Food Safety and Sanitation Management PDF

FOOD SAFETY AND SANITATION MANAGEMENT Providing Food Safety 8A Chapter Learning Objectives: ▪ Analyze evidence to determine the presence of food- borne illness outbreak ▪ Recognize risks associated with high-risk populations ▪ Iden...

FOOD SAFETY AND SANITATION MANAGEMENT Providing Food Safety 8A Chapter Learning Objectives: ▪ Analyze evidence to determine the presence of food- borne illness outbreak ▪ Recognize risks associated with high-risk populations ▪ Identify the characteristics of potentially hazardous foods Foodborne Illness Foodborne Illness – Illness carried or transmitted to people by food Foodborne-Illness Outbreak – Incident in which two or more people experience the same illness after eating the same food Costs of Foodborne Illness Populations at High Risk for Foodborne Illness Higher Risk People – Infants and preschool-age children – Pregnant women – Elderly people – People taking certain medications – People who are seriously ill Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms Meat: Beef, Pork, Fish Lamb Heat-Treated Plant Food, such Milk and Milk as Cooked Rice, Products Beans, and Vegetables Eggs (except those treated to eliminate Salmonella spp.) Poultry Shellfish and Crustacea Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms Baked Potatoes Raw Sprouts and Sprout Seeds Synthetic Ingredients, Such as Textured Soy Untreated Garlic-and-Oil Protein in Mixtures Meat Alternatives Tofu or Other Soy-Protein Food Sliced Melons Potential Hazards to Food Safety Biological Hazards – Bacteria, viruses, parasites, fungi – Toxins Chemical Hazards – Pesticides, food additives, cleaning supplies, toxic metals Physical Hazards – Hair, dirt, metal staples, etc. How Food Becomes Unsafe ◼ Time-Temperature Abuse ◼ Cross-Contamination ◼ Poor Personal Hygiene Time-temperature Abuse Food has been abused Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms Cross-Contamination Cross-contamination occurs when Microorganisms are transferred from one food or surface to another Poor Personal Hygiene Poor personal hygiene can contaminate food or food-contact surfaces and cause illness. FOOD SAFETY AND SANITATION MANAGEMENT The Microworld 8B Chapter Learning Objectives: ▪ Identify factors that affects the growth of Foodborne pathogens (FATTOMS) ▪ Differentiate between Foodborne intoxication, infections, and toxin-mediated infections Microbial Contaminants Microorganism – Small, living organism Pathogen – Illness-causing microorganism Toxin – Poison Microbial Contaminants Microorganisms That Can Contaminate Food and Cause Foodborne Illness Bacteria Viruses Parasites Fungi What Microorganisms Need to Grow: FAT TOM F Food A Acidity T Temperature T Time O Oxygen M Moisture What Microorganisms Need to Grow: FAT TOM Food – Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins – These are found in potentially hazardous food including: Meat Poultry Dairy products Eggs What Microorganisms Need to Grow: FAT TOM pH Scale Acidity – Foodborne Acidic microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) Neutral – Most food falls into this Alkaline range What Microorganisms Need to Grow: FAT TOM Temperature – Foodborne microorganisms grow well at temperatures between 41˚F 135°F (57°C) and 135˚F (5˚C and 57˚C) Time – Foodborne microorganisms need sufficient time to grow 41° F – 4 hours or more in TDZ=growth (5° high enough to cause illness C) What Microorganisms Need to Grow: FAT TOM Oxygen – Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent – Kinds of Bacteria: Aerobic Anaerobic Facultative What Microorganisms Need to Grow: FAT TOM Moisture – Most foodborne microorganisms require moisture to grow – The amount of moisture available in food for this growth is called water activity (aw) – Potentially hazardous food typically has an aw of.85 or higher Controlling the Growth of Microorganisms The two conditions you can control: – Temperature Refrigerate or freeze food properly Cook food properly – Time Minimize time food spends in the temperature danger zone (TDZ) Classifying Foodborne Illness Foodborne Infections Foodborne Intoxications Foodborne Toxin-Mediated Infections Foodborne Infections – Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Foodborne Intoxications – Result when a person eats food containing toxins that cause illness Foodborne Toxin- Mediated Infections – Result when a person eats food containing pathogens, which then produce illness- causing toxins in the intestines Major Foodborne Illnesses Caused by Bacteria Foodborne Infections – Campylobacteriosis – Salmonellosis – Shigellosis – Listeriosis – Vibrio parahaemolyticus Gastroenteritis – Vibrio vulnificus Primary Septicemia/Gastroenteritis Major Foodborne Illnesses Caused by Bacteria Major Foodborne Illnesses Caused by Bacteria Major Foodborne Illnesses Caused by Bacteria Foodborne Intoxications – Bacillus cereus Gastroenteritis – Staphylococcal Gastroenteritis – Botulism Major Foodborne Illnesses Caused by Bacteria Major Foodborne Illnesses Caused by Bacteria Foodborne Toxin-Mediated Infections – Clostridium perfringens Gastroenteritis – Hemorrhagic Colitis Major Foodborne Illnesses Caused by Bacteria  Bacteria Basic Characteristics – Living, single-celled organism – Can be carried by food, water, soil, animals, humans, or insects – Can reproduce very rapidly under favorable conditions  Bacteria Basic Characteristics – Some survive freezing – Some change into a different form called spores to protect themselves – Some spoil food; others cause illness – Some produce toxins that cause illness  Spores Certain bacteria can change into a different form, called spores, to protect themselves, spores – Form when nutrients are not available – Are commonly found in soil and contaminate food grown there – Can contaminate meat, poultry, fish, and other food exposed to soil or dust  Spores Certain bacteria can change into a different form, called spores, to protect themselves, spores – Can resist heat, allowing them to survive cooking temperatures – Can revert back to a form capable of growth when: Food is not stored at the proper temperature Food is not held or cooled properly  Viruses Viruses – Some may survive freezing – Can be transmitted from: Person to person People to food People to food-contact surfaces – Usually contaminate food through a foodhandler’s improper hygiene – Can contaminate both food and water supplies Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses – Hepatitis A – Norovirus Gastroenteritis  Parasites Parasites – Are living organisms that need a host to survive – Are small, often microscopic – Infect many animals and can be transmitted to humans – Are a hazard to food and water Major Foodborne Illnesses Caused by Parasites Parasitic Foodborne Illnesses – Anisakiasis – Cyclosporiasis – Cryptosporidiosis – Giardiasis  Fungi Fungi Commonly cause food spoilage and sometimes illness Molds Yeasts  Mold Mold – Spoils food and sometimes causes illness – Grows well in acidic food with low water activity – Is not destroyed by freezing – Can produce toxins such as aflatoxins  Yeast Yeast – Can spoil food rapidly – May produce a smell or taste of alcohol as it spoils food – May appear as a pink discoloration or slime and may bubble Thank you. ☺ Reference: