SafeApp_M2.pdf

Module 1 Food Safety is important Food safety matters to everyone One big concern is foodborne illness Foodborne Illness - A disease transmitted to people by food. The mere consumption of contaminated food and water Foodborne Illness outbreak...

Module 1 Food Safety is important Food safety matters to everyone One big concern is foodborne illness Foodborne Illness - A disease transmitted to people by food. The mere consumption of contaminated food and water Foodborne Illness outbreak When two or more people have the same symptoms after eating the same food An Investigation is conducted by state and local regulatory authorities The outbreak is confirmed by a laboratory analysis Each year, millions of people get sick from unsafe food Seven (7) challenges to food safety 1. Time 2. Language and culture 3. Literacy and education 4. Pathogens (Disease causing microorganisms) 5. Unapproved suppliers 6. High-risk customers 7. Staff turnover Time Foods get spoiled, since microorganisms double overtime. Language and culture The differences In our culture when It comes to their belief In food safety. Literacy and education Awareness of reading the food labels. If you’re not educated about food safety It may lead to misinformation about food safety concepts. Pathogens (Disease causing microorganisms) Bacteria viruses are everywhere, use microscopes to see tiny microorganisms not visible to the naked eye. Unapproved suppliers Doubtful product sources lead to quality control issues, increasing food contamination and toxins. Retailers may choose unauthorized providers due to affordable rates. High-risk customers Those with weakened immune systems are the first to become ill after consuming tainted food. These folks require the utmost caution when preparing food. 1. Preschool-age Children 2. Elderly people/Senior Citizen 3. Pregnant/Lactating women 4. People with compromised immune systems (Diabetes, Hypertension, Cancer patients, People with autoimmune diseases) Staff turnover Inconsistent adherence to safety procedures and practices. New staff may not be properly trained in handling food, this can increase risk of foodborne illnesses and contamination. The Seven (7) cost of foodborne illnesses 1. Loss of customers and sales 2. Negative media exposure 3. Lawsuits and legal fees 4. Increased insurance premiums 5. Loss of reputation 6. Lowered staff morale 7. Staff missing work How Foodborne Illnesses occur: Contamination; I. Biological A. Bacterial B. Viruses C. Parasites D. Molds II. Chemical A. Pesticides B. Processing Chemicals C. Drug Residue D. Allergens III. Physical A. Naturally present In food 1. Bones 2. Pits 3. Bugs B. Handling/Processing Materials 1. Glass 2. Metal 3. Hair Risk Factors that can cause a foodborne Illness: 1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene Practices related to foodborne Illness Time-temperature abuse Cross-contamination Poor cleaning and sanitizing Poor personal hygiene Time-temperature abuse Food has suffered time-temperature abuse when it has stayed too long at temperatures that are good for the growth of pathogens Food is not held or store at the correct temperature Food is not cooked or reheated enough to kill pathogens Food is not cooled correctly Cross-contamination Pathogens can be transferred from one surface or food to another. Contaminated ingredients are added to food that receives no further cooking. Ready-to-eat food touches contaminated surfaces. Contaminated food touches or drips fluids onto cooked or ready-to-eat food. A food handler touches contaminated food and then touches ready-to-eat food Contaminated wiping cloths touch food-contact surfaces. Poor personal hygiene Food handlers can cause a foodborne illness if they do any of the following actions: Fail to wash their hands correctly after using the restroom Cough or sneeze on food Touch or scratch wounds and then touch food Work while sick. Poor Cleaning and Sanitizing Pathogens can spread to food if equipment has not been cleaned and sanitized correctly between uses. Equipment and utensils are not washed, rinsed, and sanitized, between uses. Food-contact surfaces are wiped clean rather than being washed, rinsed and sanitized. Wiping cloths are not stored in a sanitizer solution between uses. Sanitizing solutions are not at the required levels to sanitize objects. Food Most Likely to Become Unsafe TCS Food- Food requiring time and temperature control for safety RTE Food- Ready-to-eat food that can be eaten without further preparation, washing or cooking. TCS Food  Module 2: Food and Microorganisms Contaminants How Contamination Happens Contaminants come from a variety of sources: - Animals we use for food - Air - Contaminated water - Dirt - Chemicals - Naturally-occurring (like bones in fish) Some contaminants are passed very easily: From person to person Through sneezing or vomiting onto food or food-contact surfaces From touching dirty food-contact surfaces and equipment, and then touching food Biological Contamination Microorganisms - small, living organisms that can be seen only through a microscope - Some are harmless, but some can cause illness (pathogens) 4 Types of Pathogens Bacteria Viruses Parasites Fungi (molds & yeasts) According to the US Food and Drug Administration, there are over 40 kinds of bacteria, viruses, parasites & molds that can occur in food and cause a foodborne illness. Out of these, SIX have been singled out by the US FDA. They are known as the