Foodsafe Level 1 - Unit 1-4 PDF

UNIT The Causes of Foodborne Illness 1 This unit describes three causes of foodborne contamination: chemical, physical and biological; and L...

UNIT The Causes of Foodborne Illness 1 This unit describes three causes of foodborne contamination: chemical, physical and biological; and LEARNING OUTCOMES identifies improper food handling practices that can lead to foodborne illness. BY THE END OF THIS UNIT, We’ll also discuss how to reduce PARTICIPANTS WILL BE ABLE TO: the risk of allergic reactions to the food we serve. Give examples of chemical, physical and biological causes of food contamination Identify major improper food handling practices that have caused foodborne illness outbreaks Demonstrate an understanding of food allergies and list ways to reduce risk 13  THREE CAUSES OF FOOD CONTAMINATION CHEMICAL Some sources of chemical contamination include cleaning agents, pesticides and dissolved metals. Reduce the risk by storing chemicals away from food in properly labeled containers. PHYSICAL Some types of physical contamination include glass, wood, hair, bandages, insects, metal particles and stones. Reduce the risk by practicing good hygiene, inspecting all incoming food, storing food away from possible physical contaminants, and by following proper pest control programs and equipment maintenance. BIOLOGICAL Some sources of biological contamination include infected workers, contaminated work surfaces, cross-contamination, improperly washed dishes and surfaces, and contaminated water used in food preparation and dishwashing. Most cases of foodborne illness in the food service industry are caused by biological contaminants, so FOODSAFE Level 1 will focus on reducing biological risk. 14  UNIT 1 Learning how to handle food properly from receiv- ing to serving, and making those safe food han- dling practices part of the culture of your food service establishment, can significantly reduce the risk of foodborne illness outbreaks. Improper food handling practices that have caused foodborne illness outbreaks Improper Cooling A  dvance Preparation Infected Food Handlers Improper Reheating I mproper Hot-Holding C  ontaminated Raw Food or Ingredient Unsafe Source Use of Leftovers Cross-Contamination Inadequate Cooking 15  FOOD ALLERGIES AND FOOD SERVICE Many Canadians (4–7%) are affected everyone is aware and the change is by a food allergy for which there reflected on the menu. TOP 10 ALLERGENS is no cure. Strict avoidance of the Remember that an ingredient can have Eggs food allergen is the only way for many different names. For example, Milk an individual with a food allergy to “milk” can also be labelled as casein, prevent an allergic reaction. Contact curds, delactosed whey, lactate, or Mustard with an allergen, even a very small whey. Peanuts amount, can cause an allergic reaction Seafood that is life-threatening and is called Also remember that some food items (fish, crustaceans, shellfish) anaphylaxis. Allergic reactions are made up of many ingredients that Sesame usually happen quickly, but some occur can contain allergens. For example, Soy hours after exposure. Worcestershire sauce can contain fish. Another common example is chocolate Sulphites Symptoms can vary and are chips which can sometimes contain Tree nuts unpredictable. Anaphylaxis requires tree nuts, milk, and peanuts. (almonds, hazelnuts, cashews, immediate treatment with epinephrine and many others) and quick transportation to hospital Always use separate utensils, cookware by ambulance. If left untreated, and cutting boards, and properly clean Wheat anaphylaxis can cause death. food surfaces (both front and back of (Health Canada Priority Allergens) house) to prevent cross-contamination The most dangerous symptoms of an of potential allergens. The safest allergic reaction are any difficulty option is to prepare meals for allergic breathing and a drop in blood customers “off-line” using fresh Symptoms of pressure which makes a person feel ingredients in a separate and clean area Allergic Reaction light-headed, dizzy or feeling like they of the kitchen. may faint. Respiratory (breathing): Additional information on food difficulty breathing, speaking If someone tells you that they are allergies and best practices for or swallowing experiencing an allergic reaction, preventing allergic reactions can be believe them! They are often aware found in Appendix F. We recommend Cardiovascular (heart): of symptoms that you cannot see, and light-headedness, dizziness, you take a few minutes to review this immediate attention and treatment can information. pale/blue colour, weak save their life. pulse, fainting, loss of consciousness To help prevent an allergic reaction