerky a good option for transport during long trips?
Why is beef jerky a good option for transport during long trips?
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What is the purpose of adding sugar or salt to food?
What is the purpose of adding sugar or salt to food?
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Why are damaged eggs discarded?
Why are damaged eggs discarded?
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Why do restaurants with inadequate plumbing not serve food?
Why do restaurants with inadequate plumbing not serve food?
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What is the pH level below which most bacteria do not grow well?
What is the pH level below which most bacteria do not grow well?
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What is one way to maintain safe pH levels and keep foods safe from harmful bacteria?
What is one way to maintain safe pH levels and keep foods safe from harmful bacteria?
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What is the purpose of mechanisms to prevent backflow through pipes?
What is the purpose of mechanisms to prevent backflow through pipes?
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Study Notes
Physical Hazards in Food
- Objects in food can harm consumer health, including:
- Glass, bone, metal, wood, stones, false fingernails, toothpicks, watches, jewelry, and insects
- Staples from food boxes and other foreign items
Preventing Foodborne Illness
- Most foodborne illnesses originate from restaurants (97%), while only 3% are traced to food processing plants
- Causes of outbreaks in food processing plants:
- Contamination of incoming foods
- Failure of pathogen-killing processes
- Contamination of foods after sanitization
- Current Good Manufacturing Practices (cGMPs) minimize the risk of contamination and allow for product tracing in case of a recall
Food Service Personnel
- Food service personnel are critical to food safety
- Priority is given to ensuring food workers are healthy and know how to handle food safely
- Food workers should be free of colds, diarrhea, wounds, and illnesses
- Common colds, mumps, measles, pneumonia, and other diseases can be spread through food handling
Training and Personal Hygiene
- Food Management Certificate obtained through health department education, commercial classes, or the National Restaurant Association Educational Foundation ensures safe food-handling techniques
- Periodic retraining on sanitation techniques is available from local health departments, the National Restaurant Association, and the CDC
- Personal hygiene habits include:
- Avoiding hand-to-mouth contact
- Washing hands frequently with hot soapy water for at least 20 seconds
- Drying hands with disposable towels or air dryer
- Wearing clean uniforms, caps, and hairnets, and avoiding jewelry
Vulnerable Foods
- High-risk foods support bacterial growth and include:
- Meat, poultry, and eggs
- Foods with high protein and water content
- Foods with low acid content and sufficient oxygen
- Foods that are extensively handled, such as meatloaf, hamburger, and salads, are also at risk
- Egg dishes, including baked or soft custard, French toast, and mayonnaise, are likely to become contaminated
Food Safety Controls
- Proper refrigeration or freezing is essential for high-risk foods
- Reducing water activity through methods like adding sugar or salt as preservatives can prevent bacterial contamination
- Mechanisms must be in place to prevent backflow through pipes and ensure adequate plumbing and sewage disposal
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Description
Learn about physical hazards in food, including foreign objects that can harm consumer health, and how to prevent foodborne illnesses. Discover the most common locations where foodborne illnesses originate.
