Food Safety Midterm PDF

# Food Safety and Sanitation ## Chapter 1 **Introduction** Effective national food control systems are essential to protect the health of domestic consumers. * Consumers are having an unprecedented interest in the way food is produced, processed, marketed. * **Food and Agriculture Organization**...

# Food Safety and Sanitation ## Chapter 1 **Introduction** Effective national food control systems are essential to protect the health of domestic consumers. * Consumers are having an unprecedented interest in the way food is produced, processed, marketed. * **Food and Agriculture Organization** - **FAO**, promoting national food control systems. * **World Health Organization** - **WHO**, Food control system These guidelines replace the earlier WHO system for developing an effective national food control system. This system has been in place for over 25 years. **Globalization** of the food supply chain is increasing its importance of Codex Alimentarius commission and the world trade organization. *** * **Why is food safety crucial?** Many diseases that can be spread through food (Food borne illnesses). * **These can be caused by:** * **Biological:** Bacteria, protozoa, viruses * **Chemical:** Toxins * **Physical:** foreign objects in food * **Reduces the risk of food contamination by:** * Having knowledge greatly *** * **Having a food safety course will focus on several important points:** * **Personal hygiene** * **Legal requirements** * **Food borne illnesses and injury** * **Food contamination** (Sources and prevention) * **Basic microbiology and factors affecting microbial growth.** * **Food safety management system** (Food retail, food service, catering) * **Time-Temperature Controls for potentially hazardous food.** * **Receiving and Storage** * **Cleaning and sanitation** ## Chapter 2 **Food Safety Key and Guidelines** * **Avoid food and materials from unsanitary sources** * **When drinking water, ensure that it is pasteurized.** * **Use water from a safe water supply.** * **Rinse vegetables under running water before eating.** * **Avoid eating alfalfa and other raw sprouts.** * **Avoid serving soft (unpasteurized) cheese and smoked seafood.** * **Avoid serving hot dogs/lunch meats to:** * Pregnant women * Immune-compromised individuals * Very young * **Avoid eating raw or undercooked seafood (oysters).** * **Avoid using raw eggs.** * **Use cheese and yogurt made from pasteurized milk.** * **Obtain shellfish from approved sources.** *** * **Prevent Food borne illness** **Practice Food Safety Rules** * **Practice good hygiene personally.** * **Cook food adequately.** * **Avoid cross-contamination.** * **Keep food at safe temperatures.** * **Avoid foods and water from unsafe sources.** ## Chapter 3 **Some Terms and Definitions** **Food Safety** * **Food safety** is a discipline describing the preparation and handling of food in a way that prevents food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. **Food Hygiene** * The action taken to ensure that food is handled/prepared/stored/served in such a way and under conditions to prevent contamination of food. **Food Sanitation** * Keeping premises, staff, and equipment clean and handling and storing food safely. **Food Sanitation** * The hygienic means of providing health through prevention of human contact with hazards. Hazards can be chemical, physical, or biological. **Food Contamination** * The foods which are not safe to be eaten for sanitary reasons although the (look/smell/taste) is good but may contain harmful chemicals and bacteria. **Food Spoilage** * Decomposition or damage causing undesirable changes in food. It is caused due to various agents making food unsuitable for consumption. Spoiled food has a bad (look/smell/taste). **Food can spoil at any stage in its preparation or storage.** This begins as soon as: * Vegetables and fruits are harvested * Fish are caught * Animals are slaughtered for meals * Milk is drawn from milk animals The spoilage continues until the food consumed. ## Chapter 4 **Causes of Food Spoilage** * **Growth and activity of microorganisms.** * **Growth of bacteria, yeasts, and molds, which cause visible changes in food.** * **The composition of food (pH), temperature, and moisture content can affect microbial growth.