Transcript FOOD SAFETY: Foodborne Illness

FOOD SAFETY
Foodborne Illness
Let’s learn about them and prevent them!
GORDON FOOD SERVICE Training
Updated December 2010
FOOD SAFETY: Foodborne Illness
Purpose
To educate on the different
types of foodborne illnesses
and their prevention.
Objectives
By the end of this
training module, you
will be able to:
•Identify physical, chemical,
and biological hazards
•Identify characteristics and
examples of potentially
hazardous foods
•List the names and
characteristics of bacteria
and viruses common in
foodborne illness
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FOOD SAFETY: Foodborne Illness
Why does it matter?
Foodborne illness…
Affects
millions and causes thousands of
deaths each year
Estimated total economic impact ~$152
billion/year*
Foodborne illness can result in legal action
and damaged reputation
It may cost you your job!
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FOOD SAFETY: Foodborne Illness
Why the increased risk?
U.S. Population: approx. 304,000,000 with each person consuming:
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140 pounds of potatoes
230 pounds of other vegetables
100 pounds of fresh fruit
102 pounds of red meat
218 pounds of milk and cream
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FOOD SAFETY: Foodborne Illness
Why the increased risk?
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Increases in imported food
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Changes in livestock production
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Increase in eating away from home
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Greater demand for food choices
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Natural and organic foods without
preservatives are more available
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FOOD SAFETY: Foodborne Illness
Who is most vulnerable to foodborne
illness?
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Infants and children
Elderly
Pregnant women
People with weakened immune
systems
 Cancer, HIV/AIDS, etc.
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FOOD SAFETY: Foodborne Illness
Types of Hazards
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Physical
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Chemical
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Biological
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FOOD SAFETY: Foodborne Illness
Physical Hazards
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Glass
Toothpicks
Non-edible garnishes
Metal Shavings
Nails/Staples
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FOOD SAFETY: Foodborne Illness
Chemical Hazards
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Natural:
 Fish
 Plant
Added:
 Pesticides
 Toxic Metals
 Food Service Chemicals
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FOOD SAFETY: Foodborne Illness
Biological Hazards
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Bacteria
Viruses
Parasites
Fungi
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FOOD SAFETY: Foodborne Illness
Most common bacterial and
viral hazards:
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The “Big 5”
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Salmonella
Escherichia coli 0157:H7
Norovirus
Shigella
Hepatitis A
Others:
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Listeriosis
Camplyobacteriosis
Botulism
Staphylococcus Aureus
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FOOD SAFETY: Foodborne Illness
Salmonellosis
Onset time: 6-48 hours
Symptoms: Abdominal pain, headache, nausea, vomiting,
fever, diarrhea
Foods: **Poultry**, eggs, produce, milk & dairy products,
and custards
Prevention: Cook poultry to 165ºF.
Avoid cross-contamination.
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FOOD SAFETY: Foodborne Illness
E. coli
Onset time: 3-8 days
Symptoms: Diarrhea, severe abdominal cramps and pain,
vomiting
Foods: Undercooked ground beef, imported cheeses,
unpasteurized milk and apple cider/juice, lettuce,
contaminated water
Prevention: Cook ground beef to 155°F, avoid-cross
contamination
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FOOD SAFETY: Foodborne Illness
Norovirus
Onset time: Within a few hours of contact, very contagious
Symptoms: Vomiting, diarrhea, nausea, abdominal
cramps (no fever)
Foods: Ready-to-eat foods, contaminated shellfish
Prevention: Handwashing, keep sick employees home,
no bare hand contact with ready-to-eat foods
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FOOD SAFETY: Foodborne Illness
Shigella
Onset time: 12-50 hours
Symptoms: Diarrhea, abdominal pain, cramps, fever
Foods: Salads (potato, tuna, chicken, etc.),
raw vegetables, milk/milk products and poultry.
Prevention: Handwashing, control insects and flies
inside and outside the foodservice establishment.
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FOOD SAFETY: Foodborne Illness
Hepatitis A
Onset time: 15-50 days
Symptoms: Abdominal cramps, fever (mild),
general weakness, nausea, jaundice
Foods: RTE (ready-to-eat) food and shellfish
Prevention: Handwashing, minimize bare hand
contact with RTE food.
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FOOD SAFETY: Foodborne Illness
Listeriosis
Onset time: 1 day to 3 weeks
Symptoms: Nausea, vomiting, fever, headache, chills,
backache
Foods: Chilled, prepared, ready-to-eat foods,
unpasteurized milk & soft cheeses, poultry, meat, and
seafood
Prevention: Cook foods to proper temps, avoid cross
contamination, throw out products that have passed
expiration date
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FOOD SAFETY: Foodborne Illness
Camplyobacteriosis
Onset time: 1-10 days
Symptoms: Diarrhea, fever, nausea, vomiting, abdominal
pain, headache
Foods: unpasteurized milk and dairy products, raw poultry,
contaminated water
Prevention: Cook foods to proper
temp, pasteurize milk, safe water,
avoid cross-contamination
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FOOD SAFETY: Foodborne Illness
Botulism
Onset time: 4 hours to 8 days
Symptoms: Vomiting, constipation, diarrhea, fatigue,
weakness, vertigo, blurred vision, dry mouth, paralysis
Foods: Canned foods, foods under-processed or temp.
abused, sous vide products, produce
Prevention: Do not use home-canned products, use
time/temp. control for sous vide products
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FOOD SAFETY: Foodborne Illness
Staphylococcus Aureus
Onset time: rapid-acute
Symptoms: Nausea, vomiting, abdominal cramps
Foods: Salads (egg, tuna, chicken, macaroni,
etc.), deli meats
Prevention: Handwashing, cover wounds on
hands/arms, holding and reheating food at correct
temperatures.
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FOOD SAFETY: Foodborne Illness
What do bacteria need to grow?
A helpful acronym
Food
Acidity
Temperature
Time
Oxygen
Moisture
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FOOD SAFETY: Foodborne Illness
Time and temperature
controlled for safety
TCS FOODS
Milk products
Whole eggs
Meats
TCS foods is a new term for
potentially hazardous foods
Poultry
Fish
Shellfish
Cooked rice
Sliced melons
Cut tomatoes
Did you know?
Once you put the knife through a
melon or tomato, any bacteria that
was on the outside of the product
has now traveled to the inside of the
product (even if the product has
been washed)
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Cut leafy greens
Cooked potatoes
Tofu and other soy foods
Plant foods that have
been heated
Raw seeds and sprouts
Untreated garlic-and-oil
mixtures
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FOOD SAFETY: Foodborne Illness
Acidity (ph=measure)
10
9
8
7
6
5
4
Most
bacteria will
not grow
well at pH
levels below
4.6
3
2
1
0
Lime
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Beef
Chicken
Milk
Egg White
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FOOD SAFETY: Foodborne Illness
Time
1
2
4
8
16
32
64
512
4096
32768
262144
2097152
(4 hours later)
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FOOD SAFETY: Foodborne Illness
Temperature
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Bacteria grows most rapidly in the
danger zone
Danger Zone 41° - 135°F
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FOOD SAFETY: Foodborne Illness
Oxygen
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Aerobic
Anaerobic
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FOOD SAFETY: Foodborne Illness
Moisture
Water Activity Level
1
0.9
0.8
Pathogens will not
grow at a water
activity level
below 0.86
0.7
0.6
0.5
0.4
0.3
0.2
0.1
0
Raw Rice
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Cooked Rice
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FOOD SAFETY: Foodborne Illness
PREVENTION
DEPENDS
ON
YOU!
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FOOD SAFETY: Foodborne Illness
Questions?
Gordon Food Service Nutrition Resource Center
[email protected] or 1.800.968.4426
Gordon Food Service Food Safety Awareness
www.gfs.com
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