Food Safety Hazards Overview PDF

FSM 1 An Overview of Potential Hazards in Food Service Operations Module 2  Objectives Identify the health hazards posed by biological, chemical, and...

FSM 1 An Overview of Potential Hazards in Food Service Operations Module 2  Objectives Identify the health hazards posed by biological, chemical, and physical contaminants to food; Understanding how microorganisms and chemical and physical hazards are acquired during food handling; and Devise measures to prevent foodborne illnesses and cross- contamination in a food service facility. Food and Kitchen Safety 2  Introduction A food safety hazard is a biological, chemical, or physical agent or condition in food that could potentially cause an adverse human health effect. It can also be found in animal feed and feed ingredients. They can cause adverse human health effects since they can be transferred to humans through the consumption of animal products. Food and Kitchen Safety 3 Potential Food Hazards that can result in foodborne illnesses  TYPES of POTENTIAL FOOD SAFETY HAZARDS Biological Chemical Physical Foreign objects in food such Agricultural chemicals as: (pesticides) - Hair Bacteria Natural plant toxins - Pebbles Parasites and helminths Animal toxins - Glass shards Virus Food additives - Toothpick Fungi Medications - Plastic prions Radioactive substances - Metal fragments alcohol - Fabrics Food and Kitchen Safety 5 Presentation title 6 “ Contamination is the unintended presence of a harmful substance in food while cross-contamination is the transfer of such harmful substances from one food to another through a non-food surface, such as cooking wares, equipment, and food workers. ”  General Categories of Contamination Inherent in raw Contamination Cross- Poor personal material through time- contamination hygiene temperature abuse Food and Kitchen Safety 8  Potentially Hazardous Food (PHF) 1 2 3 4 5 A history of A natural High moisture High protein Not acidic being involved potential for that supports and enough to in foodborne contamination bacterial carbohydrate inhibit the illness growth growth of outbreaks microorganisms Food and Kitchen Safety 9  Symptoms of Foodborne Illnesses Abdominal cramps Nausea and vomiting Diarrhea Warm compress Rest Hydrite solutions BRAT diet medications Increase fluid intake, IVF Fever with headache Dehydration Food and Kitchen Safety 10  Risk factors of Foodborne Illnesses People who are at greater risk for bacterial infection Infants and young children Pregnant women Elderly persons over 65 years old Persons with debilitating illnesses or chronic diseases Immuno-compromised individuals Malnourished individuals People under certain medications such as prolonged use of antibiotics and antacids; thereby reducing the normal beneficial microflora of the GIT Food and Kitchen Safety 11  Treatment of Foodborne Illnesses Symptomatic treatment Hydration Hospitalization Paracetamol for headache, Adequate fluid and Intravenous fluid therapy fever and adequate rest electrolyte balance Controlling blood pressure Medical therapy (antibiotics) Food and Kitchen Safety 12  Summary Symptoms usually resemble a stomach/intestinal flu. A doctor should be consulted if more serious problems occur or there is no improvement in the condition. Treatment may range from the replacement of lost fluids and electrolytes for mild cases to hospitalization for severe conditions. Food and Kitchen Safety 13  Part 2 Classification of Foodborne Illnesses  Classification of Foodborne Illnesses Infection Intoxication Toxin-mediated Infection Ingestion of a harmful Ingestion of a harmful toxin Ingestion of a harmful microorganism in food produced in food microorganism in food that produces a toxin in the ex: Salmonella Ex: C. botulinum, S. aureus human body Ex: C. perfringens Food and Kitchen Safety 15  Types of Microorganisms 1. Beneficial microorganisms 2. Harmful microorganisms Found in food production such as Spoil food and cause diseases; microbes found in making bread, also called pathogens beer, yoghurt, and cheese Food and Kitchen Safety 16  Bacterial Growth Bacteria reproduce when cell divides to form new cells. This process is called binary fission. The reproduction of bacteria and an increase in the number of organisms are referred to as bacterial growth. This means that during each growth, each cell gives rise to another cell. The generation time is typically 20- 30 minutes but can also be quick as 15 minutes. Under optimal conditions this means that a single cell can generate over 1 million cells in just 5 hours. Food and Kitchen Safety 17  Phase of Bacterial Growth 1. LAG phase Growth is slow at first, the microorganisms acclimate to the food and nutrients in their new habitat. 2. LOG phase 3. STATIONARY phase 4. DEATH phase Microbes start multiplying As more and more microbes are competing Toxic waste builds up, exponentially, doubling in for the food nutrients, the booming growth food is depleted and number every few minutes. stops and the number of bacteria stabilizes. microbes begin to die. Food and Kitchen Safety 18  Bacterial Growth Requirement 1. FOOD 2. ACIDITY 3. TEMPERATURE 4. TIME Bacteria generally prefer food Bacteria grows best at pH Bacteria grow within A rule of thumb is that that are high in protein like levels 4.6-7.5 temperature range of 5- bacteria need about 4 meat and dairy products. 60C. hours to grow. 5. OXYGEN 6. MOISTURE Bacteria requires different Bacterial growth is influenced by amount of oxygen to grow. the amount of available water. Food and Kitchen Safety 19  Prevention of Foodborne Illnesses 1. Food Preparation 2. Food Processing Stage Stage (Cooking) 3. Food Storage Stage Refrigerate food promptly. Cook food with the appropriate Keep cold food cold and hot internal temperature. food hot. Prevent cross-contamination. Use a meat thermometer to be Refrigerate perishables and Handle food properly. sure. left over food within two hours. Ensure cleanliness of Foods are properly cooked Don’t let food marinate at surfaces, equipment and when heated long enough at room temperature – refrigerate utensils. high temperature to kill the it. Wash sponges and dish bacteria. Never defrost food on the towels weekly in hot water in kitchen counter. the washing machine. Do not overcrowd the refrigerator. Cool air must circulate to keep food safe. Food and Kitchen Safety 20 FSM 1  What is Food Safety? Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet.  Food safety Everyone who handles food must make sure it’s safe to eat. You need to understand how food becomes contaminated and how to prevent it. The priority is to protect consumers from harm. Poor safety can lead to illness or even death. Get it wrong Complaints Illness Food has to be thrown Bad reputation Loss of customers Close down Legal claims/fines  Get it right Satisfied customers A good reputation Loyal customers Less food wastage and controlled running costs – higher profits A pleasant place of work High staff morale Lower staff turnover Compliance with food safety laws What are the 5 basic food safety? (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.  4 steps to food safety (4 Cs) Cleaning - making sure your hands, surfaces and equipment are clean before, during and after cooking Cooking - making sure food is cooked throughout to kill harmful bacteria Chilling - making sure foods are stored at the correct temperature to prevent growth of harmful bacteria avoiding Cross-contamination (separate) - preventing the spread of bacteria to surfaces and ready to eat food  Food hazards Food hazards is anything that could cause harm Physical – jewellery, plasters, hair, machinery Chemical – cleaning products, pesticides, poisonous plants, rat poison Microbial/Biological – bacteria, viruses, molds Allergenic – nuts, dairy, shellfish  Microbial contamination Bacteria are everywhere Most are harmless Some used to produce food like yoghurt and cheese Pathogenic – cause food poisoning Bacteria are very small and you cannot tell if food is contaminated  Where are bacteria found? Raw food – esp. meat, fish, shellfish, eggs, fruit& veg. People – esp. skin, ears, nose, throat, hair Air and dust and soil Equipment if not cleaned properly Pests – animals, birds, insects Untreated water Food waste  How do bacteria multiply? Binary fission – doubling Time – double every 20-30 mins Warmth – 5-60C danger zone (quickest growth 37C body temp) Moisture - water (so less likely on dried foods) Nutrients – quickest growth on high protein food – meat, eggs, fish, milk  Food poisoning Most bacteria die when the temperature gets above 63C or they have no moisture or food Some can form spores which protect them so they can survive Food poisoning caused by large quantities of pathogenic bacteria (pathogens) Symptoms – stomach pain, diarrhea, nausea, vomiting. Most at risk – very young, very old, ill people, pregnant mothers, people taking medications  Common bacteria Salmonella – chicken, eggs Staphylococcus Aureus – human skin, nose, mouth, cuts Clostridium Perfringens – animals, soil Clostridium Botulinum – soil Bacillus Cereus – cooked rice  Food Borne Disease Caused by pathogenic bacteria and viruses carried on food; it spread through fecal-oral transmission. They don’t multiply in food, but in the person who eats it. Campylobacter enteritis (raw meat) E Coli (beef) Listeria (soft cheese) Norovirus (shellfish, raw veg) Typhoid (Untreated water) Salmonella (raw meat, unpasteurized milk) Amoeba (dirty water)  What is cross contamination? Bacteria transferred from one thing to another Raw food touching ready to eat food Knives/boards used for raw food not washed properly before using on ready to eat food Hands and hand contact surfaces like door handles, switches, taps These are called vehicles for contamination transferring bacteria from one place to another  How to prevent cross contamination Color coded boards and knives Keep raw and cooked food separate Keep food covered in storage Clean and disinfect surfaces Use disposable cloths or paper towels Wash hands regularly Good personal hygiene Good food waste disposal  High risk foods? Cooked meat, fish , seafood Pies and meals with sauces like curry, stew, casserole Egg products like quiche and mayonnaise Cooked rice Dairy products, cream cakes, cream desserts  Low Risk foods? Pickled in acid e.g onions, gherkins High sugar e.g chocolate, biscuits Dried e.g pasta, flour, packet mixes High salt or fat e.g crisps  Hazard Control Businesses have to ensure food is safe by having a safety management system to check the hazards and put things in place to minimise the risk. HACCP – Hazard Analysis Critical Control Point Documents and records must be kept on temperature, training and cleaning Register with local authority Provide toilet and hand wash facilities Provide staff training and supervision  A food handler must: Keep themselves clean Keep workplace clean Protect food from contamination Have good personal hygiene Protective clothing Inform supervisor of any stomach illness, skin problems, coughs and colds  A food manager must: Educate and instil a sense of urgency of food service employees on the realities of food borne diseases Takes an active role in designing food safety plan that accomplishes food safety objectives Identifies hazards in the day-to-day operation of food establishment Implements specific policies, procedures and standards aimed at preventing foodborne illnesses  A food manager must: Coordinates training, supervises, or directs food preparation activities, and takes corrective action as needed Conducts in-house self- inspection of daily operations on a periodic basis to see that the policies of food safety are followed  What is an EHO? Environmental Health Officer They can: Inspect premises Investigate and remove unsafe food Give an improvement notice Stop business with a prohibition notice Close premises Take to court leading to fines or even imprisonment  What is due diligence? When everything possible is done to make sure that the food prepared was safe to eat  Why is hand washing so vital? To remove bacteria To prevent cross contamination When is it important? Before handling food After: touching raw food, going to the toilet, smoking, sneezing, cleaning, handling waste, handling allergens, offering first aid There must be hand wash basins, hot/cold water, antibacterial liquid soap and paper towels. Wash front, back and between fingers, rinse/dry  Cleaning Detergent – removes dirt and grease Disinfectant – reduces bacteria to a safe level Sanitizer – combines detergent and disinfectant Hand contact surfaces – door handles, fridge handles, taps, light switches, cooker controls, lids on waste bins, telephones, toilet seats & flush handles, pens Clean as you go 6 stages of cleaning Pre-clean: scrape bits into food waste Main clean: loosen the remaining dirt with detergent Intermediate Rinse: to remove dirt and chemicals Disinfect: to reduce the remaining bacteria to a safe level Final rinse: to remove the disinfectant Dry: leave to air-dry or dry manually (using paper towels or a clean, dry cloth  Cleaning and waste disposal Handle cleaning products with care/store away from food/ follow instructions for use Use special cloths for each job Remove rubbish regularly Use foot operated bins with lids Clean and disinfect regularly and use disposable bags  Pests Any living creature capable of contaminating or damaging food Rats, mice, pigeons, sparrows, starlings, flies, cockroaches Pests contaminate food with: Bacteria, droppings, hair, feathers, They damage stock and cause food wastage  How to prevent pests Keep food covered Keep work areas clean Make sure bins have lids Empty bins regularly Check food deliveries Check & rotate stock Keep doors and windows closed Tell your supervisor if you see signs of pests  Preservation of food Food is preserved to remove conditions microbes need to grow Drying (dehydration) Freezing Pickling Vacuum packing Sterilising UHT (ultra heat treatment) Canning Irradiation Smoking  Time and temperature control Keep high risk food out of danger zone 5-63C Keep cold food at 5C or below to slow growth Keep frozen food at -18C or below Keep hot food at 63C or above as most bacteria will die Check temperature of deliveries & reheated food/hot held food Core Temperature of food (centre) can be checked with probe thermometer  Temperature continued Defrost thoroughly in the fridge Cook food so that core reaches 70C for 2 mins Keep hot held food above 63C Cool food quickly by: Dividing into smaller quantities Use an ice bath or cold water and stir Reheated food must reach 73C for 30 seconds  Stock rotation Checking dates on food deliveries Putting food with shorter shelf life at the front Use oldest food first Date marks: Best before – usually on long life things like canned, dried and frozen food Use by – found on highly perishable food such as meat, fish, dairy It is an offence to sell or use food past its use by date Laughter is brightest where food is best. Thank you QUIZ NEXT MEETING