BIG SIX because they are highly contagious and can cause severe foodborne illness. Bacterias double through Binary fission and Viruses replicate and take 4-5 days before symptoms are noticed and 6 months of healing. The BIG SIX 1. Shigella spp. (Spp. - Species ) No safe drinking water and no CR problem for food safety Shigella are bacteria that cause diarrhea. Targets food Rich in protein foods 2. Salmonella Typhi  Targets Intestinal tract and blood 3. Nontyphoidal Salmonella (NTS) Stomach problems Salmonellosis in humans is generally contracted through the consumption of contaminated food of animal origin (mainly eggs, meat, poultry, and milk) Salmonella symptoms ○ Diarrhea, fever & stomach cramps for 4-7 days ○ May not require treatment ○ Bacteria may spread beyond the intestines How is it different from Salmonella Typhi ○ (illness caused is different, Salmonella Typhi cause Typhoid fever) ○ Typhoidal serotypes include Salmonella Typhi and Salmonella Paratyphi A, which are adapted to humans and do not occur in other animals. ○ Nontyphoidal serotypes are more common, and usually cause self-limiting gastrointestinal disease. Cooking foods with salmonella won’t prevent the contamination, since It’s already infected with the virus 4. Shiga toxin-producing Escherichia coli (STEC) 5. Hepatitis A 6. Norovirus Numbers 1 to 4 are Bacteria Numbers 5 to 6 are Viruses Symptoms of Foodborne Illness Diarrhea (Abnormal if 3 or more) Vomiting  Fever Nausea Abdominal cramps Jaundice (a yellowing of the skin and eyes) BACTERIA Location: Almost everywhere Detection: Cannot be seen, smelled or tasted (Invisible) Growth: Need six conditions to grow (FAT TOM) Prevention: Control time and temperature FAT TOM – Conditions for Bacteria to Grow Food - Food provides sufficient energy to our body in order to survive. It provides nutrients like carbohydrates (bread, rice, pastas) , proteins (meat, fish, vegetable and eggs), fiber, and fats. Higher nutrient content in foods like TCS Foods, more favorable by microorganisms. ○ Contains Good bacteria (probiotics). (lactobacillus and Bifidobacteria) Bad Bacteria. (types of bad bacteria) ○ Food is essential for bacterial growth Acidity – neutral to slightly acidic ○ Acidity: Power of hydrogen (pH) 1-14 → (Acidic=1-6) (7 neutral) (Alkaline=8-14) ○ Sour taste ○ Microorganism doesn’t target acidic foods ○ If you can’t manipulate the food, try cooking and other preservation techniques Temperature - Temperature Danger Zone (40ᵒF to 140ᵒF) or (4ᵒC to 60ᵒC) ○ Temperature above 40 degrees fahrenheit and 140 degrees fahrenheit (60 degrees celsius) likely causes increased growth of bacteria. ○ Thawing - bringing temperature back to room temperature ○ To avoid causing moisture to food, refrigerate for 2 hours. Time ○ Maintaining safety and food quality  ○ The rate of growth of bacteria is hours, the longer they stay at TDZ (Temperature Danger Zone). They double. Oxygen - ○ O (Oxygen) ○ Atomic number is 8 ○ Anaerobic bacteria need air for them to grow ○ Odorless, colorless, and tasteless ○ Dangerous bacterias survive in oxygen free environment Moisture – Aw or Water Activity ○ Water Activity - The available moisture in the food item ○ In order to survive they target food that are rich in water content 4 ways to minimize water activity ○ Drying - dries moisture or water from food ○ Curing - Draws out moisture and enhances the food's flavor ○ Freezing - Reduces the food's temperature ○ Packaging - ensures the food products are enclosed and safe (4) Major Bacteria that Cause Foodborne Illness 1. Shigella spp. (Spp. - Species ) 2. Salmonella Typhi 3. Nontyphoidal Salmonella (NTS) 4. Shiga toxin-producing Escherichia coli (STEC) VIRUS Location: Carried by human beings and animals; require a living host to grow Sources: Food, water, any contaminated surface; typically via the fecal-oral routes Destruction: Cannot be destroyed by normal cooking temperatures Major Viruses that Cause Foodborne Illness 1. Hepatitis A 2. Norovirus PARASITES Location: Require a host to live and reproduce Sources: Seafood, wild game, food processed with contaminated water Prevention: Purchase food from approved, reputable suppliers; cooking food to required minimum internal temperatures; fish that will be served raw or undercooked has been correctly frozen. FUNGI Yeasts Molds Mushroom Note: Some molds & mushrooms produce toxins that cause foodborne illness. BIOLOGICAL TOXINS Origin: Certain plants, mushrooms & seafood –Examples:  Histamine Toxin – made by pathogens on the fish when it is time-temperature abused (tuna, bonito, mackerel, and mahimahi) Ciguatera Toxin – when big fish eat smaller fish that have eaten a toxin (barracuda, snapper, grouper, amberjack) Symptoms: People will experience an illness within minutes of eating the toxin –Diarrhea, vomiting –Neurological symptoms: tingling in the extremities and the reversal of the hot & cold sensations –Flushing of the face, difficulty breathing, burning in the mouth, heart palpitations and hives. Prevention: Toxins cannot be destroyed by cooking or freezing –Purchase food from reputable suppliers –Control time & temperature when handling raw fish Other Pathogens Bacteria - Bacillus cereus - Listeria monocytogenes - Clostridium perfringens - Clostridium botulinum - Campylobacter jejuni - Staphylococcus aureus - Vibrio spp. Parasites - Anisakis simplex  - Crytosporidium parvum - Giardia lamblia - Cyclospora cayetanensis Toxins - Saxitoxin - Brevetoxin - Domoic Acid