Transcript PCAP 3 Block A Safety Sanitation

CHAPTER 02
FOOD SAFETY
&
SANITATION
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Food Safety and Sanitation
• The Canadian Food Inspection Agency has
overall responsibility for setting and monitoring
food safety standards
• Federal, provincial and municipal health,
building and other codes are designed to ensure
that foods are handled in a safe and proper
manner
• In BC provincial health regulations require that
the heath license holder be Food Safe certified as
well as a minimum of one employee per shift per
department
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Top Ten Improper Food Handling Practices
30%
17%
13%
11%
9%
% of Foodborne
Illness Outbreaks
5%
4%
3%
3%
2%
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1. Improper cooling
2. Advance preparation
3. Infected person
4. Inadequate reheating
5. Improper hot holding
6. Contaminated raw ingredient
7. Unsafe source
8. Use of leftovers
9. Cross-contamination
10. Inadequate cooking
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Food Safety and Sanitation
• Sanitation refers to the creation and
maintenance of conditions that will
prevent & control food contamination or
food-borne illnesses
• Contamination refers to the generally
unintended presence of harmful
organisms or substances
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Causes of Contamination
Biological
Chemical
Physical
 Bacteria
 Cleaning Agents
 Glass
 Viruses
 Parasites
 Protozoa
 Fungi (Yeasts & Moulds)
 Pesticides
 Dissolved Metals
 Wood Splinters
 Toothpicks
 Hair
 Bandages
 Insect Parts
 Metal Particles
Foodborne Intoxication
Foodborne Infection
 Staphylococcus aureus
 Salmonella spp
 Bacillus cereus
 Clostridium botulinum
 Campylobacter jejuni
 E. coli O157:H7
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Contamination
Contamination occurs in two
ways:
1. Direct contamination
2. Cross-contamination
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Direct Contamination
Biological Contaminants
Biologically based food-borne illnesses can be caused
by several microorganisms, primarily:
•Bacteria,
•Parasites,
•Viruses
•Fungi
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Bacteria
Single-celled microorganisms and are the leading
cause of food-borne illness
– Putrefactive bacteria (spoil food without
rendering it unsafe; example: digestion and
composting)
– Pathogenic bacteria (dangerous, disease
causing)
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Bacteria
Biological Contaminants
Types of Bacteria:
Rods
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Cocci
Spirilla
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Intoxications & Infections:
Biological Contaminants
Three ways pathogenic bacteria can cause illness
in humans:
1. Intoxication - Botulism, Staph
2. Infection - Salmonellosis, Strep,
Listeriosis
3. Toxin-Mediated Infection • Clostridium perfringens (CP)
• Escherichia coli 0157.H7 (E. coli)
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Prevention
Biological Contaminants
All bacteria need certain conditions to complete their life cycle
Prevention is possible by controlling these conditions:
– Food
– Acidity (proper pH)
– Temperature
– Time
– Oxygen (proper atmosphere)
– Moisture
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Prevention
Controlling the Food
Bacteria thrive on Potentially Hazardous Foods
–
–
–
–
–
–
Meat
Poultry
Fish
Shellfish
Dairy Products
Eggs
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–some grains and
vegetables
– cooked grains and
vegetables, as well
as all foods and
items containing
these foods
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Prevention
Controlling the Temperature
• 4°C to 60°C (40°F to140°F)
Danger Zone
– Bacteria grow rapidly if potentially hazardous foods are
held within these temperatures
• 74°C (165°F)
Cooking/Reheating
– Most bacteria are killed
• 82°C to 100°C (180°F to 212°F)
Sanitizing
– All bacteria are killed (but toxins may not be destroyed)
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Understanding Temperatures
Boiling
Simmering
Water boils
212F
180F
100C
82C
Cooking/reheating
Poaching
165F
74C
Holding food
140F
98.6F
Bacteria multiply rapidly
60C
37C
20C
10C
40F
32F
0F
Most bacteria will survive but
will not multiply quickly
Most bacteria will survive but
not grow
4C
• Most Bacteria are killed
• Bacteria stop reproducing
• Protein coagulates
• Red meat is rare
• Starches start gelatinizing
• Yeast is killed
• Washing temperature
• Rinsing temperature
Blood (Body) Temp
Room Temp
Dry Storage Temp
0C
-18C
Frozen food storage
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• All Bacteria are killed
Chilled food
Thawing food
Water Freezes
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Prevention
Controlling the Temperature
• Keep hot food hot
– 60°C (140°F) or above
• Cool foods rapidly: (within 6 hours)
• Down to 21°C (70°F) within 2 hours
• Down to 4°C (40°F) within 4 hours
• Keep cold food cold
– 4°C (40°F) or below
• Keep frozen foods frozen until
use;
– -18°C (0°F) or below
• Thaw foods properly
– Under refrigeration
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Prevention
Controlling Time
Under ideal conditions, bacteria multiply every 20 minutes
Bacteria reproduce by dividing
20 minutes
Single cells are microscopic
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40 minutes
1 hour
1 hour 20 minutes
10-12 hours
Large colonies may be visible
to the naked eye
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Prevention
Controlling Time
When bacteria move
from one place to
another, they require
time to adjust to new
conditions
Bacterial growth curve
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Bacterial Growth:
Temperature/Time Relationship
10°C
5°C
0°C
1 Billion
NUMBER OF
ORGANISMS
100 Million
SLIME
10 Million
BAD
ODOUR
1 Million
100 Thousand
10 Thousand
0
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10
DAYS
15
20
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Temperature/Time Relationship
• Sanitizing: 180°F (82°C) for min 12 seconds
or: 170°F (77°C) for 2 minutes
• Pasteurization: (examples only)
63°C (145°F) for 30 minutes
72°C (161°F) for 16 seconds min.
135°C (275°F) for 2-4 seconds (Ultra Pasteurization)
138°C to 150°C (280°F to 300°F) for 2 -6 seconds (UHT)
• Anisakis (parasite in fish) – 4°F (–20°C) for 24 hours
• Trichinella spiralis (pork) 137°F (58°C) for 10 seconds
• Clostridium Botalinum 240°F (116°C) for 20 minutes
• Salmonella: …???...
• Molds 140°F (60°C) for 10 minutes (NOT the TOXINS!)
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Egg Pasteurization
Eggs are pasteurized by heating them in warm water. The temperature of the
yolk must be controlled between 53°C & 59°C (128 & 138.5°F)
At lower temperatures, the egg is not pasteurized, and at higher
temperatures, the albumen (egg white) loses its functionality. Each egg is
weighed and directed to a series of warm water baths.
The combination of time and water temperature heats the eggs enough to kill
Salmonella without cooking the egg. The entire process takes about an hour.
Doesn't heating the eggs denature the proteins? Well, yes--but not much.
With careful scrutiny, the yolk will seem more substantial and the white will
appear better formed and appear to have a very mild opaqueness, according
to the Davidson's Eggs website. It adds that the egg will taste and cook the
same as a quality farm-fresh egg in all respects.
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Prevention
Controlling Moisture
• Bacteria need a certain amount of moisture
expressed as water activity or AW
• Water has an AW of 1.0
• Foods with an AW of 0.85 or greater are
considered potentially hazardous
• Dried foods (sugar, crackers, jerky, etc.) are
examples of foods with an AW below 0.85
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Prevention
Controlling The pH
Acid/Alkaline content of food is expressed on a
scale of 0 to14
– A pH of 7.0 is neutral
– Most bacteria prefer a pH of 6.6 to 7.5
– Bacterial growth is usually halted at a pH of 4.6 or
less
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pH Scale
Acid
0
4.5
raspberries
vinegar
apples
lemons
Alkaline
Neutral
7.0
Potentially
Hazardous Foods
whole egg & poultry
milk - Melon - tofu
fresh meat
fish/seafood
14
9.0
egg whites
(albumen)
Baking powder
Disease-causing bacteria do not grow well at a pH below 4.5
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Prevention
Controlling The Atmosphere (Air)
• Some bacteria, known as aerobes, thrive in
the presence of oxygen
• Others, known as anaerobes, do not require
the presence of oxygen
• Others, known as facultative, can adapt and
will survive with or without oxygen
• Unfortunately, most pathogenic bacteria are
facultative
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Viruses
Biological Contaminants
• Viruses are the smallest known form of life
• Viruses invade the living cells of a host and
take over their genetic materials
• Viruses can survive (but not multiply) on any
food or food contact surface
• Viruses are not affected by AW , pH or oxygen
content of the environment
• The only way to prevent food-borne viral
illnesses is to prevent contamination
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Viruses
Biological Contaminants
• Hepatitis A: often from shellfish harvested in
sewage polluted waters
– Often carried by human and transmitted as a result of
poor hygiene and cross-contamination
• Norwalk virus: spread is almost always as a result
of poor hygiene
– Found in human feces, contaminated waters and
vegetables fertilized with manure
– Often found in foods not heated after handling
(sandwiches, salads, milk, baked goods and ice cubes)
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Parasites
Biological Contaminants
• Parasites depend on nutrients from a living host to
complete their life cycle
– Trichinosis (Trichinella Spiralis): Trichina larvae is
killed if held at a 58°C (137°F) for 10 seconds. CFIA
recommends 66°C (150°F)
– Anisakiasis: Anisakis parasitic roundworms reside in
fish organs. Killed if held at 63°C (145°F) for 15
seconds
– Cyclospora: caused by a single-celled parasite found
in water or food infected by feces. Common in
products from undeveloped countries
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Fungi
Biological Contaminants
Moulds:
• Moulds are algae-like fungi that form long
filaments or strands
• Most only affect the appearance and flavour
of foods
• Some rare forms, mycotoxicoses, produce
heat-resistant toxins that cause food-borne
illnesses
• Mould cells can be destroyed at
temperatures of 60°C (140°F) for 10 minutes
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Fungi
Biological Contaminants
Yeasts:
• Yeasts require water and carbohydrate for survival
• Yeasts expel alcohol and carbon dioxide gas
through a process known as fermentation
• Naturally occurring yeasts are not harmful
• Some yeasts can cause food to spoil
• Yeasts are killed at 58°C (136°F)
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Chemical Contaminants
Chemical contamination is usually inadvertent and
invisible,
making it extremely difficult to detect
• Residual chemicals:
– antibiotics, insecticides, herbicides, etc.
• Food service chemicals and cleaners:
– bug spray, drain cleaners, oven cleaners, silver cleaner
• Toxic metals:
– In fish and shellfish from polluted waters
– Acidic foods on unlined copper or galvanized (zinc) metal
– Antimony from chipped enamelware
– Lead from lead pipes and solder from glazes of some imported
items
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Physical Contaminants
• Foreign objects that find their way into food by
mistake:
–
–
–
–
–
–
Metal shavings (can opener, metal pot scrubbers)
Pieces of glass (broken containers)
Hair (from human or animals)
Lubricants (dripping from mixers, etc.)
Dirt or sand (improperly washed or handled foods)
Tooth picks, bandages, insects, wood splinters,
bones, shells, brush bristles, rubber from spatulas,
etc.
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Cross-Contamination
Process by which one item (your finger or a
cutting board) becomes contaminated and then
contaminates another tool or food
• Reducing Cross-Contamination
– Personal cleanliness
– Dish and equipment cleanliness
– Pest management
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Cross-Contamination
Breaking the Links
FOOD
HANDLER
ENVIRONMENT
FOOD
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Personal Cleanliness:
Reducing cross-contamination
• Wash your hands thoroughly for at least 30
seconds
• Keep fingernails short
• Keep any cut or wound antiseptically
bandaged
• Bathe daily and more often if required
• Keep hair clean and restrained
• Wear neat and clean work clothes; avoid
jewellery
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Dish & Equipment Cleanliness
Reducing cross-contamination
Definition of Terms:
• Clean:
– the item has no visible soil on it
• Sanitary:
– harmful substances are reduced to safe levels
• Sterilize:
– all living microorganisms are destroyed
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Mechanical Dishwashing
Reducing cross-contamination
1.
2.
3.
4.
Organize
Scrape or pre-rinse; pre-soak cutlery
Sorting & racking
Wash: minimum 60°C (140°F) with
approved detergent
5. Rinse: minimum 60°C (140°F)
6. Sanitize: minimum 82°C (180°F) for
minimum 12 seconds
7. Dry
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Manual Dishwashing; 3 Compartment Sink
Reducing cross-contamination
1. Scrape or pre-rinse; pre-soak cutlery
2. Wash: minimum 45°C (113°F) with
approved detergent
3. Rinse: immersion in clear water; minimum
45°C (113°F)
4. Sanitize: Immersion in clear water with
appropriate chemical sanitizing solution;
minimum 77°C (170°F) for 2 minutes
5. Dry
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Glass Washing
Cold Temperature Washing
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Pest Management
Reducing cross-contamination
• An insect or rodent infestation is considered a
serious health hazard and should be dealt with
immediately and thoroughly
• Pest must be controlled by:
– Building them out of the facility
– Creating an environment in which they cannot find
food, water or shelter
– Relying on professional extermination
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Pest Management
Reducing cross-contamination
• Store all foods at least 15 cm (6 in.) off the
floor and 5 cm (2 in.) away from walls
• Rotate stock to disrupt nesting places and
breeding habits
• Provide good ventilation
• Clean up spills and crumbs immediately
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HACCP Systems
Hazard Analysis Critical Control Points
• An effective and efficient system for
maintaining sanitary conditions in all types
of food service operations
• It focuses on the flow of food through the
food service facility:
Receiving storing preparing cooking
holding cooling (leftovers) reheating
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A HACCP SYSTEM FLOW CHART
Identify potential hazards &
evaluate their severity & risks
Identify the Critical Control Point, which are steps
Where hazards can be deduced or eliminated
Establish procedures for controlling
hazards & correcting problems
Monitor the Critical Control Points
& correct problems as they arise
Set up & use a record
keeping system
Verify that the system is working
& adjust as needed
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The Safe Worker
• The best way to prevent work-related injuries is
through proper training, adherence to good work
habits and careful supervision
• The Occupational Health and Safety Act (OHSA)
covers a broad range of safety matters
• Human error is the leading cause of accidents
• Safe behaviour on the job reflects pride,
professionalism, and consideration for your fellow
workers
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