Transcript Presentation Title

Safety & Sanitation
In your Kitchen
Presented by: Alex Shortsleeve, MBA
In the News!!
36 illnesses per catering
outbreak; 13 at restaurants:
Between 1998 and 2008, there
were 833 outbreaks of
foodborne illness traced to
caterers, incidents that sparked
29,738 illnesses, 345
hospitalizations and 4 deaths,
according to Dana Cole, a CDC
researcher
Food Safety Update
• Federal Register Final Rule (July 9, 2009, 74 FR 33030):
Prevention of Salmonella Enteritidis in Shell Eggs During
Production, Storage, and Transportation
• The Food and Drug Administration (FDA) is issuing a final
rule that requires shell egg producers to implement
measures to prevent Salmonella Enteritidis (SE) from
contaminating eggs on the farm and from further growth
during storage and transportation, and requires these
producers to maintain records concerning their
compliance with the rule and to register with FDA.
–
www.fda.gov
FDA Food Safety Modernization Act
FDA Food Safety Modernization Act
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Key points:
- The FDA would have the authority to issue direct recalls of
foods that are suspected to be tainted, rather than relying on
individual producers to voluntarily issue recalls.
- Food producers would be required to develop written food
safety plans, accessible by the government in case of
emergency. These would include hazard analysis and a plan for
implementing corrective measures.
- The Secretary of Health and Human Services would be
required to create a food tracing system that would streamline
the process of finding the source of contamination, should an
outbreak occur.
- Importers would be required to verify the safety of all
imported foods to make sure it's in accordance with U.S. food
safety guidelines.
–
www.cnn.com
Cost of a foodborne illness
• Loss of customers and sales
• Loss of prestige and reputation
• Lawsuits resulting in lawyer and
court fees
• Increased insurance premiums
• Lowered employee morale
• Employee absenteeism
• Need of retraining employees
• EMBARRASSMENT!
Today’s Menu Agenda
1
The three (3) hazards that can result in food borne illnesses
2
Types of Microorganisms, Pathogens, and Toxins
3
The five (5) risk factors that can lead to food borne illnesses
4
The seven (7) principles of a HACCP system
Physical Hazards
Jewelry
Pins,
Staples
Hair,
Bone
Physical Hazards in
Food
Foil,
String
Chemical Hazards
Pesticide
Residues
Cleaning
Chemicals
Food
Toxins
Food
Allergens
Food
Additives
Vet
Residues
Foodborne Disease
Caused by Chemicals
Naturally Occurring:
 Allergens
 Ciguatoxin
 Mycotoxin
 Scombrotoxin
 Shellfish toxins.
Man-made chemicals:
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Cleaning solutions
Food additives
Pesticides
Heavy metals.
Naturally Occurring Chemicals
Food Allergens
90% of all allergies are caused by:
 Milk products
 Egg products
 Wheat proteins
 Peanuts
 Soy products
 Tree nuts
Common allergens
 Fish
 Shellfish.
Man-Made Chemicals
Man-made chemicals can be:
 Intentionally added
Food additives
Preservatives
 Non-intentionally added
Cleaners
Sanitizers.
Pesticides are a common
man-made chemical found
on fruits and vegetables.
Biological (visible) Hazards
Ants
Moths
Flies
Weevils
Pest Management
•Licensed PCO
•Look for infestation
•Use preventative care
Mice
Rats
Treatment
Roaches
Biological (invisible) Hazards
Bacteria prefer
foods that are high
in proteins or high
in carbohydrates.
Bacteria
Parasites are small or
microscopic creatures
that need to live on or
in another living
organism to survive.
Yeasts
Protozoa
Carbon dioxide and
alcohol are produced
as yeast slowly
consumes food.
Molds
Viruses are smaller
than bacteria and
require a living host
in which to grow and
reproduce.
Viruses
Grow under almost any
condition, but grow well in
acidic foods with low
water activity.
Microbiological
Bacteria
Bacillus cereus
Bacillus cereus is commonly
found in:
 Rice
 Pasta
 Potatoes
 Meats and fish
 Milk
 Vegetables.
Bacillus cereus can be found in
cooked rice.
Bacteria
Clostridium botulinum
Clostridium botulinum can
commonly be found in:
 Home-canned foods
 Vacuum-packed
refrigerated foods
 Garlic or onions
stored in oil.
Improperly vacuumpacked foods may
contain Clostridium
botulinum.
Bacteria
Campylobacter jejuni
Cross contamination
is the major cause
of Campylobacter
jejuni.
It is estimated that 100% of
all raw poultry is infected
with Campylobacter jejuni.
Bacteria
Shiga toxin-producing Escherichia coli
Shiga toxin-producing Escherichia
coli is best controlled by:
 Cooking ground meats to at
least 155oF (68oC)
 Storing foods at proper
temperatures
Raw or undercooked
 Practicing proper personal
ground beef has been
hygiene and avoiding cross
known to contain
Shiga toxin-producing
contamination
e-coli.
 Using only pasteurized apple cider,
fruit juices, and milk.
Bacteria
Listeria monocytogenes
Listeria monocytogenes is
commonly found in:
 Raw meats
 Raw poultry
 Dairy products
 Raw vegetables
 Raw seafood
 Hot dogs and luncheon
meats.
Hot dogs may contain Listeria
monocytogenes.
Bacteria
Salmonella spp.
Salmonella spp. is commonly found
in:
 Intestinal tracts of humans
and animals
 Raw meat and raw poultry
 Pork
 Dairy products
 Chocolate
 Cream-filled desserts.
Eggs are a common source
of Salmonella spp.
Bacteria
Shigella spp.
Shigella spp. accounts
for about 10% of all
foodborne illnesses in
the United States and
is most commonly
transferred by a food
worker’s
contaminated hands.
Shigella spp. is commonly
found in ready-to-eat
foods.
Bacteria
Staphylococcus aureus
Staphylococcus aureus
can be commonly
found in:
 Pre-cooked, ready-to-eat
foods that have been recontaminated by food
workers
 Foods that require
considerable food
preparation and handling
 Vegetable and egg salads.
Pre-cooked, ready-to-eat food
Bacteria
Vibrio spp.
Vibrio spp. is commonly found in seafood
such as:
 Fish
 Oysters
 Crabs
 Shrimp
 Clams
 Lobster.
Handle seafood carefully.
Viruses
Hepatitis A virus
Hepatitis A virus can
be transferred by:
 Contaminated or
polluted water
 Infected food
workers.
Viruses
Norwalk Virus
Norwalk virus
is commonly
found in raw
and
undercooked
seafood.
Eating raw or undercooked clams
or oysters poses a high risk for
infection.
Parasites
Giardia duodenalis
Parasites are small
or microscopic
creatures that
need to live on
or in another
living organism
to survive.
Giardia duodenalis
Parasites
Anisakis spp.
Anisakis spp. is commonly found in bottom-feeding
fish such as:
 Salmon
 Cod
 Haddock
 Crab
Salmon fillet
 Shrimp.
Parasites
Cyclospora cayetanensis
Cyclospora cayetanensis is
commonly found in:
 Contaminated water
 Raspberries
 Strawberries
 Fresh produce.
Parasites
Trichinella spiralis
Trichinella spiralis is
commonly found in:
 Pork
 Wild game meats.
Wild boar
Mold Basic Characteristics
• Spoil food and sometimes cause
illness
• Grow under almost any condition,
but grow well in acidic foods with
low water activity.
• Freezing temperatures prevent or
reduce the growth of molds, but do
not destroy them
Yeasts Grow well in
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Jellies
Jams
Syrup
Honey
Fruit Juice
Food should be discarded if spoiled by yeast!
The Five (5) Risk Factors
• Purchasing food from unsafe
sources
• Failing to cook food adequately
• Holding food at improper
temperatures
• Using contaminated equipment
• Poor personal hygiene
7 Principles
HACCP
(Hazard Analysis Critical Control Points)
1. Identify Potential Hazards
2. Identify the Critical Control Points
3. Set Limits for your Critical Control Points
4. Monitor the Critical Control Points
5. Design Procedures for Corrective Action
6. Design a Verification Process
7. Design and use a Record Keeping System
Resources
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Essentials of Food Safety & Sanitation: Food Safety Fundamentals:
On Cooking: A Textbook of Culinary Fundamentals for Education
Management Corporation, 4th Edition.
http://www.msnbc.msn.com/id/38420815/ns/health-food_safety/
http://www.msnbc.msn.com/id/38741401/ns/health-food_safety/
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http://articles.cnn.com/2010-12-21/politics/house.food.safety_1_foodsafety-modernization-act-government-inspections-foodsupply?_s=PM:POLITICS
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http://www.cnn.com/video/Gupta
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http://www.cdc.gov/foodsafety/resources/CDCandFoodSafety_121410.pdf
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http://www.foodsafety.gov/keep/charts/mintemp.html