Foodborne Hazards: Chemical, Physical, and Biological PDF

 Foodborne Hazards: Chemical  Chemical hazards – toxic substances that occur naturally in food OR may be added during food processing.  Examples:  Agricultural chemicals (pesticides, fertilizer, antibiotics)  Cleaning compounds  Heavy metals (lead and mercury)  Food a...

 Foodborne Hazards: Chemical  Chemical hazards – toxic substances that occur naturally in food OR may be added during food processing.  Examples:  Agricultural chemicals (pesticides, fertilizer, antibiotics)  Cleaning compounds  Heavy metals (lead and mercury)  Food additives  Foods allergens.  May cause severe poisoning and allergic reactions.  Chemicals and other non-food items should NEVER be placed near food items.  Foodborne Hazards: Physical  Physical hazards: hard or soft foreign objects in food that can cause illness and injury.  Examples:  Glass  Metal  Jewelry  Human hair  Are a result of accidental contamination OR poor food handling practices.  Foodborne Hazards: Biological  Biological hazards – are microorganisms (m.o.) that are very small and can only be seen with the aid of a microscope.  Examples:  Viruses  Parasites  Fungi  Bacteria - MOST IMPORTANT biological foodborne hazard in any food establishment  Bacterial Life Cycle Ideal Environmental Conditions Grow, Vegetative Cell Reproduce, Foodborne Binary Fission Toxin Illness Unfavorable/  Vegetative Cells Extreme  cells are in a vegetative state Environmental  can grow, reproduce, and produce Conditions Germinate wastes just like other living organisms. Ideal Environmental  Spores Conditions  help bacteria survive extreme environmental conditions. Spore  Cannot grow or reproduce  Harder to destroy than vegetative cell  Can survive many months in extreme environment.  Classification of Foodborne Illness: Toxin-Mediated Infection 1. Eat live microorganism (m.o) with food 2. After ingestion  m.o. produces toxin INSIDE human body 3. Toxin causes illness. ** toxin is produced inside the digestive tract, AFTER entering of body. Example of m.o. Clostridium perfringens  Onset time  Time (number of hours) between the time a person eats contaminated food and when they first show symptoms of disease.  Onset time depends on:  Age  Health status  Body weight  Amount of contaminant ingested  Some foodborne disease have an onset time of several days.  Ideal Environment for Bacterial Multiplication F-A-T-T-O-M Six parameters that must be controlled to prevent bacterial multiplication Condition F ood High protein or carbohydrates A cid pH range from 4.6 to 7.0 T emperature 5 °C to 60 °C T ime ≥ 4 hours O xygen Different oxygen needs M oisture  F-a-T-t-o-m –TEMPERATURE  Bacteria differ in their temperature requirements Type Ideal Temp. Description Range Psychrophilic 0 °C to 21 °C - Can multiply at refrigerated and room temp. - Most are spoilage m.o. - Some are disease causing Mesophilic 21°C to 43 °C - Most rapid growth at human body temperature Thermophilic > 43 °C - All are spoilage m.o. Hyperthermo > 88 °C - Are spoilage m.o. phillic  TEMPERATURE DANGER ZONE !!!!  TEMPERATAURE DANGER ZONE : 5 °C to 60 °C  “Keep it HOT, Keep it COLD, or DO NOT keep it!”  Keep cold foods < 5 °C  Keep hot foods > 60 °C  Temperature abuse: when food is not heated to a safe temperature or kept within the temperature danger zone.  F-a-t-T-o-m -TIME  Under ideal conditions, bacteria double in number within 15 to 30 minutes.  Most bacteria: one cell  one million within 5 hours.  Four hours provide enough number of bacteria to cause illness. TIME & TEMPERATURE – The most critical factors affecting bacterial growth in foods. Controlling time/temperature is the most effective way for controlling bacterial growth.  5 Ready-to-Eat Foods  Ready-to-eat foods: food items that are edible without:  Washing  Cooking  Additional preparation by consumer or food establishment  Improper handling of ready-to-eat foods = contamination  Can be eaten immediately  Examples:  Cheeses  Fruits  Vegetables  Salad items  Hot dogs  Center for Disease Control and Prevention (CDC)  Federal Government Agency  Collect statistics about diseases that affect people in USA; this includes foodborne diseases.  According to CDC, most foodborne disease outbreaks are a result of food mishandling:  Time and temperatures abuse  Poor personal hygiene and improper hand washing  Cross contamination  Contaminated ready-to-eat foods. CDC is a highly reliable source to collect information about topics concerning food safety. 0  Unavoidable situations when food will pass through temperature danger zone.  Cooking  Cooling  reheating,  Food preparation (slicing, mixing) In these cases, time control must be implemented to control m.o. growth. Temperature Measuring Devices Dial Faced, Metal stem type (bi-metallic) Used to measure internal food temperatures. Most commonly used. Stem must be inserted ≥ 2 inches into food Measures temperature range: -18 °C to 104 °C Digital Numerical display of temperatures Measures wider range of temperatures than dial faced. Stem must be inserted ≥ 1 inch into food  Temperature Measuring Devices Infrared Measures surface temperature of food without touching it. Helps avoiding cross-contamination Needs 20 minutes to adjust between hot and cold temperatures Accuracy needs to be checked frequently Thermocouple Digital readout of temperature Has a variety of interchangeable probes for different applications.  How to Accurately Measure Food Temperature  Calibrate equipment before use.  Must insert measuring probe into the center or thickest part of the food.  If possible, stir food before measuring.  Always wait for the temperature reading to stabilize.  Personal health  Employees must report to person in-charge when they have been diagnosed with:  Salmonella typhi  Shigella spp.  Shiga toxin-producing Escherichia coli  Hepatitis A  Any wounds, cuts or pimples often contain Staphylococcus aureus. All open wounds must be covered by a dry, tight-fitting importable bandage.  Also, if employees have any symptoms of:  Intestinal illness  Pus lesion  Employees either do not work on illness days or work in locations where they are not exposed to food or clean equipment etc.  Cross Contamination  Cross contamination from raw food  cooked food  Same cutting board  Raw food stored on top of cooked food  Preventive measures to eliminate possibility of cross contamination between products:  Use separate equipment for raw foods and ready-to-eat foods. i.e. color coding cutting boards & separate refrigerators  Use of clean, sanitized equipment and utensils for food production.  Preparation of ready-to-eat foods first – then raw foods  Preparation of raw and ready-to-eat foods in separate areas of the kitchen.  Different cleaning wipes and sanitizing solutions for raw and cooked food areas  PROBLEM  Elevated number of foodborne illnesses  Suggests inadequate food safety systems.  Challenges in food industry:  New m.o. causing foodborne illness  Changing nature of global food supply  Increased import/export  Multitude of food preparation methods  New techniques for processing  Changing eating habits  Increase in number of immuno-compromised individuals at a global scale.  SOLUTION- HACCP  HACCP- Hazard Analysis Critical Control Points system:  a recommended food safety system that is accepted to be the best method for ensuring food safety in retail establishments.  Is a system for inspecting and auditing. Helps food managers identify and control potential problems BEFORE they happen.  Used by many food processors to monitor and protect food form and contamination.  Focus on food handling at storage, preparation, and service.  Goal: to produce safe and wholesome food.  Other Food Safety Programs HACCP General parameters tailored to the specific needs of a foodservice establishment. reacted to problems after they Enables food managers to identify happened. the foods and processes that are most likely to cause foodborne illnesses –forecast problems before they happen. z Account of establishment condition More accurately describes the only at time of the evaluation. overall conditions of the establishment – allows for tracking food handling practices over a period of time. Audits focus on aesthetics and non- Based on controlling time critical items. temperature, and specific factors known to contribute to foodborne disease outbreaks. GMP/GHP  Tend to be general rather than product-specific  Management  Design of plant and equipment Khmer  Facilities and operations  training in personal hygiene  Cleaning and disinfection procedures  Essential but not sufficient  Guidelines can be vague  `use appropriate cleaning procedures’  `inspect as oftenwe as necessary’  Often fail to identify which are the most important requirements for product safety Benefits of HACCP  Preventive, systematic approach  Increases confidence in product safety  Effective use of resources  Helps demonstrate ‘due diligence’  Internationally accepted  Strengthens quality management systems  Helps regulatory inspections and audits  Demonstrates management commitment  SEVEN PRINCIPLES of HACCP. 1. Hazard Analysis 2. Identify the Critical Control Points (CCP) in food preparation 3. Establish Critical Limits (thresholds) which must be met at each identified Critical Control Point 4. Establish procedures to monitor CCPs 5. Establish the corrective action to be taken when monitoring indicates that a critical limit has been exceeded. 6. Establish procedures to verify that the HACCP system is working 7. Establish effective record keeping that will document the HACCP system.  Preparation for HACCP 1. Management Commitment. 8 2. Senior managers must understand: What HACCP means? How it relates to GMP, ISO 9000 etc.? What is really involved? MATE What resources are required? How much it will cost? How long it will take? 3. Assemble a HACCP team Multidisciplinary. Develops HACCP plan. hmmmm Communicates and trains. Reviews HACCP activities in response to change. Organizes and conducts internal audits 4. Appoint a HACCP team leader  HACCP Plan – Describe the Product and Intended Use  Principal raw materials  Recipe: intrinsic control factors in food pH, water activity etc.  Principal process technologies amend heating drying high pressure fermentation packaging and finished product state  Target consumer group  Abuse possibilities  1ST Priority – ensure safety of the potentially hazardous foods on menu. 1. Develop HACCP flow chart for recipes that allow following flow of food from start to finish. 2. During developing HACCP flow chart, identify high risk activities that would occur during food production and might cause foodborne illnesses. 3. What can be done to control these high-risk activities to reduce the risk of foodborne illness?