Food and Milk Sanitation PDF

Food and Milk Sanitation What is Food Sanitation? It included all practices involved in:  protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies  preventing any bacteria from multiplying to an extent which would result in an illness of consumers;  and...

Food and Milk Sanitation What is Food Sanitation? It included all practices involved in:  protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies  preventing any bacteria from multiplying to an extent which would result in an illness of consumers;  and destroying any harmful bacteria in the food by thorough cooking or processing. Definition of Terms Contamination – The presence of harmful substances in the food Cross Contamination – Occurs when microorganisms are transferred from one surface or food to another Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments. Food Safety – is overall quality of food fit for consumption. Food Infection - microbial infection resulting from ingestion of contaminated foods. Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat. Definition of Terms Foodborne Illness – A disease carried or transmitted to people by food. Foodborne Outbreak – An incident in which two or more people experience the same illness after eating the same food. Time-Temperature Abuse – Food that has been exposed to temperature favorable to the growth of foodborne microorganisms. Potentially Hazardous Foods – Food in which microorganisms can grow rapidly. It is often moist, high protein, slightly acidic. Personal Hygiene – Sanitary health habits that include keeping the body, hair, teeth, clothes and washing hands regularly. Temperature Danger Zone – temperature range (41⁰F -140⁰F) food borne bacteria grow and reproduce Food Safety : A Top Priority Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee. 1. Dangers of food borne illness a. Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives. Loss of family income Cost of special dietary needs Increased insurance Loss of productivity, leisure and travel opportunities Medical expenses Death or funeral expense Food Safety : A Top Priority b. Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed. Loss of customers and Lowered employee morale sales Employee absenteeism Loss of prestige and Increase employee turn reputation over Lawsuits Embarrassment Increase insurance premiums Types of Food Contaminants Biological Physical Chemical Contaminants Contaminants Contaminants Biological Contaminants ◦A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins). Examples: 1. Sea food toxins 2. Mushroom toxins 3. Clostridium Botulinum 4. Salmonella bacteria Preventing Biological contaminant:  Purchase foods only on reputable supplier  Do not use wild mushrooms  Maintain good personal hygiene  Observe proper hand washing  Clean and sanitize equipment  Maintain clean and sanitize facilities  Control pests NOTE: COOKING DOES NOT DESTROY TOXINS Physical Contaminant ◦any foreign object that accidentally find its way into food Examples: 1. Hair 2. Staple wire 3. Dust Preventing Physical Contaminants:  Wear hair restraint  Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings)  Do not carry pencil or pen  Do not wear nail polish or artificial nails when working with foods  Clean can openers regularly  Remove staple wire in the receiving area  Place shields on lights Chemical Contaminant ◦ a chemical substance that can cause food borne illness. Substances normally found in restaurant Examples:  Toxic metals  Pesticides  Cleaning product  Sanitizers  Preservatives Preventing Chemical Contaminants:  Teach employees how to use chemicals  Store chemicals in original containers to prevent accidental misuse, as well as leakage into food  Make sure labels are clearly identify chemical contents of chemical containers  Always chemical according to chemical recommendation  Always test sanitizing solution  Wash hands thoroughly after working with chemicals  Wash foods in cold running water  Monitor pest control operator and make sure chemicals do not contaminate foods NOTES: Highly acidic foods such as tomatoes or lemons can react with metals Main Causes of Food Borne Illness 1. Cross- Contamination 2. Time-Temperature Abuse 3. Poor Personal Hygiene Cross Contamination occurs when microorganisms are transferred from one surface or food to another. Hand to food Contamination - Occurs when contaminated hands handle cooked or ready to eat foods. Food to Food Contamination -When harmful organisms from one food contaminate other foods Equipment to Food Contamination - This type of contamination occurs because the equipment or utensils were not properly cleaned and sanitized between each use Prevention Hand to food Food to food Equipment to Food Wash hands  Store cooked foods that  Use separate cutting boards properly will not be cooked in the for different foods (meat- Cover cuts, sores refrigerator on a higher veg) and wounds shelf than raw foods.  Prepare raw foods in separate Keep fingernails  Best to practice mix left area from fresh and ready to short, unpolished & over foods with fresh eat foods clean foods  Clean & sanitize equipment, Avoid wearing  Wash fruits & veg, in a work surfaces & utensils after jewelry, except for cold running water preparing each foods plain ring  Do not let raw meat  Use specific containers for and raw vegetables be various food products. prepared on the same  Make sure cloth and paper surface at the same time towel use for wiping spills are not used for any other purposes Proper Handwashing Time Temperature Abuse happens when the food is exposed to Temperature Danger Zone (41⁰F - 140⁰F) for more than 4 hrs. Time Temperature Abuse occur when: Food is not stored, prepared or held at a required temperature Food is not cooked or reheated to temperature high enough to kill harmful microorganisms Food is not cooled low enough fast Food is prepared in advance and not set to a safe required internal temperature while the food is on hold Time Temperature Abuse.  Temperature Abuse –foods that have not been to a safe temperature or kept at the proper temperature  Psychrophilic bacteria (spoilage organisms) – grow within the temperature range of 32⁰F(0⁰C) – 70⁰F (21⁰C)  Mesophilic bacteria – grow at temp. 70⁰F(21⁰C) – 110⁰F(43⁰C)  Thermophilic bacteria – grows best above 110⁰F (43⁰ C) Preventing Time Temp. Abuse Never expose the food to Temperature danger zone: 41°F - 140°F Not to exceed 4 hours, except cool-down Document temperatures & time Includes receiving, storage, preparation, holding, serving, cooling, and reheating Pass food through danger zone quickly Poor Personal Hygiene Poor Personal Hygiene Poor personal hygiene and failure to observe fitness to work guidelines have been linked to numerous outbreaks of food poisoning. Food handlers are carriers of disease causing bacteria. Food service personnel can contaminate food. Hazards include: 1. Smoking over food 2. Wearing jewellery 3. Long hair uncovered by a cap or hair net 4. Licking fingers to taste food 5. Boil on face uncovered 6. Dirty clothing Poor Personal Hygiene A carrier is a person who harbors, and may pass on, harmful bacteria even though that person may show no signs of illness. Route of Contamination: Bacteria are found in feces, urine, in the nose, mouth, hair, cuts, etc. Bacteria may be transferred to the hands which are the most common means of transferring food poisoning bacteria from our bodies onto food. If the contaminated food is eaten, this may result in food poisoning. Basics of Good personal Hygiene Stay home if someone is suffering from Take a bath everyday these illnesses: Wear appropriate attire Hepatitis A Refrain from wearing jewelry, make ups, and nail Shigella polish E-Coli Infection Observe proper hand washing procedures at all times Salmonella Medicines should be kept inside the locker and away from foods Clean and cover cuts and wounds Never use bare hands when handling ready to eat foods Disposable gloves should be used once Food Preservation Process Food preservation includes a variety of techniques that allow food to be kept for extended periods of time without losing nutritional quality and avoiding the growth of unwanted microorganisms. There are three basic objectives for the preservation of foods: Prevention of contamination of food from damaging agents. Delay or prevention of growth of microorganisms in the food. Delay of enzymic spoilage, i.e. self-decomposition of the food by naturally occurring enzymes within it. SALTING - preserves food by drawing water out of the food, preventing bacteria growing and spoiling the food. The food is surrounded in salt and left in a cool dry place. CURING - One of the most ancient food preservation techniques which reduces water activity sufficiently to prevent or delay bacterial growth. REFRIGERATION- Preserves food by slowing down the growth and reproduction of micro – organisms and the action of enzymes which cause food to rot FREEZING - Also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. SUGARING- "Sugar tends to draw water from the microbes (plasmolysis). This process leaves the microbial cells dehydrated, thus killing them. In this way, the food will remain safe from microbial spoilage. PICKLING - Pickling is a method of preserving food in an edible, antimicrobial liquid. Pickling can be broadly classified into two categories: chemical pickling and fermentation pickling. In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. In fermentation pickling, bacteria in the liquid produce organic acids as preservation agents, typically by a process that produces lactic acid through the presence of lactobacillales CANNING- Involves cooking food, sealing it in sterile cans or jars and boiling the containers to kill or weaken any remaining bacteria as form of sterilization HEATING - Heating food is an effective way of preserving it because the great majority of harmful pathogens are killed at temperatures close to the boiling point of water. BURIAL Burial food preservation is when you bury your food below the frost line in the ground. Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. The cooler temperatures and the soil's pH level preserve the food as well. Food Borne Illnesses Diseases Type of Symptoms Onset Food Sources Prevention illness: time 1. Botulism Bacterial Dizziness , 12-36 Improperly canned Discard bulging cans , Do not (spore forming) intoxication double vision, hrs. foods, vacuum packed, use home canned foods - Organism produce a difficulty in Refrigerated foods Do not mix and store oil and neurotoxin, deadly breathing garlic, saute’ onion as needed biological toxin to and Don’t store left over potatoes man swallowing in a foil 2. Campylobacteriosis bacterial watery, 7-10 Unpasteurized milk, Personal hygiene -It requires a very infection bloody days raw poultry, beef , Follow hand washing strict amount of air diarrhea , fecal contaminated guidelines for growth fever, nausea, water Avoid cross contamination (microaerophilic) vomiting, Cook all meat abdominal pain, Headache, muscle pain Food Borne Illnesses Diseases Type of Symptoms Onset Food Sources Prevention illness: time 3. E- Coli Infection Bacterial Bloody 3-8 undercooked ground intoxication diarrhea days beef, unpasteurized -Produce Shiga Toxin , followed by apple juice, a poisonous kidney failure undercooked fruits Good personal hygiene substance Avoid cross contamination Cook all poultry, meat 4. Listeriosis bacterial headache, 3- 70 raw milk, meat carefully infection stiff neck, days refrigerated ready Use pasteurized milk and dairy -Facultative anaerobic confusion, to eat foods products bacteria, ability to loss of processed foods Wash all fresh fruits & survive in high salt balance, (hotdogs, deli vegetables in a clean running foods, and can grow dangerous for meats, luncheon water at refrigerated pregnant meats) temperature. women soft cheeses (result to premature delivery, fetal death) Food Borne Illnesses Diseases Type of Symptoms Onset Food Sources Prevention illness: time 5. Salmonellosis Bacterial stomach contaminated by Good personal hygiene infection cramps, soil, insects, Avoid cross contamination -Facultative anaerobic diarrhea, intestinal waste of Cook all meat carefully bacteria head ache, animals -Fecal contamination nausea, fever, raw meat, fish, vomiting eggs, raw salad dressing, cake mixes, sliced fruits & vegetables 6. Shigellosis bacterial Diarrhea, foods that are Good personal hygiene infection fever, prepared by human Avoid cross contamination -Facultative anaerobic abdominal contacts, salads, Use clean water bacteria cramps, ready to eat meats control flies Comes from human dehydration pasta salads, cook foods properly intestines, polluted lettuce, moist water, spread by flies foods and food handlers Food Borne Illnesses Diseases Type of Symptoms Onset Food Sources Prevention illness: time 7. Staphylococcal Bacterial nausea, abdominal cramps, Good hygiene illness intoxication vomiting, headaches Avoid cross contamination Food Sources Cover a burn or cut wounds Can grow in Foods that are wear a disposable gloves cooked or safe prepared by human when preparing foods foods that are contacts cook foods thoroughly decontaminated Left over, meat, Commonly found eggs, egg products, in human skin, potato salad, salad hands, hair, nose dressings and throat. Can grow in high salt or high sugar, and lower water activity Illnesses caused by Viruses The viruses foodborne disease differ from bacteria: 1) They can only multiply inside the living host 2) Viruses do not multiply in foods. 3) Viruses are usually transferred from one food to another. 4) From a food handler to food and water 5) A potentially hazardous food is not needed to support survival of virus Illnesses caused by Viruses Virus Symptoms Food Sources Prevention 1. Hepatitis A Virus fever, fatigue, Raw and lightly cooked Handle foods properly headache, oyster and clams Cook the at recommended Virus : Hepto Virus or a nausea, harvested from polluted temperature Hepatitis A virus loss of appetite, water Avoid eating raw seafoods stomach pain, Raw vegetables irrigated Food handlers must practice good Found in human intestinal vomiting, and washed in polluted personal hygiene and urinary tract and “jaundice” water Wash hands and fingernails properly contaminated water Potentially hazardous food handled by a person infected with hepa A that needed no further cooking 2. Norwalk Virus nausea, contaminated water, Cook foods to a proper temperature, vomiting, shellfish from contaminated practice good personal hygiene, Virus : Norwalk virus diarrhea, water, wash hands and fingernails abdominal pain, contaminated fruits and headache, low vegetables grade fever Illnesses caused by Viruses Virus Symptoms Food Sources Prevention 3. Rota Virus vomiting, low Raw and lightly cooked Cook foods properly, practice good grade fever, oyster and clams personal hygiene Virus : Cause diseases like watery diarrhea harvested from polluted rota virus gastroenteritis water Raw vegetables irrigated It is the leading cause of and washed in polluted severe diarrhea among water infants and children. Illnesses caused by Parasites Parasite is a biological hazard. They need a living host to survive. Parasites can enter a food system and can cause food borne illnesses Illnesses caused by Parasites Parasites Symptoms Food Sources 1. Anisakis Vomiting, abdominal pain Raw undercooked seafoods if the worm is attached to Bottom feeding fish (cod, salmon, herring, Parasite : Anisakis spp. Are nematodes the stomach flounder) (roundworm) Coughing if the worm is Human are accidental host upon eating Associated with food borne infection attached to the throat fish infested with parasite from fish. Sharp pain, fever if the Anisakis is about 1- 1 ½ inches long and a worm is attached to the diameter of human hair. large intestines They are beige, ivory, white, gray, brown or pink. 2. Cyclosporiasis infections that infect the Berries, lettuce, fresh herbs small intestines Parasite : Cyclospora cayetanisis 1. Watery diarrhea 2. Loss of appetite 3. Bloating 4. Stomach cramps 5. Nausea 6. Vomiting Illnesses caused by Parasites Parasites Symptoms Food Sources 3. Giardiasis diarrhea, stomach cramps, undercooked pork nausea Parasite: Giardia doudenalis A single cell microorganism called “protozoa” 4. Trichonosis :nausea, vomiting, Undercooked pork and sausages abdominal pain, later stage Ground meats contaminated through meat Parasite : Trichiniella spiralis are fever, grinders This parasite looks like a small, hairy swelling of tissues around round worm the eyes, muscle stiffness, death Illnesses caused by Fungi Molds, yeast and other fungi cause food spoilage 1) Molds individual mold cells are microscopic, they grew quickly and they become visible Molds spoil foods, causing discoloration, and unpleasant smell Molds grow in any conditions ( moist, dry, acidic, salty, sweet, cold, warm) Mold produce toxins, some of which relate to cancer and cause allergies Illnesses caused by Fungi 2) Yeast Like molds, yeast can cause food spoilage Foods such as jellies, honey, syrup, fruit juices are most likely loved by yeast Evidence of bubbles, and alcoholic smell or taste are the sign where foods have the presence of yeast Discard any foods that has the evidence of yeast Foodborne Illnesses Caused by Naturally Occurring Chemicals Naturally occurring chemicals include toxins that are produced by a biological organism. Foodborne Illnesses Caused by Naturally Occurring Chemicals Natural Occurring Chemicals Symptoms Food Sources Prevention 1. Food Allergens- Hives, swelling of Milk the lips, tongue and Egg Cause the immune system to mouth, difficulty in Wheat proteins overreact breathing, Peanuts Vomiting, diarrhea Chicken and cramps. Soy Fish Shell fish 2. Ciguatoxins nausea, vomiting, Barracuda, mackerel, snapper, Toxin is not destroyed by diarrhea, dizziness, triggerfish cooking. Purchase sea foods intoxication caused by eating shortness of breath from contaminated tropical reef Reputable supplier fish. The toxin is found in algae and then eaten by reef fish, which is eaten by big fish such as barracuda, mahi, bonito, jack fish, snapper, in which the toxin is accumulated in the flesh of these fishes. Foodborne Illnesses Caused by Naturally Occurring Chemicals Natural Occurring Chemicals Symptoms Food Sources Prevention dizziness, burning tuna, anchovies, blue fish, Purchase food from 3. Scombrotoxin – called sensation, facial mackerel, amberjack, reputable supplier, Store ‘histamine” poisoning, caused rash, shortness of Dark meat fishes. “fresh” sea by eating food high in a Breath, peppery chemical compound called taste in the mouth. “histamine” which produced by certain bacteria. Leaving fish at room temperature usually result in histamine production. WHAT IS MILK? A white liquid produced by the mammary glands of mammals. The primary source of nitration for young mammals before they are able to digest other types of food. Early lactation milk contains colostrum, which carries the mother’s anti bodies to the baby and can reduce the risk of many disease. An important food which supplies protein, fat, carbohydrate, mineral matter, and vitamins to the human body. Milk as vehicle of infection BOVINE TUBERCULOSIS TYPHOID FEVER DYSENTERY SALMONELLA GASTROENTERITIS Transmitted by the ingestion of Typhoid – a bacterial infection that can unpasteurized milk or dairy lead to a high fever, diarrhea, and vomiting. It is caused by bacteria, products from tuberculous cows, Salmonella typhi by airborne in barns, and by handling of contaminated animal Dysentery – a type of gastroentiritis that result in diarrhea with blood. products. From unclean hands of milkers or other Caused by Mycobacterium dairy employees Salmonela  DIPHTERIA & SEPTIC SORE THROAT STAPHYLOCOCCAL TOXINS Bovine Mastitis – inflammation of the Diphteria – an infection caused by the mammary glands and udder tissue and bacterium Corynebacterium diphtheriae, causes a thick covering in the back of the the major endemic disease of dairy cattle. throat Most often transmitted by contact with Septic Sore Throat – an acute, toxin, the milking machine, and through streptococcus infection of the throat contaminated hands. producing fever, tonsillitis and other serious effects. Transmitted by throat and nose discharges. BRUCELLOSIS Consumption of raw milk and cheese Other names: made from raw milk (fresh cheese) is the -Bruce’s septicemia major source of infection in man. -Chumble Fever Caused by Brucella -Continued Fever -Brucella melitensis (Highest -Crimean Fever pathogenicity) -Cyprus Fever -Brucella suis (High pathogenicity) -Febris Melitensis -Brucella abortus (Moderate pathogenicity) -Febris Undulans -Fist of Mercy -Brucella canis (Moderate pathogenicity) OTHER NAMES FOR BRUCELLOSIS Q- FEVER - Goat Fever A worlwide disease with acute and chronic - Melitensis Septicemia stages caused by the bacteria Coxiella Burnetii - Melitococcosis Cattle, sheep and goats are the primary - Milk Sickness reservoirs. - Neapolitan Fever Results from inhalation of a spore-like small - Satan’s Fever cell variant, and from contact with the milk, urine, feces, vaginal mucus, or semen of - Scottish Delight infected animals. - Jones Disease Usually develop within 2-3 weeks of - Contagious Abortion exposure. - Maltese Fever Essential of milk sanitation 1. Healthy Cows 2. Clean and Healthy Workers 3. Clean Environment 4. Separate Milk Room 5. Proper design of equipment and utensils 6. Effective sanitation and scrupuluos cleanliness of pails, cans, coolers and bottles. 7. Prompt cooling and proper handling of milk. 8. Pasteurization Bacteriological test of milk Total count Determining the number of organism which will grow on agar Also obtained by counting with the microscope the clumps of bacteria seen in the field and by counting individual organism. Physical test of milk Butterfat test Determines whether the cream content is up to standard Specific gravity test & cryoscope (water freezing point) test Determine the content of solid- not-fat and indicate whether milk has been watered. Chemical test of milk Chemical test Made when milk is suspected to contain preservatives. Phosphate test show that this enzyme has been destroyed by heat and indicates whether milk has been properly pasteurize. Other test for milk Organoleptic test Permits rapid segregation of poor quality milk at the milk receiving platform. No equipment is required, but the milk grader must have good sense of sight, smell and taste. Clot on boiling (C.O.B) test It is one of the old test too acid milk (pH < 5.8) or abnormal milk (e.g. colostral or mastitis milk) Resazurin test Most widely used test for hygiene and the potential keeping quality of raw milk. Resazurin is a dye indicator. The alcohol- alizarin test Alizarin – a color indicator changing color according to the acidity. Pasteurization The application of heat to milk for the purpose of destroying disease – producing organism. Types: 1. Holding or Vat Pasteurization (142-143°F for 30 minutes) 2. High Temperature, Short Time Pasteurization (160-162°F for 15 seconds) 3. Flash Pasteurization (190°F for 2 seconds) Destruction of bacteria by heat is dependent on temperature and time of exposure: 1. Dipththeria (130°F for 30 mins) 2. Streptococci (133°F for 30 mins) 3. Typhoid Bacilli (136°F for 30 mins) 4. Tubercle Bacilli (139°F for 30 mins) Sterilization Attained by ultra high temperature but not high enough to destroy the important nutrients in milk except Vitamins C. Sterilization milk will keep longer on the shelf provided it is not opened. Once opened, it will behave like fresh and pasteurized milk. Milk 101 Recommended per day: 1. Adults – 2 cups 2. Teenagers – 4 cups 3. Children – 3 cups Grade of Milk: 1. Grade A – has the lowest bacteria count and is grade sold in retail stores. 2. Grade B & C – are both safe and wholesome, but have a higher bacterial count. Types of milk Ordinary Milk – contains 8.25 solids non fat like protein, lactose & minerals which are not fats and 3% of milk fat. Carabao or Buffalo’s Milk – 8.5% of milk solids not fat, 7.5% of milk fat Raw Milk – fresh, unpasteurized milk straight from the cow Whole Milk – high milk fat Low fat Milk – labeled as lowfat, 1% or 2% Skim Milk – also known as nonfat milk Buttermilk – made by adding a special bacterial culture to milk produce the desirable acidity, body, flavor, and aroma. Types of milk Chocolate Milk – made by adding chocolate or cocoa and sweetener to 2% milk. Sour Cream – cream that has been sourced by lactic-acid bacteria. Evaporated Milk – canned whole milk concentrate, prepared by evaporating enough water, under a vacuum, to reduce the volume by half. Sweetened Condense Milk – prepared like evaporated milk, but with added sugar. Nonfat Dry Milk – obtained by removing water from pasteurized skim milk. Whipping Cream – the fat of whole milk Half-and-half – a blend of milk and cream Fortified – the addition of one or more vitamins, minerals, or proteins not already present in a food. Thank you and God bless❤ REFERENCE: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1623912/ https://www.sciencedirect.com/topics/food-science/food-sanitation https://www.slideshare.net/anasomoray/principles-of-food-sanitation-safety- hygiene?from_action=save https://ubblab.weebly.com/uploads/4/7/4/6/47469791/principles_of_food_sanitation,_5t h_ed.pdf Public Health Material Reviewer