** * **Insect Infestation** (e.g., worms, weevils, and mites) cause damage to food and make it unfit for consumption. * **Enzymatic changes** (e.g., autolysis) from over-ripening, softening, browning, and sprouting damages food. * **Chemical reaction**. These are not catalyzed by microorganisms. * Oxidative rancidity in fats can result in chemical spoilage of food. * Hydrogen sulfide of cans. * **Physical change in food** caused by: * **Bruising** * **Desiccation** * **Absorption of moisture** * **Mechanical damage** like cracked egg shells. Mechanical damage by microorganisms and enzymes can accelerate spoilage by microorganisms. ## Chapter 5 **Food Safety Basics** * Only 5 basic rules to prevent contamination * **Practice good personal hygiene** * **Cook food adequately** * **Avoid cross-contamination** * **Keep food at safe temperatures** * **Avoid foods and water from unsafe sources** *** * **Food borne illness** is any illness that results from eating contaminated food. Foodborne infections are an illness that results from food contaminated bacteria. * **Food borne illness** used to be called **Food poisoning**. * **Microbial or microbial contamination** often is by some bacteria, viruses, molds, or parasites. * **Microbial or microbial contamination** is so small that it can't be seen without a microscope. * **Pathogens** require sufficient doses to make you sick. It takes fewer _microrganisms_ to swallow in order to become sick when a pathogen has a _low infective dose_. **Food borne diseases** * **Food poisoning** can be chemical or natural toxins as poisonous mushrooms and canned beans not boiled for 10 minutes. **Symptoms** * Fever * Nausea and vomiting * Dehydration * Upset stomach * Cramps * Diarrhea *** * **Who is a Food Safety Supervisor**? * He/She's trained to recognize and prevent risks associated with food handling in a retail food business. * Holds a current ESS certificate. * More than 5 Years old * Can train and supervise other people in the business about safe food. * It's not an ESS for any other food premises of mobile catering businesses.. ## Chapter 6 **Danger Zone** * **The danger zone** refers to a range of temperatures where bacteria multiply rapidly in cold (refrigerated) food and hot (cooked) food. * **Danger Zone: Cold Food** * 41°F and above * **Danger Zone: Hot Food** * Below 140°F **The possibility of bacterial growth is greater when cold/hot food cools down. The drop of temperature allows bacteria to thrive.** *There are ways to keep cooked food from entering the danger zone.* 1. **Don't interrupt cooking so that food cools down and may encourage bacterial growth before cooking is complete.** 2. **Keep food at holding temp, (Keep at 140°F or above) ** 3. **Food cooked by microwaves, keep food warm by using a heat source.** 4. **Place food in chafing dishes or in warming trays (in slow cookers).** **Reheating** * **When you reheat food:** * **Reheat food in holding equipment.** * **Never reheat food in a new batch of food (never mix a fresh batch and a preheated batch of food).** * **Heat food ready to eat to at least 140°F (60°c).** * **The reheated food must be at least 100°F (4°C).** * **Reheated sauces/soups/gravies to boil)** * **Use food thermometer to check the internal temp of heated food.** (Headed reheated to steaming hot) * **Reheating in slow cookers and chafing dishes is not recommended.** * **Make sure that the food reaches 140°F (60°C) Recommended.** - **In store top:** Reach at least 140°F (60°C) - **In oven:** At least 140°F (60°C) - **In microwave:** Cover foods with a lid or a microwave-safe plate to hold in moisture and provide steam. - **Discard any food that has been above 140°F (60°c) for more than 2 hours or 1 hour if the temp was above 90°F (32°C).** - **Place food into shallow containers and immediately put it in the refrigerator or freezer for rapid cooling.** ## Chapter 7 **Cross Contamination** * **Cross-contamination** is the transfer of bacteria from one food item to another by way of unwashed cutting boards, countertops, knives, other kitchen tools, and unwashed hands. This may lead to food poisoning. * **Examples:** * Cutting raw chicken on a cutting board, then slicing fresh tomatoes on the same board without washing it first. * Washing raw eggs, (Salmonella is the cause of cross-contamination) *** * **To prevent cross contamination:** * **Frequent washing of hands, utensils, cutting boards, work surfaces.** * **Use colored cutting boards for different foods (e.g. red for meat, blue for seafood)** * **Wash hands with hot water and soap after contact with raw food.** * **Use paper towels for drying food preparation surfaces.** * **Use sanitizing sprays and wipes in kitchens or at home.** * **Rinse all vegetables and fruits by water to reduce the number of microorganisms.** * **Use separate plates for raw meat and poultry to prevent their juices from dripping on other food item.** * **Don't put raw meat and poultry in the same drawer in the refrigerator.** * **Keep kitchen sponges and cloths clean.** **Avoid foods and water from unsafe sources.** * **Unpasteurized milk and milk products** * **Raw or undercooked meat and poultry** * **Unpasteurized fruit juices** * **Raw sprouts and seafood and fish of all types.** * **Raw or undercooked eggs.