Gastrointestinal (stomach): to foods served in your nausea, cramps, stomach establishment: pain, vomiting, diarrhea Clear communication is vital! Skin: hives, swelling (face, When a customer asks about lips, tongue), itching, ingredients, always check with warmth, redness the chef or designated individual Neurological (brain): at your restaurant to respond to anxiety, feeling that these questions. If you cannot something really bad is verify ingredients with absolute about to happen, headache, certainty, advise the customer confusion, disorientation that you are not sure. Never guess! Never substitute ingredients unless 16  UNIT Microbes & Foodborne Illness 2 This unit focuses LEARNING OUTCOMES on biological causes of foodborne illness, defining and explaining five types of microbes BY THE END OF THIS UNIT, and their sources, and describing how PARTICIPANTS WILL BE ABLE TO: pathogens are transmitted to food. Define ‘microbe’ and ‘pathogen’ Give at least one example of each type of microbe and identify their sources Explain how spores are produced and the significance of toxins List the six conditions under which bacteria can multiply (FATTOM) Identify the DANGER ZONE temperatures Give examples of potentially hazardous foods Describe the cycle of transmission Give examples of direct and indirect transmission 17  Microbes are living things that are often too small to be seen without the help of a micro- scope. There are many different types of microbes including bacteria, viruses, parasites, protozoa and fungi. Some microbes are beneficial to us such as some types of yeast, moulds and bacteria that produce foods like yogurt, cheese, sauerkraut, beer and wine; and those that live in our intestines and help us digest food. Some microbes can cause illness and even death. These microbes are called pathogens, which means ‘something that produces sickness’. Bacteria are all around us. Most bacteria are harmless or even helpful to humans, but some can make us very sick. Pathogenic bacteria such as Campylobacter, E. coli, Listeria and Salmonella that can live and grow in food are among the most frequent causes of foodborne illness. Viruses are smaller than bacteria and frequently cause illness. Viruses that are harmful to humans may be found in contaminated food but will not grow in food. Hepatitis A and the Norovirus are examples of viruses that are transferred from food handlers to food often because of improper handwashing. Parasites live on or inside another animal or person and are dependent on the host for nutrients. Parasites such as trichinella might be found in undercooked pork or other meats, and roundworms might be found in raw fish such as sushi or sashimi. Protozoa are one-celled animals. An example of protozoa is Giardia lamblia that may be found in rivers, lakes, streams and shallow wells. Giardiasis, one of the most frequent causes of non-bacterial diarrhea in North America, may be caused by washing produce in water contaminated with Giardia lamblia. Fungi grow on animals, plants, humans, decaying organic matter, in fact anywhere that is warm and damp. Many fungi are beneficial, but some fungi can spoil foods. It is important to remember that scraping or cutting mould off of food may not make the food safe. The mould may have produced toxins that will remain in the food. See the Foodborne Illness Chart in Appendix B for common foodborne pathogens. 18  UNIT 2 SPORES AND TOXINS Some types of bacteria are able to produce a hard coating to protect themselves from stressful conditions such as extreme heat, dryness, cold and chemicals. A bacterium with this protective coating is called a spore. Spores can survive high temperatures, drying, boiling, freezing or even chemicals like cleaning agents and disinfectants. When conditions for bacterial growth improve, for example when cooked food containing the spores is removed from the heat and left at room temperature, the spore coating splits open and a normal bacterium emerges and begins to multiply in the food. Spores are a particular concern when food is cooked in advance, allowed to cool too slowly, and then served cold or improperly re-heated later. EXAMPLE: BOTULISM RAW POTATO POTATO IN AIR TIGHT FOIL PROPERLY BAKED Contains active Clostridium botulinum spores Clostridium botulinum spores survive DANGER ZONE! WRAPPED BAKED POTATO LEFT IN BAKED POTATO EATEN THE DANGER ZONE FOR 4 HOURS Toxins cause botulism! Spores germinate, grow and produce toxins When some bacteria multiply they produce toxins which will make people sick when consumed. Some of these toxins may be destroyed by cooking, but others are heat resistant and will survive even high cooking temperatures. The production of toxins can be controlled by paying close attention to time and temperature when storing and preparing food. Foods that contain toxins may not look, smell or taste any different from uncontaminated food! 19  FACTORS THAT AFFECT BACTERIAL GROWTH FOOD ACID TEMPERATURE TIME OXYGEN MOISTURE 20  UNIT 2 FOOD Like any living organism, bacteria require food to survive. While some bacteria only need simple nutrients, others require a more complex diet, including protein. Moist foods that are rich in protein such as meat, milk, eggs and fish, are good food sources to support the growth of pathogenic bacteria. ACID Bacteria do not grow in an acidic environment, so acidic foods such as lemons and lemon juice, vinegar, and some berries and fruits do not support the growth of bacteria. However, when low acid foods such as vegetables, eggs, meats and soft cheese are prepared, special care needs to be taken to ensure that bacteria cannot grow. Acidity in foods and other substances is measured on a pH scale of 0 to 14, with neutral acidity being 7. The more acidic the food, the lower its number on the pH scale. 21  TEMPERATURE The temperature range between 4oC and 60oC (40oF and 140oF) is referred to as the DANGER ZONE, where harmful bacteria can multiply rapidly. Temperatures below 4oC or above 60oC will slow or stop bacteria growth. Temperature control is one of the best ways to reduce the risk of foodborne illness caused by bacteria. FAHRENHEIT CENTIGRADE BACTERIA DIE 212oF 100 oC BOILING SPORES & TOXINS MAY SURVIVE COOKING & 165 F o 74 Co REHEATING HOT HOLDING 140 F o 60 Co DANGER DANGER ZONE! 98.6 F o 37oC ZONE! BACTERIA MULTIPLY KEEP FOOD OUT RAPIDLY 40 oF 4 oC OF THIS RANGE! CHILLING & THAWING MOST BACTERIA SURVIVE BUT WILL NOT MULTIPLY QUICKLY 32oF 0 oC FREEZING MOST BACTERIA SURVIVE BUT WILL NOT GROW 0 oF -18oC STORING FROZEN 22  UNIT 2 TIME Bacteria grow by multiplying. When a small number of pathogens are present in food, the risk is usually low. However, when higher risk foods are left in the DANGER ZONE those pathogens multiply rapidly. Restricting the amount of time that foods are left in the DANGER ZONE will help to reduce the risk. 12:00 12:20 12:40 1:00 1:20 1:40 23  Aerobic bacteria require oxygen to grow. OXYGEN Anaerobic bacteria grow only when no oxygen is present. Most bacteria that can cause food borne illness are aerobic, however some very dangerous bacteria thrive only in anaerobic, oxygen-free environments. One notable anaerobic bacterium is Clostridium botulinum that causes botulism. When foods are improperly processed and then stored at room temperature in air tight conditions such as cans, bottles, vacuum packaging or immersed in oil, anaerobic spores may survive and grow. Vacuum packaging can help to extend the shelf-life and quality of food by removing oxygen, but it is important to remember that some bacteria do not require oxygen for growth. Therefore, vacuum packaging does not eliminate the need for food to be kept at proper storage temperatures. Most vacuum packed food must be kept out of the DANGER ZONE. This is particularly critical for foods such as luncheon meats and smoked fish that are often served without additional cooking. 24  UNIT 2 MOISTURE Bacteria need moisture to survive. Bacteria, yeast and moulds grow rapidly in food with a high moisture content such as meat, produce and soft cheeses. Dry, sweet or salty foods such as uncooked rice and pasta, crackers and candies have a lower moisture content and are less hazardous. POTENTIALLY HAZARDOUS FOODS Foods that have the FATTOM conditions to support the growth of pathogens or the production of toxins are considered potentially hazardous foods that pose a food safety risk if left in the DANGER ZONE for even short periods of time. Some examples of potentially hazardous food are meats and poultry, eggs and egg products, dairy products, fish and shellfish, cooked and cut up raw fruits and vegetables, and many processed foods. EGGS: HANDLE WITH CARE! See Unit 6 for instructions on handling eggs. 25  There are three major parts in the cycle of transmission of contaminants: the food, the food handler, and the environment. Some foods already contain pathogens- a good example is Salmonella in raw chicken. Foods can also become contaminated by an infected food handler; or by environmental factors such as unclean work surfaces and utensils, insects and pests, or a dirty water or air supply; or by cross-contamination from some other contaminated food. Similarly, a food handler can become contaminated by touching or tasting contaminated food. The environment may be contaminated by both food handlers and contaminated food. The transmission of foodborne illness can be ‘a vicious circle’! CYCLE OF TRANSMISSION OF CONTAMINANTS THE VICIOUS CIRCLE! ENVIRONMENT FOOD HANDLER FOOD 26  UNIT 2 Direct transmission occurs when For example, when microbes transfer directly from the contaminated raw meat juices source of contamination to food. drip onto fresh produce......or when an infected food handler To reduce the risk of direct trans- coughs or sneezes onto food or mission of foodborne illness, food touches the food with handlers should always pay close contaminated hands. attention to personal hygiene and proper food storage. 