Risk Management Applied to Food Safety and Sanitation PDF 2020-2021

 DATAMEX COLLEGE OF SAINT ADELINE, INC. The School Mission and Vision MISSION DCSA develops a culture of world-class education that will produce holistic graduates. Create professionals, entrepreneurs, and train to be globally competitive in robotics, excellent hospitality management, a...

 DATAMEX COLLEGE OF SAINT ADELINE, INC. The School Mission and Vision MISSION DCSA develops a culture of world-class education that will produce holistic graduates. Create professionals, entrepreneurs, and train to be globally competitive in robotics, excellent hospitality management, and computer programming in a technologically driven industry. DCSA takes the lead in the innovation of modern technology and their bids through leading-edge exploration and world-class facilities. DCSA encourages each one to passionately toil for the good of the community, and help those in need, particularly those in the marginalized sector. VISION DCSA envision being the hub of premier educational institutions in hospitality, information technology, business, and education in Asia, recognized globally as a competitive institution of quality education and research. Core Values These are the core values and Graduates Attributes: D –a desire for Excellence C- ompassionate and Competitive S- socially Responsible A - achiever ⁸ RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. TIPS AND ADVICE IN TAKING ONLINE/MODULE CLASSES The following tips and advice can help you address unique challenges to get the most value out of your online/module program: 1. TREAT AN ONLINE/MODULE CLASS LIKE A “REAL” COURSE When it comes to online/module classes, you need to have the discipline to sit down and say “I am going to work on this:, as well as the dedication to actually follow through. Though you can be flexible as to when you choose to complete your work during this week, you can’t put it off indefinitely. One of the easiest ways to ensure follow through is to remember that you are paying to take this online course, just as you would for a traditional, in-person class, you must “show up” if you’re going to get real value of your class. Treat your online/module classes the same way you would a face-to-face class – or better yet, a job – and you’ll be off to the right start. 2. HOLD YOURSELF ACCOUNTABLE Set goals at the beginning of the semester, and check in with yourself weekly, in a traditional classroom setting. In a traditional classroom setting, you’ll often receive verbal or visual reminders of an assignment’s upcoming due date. But without a fellow classmate, or enlist the help of your parent or friend to check in as an accountability partner. By being organized, proactive, and self-aware, you can get the most from your online class even when life outside of school becomes chaotic. 3. PRACTICE TIME MANAGEMENT RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. The flexibility to creat5e your own schedule is often one of the biggest appeals of taking online/module classes. But that freedom can also be detrimental of you do not have solid time management skills. Without them, you might easily to find yourself cramming before classes or handing in subpar assignments. Though how you manage your time will depend on your schedule, learning style, and personality, here are some universally valuable tips to help you practice and improve your time management skills: - Look at the syllabus at the start of the semester and make note of major assignments. Mark them on a calendar you check regularly so you know what workload is coming in the weeks ahead. Don’t forget to factor in prior commitments that may interfere with your regular study schedule, so you can give yourself enough extra time to complete assignments. - Create a weekly schedule that you follow, designating certain hours each week to reading, watching lectures, comp0leting assignments, studying, and participating in forums. Commit to making your online coursework part of your weekly routine and set reminders for yourself. - When working on your assignments, try time-blocking allotting yourself a certain amount of time for each task before moving on to the next one and setting a timer to keep you accountable. - Check in periodically throughout the term, and look at how you’re spending your time. Ask yourself: how much time am I dedicating to course reading and assignments? Am I regularly underestimating the time’s it’s taking me to get things done, forcing me to cram the nights before the exams? A little self-reflection and adjustment can go a long way. 4. CREATE A REGULAR STUDY AND SPACE AND STAY ORGANIZED Set up a dedicated learning environment for studying. By completing your work there repeatedly, you’ll begin to establish a routine. Whether your workspace is your room, living room or even in the kitchen. Setting up a regular workspace will also help you stay organized. Knowing exactly where important dates, files, forms, syllabi, books and assignments live will help keep you on track towards hitting your goals. 5. ELIMINATE DISTRACTIONS RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. From Netflix to social media to dishes piling up in the skink, you’ll be faced with many distractions that can easily derail studies. The best online students know how to lessen these distractions and set aside time to focus. Exactly how much of a challenge these distractions will prove to be will depend on your own unique personality and situations. Some might find that they can tune out a noisy home by listening to music. Others might choose to do it somewhere to eliminate urge to multitask at home. Ultimately, you will need to find a strategy that works best for you. Regardless of where you chose to work, consider turning your cellphone off to avoid losing focus every time a text message, chat or notifications pops up. And if you’re still having trouble resisting the temptation to check your messages or surf the web, try to download an application blocker, it will help you eliminate distraction by blocking the apps or website that tend to compete your attention, such as facebook, twitter, instagram or youtube. 6. FIGURE OUT HOW YOU LEARN BEST Once you’ve established where you’ll learn, think about when and how you accomplish your best work. If you’re a morning person, make time to study first thing. More of a night owl? Set aside an hour or two after dinner to cozy up to your computer/laptop or modules. 7. ACTIVELY PARTICIPATE Participate in the course’s online forum to help you better understand course materials and engage with fellow classmate. This might involve commenting on your classmate reflection/thought or by posting question about a project you’re working on. Read other students and your Instructor are saying, and if you have a question, ask for clarification. And if you do feel yourself falling behind, speak up. Don’t wait until an assignment is almost due to ask questions or report issues. E-mail or drop a message via messenger and be proactive in asking for help. 8. LEVERAGE YOUR NETWORK Online/module classes may sometimes make you feel like you are learning on your own, but this couldn’t be further from the truth. Most online/module classes are built around the concept of collaboration by your Instructors and teachers actively encouraging that students work together to complete students work together to complete assignments and discuss lessons. Build relationship with your classmate by introducing yourself and engaging in online meetings set by your instructor or teacher. Your peers can be RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. a valuable resource when preparing exams or asking feedbacks on assignments. Don’t be afraid to turn to them to create a virtual study group. Chances are good that they will appreciate it just as much as you will. LESSON 1 FOOD SAFETY AND SANITATION MANAGEMENT After reading this module, you should be able to: Recognize the importance of food safety and sanitation as the basis for preventing foodborne illness in retail food establishments State the problems cause by foodborne illness for both individuals who become ill and the food establishment blamed for incident Identify trends in menus and consumer use of food products prepared in food establishment RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. The food establishment is made up business that produce, manufacture, transport and distribute food for people. Food production involves many activities that occur in farms, and in fishing operations. Food manufacturing takes the raw materials harvested by producers and converts them into forms suitable for distribution and sale. The retail distribution system consists of the many food operations that store, prepare, package, serve, vend and otherwise provide food for human consumption. The term food establishment refers to the facilities that are involved in food distribution. Types of Food Establishments - Full-service restaurants - Quick service restaurants - Nursing homes - Supermarkets - Lodging - Convenience stores - Delicatessens - Caterers - Elder care - Military bases - Universities and schools - Hospitals - Stadium and concessions - Bars - Jails - Transportation The size and diversity of the food industry has made it virtually impossible for regulatory officials to continuously monitor all aspects of food safety. Therefore, food safety programs must involve governmental agencies and food industry working, closely together, to ensure the safety of our food supply. FOOD SAFETY RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Foodborne illness happens and diversely affects the health of millions of people every year. Foodborne illness is the sickness that some people experience when they eat contaminated food. It impairs performance and causes discomforts. Foodborne illness also has a major economic impact. It cost our society billions of pesos/dollars each year. These costs occur in the form of medical expenses, lost of work and reduced productivity by victims of the illness, legal fees, punitive damages, increased insurance premiums, lost business and lost of reputation. Consumer confidence also goes down when foodborne disease outbreak is reported. Food establishments that have been linked to foodborne illness are likely to receive more frequent inspections by regulatory agencies. The establishment can also be closed if it is determined that this is the best way to protect public health. A foodborne disease outbreak will have a negative impact on the owners, managers, and employees of the food establishment where it occurred and on the rest of the food industry as well. WHY ME? You may be asking yourself, “What does all of this have to do with me?” The answer is PLENTY. Customer opinion surveys shows that cleanliness and food quality are the top 2 reasons people use when choosing a place to eat and shop for food. Customers expect their food to taste good and not make them sick. It is the responsibility of every food establishment owner, manager, and employees to prepare and serve safe and wholesome food and preserve their clients’ confidence. The nature of the food and the extent to which it is handled make the opportunity for contamination commonplace. Most cases of food borne illness in retail food establishments are caused by foods that have been: ▪ Exposed to unsafe temperatures ▪ Handled by infected food workers who practice poor personal hygiene ▪ Exposed to disease-causing agents by contamination and cross contamination. You must understand that foodborne illness can be prevented if the basic rules of food safety are routinely followed. Prevention of foodborne illness must be a goal in every food establishment. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. THE PROBLEM: FOODBORNE ILLNESS Foodborne illness is a disease caused by the consumption of contaminated food. A Foodborne disease outbreak is defined as an incident in which two or more people experience a similar illness after eating a contaminated food. Recent outbreaks of foodborne illness have been caused by: Shiga toxin-producing Escherichia coli bacteria in lettuce and radish sprouts Salmonella spp. In ice cream and dry cereals Hepatitis A virus in raw and lightly cooked oysters Listeria monocytogenes in hotdogs and luncheon meats. The leading factors that contribute to foodborne illness are temperature abuse, poor personal hygiene practices and cross contamination. A growing number of people are especially susceptible to foodborne illness. Examples of highly susceptible populations include: The very young The elderly Pregnant or lactating women People with impaired immune systems dur to cancer, AIDS, diabetes or medications that suppress response to infection. foodborne illness can cause severe reactions even death, to those individuals in these high-risk categories. The availability of a safe food supply is critical to these people. CONTAMINATION Whether a food item is prepared “from scratch” or arrives in ready-to-eat form, there are opportunities for it become contaminated before it is consumed. Contamination is the presence of substances or conditions in food that can be harmful to humans. Bacteria and viruses pose the greatest food safety challenges for all retail food establishment. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Germs can be transferred from one food item to another by cross contamination. This typically happens when microbes from a raw food are transferred to a cooked or ready-to-eat food by contaminated hands, equipment or utensils. MICROORGANISM Microorganisms (also called germs or microbes) are the most common types of food contamination. Microorganisms include bacteria, viruses, parasites and fungi that are so small they can only be seen with the aid of a microscope. Microbes are everywhere around us – in soil, water, air and in and on plants and animals (including humans) the microorganism that causes foodborne illness are bacteria and viruses. These organisms get their energy and food from the food in which they live and reproduce – often the same foods we eat. Most microorganisms are harmless. However, some microbes can cause problems when they get into food. The microbes that must be controlled in food establishment are the ones that causes foodborne illness and food spoilage. It is important to remember that germ that cause foodborne illness usually do not alter the taste, odor and appearance of the food they are in. SOURCES OF FOOD CONTAMINATION - Air - Water - Soil - Food handlers - Packaging materials - Animals, rodents and insects - Food contact surfaces - Ingredients THE FOOD FLOW RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Food flow consists of food products, and the ingredients used to make them, as they “flow” through a food establishment. The food flow begins with the purchase of safe and wholesome ingredients from approved sources. Once the food is delivered, it then flows through receiving into storage. The final stages in the food flow are preparations and service. Preparation and service include all the activities that occur between storage and consumption of the food by your customers. Preparation steps frequently involve thawing, cooking, cooling, reheating, hot-holding, cold-holding. Improper food preparations and service can lead to foodborne illness. For potentially hazardous food (those that support bacterial growth), time and temperature must be monitored and controlled. Preparation of foods not requiring cooking (ready-to-eat foods) can also involve a lot of contact with your hands or with food contact surfaces. It is always important for you, the food worker, to practice good personal hygiene and use proper handwashing techniques. However, during preparations and service it is crucial. For all food establishments, controlling food safety and quality I of utmost importance. You must learn to recognize foods that may have been contaminated prior delivery and understand what is required to keep these products safe until you serve them to your customers. A NEW APPROACH TO AN OLD PROBLEM Food industry professionals and regulatory officials agree that better ways to protect people from foodborne illness must be found. The FDA Food Code recommends using the Hazard Analysis Critical Control Point (HACCP) system as a means of ensuring food safety. This innovative system was developed by the Pillsbury Company in the 1960s for the NASA space program. Officials in the space program realized that a foodborne illness in space could present a life-threatening situation. The HACCP system follows the food flow of food through the food establishment and identifies each step in the process where contamination might cause the food become unsafe. When a step is identified, action is taken to make product safe, or if that is not feasible, the food is discarded. Individual food facilities can control the flow of food by setting up an in-house HACCP program. The HACCP program should be designed to RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. accommodate the types of products served and production equipment and processes used in the establishment. FACILITY PLANNING AND DESIGN A well-planned facility with suitable layout is essential for the smooth operation of any food establishment, layout design, facilities planning directly influence: - Worker safety and productivity - Labor and energy costs - Customer satisfaction KEEPING IT CLEAN AND SANITARY Customer opinion surveys show that cleanliness is a top consideration when choosing a place to eat and shop for food. Customer’s impression about the cleanliness of an operation are frequently influenced by what they see inside and outside the establishment. Inside and outside, the facility must be clean and free of litter. Customer satisfaction is highest in food establishment that are clean and bright and where good quality food products are safely handled and displayed. It is the responsibility of every person working in the food industry to keep things clean and sanitary. Effective cleaning of equipment reduces the chances of food contamination during preparation, storage and service. Cleaning is concerned with the removal of visible soil from the surface of the equipment and utensils. Sanitary means healthful and hygienic. It involves reducing the number of disease-causing microorganisms on the surface of equipment and utensils to acceptable public health levels. Something that is sanitary poses little or no risk to human health. Good sanitation minimizes attraction of pests, increases life of equipment, improves employee morale and efficiency, and is important form other aesthetic considerations. ACCIDENT PREVENTIONAND CRISIS MANAGEMENT RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. An accident prevention program is a must in every food establishment. The cost of accidents may mean the difference between profit and loss. Beyond financial responsibilities, the loss of a worker’s skill can disrupt operations and cause additional stress on other employees. Ensuring a safe environment for employees and customers requires continuous monitoring, but the rewards make it worth the effort. Human error always will be a factor in food establishments, but training and proper equipment can help employees avoid accidents. Another kind of crisis when water supplies, electricity or sewer systems are disrupted. The FDA Food Code contains specific instructions on how to operate when basic services are lost. Public health departments can help when you are not sure how to proceed. Storms, tornados, typhoons or floods cause conditions that require changes to maintain food service. A good disaster plan is unavailable in times of need. Managers and supervisors are expected to know how to handle these and other emergencies when they occur. EDUCATION AND TRAINING ARE KEY TO FOOD SAFETY The prevention of foodborne illness begins with the knowledge of where contaminants come from, how they get into food, and what can be done to control or eliminate them. You are not expected to become a food scientist, but a working knowledge of what causes foodborne illness is valuable information. You must know the correct way to manage food safety and sanitation, and correct food-handling procedures. THE ROLE OF THE GOVERNMENT IN FOOD SAFETY The purpose of government regulation in food safety is to oversee the food-producing system and protect food that is intended for human consumption. Governmental agencies enforce laws and rules to protect food against adulteration and contamination. Therefore, food safety programs involve governmental agencies and the food industry working together to ensure the safety of our food supply. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. THE ROLE OF FOOD INDUSTRY IN FOOD SAFETY The food industry has accepted greater responsibility overseeing the safety of its own processes and products. Consumers expect and deserve food that is safe to eat. If a food establishment is involved in a foodborne disease outbreak, consumers mat retaliates by taking their business elsewhere or by seeking legal actions. Financial loss and damaged reputation are some of the outcomes of foodborne disease outbreak that can cause serious harm to the food establishment found responsible for the problem. One means of preventing the harmful effects of foodborne disease outbreak is to start food safety assurance program in food establishment. This helps ensure the proper safeguards are used during food production and service. The ability to prove that a food safety system was in place at the time a foodborne disease outbreak occurred is very important. ACTIVITY Read the story and answer the question. Fourteen people became ill after eating pie that have been highly contaminated with Salmonella enteridis. Several of the victims were hospitalized, and a man in his forties, who was otherwise in good health, died as a result of foodborne illness. In this outbreak, cream, custard and meringue pies were made using ingredients from shell eggs. The pies were baked in a restaurant bakery and were stored for 2 ½ hours in a walk-in cooler before being transported in the trunk of a car to a private company outing. The pies were consumed three to six hours later. Leftover pie was consumed later that evening and the next day after having been kept unrefrigerated for as long as 21 hours. What conditions may have promoted bacterial growth. SUMMARY RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Everyone who works in a food establishment must understand that foodborne illness is preventable. It is the duty of every food establishment operator, manager, and employee to serve safe and wholesome food to their consumer. GLOSSARY Cleaning Is the process of removing unwanted substances, such as dirt, infectious agents and other impurities, from an object or environment Contamination The action or state of making or being made impure by polluting or poisoning Cross contamination The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects Food establishment Provide food for human consumption Foodborne disease When two or more people get the same illness from the same outbreak contaminated food or drink Foodborne illness The sickness that you can get when you eat a contaminated food Microorganism A microscopic organism, especially a bacterium, virus or fungus Sanitary Relating to the conditions that affect hygiene and health, especially the supply of sewage facilities and clean drinking water. ASSESSMENT I. Multiple Choice: Choose the best answer RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. 1. Which of the following groups is not especially susceptible to foodborne illness? a. The very young b. Young adults c. The elderly d. Pregnant or lactating women 2. The cost of foodborne illness can occur in the form of: a. Medical expenses b. Loss of sales c. Legal fees and fines d. All of the above 3. Reports shows that in most foodborne illness outbreaks, mishandling of the suspect food occurred within which of the following stages? a. Transportation b. Retail food establishments c. Food manufacturing d. Food production 4. If a utensil is sanitary it: a. Is free of visible soil b. Has been sterilized c. Is a single-service item d. Has had a disease-causing germs reduced to safe levels 5. How does the FDA Food Code affect individual states and jurisdiction? a. The FDA Food Code is a federal law that must be enforced by state agencies b. The FDA Food Code regulates manufacturing facilities in state jurisdiction c. It provides a model for new laws and rules in state and local jurisdictions d. It validates current practices RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. II. TRUE OR FALSE: answer the following statements with either True or False. 1. The HACCP is only used to monitor food processing in manufacturing plants. 2. Certification of food protection managers and workers refers to screening done for health problems. 3. Regulatory agencies are assigned the task of monitoring the production and processing of food from harvest to the consumer. 4. The term food establishment includes any site where food is processed, prepared, sold or served. 5. Bacteria and viruses cause most foodborne illness. REFLECTION You can protect the health and safety of your customers by developing and implementing affective food safety and sanitation practices within your establishment. ASSIGNMENT 1. Discuss the role of the government in food safety programs. 2. Identify some reasons to implement food safety programs in food establishment. 3. Discuss some reasons you are studying food safety and sanitation. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. LESSON 2 HAZARDS TO FOOD SAFETY After reading this module, you should be able to: Identify and give examples of each type of the three main types of food borne hazards Discuss how infections, intoxications and toxin-mediated infection cause foodborne illness List the factors that promote bacterial growth Identify the temperature danger zone Explain how temperature danger zone affect bacterial growth Identify the major types of potentially hazardous food and the characteristics that are common to this group of foods. FOODBORNE ILLNESS Food borne illness is generally classified as foodborne infection, intoxication or toxin mediated infection. Your awareness of how different microbes cause foodborne illness will help you understand how they contaminate food. General symptoms of foodborne illness usually include one or more of the following: Headache Abdominal pain Nausea Diarrhea Vomiting Fatigue RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Dehydration Fever CLASSIFICATION OF FOODBORNE ILLNESS INFECTION - Caused by eating food that contains living disease-causing microorganisms. INTOXICATION - Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source. TOXIN-MEDIATED - Caused by eating a food that contain harmful INFECTION microorganisms that will produce a toxin once inside the human body. Under the right circumstances, anyone can become ill from eating contaminated foods. In most cases, healthy adults will have flu-like symptoms and recover in a few days. FOODBORNE HAZARDS A foodborne hazard refers to a biological, chemical or physical hazard that can cause illness or injury when consumed along with the food. 1. Biological hazards include bacteria, viruses, parasites and fungi. These organisms are very small and can only be seen with the aid of a microscope. Biological hazards are commonly associated with humans and raw products entering the food establishment. Bacteria are single-celled microorganisms that require food, moisture, and warmth to multiply. Bacteria can cause foodborne infections, intoxications and toxin-mediated infection. Most of these organisms occur naturally in the environment where foods are grown. Most are destroyed by adequate cooking, and numbers are kept to a minimum by proper cooling during product distribution and storage. Biological hazards are by far the most important foodborne hazard in any food establishment. They cause most foodborne illnesses and are the primary target of a food safety program. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. 2. CHEMICAL HAZADS – Are toxic substances that may occur naturally or may be added during the processing of food. Examples contaminants include agricultural chemicals, cleaning compounds, heavy metals, food additives and food allergens. Harmful chemicals at very high levels have been associated with severe poisonings and allergic reactions. Chemicals and other non-food items should never be placed near food items. 3. PHYSICAL HAZARDS – are hard or soft foreign objects in food that can cause illness and injury. They include items such as fragments of glass, metal, unfrilled toothpicks, jewelry, adhesive bandages and human hair. These hazards result from accidental contamination and poor food-handling practices that can occur at many points in the food chain from the source to the consumer. BACTERIA - Bacteria are one of the most important biological foodborne hazards for any food establishment. Bacteria are reported in more cases of foodborne illness than any other hazard. - All bacteria exist in a vegetative state. Vegetative cell grows, reproduce, and produce wastes just like other living organisms. - Some bacteria have the ability to form spores. Spores help bacteria survive when their environment is too hot, cold, dry, acidic or when there is not enough food. Spores are not able to grow or reproduce. - When conditions become suitable for growth, the spore will germinate much like a seed. The bacterial spore can then return to the vegetative state and begin to grow again. Bacteria can survive for many months as spores. Also, it is much harder to destroy bacteria when they are in a spore form. SPOILAGE AND DISEASE-CAUSING BACTERIA Bacteria are classified as either spoilage or pathogenic (disease-causing) microorganisms. Spoilage bacteria – degrade foods so that they look, taste and smell bad. They reduce the quality of food to unacceptable levels, when this happens, the food will have to be thrown away. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Pathogenic bacteria – are disease-causing microorganisms that can make people ill if they or their toxins are consumed with food. Both spoilage and pathogenic bacteria must be controlled in food establishments. The steps you take to keep foods safe form disease-causing bacteria will also improve the culinary quality of shelf life of the food. BACTERIAL GROWTH Bacteria reproduce when one bacterial cell divides to form two new cells. This process is called binary fission. The reproduction of bacteria and an increase number of organisms is referred to as bacterial growth. WHAT BACTERIA NEED IN ORDER TO MULTIPLY Bacteria need six conditions in order to multiply. They need a source of food, a mildly acid environment, a temperature between 41˚F (5˚C) and 135˚F (57˚C), time, different oxygen requirements and enough moisture. Thee requirements can be remembered using the acronym F-A-T-T-O-M. Since many foods naturally contain microorganism, we need to be sure to control these six conditions as much as possible to prevent bacteria from multiplying. SOURCE OF FOOD - A suitable food supply is the most important condition needed for bacterial growth. Most bacteria prefer foods that are high in protein or carbohydrates like meats, poultry, seafood, dairy products and cooked rice, beans and potatoes. ACIDITY - The pH symbol is used to designate the acidity or alkalinity of a food. You measure pH on a scale that ranges from 0 – 14. - Most foods are acidic and have a pH less than 7.0. very acidic food like lemon, limes and tomatoes, will not normally support the growth of disease-causing bacteria. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. - A pH above 7.0 indicates the food is alkaline. Examples of alkaline foods are olives, egg whites or soda crackers. - Most bacteria prefer a neutral environment, but are capable of growing in foods that have a pH in the range of 4.6 to 9.0. since most foods have a pH of less than 7.0, where harmful bacteria grow: from 4.6 – 7.0. many foods offered for sale in food establishment have a pH in this range. - Disease-causing bacteria grow best when the food it lives on has a pH of 4.6 – 7.0. milk, meat, fish are in this range. TEMPERATURE - All bacteria do not have the same temperature requirement for growth. o Psychrophilic bacteria – grow within a temperature range of 32˚F (0˚C) to 70˚F to (21˚C). these microorganisms are especially troublesome because they are capable of multiplying at both refrigerated and room temperatures. Most psychrophilic bacteria are spoilage organisms, but some can cause disease. o Mesophilic (middle range) bacteria – grow at room temperatures between 70˚F (21˚C) and 110˚F (43˚C), with most rapid growth at human body temperature. o Thermophilic bacteria – grow best at temperature above 110˚F (43˚C). all thermophilic bacteria are spoilage organisms. - Time and temperature are the most critical factors affecting the growth of bacteria in foods. Most disease-causing bacteria can grow within a temperature range of 41˚F (5˚C) to 135˚F (57˚C). this is commonly referred as the food Temperature Danger Zone. - Careful monitoring of time and temperature is the most effective way a food establishment has to control the growth of disease-causing and spoilage bacteria. A saying related to temperature control in food industry is “Keep it hot, keep it cold, or don’t keep it!” This means all cold food must be stored at 41˚F (5˚C) or below and all hot foods held at 135˚F (57˚C) or above. Temperature abuse is the term applied to foods that have not been heated to a safe temperature. TIME RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. - Under ideal conditions, bacterial cell can double in number every 15 to 30 minutes. For most bacteria, a single cell can generate over 1 million cells in just 5 hours. It is very important not to give bacteria an opportunity to multiply. Proper storage and handling of food help to prevent bacteria from multiplying. - Because bacteria have the ability to multiply rapidly, it does not take long before many cells are produced. A rule of thumb in the foodservice industry is that bacteria need about 4 hours to grow to high enough numbers to cause illness. This includes the total time that a food is between 41˚F (5˚C) and 135˚F (57˚C). remember, a single bacterial cell can produce over 1 million cells in just 5 hours under ideal conditions. OXYGEN - Bacteria also differ in oxygen requirements for oxygen. o Aerobic bacteria – must have oxygen in order to grow. o Anaerobic bacteria – cannot survive with oxygen is present it is toxic to them. Anaerobic bacteria grow well in vacuum packaged foods or canned foods where oxygen is not available. Anaerobic conditions also exist in the middle of cooked foods masses such as in large stock pots, baked potatoes, or in the middle of a roast or ham. o Facultative anaerobic bacteria – can grow with or without free oxygen but a have a preference. Most foodborne disease-causing microorganisms are facultative anaerobes. o Microaerophilic organisms – have a very specific oxygen requirement, usually in the range of 3% to 6%. - Controlling oxygen conditions may not be an effective way to prevent foodborne illness. Regardless of available oxygen, some disease-causing bacteria will find the conditions suitable for growth. MOISTURE - Like most other forms of life, moisture is an important factor in bacterial growth. That is why man has dried foods for thousands of years as a way to preserve them. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. - Scientist have determined that is not the percentage of moisture or “water by volume” in a food that most affects bacterial growth. Rather it is the amount of “available water” or water available for bacterial growth. - This is expressed as water activity and is designated with the symbol Aw. - Water activity is a measure of the amount of water that is not bound to the food and is, therefore, available for bacterial growth. - Disease-causing bacteria can only grow in foods that have a water activity higher than.85. POTENTIALLY HAZARDOUS FOODS (PHF) Some types of food have the ability to support the rapid progressive growth of infectious and toxin-producing microorganisms. These foods are call potentially hazardous. Potentially hazardous food (PHF) are usually high in protein or carbohydrates and have a pH above 4.6 and water activity above 0.85. The FDA Food Code classifies the following as potentially hazardous foods: Foods of animal origin that are raw or heat treated Foods of plant origin that are heat-treated or consist of raw seed sprouts Cut melons Garlic and oil mixture that are not modified in a way to inhibit the growth of microorganisms. READY-TO-EAT FOODS - Are food items that are edible without washing, cooking or additional preparation by the consumer or by the food establishment. These foods can become contaminated if not handled properly. - They include raw or processed products that can be eaten immediately. Examples of ready-to-eat foods include: o Delicatessen items such as cheeses and luncheon meats o Fruits and vegetables o Salad items o Hot dogs o Hard-boiled eggs RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. ACTIVITY 1. Research and identify 3 categories of foodborne illness and give example of each. 2. Differentiate foodborne infection, intoxication and toxin-mediated infection. Give examples of each. SUMMARY There are many foodborne hazards that a food establishment may encounter. These hazards differ depending on the type of food and method preparation involved. Food establishments are typically toward the end of food production chain because foods are prepared served and eaten or transported from there. Therefore, it is very important to control and prevent foodborne hazards that could lead to foodborne illness. GLOSSARY At risk Exposed to harm or danger Acidic Having the properties of an acid or containing acid Alkaline Having the properties of alkali, or containing alkali Bacteria A member of a large group of unicellular microorganism which have cell walls but lack organelles and organized nucleus, including some which can cause disease ASSESSMENT Answer the following questions: 1. What is temperature danger zone? 2. What does F-A-T-T-O-M represent? Explain your answer. 3. What is potentially hazardous food? What 3 characteristics do these food share? REFLECTION Control and prevention of foodborne hazards in food establishment start with the understanding the different foodborne hazards. The next step is to understand how to RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. control foodborne hazards with good personal hygiene and prevention of cross contamination, as well as proper storage, cooking, cooling and reheating of foods. ASSIGNMENT. - What type of biological hazard should be greatest concern to food establishment? Why? LESSON 3 FOODBORNE ILLNESS CAUSED BY A BACTERIA After reading this module, you should be able to: Identify characteristics of various foodborne illness caused by bacteria Utilize safe practices in handling food Demonstrate safe practices on how to prevent bacteria from occurring in food. Bacteria are classified as sporeforming and non-sporeforming microorganisms. Each type of biological hazards are identified and preventive strategies are discussed. FOODBORNE ILLNESS CAUSED BY SPOREFORMING BACTERIA The following group of bacteria is capable of forming spores. A spore structure enables a cell to survive environmental stress such as cooking, freezing, high-salt conditions. Spores are not harmful if ingested, except in baby’s digestive system. However, if conditions in the food are suitable for bacterial growth and the spore turn into a vegetative cell, the vegetative cell can grow in the food and cause illness if eaten. Sporeforming bacteria are generally found in foods that are grow in soil, like vegetables and spices. They may also be found in animal products. They can be particularly troublesome in food establishment when foods are not cooled properly. Spores are most likely to turn vegetative when: RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. - Heat shocked (heating causes spores to change) - Optimum conditions exist for growth (high protein, high moisture) - Temperatures are in the food temperature danger zone. - The amount of time food is in the danger zone is 4 hours or more. Bacillus cereus Description – Bacillus cereus is a sporeforming bacterium that can survive with or without oxygen. It has been associated with two different type of illnesses: one vomiting, the other diarrhea. Symptoms and Onset Time – depending on the type of toxin is produced by the bacteria on the food, the illness will be either a vomiting type or diarrhea type problem. Nausea and abdominal cramps may also be associated with either type. The onset time for the vomiting type disease is 30 minutes to 6 hours, and usually last a day or less. The onset time for the diarrhea type disease is 8 to 16 hours, and it lasts for 12 to 14 hours. Common Foods – the vomiting type of illness is usually associated with grains products such as rice, potatoes, pasta, corn, cornstarch, soybeans, tofu and flour. A wide variety of foods, including meats, milk, vegetables and fish have been associated with the diarrhea type disease. Transmission in Foods – illness due to bacillus cereus is most often attributed to foods that are improperly stored (cooled, hot-held) permitting the conversion of spores to vegetative cells. Vegetative cells then produce toxin in the food that leads to illness. Prevention – foods must be cooled and, if not consumed immediately held at 135˚F (57˚C) or above. Foods must be cooled rapidly to below 41˚F (5˚C) prior storage. Clostridium botulinum Description – is anaerobic (must not have oxygen), sporeforming bacterium that causes foodborne intoxication due to improperly heat-processed foods (especially home-canning). The organism produces neurotoxin which is one of the deadliest biological toxins known to man. This toxin is not heat stable and can be destroyed if the food is boiled for about 20 minutes. However, botulism occurs because people do not want to boil food that has already been cooked. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Symptoms and Onset Time – symptoms commonly associated with botulism are fatigue, headache, dizziness visual disturbances, an inability to swallow and respiratory paralysis. The onset time is 12 to 36 hours, and the duration of the illness is several days to a year. Common Foods – commonly include low-acid foods that are inadequately heat-processed and then packaged anaerobically (metal can or vacuum pouch) and held in the food temperature danger zone. Examples would include home-canning green beans, meats, fish and garlic or onions that are stored in oil and butter respectively. Transmission in Foods – illness due to Clostridium botulinum is almost always attributed in ingestion of foods that were not heat-processed correctly and packaged anaerobically. Prevention – do not use home-canned foods or buy foods from unapproved sources. Do not can or vacuum package in food establishment. Discard damaged cans. Clostridium perfringens Description – is nearly anaerobic (must have a little oxygen), sporeforming bacterium that causes foodborne illness. Perishable foods that have been temperature abused are frequently associated with this problem. Clostridium perfringens causes illness due to a toxin-mediated infection where the ingested cells colonize and then produce a toxin in the human intestinal tract. Symptoms and Onset Time – Clostridium perfringens causes abdominal pain and diarrhea. The onset time is 8 to 22 hours and the illness usually last 1 day or less. Common Foods – the organism is widely distributed and may be found in most foodstuffs. A common source is meat that has been boiled, steamed, braised, stewed or insufficiently roasted, then allowed to cool slowly and served the next day either cold or improperly reheated. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Transmission in Foods – illness due to Clostridium perfringens is most often attributed to foods that are temperature abused, especially those that have been improperly cooled and reheated. Prevention – foods must be cooked to 135˚F (57˚C) to 70˚F (21˚C) within 2 hours and from 135˚F (57 ˚C) to 41˚F (5˚C) within 6 hours. Food must also be reheated to 165˚F (74˚C) within two hours and held at 135 ˚F (57 ˚C) until served. Foods should be reheated only one time. If nit consumed, after one reheating, the food should be discarded. FOODBORNE ILLNESS CAUSED BY NON-SPOREFORMING BACTERIA The following group of bacteria do not form spores. That is ,they stay the vegetative state all the time. Compared to bacterial spores, vegetative cells are easily destroyed by proper cooking. There are numerous bacteria that are important in the food industry. Campylobacter jejuni Description – Campylobacter jejuni is a major cause of foodborne infection. The organism is unique to most other foodborne pathogens because it requires a very strict amount of oxygen of air for growth. As microaerophile, it can tolerate only 3% to 6% of oxygen for growth. Symptoms and Onset Time – commonly causes abdominal pain and slight to severe bloody diarrhea. The onset time is 2 to 5 days. Symptoms of this disease usually last from 2 to 7 days. Common Foods – this organism is commonly found in raw milk, raw poultry and raw meats. Some scientists estimate it may be present in nearly 100% of all retail chickens. Transmission in Foods – Campylobacter jejuni is often transferred from raw meats to other by food cross contamination. This is typically done by transfer from a food contact surface or a food worker’s hand. Prevention – cook raw meats properly. Thoroughly clean food-contact surface and wash hands thoroughly after handling raw foods. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Shiga toxin-producing Escherichia coli Description – the Shiga toxin-producing Escherichia coli group of bacteria includes any E. coli capable of producing Shiga toxin. This includes but is not limited to E. coli reported as serotype. These facultative anaerobic bacteria can be found in the intestines of warm-blooded animals, especially cows. The illness caused by Shiga toxin-producing Escherichia coli can be an infection or toxin-mediated infection. Only a small amount of bacteria are required to produce illness. Symptoms and Onset Time – illness due to Shiga toxin-producing Escherichia coli is a threat to children up to 16 years old and elderly. It can cause severe abdominal pain, nausea, vomiting, bloody diarrhea, kidney failure and even death. The infection usually begins with flu-like symptoms and fever followed by bloody diarrhea. The onset time is 12 to 72 hours and the illness usually last from 1 to 3 days. Common Foods – this organism has been isolated in ra milk and in raw and undercooked beef or other red meats, improperly pasteurized milk, raw finfish, and prepared foods. Transmission in Foods – Shiga toxin-producing Escherichia coli is usually transferred to food like beef through contact with the intestines of slaughter animals. Transmission can occur if employees who are carriers do not wash their soiled hands properly after going to the toilet. Cross contamination by soiled equipment and utensils may also spread the bacterium. Prevention – Cook ground meats to at least 155˚F (68˚C). make sure that employees wash their hands thoroughly before starting to work with food and after going to the toilet. Prevent cross contamination keep hot foods above 135˚F and cold foods below 41˚F. Listeria monocytogenes Description – Listeria monocytogenes is a facultative anaerobic bacterium that causes foodborne infection. This microbe is important to foodservice operations because it has the ability to survive under many conditions such as in high-salt foods and, unlike most other foodborne pathogens, it can grow in refrigerated temperature. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Symptoms and Onset Time – Listeriosis, the illness, caused by this bacterium, usually causes a flu-like disease in healthy adults. Symptoms include nausea, vomiting, headache, fever, chills and backache. Complications of listeriosis can be life threatening (septicemia, meningitis, encephalitis, birth defects) for pregnant women, or at-risk population such as the young, elderly and those with weakened immune systems. The onset time is 1 day to 3 weeks and the duration of the disease is indefinite on when treatment is administered to the patient. Common Foods – this organism is everywhere and has been isolated in many foods. It is most common in raw meats, raw poultry, dairy products, cooked luncheon meats and hot dogs, raw vegetables and seafood. Transmission in Foods – transmission in food can occur by cross contamination or if foods are not cooked properly. Prevention – cook foods thoroughly and practice good food-handling techniques. Specific practices for control are timely use and rotation of refrigerated products, such as cooked poultry breasts, hot dogs, ham and luncheon meats. Salmonella spp. (spp. means species of) Description – Salmonella are facultative anaerobic bacteria frequently implicated as foodborne infection. Salmonella is found in the intestinal tract of humans and warm-blooded animals. It is frequently gets into foods as a result of fecal-contamination. Symptoms and Onset Time – Salmonella infection produces abdominal pain, headache, nausea, vomiting, fever and diarrhea. The onset time is 6 to 48 hours, and the disease generally lasts 2 to 3 days. Common Foods – this organism is inherent to many foods, especially raw meat and poultry products, eggs, milk, dairy products, pork, chocolate and cream-filled desserts. Transmission in Foods – transmission to foods is commonly through cross contamination where fecal material is transferred to food through contact with raw foods, contaminated food contact surfaces, or infected food workers. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Prevention – cook foods thoroughly. Clean and sanitize raw food-contact surfaces after use, and make sure food workers wash their hands adequately before working with food, especially after going to the toilet. Shigella spp. Description – Shigella are anaerobic bacteria. These organisms are commonly found in the intestines and feces of humans and warm-blooded animals. They cause shigellosis, a foodborne infection. The bacterium produces a toxin that reverses the absorption of water back into the body. Water flows into the gut and feces to cause watery diarrhea, Symptoms and Onset Time – Shigellosis causes diarrhea, fever, abdominal cramps, chills, fatigue and dehydration. The onset time is 1 to 7 days and the duration of the disease is frequently depends on when treatment is administered to the patient. Common Foods – this organism is common in ready-to-eat salads, milk and dairy products, poultry, raw vegetables, and any food contaminated by feces that contain the microbe. Transmission in Foods – water that is contaminated by fecal material and food and utensils handled by workers who are carriers of the bacteria can cause this problem. Prevention – do not allow individuals who have been diagnosed with shigellosis to handle food. Make certain that food workers wash their hands thoroughly after going to the toilet. Cook foods to proper temperatures and do not allow cross contamination. Wash produce and other foods with potable water. Staphylococcus aureus Description – Staphylococcus aureus is a facultative anaerobic bacterium that produces a heat-stable toxin as it grows on foods. This bacterium can also grow on cooked, and otherwise safe, foods that are recontaminated by food workers who mishandle the food. Staphylococcus aureus bacteria do not compete well when other types of microorganisms are present. However, they grow well when alone and without RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. competition from other microbes. Staphylococcus aureus bacteria produce toxin that cause intoxication. These bacteria are commonly found on human skin, hands, hair and in the nose and throat. They may also be found in burns, infected cuts and wounds, pimples and boils. These organisms can be transferred to food easily and they can grow in foods that contain high salt or high sugar, and a lower water activity. Symptoms and Onset Time – Staphylococcus aureus intoxication produces severe nausea, acute abdominal pain, vomiting and diarrhea. The onset time is 1 to 6 hours, usually 2 to 4 hours. The illness lasts 1 to 2 days. Common Foods – this organism has been found in cooked ready-to-eat foods such as luncheon meats, ready-to-eat meat, vegetables and egg salad, meat, poultry, custards, high salt food like ham and milk and dairy products. Transmission in Foods – since humans are the primary reservoir, contamination from the worker’s hand is the most common way the organism is introduced to foods. Foods requiring considerable preparation and handling are especially susceptible. The bacteria are also spread by droplets of saliva from talking, coughing and sneezing near food. Food workers who improperly use tasting spoons and ladle can transfer bacteria from their mouth to food. Prevention – avoid contamination of food from bare hands. Do not allow individuals who have infected cuts, burns or wounds to handle food unless the wound has been properly damaged and a plastic glove or similar barrier is used to cover the bandaged area. Make certain that food workers wash their hands thoroughly before starting to work and whenever their hands become contaminated. Do not allow food workers to reuse tasting spoons and ladles. Heat and cool foods properly and keep ready-to-eat foods of the temperature danger zone. Vibrio spp. Description – there are three organisms within the Vibrio group of bacteria that have been connected to foodborne infections. They include Vibrio cholera, Vibrio parahaemolyticus, and Vibrio vulnificus. All are important since they are very resistant to salt and are very common in seafood. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Symptoms and Onset Time – foodborne illness from Vibrio spp. is characterized by diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills. The onset time is 2 to 48 hours, and the disease typically last 2 to 3 days, but can stay longer. Common Foods – Vibrio spp. are commonly found in raw, under-processed, improperly handled and contaminated fish and shellfish. Common vehicles of the bacteria are clams, oyster, crabs, shrimp and lobster. These bacteria are found more in summer months in seafood harvested from warm waters. Vibrio cholera is spread be fecal contamination, especially in seafood that is harvested from polluted waters; Vibrio vulnificus bacteria are natural to certain saltwater species and can kill individuals in at-risk population who have damaged lovers. Vibrio parahaemolyticus is natural in certain species of saltwater fish and seafood. Transmission in Foods – since the organism is inherent in many raw seafoods, transmission to other foods by cross contamination is a concern. Most illness are caused due to the consumption of raw or undercooked seafood. Prevention – buy seafood from approved sources. Cook seafood to proper temperature and avoid eating raw or lightly-cooked seafood, especially if you are in the at-risk segment of population. Food workers must practice good personal hygiene and use correct handwashing techniques. ACTIVITY Complete the chart: TYPE OF FOOD SYMPTOMS PREVENTION AFFECTED Clostridium botulinum E. coli Listeria monocytogenes Salmonella spp. Shigella spp. Bacillus cereus Staphylococcus aureus RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. SUMMARY Most bacteria can be killed with heat, therefore boiling water will often make food safe to eat. Some strains, however, are so resistant to heat that they are only killed with very high temperatures. GLOSSARY Dysentery Infection of the intestines resulting in severe diarrhea with the presence of blood and mucus in the feces Encephalitis Inflammation of the brain, caused by infection or an allergic reaction Inherent Existing in something as a permanent, essential or characteristic attribute Meningitis Inflammation of the meninges caused by bacterial infection and marked by intense headache and fever, sensitivity to light and muscular rigidity, leading to convulsions, delirium and death Neurotoxin A poison which acts on the nervous system Potable Safe to drink Septicemia Blood poisoning, especially that caused by bacteria or their toxins ASSESSMENT Supply the chart below: CLASSIFICATION OF TYPE OF BACTERIA TYPES OF ILLNESS BACTERIA UNDER OXYGEN REQUIREMENT Shigella spp. Bacillus cereus Campylobacter jejuni Vibrio spp. E. coli Staphylococcus aureus Salmonella spp. Listeria monocytogenes Clostridium botulinum RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Clostridium perfringens REFLECTION - In preventing sporeforming bacteria from changing to the dangerous vegetative state, it is critical that hot and cold foods should be maintained on proper temperature. - Always cook and cool foods as rapidly as possible to limit bacterial growth ASSIGNMENT - What are viruses? - What are the common foodborne viruses in food establishment? RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. LESSON 4 FOODBORNE ILLNESS CAUSED BY VIRUSES After reading this module, you should be able to: Identify characteristics of various foodborne illness caused by viruses Utilize safe practices in handling food Demonstrate safe practices on how to prevent viruses from occurring in food. The viruses that causes foodborne disease differ from foodborne bacteria in several ways. Viruses are much smaller than bacteria, and require a living host (human, animal) in which to grow and reproduce. Viruses do not multiply in foods. However, a susceptible person needs to consume only a few viral particles in order to experience an infection. Hepatitis A virus Description – Hepatitis A virus is a foodborne virus that has been associated with many foodborne infections. Hepatitis A virus causes a liver disease call infectious hepatitis. The hepatitis virus is a particularly important to food establishments because food workers can harbor it for up to 6 weeks and not show symptoms of illness. Food workers are contagious for 1 week before onset of symptoms and 2 weeks after symptoms of the RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. disease appear. During the time, infected workers can contaminate foods and other workers by spreading fecal material from unwashed hands and nails. Hepatitis A virus is very hardly and can live for several hours in a suitable environment. Symptoms and Onset Time – the symptoms of infectious hepatitis are fever, nausea, vomiting, abdominal pain, and fatigue. Advanced stages of the disease cause swelling of the liver and possibly jaundice (yellowing of the skin). The onset time for infectious hepatitis is 15 to 5o days after eating the contaminated food. A mild case of infectious hepatitis typically lasts several weeks. More severe cases last several months. Common Foods – Hepatitis A virus can be found in raw lightly cooked oyster and clams that are harvested from polluted waters. Also, raw vegetables that have been irrigated or washed with polluted water can be contaminated. Most potentially hazardous foods, if they are mishandled by a food worker who is infected with the Hepatitis A virus, can carry the microbe. Due to the onset time, it is very difficult to identify the food source of Hepatitis A virus infection. Prevention – handle foods properly and cook them to recommended temperatures. Avoid eating raw seafood. Food workers must practice good personal hygiene and wash hands and fingernails thoroughly before working with food and after going to the toilet. Norwalk virus Description – the Norwalk virus is another common foodborne virus that has been associated with many foodborne infections. Symptoms and Onset Time – common symptoms of Norwalk and Norwalk-like viruses are nausea, vomiting, diarrhea, and abdominal pain. Headache and low-grade fever may occur. A mild, brief illness usually develops 24 to 48 hours after contaminated food or water is consumed and lasts about 1 to 3 days. Severe illness is very rare. Common Foods – sewage-contaminated water is the common source of Norwalk virus outbreaks. Shellfish and salad ingredients are the foods most often associated with this illness. Ingestion of raw or insufficiently steamed clams and oysters poses a high risk for infection with Norwalk virus. Foods other than shellfish are contaminated by ill food workers. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Transmission in Foods – the virus is primarily transmitted by ingestion and water that has been contaminated with feces that contain the Norwalk virus. Prevention – use potable water when preparing shellfish. Handle foods properly and cook foods properly and cook foods to the correct temperature. Avoid consumption of raw seafood. Food workers must practice good personal hygiene and wash hands and fingernails thoroughly before working with food and after going to the toilet. Rotavirus Description – group A Rotaviruses cause several diseases known as rotavirus gastroenteritis. Group A virus is the leading cause of severe diarrhea among infants and children. Symptoms and Onset Time – individuals infected with rotavirus may experience mild to severe symptoms. Common symptoms of rotavirus gastroenteritis are vomiting, watery diarrhea, and low-grade fever. The onset time ranges from 1 – 3 days. Symptoms often start with vomiting followed by 4 to 8 days of diarrhea. Common Foods – infected food workers may contaminate foods that require handling and no further cooking, such as salads and fruits. Transmission in Foods – Person-to-person spread through contaminated hands is probably the most means by which rotaviruses are transmitted in day-care center and family homes. Contaminated hands may spread the virus to foods that will not be cooked before eating. Prevention – cook foods to the proper temperature and handle properly. Food workers must practice good personal hygiene and wash hands and fingernails thoroughly before working with the food after going to the toilet. ACTIVITY - Surf the internet and look for an outbreak of Hepatitis A infection. - Make a checklist on it how are we going to prevent the infection. SUMMARY RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Viruses are usually transferred from one food to another, from a food worker to a food, or from contaminated water supply. A potentially hazardous food is not needed to support survival of viruses. GLOSSARY Jaundice a medical condition with yellowing of the skin or whites of the eyes Gastroenteritis Inflammation of the stomach and intestines resulting from viral infection and causing vomiting and diarrhea Sewage Waste water and excrement conveyed in sewers Potable water Safe to drink ASSESSMENT Complete the chart below: TYPE OF FOOD SYMTOMS PREVENTION AFFECTED Hepatitis A virus Rotavirus Norwalk virus REFLECTION Proper handwashing and good personal hygiene, is the key to controlling the spread of foodborne viruses. ASSIGNMENT - What are parasites? - List different parasites that are common in parasitic foodborne illness. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Lesson 5 FOODBORNE ILLNESS CAUSED BY PARASITES After reading this module, you should be able to: Identify characteristics of various foodborne illness caused by parasites Utilize safe practices in handling food Demonstrate safe practices on how to prevent parasites from occurring in food. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Foodborne parasites are another important foodborne biological hazard. Parasites are small or microscopic creatures that need to live on or inside a living host to survive. Anisakis spp. Description – Anisakis spp. nematodes (roundworms) associated with foodborne infection from fish. The worms are about 1 to 1 ½ inches long and diameter of a human hair. They are beige, ivory, white, gray, brown or pink. Other names for this parasite are “cod worm” and “herring worm”. Symptoms and Onset Time – if the worms attach themselves to the victim’s stomach, the typical symptoms are vomiting and abdominal pain. Coughing is the most common symptoms if the worms attach themselves in the throat. When the worms attach themselves in the large intestine, they produce sharp pain and fever, symptoms similar to those produced by appendicitis. Common Foods – Anisakis spp. have been implicated in foodborne disease after consumption of raw or undercooked seafood, this organism has been found in bottom-feeding fish such as cod, haddock, fluke, salmon, herring, flounder, monkfish, plus sea urchins, crab, shrimp, and tuna. Cerviche or fresh seafood salad are known to carry this parasite. Transmission in Foods – the natural host of the parasites are walruses, and perhaps sea lions and otters. The worms are transferred to fish, their intermediate host, in the water in which the walruses live. Humans become accidental host upon eating fish that are infested with the parasites. Humans do not make good hosts for this parasite. The worms will not complete their life cycles in humans and eventually die. Prevention – inspect seafoods and handle it carefully to expose worms. Cook seafoods to proper temperature. Cyclospora cayetanensis RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Description – Cyclospora cayetanensis is a parasite that has been reported much more frequently beginning in the 1990s. Cyclospora frequently finds its way into water and then can transferred to foods. It can also be transferred to foods during handling. The most recent outbreak of cyclosporiasis have been associated with fresh fruits and vegetables that were cinatminated. Symptoms and Onset Time – Cyclosporiasis is an infection that acts upon the small intestine usually resulting in water (and sometimes explosive) diarrhea. Other symptoms usually start within 1 week after consuming the food. If the illness goes untreated, symptoms can persist for many weeks or months. Common Foods – recent causes of cyclosporiasis have been attributes to contaminated water, raspberries, strawberries and other kinds of fresh produce. Transmission in Foods – Cyclospora is passed from person to person by fecal-oral transmission. Foods usually become contaminated after coming in contact with fecal material from polluted water or a contaminated food worker. The Cyclospora parasite may take days or weeks after a person eats a contaminated food to become infectious. Prevention – Prevention against Cyclospora is similar to other parasites and viruses. Avoid contact with contaminated foods, water, or food workers. Good sanitation and purchasing ready-to-eat foods from an inspected and approved supplier are very important. Cryptosporidium parvum; Giardia lamblia Description – Cryptosporidium parvum and Gardia lamblia are single-cell microorganism called protozoa. Cryptosporidium is found in water that has been contaminated with cow feces. Gardia is found in the feces of wild animals, domestic pets and infected person. Symptoms and Onset Time – the most common symptoms of intestinal cryptosporidiosis is severe watery diarrhea, which usually last 2 to 4 days. Human Giardiasis may cause diarrhea within 1 week of ingestion of the cyst. The illness may last as much as a month. The disease is more severe among at-risk population. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. Common Foods – this parasites are commonly found in water and raw foods that have been polluted with sewage containing the cyst of Cryptosporidium or Gardia. Cryptosporidium could occur on any food touched by a contaminated food worker. Transmission in Foods – these parasites could occur, theoretically, on any food touched by a contaminated food worker. They are primarily transmitted by a water supply that is contaminated with feces and by fecal contamination of food contact surfaces. Prevention – provide a potable water supply in the food establishment and handle foods carefully to prevent contamination and cross contamination. Food workers must practice good personal hygiene and wash hands thoroughly before working with food and after going to the toilet. Toxoplasma gondii Description – Toxoplasmosis is a parasitic infection caused by Toxoplasma gondii. The parasite is common in warm-blooded animals including cats, rats, mice, pigs, cow, sheep, chickens and birds. Symptoms and Onset Time – healthy children and adults usually do not experience any symptoms when infected with toxoplasmosis. Symptoms of mild cases of the illness include swollen lymph glands, fever, headache and muscle aches. People with immune system problems and person who have recently received an organ transplant may develop deVere toxoplasmosis that results in damage to the eye or the brain. Babies who become infected before birth can be born with mental retardation, blindness or other serious mental or physical problems. The onset time is 10 to 13 days after-exposure. Common Foods – the domestic cat appears to be major culprit in transmitting the parasites to humans and other animals. Food can be contaminated by contact with fecal material. Human most often acquire infection by ingesting cyst in undercooked red meat. Unborn babies can catch this parasite from their mother if the mother is infected during pregnancy. Prevention – avoid eating raw and undercooked meat. Wash fruits and vegetables before eating and wash hands after handling raw meat and vegetables. Prevent cross RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. contamination from raw foods to cooked or ready-to-eat foods by washing and sanitizing equipment and utensils. Trichinella spiralis Description – Trichinella spiralis is a foodborne roundworm that causes a parasitic infection. It must be eaten with the infected fleshy muscle of certain meat-eating animals to be transmitted to a new host. Symptoms and Onset Time – the first symptoms of trichinosis are nausea, vomiting, diarrhea and abdominal pain. Later stages of the disease are characterized by fever, swelling of tissues around the eyes and muscle stiffness. The onset time is 2 to 28 days after eating the contaminated meat. Death may occur in severe cases. Common Foods – pork is by far the most common vehicle for Trichinella spiralis. However, it can also be found in wild-game animals, such as bear, walrus and wild boar. Transmission in Foods – this parasite is frequently carried by meat-eating, scavenger animals. These animals are exposed to the parasites when they eat infected tissues form other animals and garbage that contains contaminated raw-meat scraps. Prevention – cook pork and wild-game animals to the proper temperature. Make certain there are no signs of pink color in cooked pork. ACTIVITY Complete the chart below: TYPE OF FOOD SYMPTOMS PREVENTION AFFECTED Anisakis spp. Cyclospora cayetanensis Cryptosporidium parvum Giardia lamblia Toxoplasma Gondii Trichinella spiralis RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. SUMMARY There are many parasites that can enter the food system and cause foodborne illness. Anisakis spp., Cyclospora cayetanensis, Cryptosporidium parvum, Giardia lamblia, Toxoplasma Gondii and Trichinella spiralis are the most troublesome ones that may appear in food establishment. Parasitic infection is far less than bacterial or viral foodborne illness. GLOSSARY Nematodes Diverse animal inhabiting a broad range of environments. Cyclosporiasis Is an intestinal illness caused by Cyclospora cayetanensis Toxoplasmosis Is a disease that results from infection with Toxoplasma gondii parasite, one of the world’s most common parasites. Trichinosis A disease cause by trichinae, typically from infected meat, especially pork, characterized by digestive disturbance, fever and muscular rigidity ASSESSMENT Answer the following questions: 1. What is parasitic foodborne infection? 2. What causes trichinosis infection? 3. What is the best way to keep foodborne parasites from contaminated food? REFLECTION Foodborne parasites can be prevented trough safe food handling techniques. RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021  DATAMEX COLLEGE OF SAINT ADELINE, INC. ASSIGNMENT 1. What are the classifications of chemical hazard? 2. What re the different natural occurring chemicals? 3. What are then different man-made chemicals? RISK MANAGEMENT APPLIED TO FOOD SAFETY AND SANITATION HM 2020-2021