Food Contaminants PDF

Why Food Safety Matters? Topic Outline 1. Challenges to Food Safety 2. Cost of Food- borne Illness 3. How food becomes unsafe 4. People at Risk for Food-borne Illness 5. Keeping food safe 6. Global Trends and Future Food Safety Challenges to Food Safety ▪...

Why Food Safety Matters? Topic Outline 1. Challenges to Food Safety 2. Cost of Food- borne Illness 3. How food becomes unsafe 4. People at Risk for Food-borne Illness 5. Keeping food safe 6. Global Trends and Future Food Safety Challenges to Food Safety ▪ Food-borne Illness - It is a disease transmitted to people by food. An illness is considered an outbreak when: 1. Two or more people have the same symptoms after eating the same food. 2. An investigation is conducted by state and local regulatory authorities. 3. The outbreak is confirmed by a laboratory analysis ▪ Foodservice operations work hard to minimize foodborne illnesses. Challenges to food safety ▪ Time – pressure to work quickly can make it hard to take the time to follow food safety practices. ▪ Language and culture – your staff may speak a different language than you do. ▪ Literacy and education – staff often have different levels of education. ▪ Pathogens – Illness causing microorganisms are more frequently found on types of food that once were considered safe. ▪ Unapproved suppliers – Food that is received from suppliers that are not practicing food safety can cause a foodborne-illness outbreak. ▪ High-risk customers – the number of customers at high risk for getting a foodborne illness is increasing. ▪ Staff turnover – training new staff leaves less time for food safety training. Cost of Food-borne Illness 1. Loss of customers and sales 2. Negative media exposures 3. Loss of reputation 4. Lawsuits and legal fees 5. Increased insurance premiums 6. Lowered staff morale 7. Staff missing work 8. Staff retraining Cost of Food- borne Illness ▪ Most important are the human costs. Victims of foodborne illnesses may experience the following: 1. Lost work 2. Medical cost and long term disability 3. Death How food becomes unsafe 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 People at risk for Food-borne Illness ▪ Young Children – their immune system are still not fully developed to fight against these food-borne illnesses. ▪ Elderly – older people have chronic medical conditions such as diabetes, hypertension, cancer and are taking medications that may weaken their immune system. ▪ Pregnant women – they are highly susceptible to food-borne illnesses that affect the unborn child. Food-borne illness during pregnancy may lead to miscarriage, premature delivery, sickness or death of the unborn baby. ▪ People with weak immune system diseases such as HIV/AIDS, cancer, diabetes Keeping Food Safe ✓ Controlling time and temperature ✓ Preventing cross-contamination ✓ Practicing personal hygiene ✓ Purchasing from approved, reputable suppliers ✓ Cleaning and sanitizing Apply your knowledge ▪ Identify what food that needs time and temperature control to keep it safe. 1. Chopped lettuce 2. Sliced watermelon 3. Dry ice 4. Flour 5. Cooked carrots 6. Cheese Global Trends and Future Food Safety ▪ Globalization of the food industry has significantly affected food production directly and indirectly. ▪ Programs in direct food industry assistance in the areas of training, auditing, education, technology fir food safety and quality assurance such Hazard Analysis Critical Control Point (HACCP) and Global Manufacturing Practice (GMP), British Retail Consortium (BRC), Food safety starts in the farm and ends to the consumers.  