27  Indirect transmission is also called cross contamination, and occurs when there is an intermediate step between the source of contamination and the food. For example, cross contamination might occur when a cutting board is used to cut up raw chicken and then is used again to prepare salads with- out being cleaned and sanitized. 28  UNIT Food Safety Plans & HACCP 3 This unit sets the context for the remaining units in FOODSAFE Level 1 by introducing Food Safety Plans LEARNING OUTCOMES (FSP) emphasizing Critical Control Points (CCPs), and explaining how a food handler BY THE END OF THIS UNIT, can reduce the risk of contam- PARTICIPANTS WILL BE ABLE TO: ination at each step in an FSP by following proper sanitation Describe the purpose of food safety plans and food handling practices. Define hazards, critical control points (CCPs), critical limits, monitoring actions and corrective actions Give examples of CCPs for ready to eat foods and foods that will be cooked 29  Food service establishments should have written plans for the safe preparation of each menu item in the establishment. These plans are called Food Safety Plans (FSP). Food safety plans are part of a Hazard Analysis Critical Control Points (HACCP) program, a systematic approach to product safety that is widely used in the food industry. An FSP begins at the receiving and storage stage, when food enters the establishment, until the point when it is served to the customer. When all food handlers follow the FSPs for the foods served in an establishment, the risk of food contamination will be reduced. An FSP identifies Hazards, Critical Control Points, Critical Limits, Monitoring Actions and Corrective Actions. HAZARDS An FSP begins by identifying the possible biological, physical, and chemical hazards associated with each step in the preparation and serving of a menu item. In the food service industry, biological hazards are by far the most common type of hazard. PHYSICAL BIOLOGICAL CHEMICAL 30  UNIT 3 CRITICAL CONTROL POINTS In a Food Safety Plan, a Critical Control Point (CCP) is a point beyond which no further action can be taken to eliminate a hazard. In other words, a CCP is either a ‘kill step’, the step at which the hazard is eliminated, or a ‘control step’, the step at which the hazard is controlled. For foods such as raw meats, poultry, seafood and eggs, a CCP is the cooking step when the temperature of the food is raised to a high enough temperature to kill bacteria. For foods such as fresh salad ingredients or ready-made sandwiches, a CCP is the storage step when the food is stored away from potentially hazardous foods and at a temperature low enough to control bacterial growth. KILL STEP! CONTROL STEP! CRITICAL LIMITS Critical Limits are specific and measurable limits that indicate effective control of a critical control point. In the above examples, the critical limit for the cooking step is to cook meat to at least 74o C, and the critical limit for ready-made sandwiches is to store them at or below 4o C. 31  MONITORING ACTIONS Monitoring Actions are checks, measurements or observations that prove that the critical limit is met. These actions might include checking the internal temperature of hamburger patties at the end of the cooking time, or checking the temperature of the sandwich display cooler every two hours. Monitoring actions should be documented and accurate records kept. CORRECTIVE ACTIONS Corrective Actions are procedures that should be followed when a critical limit has not been met. For example, if the internal temperature of a hamburger patty is only 62o C at the end of the cooking time, the corrective action is to continue cooking the patty until it reaches 74o C. Corrective actions should be documented and accurate records kept. 32  UNIT 3 PROCESS-BASED FOOD SAFETY PLAN: Breakfast Buffet Items Step Hazard CCP? Critical Limit Monitoring Action Corrective Action Receiving Biological: N Received from Ensure supplier Reject shipment pathogen an approved is an approved if not from an growth, toxins supplier; source; check approved source, or parasites temperature temperature if temperature of the Physical: control during and condition of transport cooler and packing transport