** * **Contaminated water** ## Chapter 8 **Food Purchase** * **For Consumers:** Food safety begins in the supermarket. You can make or few _steps_ to ensure your food are safe. * **Safe Food Shopping Begins with:** * **Purchasing from an approved supplier** * **Initial stop of purchasing** * **The raw and pre-prepared materials from food stores.** * **Follow these steps:** 1. **Select cold food last as it will stay refrigerated. Make sure they are refrigerated with ice or frozen gel.** 2. **Drive home directly after shopping.** 3. **Read the label.** Don't buy food past the sell by or use by date. Never choose meal or poultry with packaging that's torn or leaking. Make sure frozen food is frozen solid and refrigerated. 4. **Don't purchase canned goods that are dented, leaking, bulging, or rusted.** Botulism bacteria can equip the *Clostridium botulinum bacteria*. This toxin can produce possible botulism. 5. **Never use food from containers that show possible botulism - cracked jars, classes, or bulging lids, or with foul odors.** 6. **Any container that spurts liquid when opened.** * **Inspect Fresh Produce** - **DO NOT BUY:** * **Vegetables or Fruits that are bruised or damaged, make sure that they are displayed in refrigerated cases at the store.** *** * **Eggs** * **Raw egg** is stored in a clean place to prevent any kind of contamination. * **Separate Cold Storage for eggs.** Choose grade AA eggs. * **Buy clean eggs** in stores before the sell by or expired dates. Look for clean/un-cracked shells. * **When purchasing egg products or substitutes**, make sure they are tightly sealed. * *If eggs are colder than 15 degrees Celsius, the smaller eggs may multiply.* There is not enough moisture if it's cracked or opened. * **Milk and Milk Products** * **Fluid milk must be pasteurized** as raw milk stored and handled in a clean place and cooled temperature can prevent any growth or cross-contamination. * **The cans or containers used for storage and transportation of milk are not made up of mild steel and plastic materials.** * **Separate cold storage for cracked milk, butter, ice-cream, ghee, paneer, milk powder, cheese, or any other product.** * **Storage at 4 degrees Celsius becomes about 4 days at 50 degrees Celcius. When milk is put in a refrigerator, it shouldn't be stored in the door, the life of milk will be reduced.** * **Raw Meat Products - Poultry and Fish** * **Raw Meat Products - Poultry** * **Keep their juices away from other foods.** Wash raw meat and poultry with hot water and soap. * **Use one cutting board for raw meat.** * **Marinate raw meat in covered dishes in the refrigerator. ** * **Place raw meat/*poultry*/seafood in plastic bags before adding them in your kitchen to prevent cross-contamination.** The juices spread bacteria, so be cautious. * **Separate foods in carts from one to another as chicken is often a salmonella carrier.** Never be cooked. It can transfer to your kitchen, so can contaminate other food. * **Separate cold storage provided for raw and cooked meat.** * **Fish** * **Should smell fresh and mild, not sour**. * **Fish eye should be clear and bulge a little.** * **Should be firm, shiny flesh, bright red gills (free from milky). The flesh should spring back when pressed, and should display no discoloration, paravening, or raying around** * **Shrimp** * **Should be translucent and shiny with little or no odor.** * **Selecting Fresh Fish** * **Red meat (cherry red meat) for prey predators.** * **Packaging Products** * **Call packaged bakery products containing label and requisite information.** * **Receiving Food Products** * **When receiving canned products check the following:** * **Swollen or bulging cans.** * **Rusted cans** * **The seams or any problems.** * **Return any problem to the supplier.** **Frozen food must be received frozen. ** * **All received hot food must be at 140 degrees Fahrenheit or above.** * **All received cold food must be at 40 degrees Fahrenheit or less.** *** * **Pre-preparation of Food** * It must be assumed that up to 100% raw food is sufficiently contaminated to make you or someone else ill if you touch your hands/mouth after handling raw food. * This, raw food can contaminate cooked/pasteurized **food** as well as fruits and vegetables. **Food preparation** * **When you start preparing food, wash hands and surfaces. Your hands always begin with clean.** (Wash hands with soap and warm room water for 20 seconds. * **Wash hands after handling food or after the bathroom.** * **To prevent this, after handling food or after the bathroom, wash hands with soap and warm water for 20 seconds. ** * **Use paper towels or clean cloths to wipe up surfaces of kitchen and equipment** * **Never use fly sprays on food or in the surface of kitchen and equipment.** * **Avoid using food left at room temperature for more than 2 hours.