The Food Contaminants Topic Outline BIOLOGICAL CHEMICAL PHYSICAL POTENTIALLY CONTAMINANTS CONTAMINANTS CONTAMINANTS HAZARDOUS FOOD How contamination happens? ▪ Contamination may occur when a harmful substances such as dirt, microorganism or harmful chemicals accidentally or deliberately comes in contact with food. ▪ These may cause sickness or injury. ▪ Simple mistakes or negligence may result to contamination such as storing food incorrectly, handling food without washing hands. ▪ Food handler’s most important job is to ensure the safety of the food they are producing or serving. ▪ Understanding the causes may help us find ways to control or prevent these harmful food contaminants. Biological Contaminants ▪ These are contaminants caused by harmful microorganisms or what they call pathogen, some may produce toxin that can cause illness. Caused by 3 factors: 1. Time-temperature abuse 2. Cross-contamination 3. Poor personal hygiene  Biological Contaminants 1. Time-temperature abuse ▪ Time temperature abuse happens when the food has been exposed to Temperature Danger Zone (40F-140F) for more than 4 hours. This happens from the following reasons: ✓ Food has not held at the proper temperature upon receiving and during storage. ✓ Food was not cooked or reheated properly. ✓ Food is not cooked or reheated to temperature high enough to kill harmful microorganisms. ✓ Food is not cooled low enough fast. ✓ Food is prepared in advance and not set to a safe required internal temperature while the food is on hold.  Controlling & Preventing Time Temperature Abuse ✓ Never expose the food to temperature danger zone: 41 Degree F to 140 Degree F. Biological ✓ Do not hold the food in Contaminants room temperature more than 4 hours. ✓ Record and monitor time and temperature in receiving, storage, preparation, holding, cooling and re-heating. Biological Contaminants 2. Cross contamination ▪ This happens when diseases causing microorganisms are spread or passed on from another food, hand surfaces, utensils or equipment to another food. ▪ It is very important to prepare food safely. Bacteria spread on by means of: a. Hand to food b. Food to food c. Equipment to food Biological Contaminants Bacteria spread on by means of: a. Hand to food Cross-contamination ▪ Food handler is the key factor of spreading diseases mainly because of poor personal hygiene. ▪ Hand to food cross contamination happens from the following reasons: ✓ Food handler did not wash his/her hands before preparing or touching food. ✓ Food handler has uncovered cuts or wounds. ✓ Food handler touches the food with bare hands or did not use single use disposable gloves. ✓ Food handler can also pick up bacteria by touching raw food and then handling cooked or ready to eat foods. ✓ Food handler wears inappropriate jewelry while handling food. Biological Contaminants a. Hand to food Cross-contamination Controlling and preventing hand to food cross contamination ✓ Wash hands properly and at appropriate times. ✓ Wash hands before putting on single-use gloves and change gloves frequently, especially when activity changes. ✓ Cover cuts, sores and wounds. ✓ Avoid wearing jewelry except for a plain ring such as wedding band. ✓ Avoid wearing nail polish and artificial nails. Biological Contaminants Steps in Proper Hand washing Biological Contaminants b. Food to Food Cross- Contamination ▪ Raw meat, fish, poultry and vegetables are breading grounds for millions of bacteria. ▪ Bacteria moves and travel through flies and drippings. ▪ When the bacteria transferred from these raw foods to ready to eat food such as green salad, pasta salad or cooked meat and even fruit, cross contamination happens.  b. Food to Food Cross-Contamination Biological Preventing & Controlling Food to Food Cross- Contamination Contaminants ✓ Make sure to separate raw meat, poultry and sea food from another grocery item in your food cart. ✓ It is also best to separate these foods from other foods at check out and in your grocery bags. ✓ Keep raw meat, poultry and seafood in a sealed plastic bags or covered containers to prevent juices from dripping to another foods. ✓ Store eggs in their original carton and refrigerate as soon as possible. ✓ Raw food should stored at the bottom of the refrigerator to prevent it coming into contact with ready to eat food or allowing meat juices to drip onto other food. Biological Contaminants c. Equipment to Food Cross-Contamination ▪ Bacteria may be passed on from dirty and un sanitized kitchen equipment and utensils. ▪ It happens from the following: ✓ Using the same cutting board and knife in cutting raw meat, fish and poultry and ready to eat foods. ✓ Using soiled utensils such as slicers, can openers in preparing foods. ✓ Using un sanitized container that previously stored raw meat with cooked food. ✓ Storing kitchen utensils on exposed area in which rodents, cockroaches can pass through. ✓ Using dirty towels in wiping spills on the plate. ✓ Unsanitary facility and open garbage.  Biological Contaminants Controlling & Preventing equipment to food cross contamination ✓ Use color coded cutting boards for different foods. ✓ Cutting boards and knives should be cleaned and sanitized every single use. ✓ Maintain clean and sanitary facility such as storage area, preparation area, serving area. ✓ Use kitchen paper towels in wiping spills. ✓ Specific food has its own specific containers. ✓ Label each container with specific type of food and specific date of consuming the food. ✓ Wash and sanitized food thermometer and can opener after every use. ✓ Keep kitchen utensils in a tightly closed container.] ✓ Do not use reuse plastic wrap or aluminium foil. ✓ never touch as dish, tray, flat wares or glassware where food will be placed or where a person’s mouth will touch.  Biological Contaminants 3. Poor Personal Hygiene ▪ Good personal hygiene is a fundamental part of food quality and safety. ▪ We carry bacteria in our body such as hair, skin, mouth, nose, hand, throat, intestinal tract and clothing. ▪ Food handlers should not allow handling food specially when they are sick or has open wounds. ▪ Food handlers should stay home if they have: (1) Hepatitis A (2) Shigella (3) E- Coli Infection (4) Salmonella  3. Poor Personal Hygiene ▪ Notify the management if the employee sick or injured. ▪ Wearing a proper uniform, such as chef jacket, apron. Hairnets, headbands, beard Biological cover, closed rubberize sole shoes. Contaminants ▪ Remove all jewelry such as rings, brooches, watches, earrings, necklaces, false nails, false eyelashes and any other object that may cause contamination in preparing food. ▪ Food establishment must also provide a locker and a locker rooms, separate toilets, hand washing area, lunch rooms, medical facilities. Biological Contaminants 3. Poor Personal Hygiene Food handler should observe the following: ✓ Taking a bath everyday, brushing teeth, trimming fingernails, shaving. ✓ Hand washing including sanitizing. ✓ Removing jewelry and other objects in the body that might accidently falls into the food. ✓ Wearing proper kitchen attire such as clean uniform, apron, hair net. ✓ Avoid chewing gum, cigarette and drinking beverage in the food preparation area. Chemical Contaminants ▪ There are numbers of reported food poisoning incidents due to consumption of toxic chemicals found in food or beverages. ▪ In food manufacturing and food businesses, chemicals have a wide range of important uses. ▪ If the food workers and food handlers do not know how to handle chemicals this may result to a great danger. Chemical Contaminants ▪ Chemical contamination happens by way off: 1. Raw food – some raw food contains natural poison such as wild mushroom, red kidney beans, green potatoes. 2. Pesticides – foods specifically agricultural food products are treated with chemical. 3. Cleaning chemicals – not all chemicals are safe to use in kitchen utensils and equipment. 4. Transporting food – never use the same vehicle to transport chemicals and food. 5. Storage and equipment – lubricating catering equipment, mixers or slicers if the oil or grease used is not food safe and come in contact with food may cause contamination. 6. Metal cook wares made from Cadium, Zinc, Lead, Galvanized, Iron, Antimony, Copper, Zinc, Tins are not safe as cooking utensils and should not be used for acidic foods such as lemon and vinegar that result to chemical reaction and may cause hazzard. Chemical Contaminants Effects of chemical contamination: ✓ Taste may be affected ✓ May cause vomiting ✓ May damage internal organs such as esophagus, stomach or intestines ✓ May cause cancer ✓ May kill Chemical Contaminants Controlling and reducing the risk of chemical contamination: ✓ Store chemicals away from food ✓ Never store chemicals in food containers. ✓ Never use food containers for cleaning jobs. ✓ Train employees in handling chemicals ✓ Read manufacturers instructions ✓ Label all chemicals including water ✓ Chemicals should keep in their original containers ✓ Choose cleaning products that are suitable for food environment. It should not be corrosive, non-perfumed and non-toxic. ✓ Use electronic fly killer, instead of chemical spray  Chemical Contaminants Controlling and reducing the risk of chemical contamination: ✓ Hire a professional pest controller, and schedule pest control ✓ Avoid perfumed cleaning products ✓ Food handlers should not wear strong perfume of after shave, or other toiletries and cosmetics when come in contact with food. ✓ Check food packages when receiving make sure that there is no risk of chemical contamination or damaged packages. ✓ Keep equipment and utensils in good condition. ✓ Use appropriate food safe oils and grease for maintaining equipment. ✓ Use food additives correctly and follow correct measurement.  Physical Contaminants ▪ There are some situations that you accidentally find a strand of hair or a piece of plastic in your food. ▪ Physical contamination may happen at any stage in the food service flow either by accident or deliberately done by a staff or a customer. ▪ What are some common physical contaminants found in food? ▪ Hair strand, chip or finger nails, plastic, dust, metal shavings, fish bones, vegetable or fruit peels, egg shells, piece of glass, staple wire  Physical Contaminants ▪ Physical contamination may acquire from: 1. Building – broken bricks, flake of paint, electric cable, broken tiles. 2. Equipment – screw, bolt, piece of metal, nuts 3. Packaging – paper, plastic, staplewire, elastic bands 4. Food handler – hair, finger nails, buttons, earrings 5. Insects – flies, ant, rodent’s hair or dropping  Physical Contaminants Controlling and preventing physical contaminants ✓ Wash fruits and vegetable thoroughly to remove dirt. ✓ Keep premises clean and well maintained. Repair defects immediately. ✓ Remove food and all containers away from the area that is being repaired. ✓ Check equipment regularly; make sure they are all in good condition. Report immediately any problems or broken equipment. ✓ Do not repair equipment need the food preparation area, it increases the risk of contamination from machine parts. ✓ Ensure food packages are free from staple. ✓ Store in a sealed container any excess ingredients. Physical Contaminants Controlling and preventing physical contaminants ✓ Throw empty packages immediately ✓ There should be “NO Glass” policy in the food preparation area. Use plastic cups for drinking. ✓ Wear appropriate protective clothing. Work clothes should not have pockets, as they may contain small objects that might fall. ✓ Always wear hair net and remove all jewelry. ✓ Always cut fingernails short and free from nail polish. ✓ Avoid wearing make-up and tie up your hair with elastic band. ✓ Protect food from pests by maintaining facilities. ✓ Do not store food directly to the floor. ✓ Put all rubbish and food waste away outside and store in a covered waste bins. Potentially Hazardous Food ▪ These are foods that require time and temperature control to as safe level to limit the growth of pathogenic microorganisms that may cause food infection or food intoxication. ▪ Potentially hazardous or high risk food has the following characteristics: ✓ High moisture content (with water activity level of.85) ✓ Contains protein ✓ PH level of 4.6 to 7.5 (slightly acidic)  Potentially Hazardous Food Some examples of potentially hazardous foods are: ▪ Raw meat (beef, pork, poultry) ▪ Sea foods (fish, shellfish) ▪ Dairy products (milk, custard, dairy desserts, unbaked cakes) ▪ Fruits and vegetables (salads, melons) ▪ Cooked pasta and rice ▪ Foods containing egg, beans and other high protein food ▪ Warm food stored less than 60 degree Celsius in baine marie ▪ Salad and cut meats displayed in the counter top above 5 degrees Celsius ▪ Pre-cut sandwiches and rolls ▪ Displayed sushi in the sushi bar ▪ Displayed grilled chicken, roast ducks and pork ▪ Filled cream or custard cream sandwiches and cakes Potentially Hazardous Food These foods are not considered PHF: ▪ Unopened canned goods ▪ Pickles ▪ Salted dried meats ▪ Honey and jam ▪ Fruit cakes ▪ Biscuits and crackers ▪ Hard cheeses THANK YOU!