** **Cold salad and sandwich preparation** * **When preparing food as a salad, eggs, pasta, potato and sandwiches, consider following strategies to reduce time food in terms of danger zone.** 1. **Chill all ingredients before beginning preparation.** 2. **Prepare salads in small batches. Then refrigerate** 3. **When canned goods, remember to clean the lid before opening.** *** * **Selecting Frozen and Refrigerated Food Items** * The end of shopping should be 40 degrees Fahrenheit and below the load line. The point where the air flows across the top of the food. If to here the baseline, you have no idea about the food's temperature. * Don't test thermometers in the cold and frozen foods, the period of defrost cycle is short, about 30 min. * **(Freezer burn) - It allows the surface of frozen food to warm up, and when temperature decreases, the free water on the surface forms ice crystals and the surface become dehydrated.** **Cooking** * **Cooking food to the right temperature is the best way to kill germs that might be in the food.** * **Temp must be taken by a thermometer.** The cooking temperature depends on the type of food and cooking time. **Cooking all meats at 148 degrees Fahrenheit or 2.8 degrees Celsius** * **Meat/ poultry** * **All sugars/ Dairy** * **Acidifying grains/ chocolate. ** * **Soda** * **Coffee Tea** * **Vegetables/ Non-Sweet** * **Avocado/ Colored papers** * **Sprouts/ Lemon** ## Chapter 9 **Food Safety Organizations** * **World Food Safety Organization (WFSO)** * Supports the EU, 150, and accredidation initiatives for the implementation of the food safety management system (HACCP) **Main Objectives** * Achieving food safety certification in line with the guidelines from **FAO - Codex Alimentarius Commission** and supported by local legislation, which is the essence of CAC. * **Providing the tools to verify the effectiveness of food safety management systems.** * **Food safety and 200 noses (CROS) provide global efforts to lower the burden of diseases from food and animals.** **Focus on:** * Proteced consumers health. * Managing food safety. * Setting international standards. * **Coordinating international efforts to food-related outbreaks**: Surveillance (monitoring), detection, and response * **Ensuring clear risk communication in support of food borne and non-communicable disease prevention.** * **Providing technical support to assist member building possible power.** *** * **WHO** * Works closely with FAO and agricultural organizations. * Is a world _organization_ for animal and other international organizations to address food safety issues along the entire food production chain, from production to _consumption_. * **Codex Alimentarius Commission (CAC)** * Is an intergovernmental body to streamline the _fairs_ of FAO and WHO, which was _established_ by an FAO World Health Assembly resolution and a WHA conference resolution. **Its principle objective and main purpose is:** 1. **Protecting health of consumers** 2. **Facilitate the trade of food (ensure/practice fair trade)** 3. **Develop international standards on food (Codex standards) to promote quality and food safety.** * **CAC is open to the governments of all member nations, or associate members of FAO and WHO.** **It currently has 185 member countries, and Codex Trust is its main directive** * **To help developing countries and those with economies in transition to enhance their level of effective participation in the Codex.** * **Food Safety Agency** - **FSA** is a part of the ministry of food, agriculture and fisheries established by merging the national food agency and the veterinary service. * **The aim is to create a single authority responsible for all the inspection and control of food.** (From stable to table) ## **Chapter 10** * **Joint FAO/WHO Expert Committee on Food Additives (JECFA)** **Codex Alimentarius** * **Guidelines** * **Issues and priorities** * **Call for data** * **JECFA meeting.** * **Experts** * **Publications** * **FAO/WHO member states** * **What is JECFA**? It's a group of WHO experts on food additives that is managed jointly by the FAO and WHO. * **The committee evaluates the safety of food additives.** **The committee also:** * **Evaluates contaminants, naturally occurring toxicants, and residues of veterinary drugs in foods.** * **Is a part of WHO assessments, and takes account of consistent with current thinking on risk assessment and relevant scientific achievements in Toxicology and other relevant sciences.** **No achievements -** * More than 2,200 food additives assessed. * 50% contaminants and naturally occurring toxins. * 95% residues of veterinary drugs. **Joint FAO/WHO meeting on Pesticide Residues (JMPR)** * Ths is responsible for: * Reviewing and evaluating toxicological residue. * Analyzing and aspects of the food under consideration.