Transcript Ch. 2 ServSafe Forms of Contamination

• Contamination- the presence of harmful
substances (biological, chemical or physical) in
food
• Can be contaminated on purpose, but most
cases are accidents.
• Animals used for food
• Air, contaminated water,
and dirt
• People
– From person to person
– Through sneezing or vomiting onto food or food
contact surfaced
– From touching dirty food-contact surfaces and
equipment, and then touching food
• Microorganisms- small, living organisms that
can be seen only through a microscope. Many
are harmless, but some can cause illness.
• Harmful microorganisms=pathogens
• Some pathogens make you sick when you eat
them, while others produce poisons—or
toxins—that make you sick
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Diarrhea
Vomiting
Fever
Nausea
Abdominal cramps
Jaundice- yellowing of the skin and eyes
• Not every person will have all of the
symptoms listed.
• Nor are the symptoms of a
foodborne illness limited to this list
• Onset times (how quickly symptoms appear in
a person) depend on the type of foodborne
illness. Range 30 min- 6 weeks
• Severity can vary from diarrhea to death
• Location
– Can be found almost anywhere
– Live in our bodies
– Some keep us
healthy, while
others cause
illness
• Detection
– Can’t be seen
– Can’t be smelled
– Can’t be tasted
• Growth
– Grows rapidly if FAT TOM conditions are right (see
image on page 2.3)
• Food- Needs nutrients to grow; grows best in TCS
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Foods
Acidity- Grows best in little or no acid
Temperature- Grows best in the temperature
danger zone (41-135)
Time- Needs time in the temp. danger zone
Oxygen- some need oxygen, while others don’t
Moisture- Grows best in food with high levels of
moisture
• Prevention
– CONTROL TIME AND TEMPERATURE
• The FDA has identified 3 types of bacteria that
are highly contagious and can cause severe
illness.
• Food handlers diagnosed with illnesses from
these bacteria can NEVER work in a food
service operation while sick.
• Only lives in humans
• Eating only a small amount can make a person
sick.
• Severity of symptoms depends on the health
of a person
• Can live in a person’s feces for weeks
after symptoms have ended
• Food linked with bacteria
– Ready-to-eat food
– beverages
• Prevention Measures
– Exclude food handlers who have been diagnosed
– Wash hands
– Cook food to minimum internal temperatures
• Found in the feces of humans with the illness
• Flies can transfer the bacteria
from feces to food
• Eating only a small amount can
make a person sick
• High levels of the bacteria are often in a
person’s feces for weeks after symptoms have
ended
• Food linked with bacteria
– Foods that is easily contaminated by hands
– Food that has made contact with contaminated
water, such as produce
• Prevention Measures
– Exclude food handlers who have been diagnosed
– Exclude food handlers who have diarrhea
– Wash hands
– Control flies inside and outside
of the operation
• Can be found in the intestines of cattle
• Also found in infected people
• Can contaminate meat during
slaughtering
• Eating only a small amount can get you sick
• Once eaten, produces toxins in the intestines,
which causes the illness.
• Bacteria often found in a person’s feces for
weeks after symptoms have ended
• Food linked with bacteria
– Ground beef (raw and undercooked)
– Contaminated produce
• Prevention Measures
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Exclude food handlers who have been diagnosed
Cook food to minimum internal temperatures
Purchase produce from approved, reputable suppliers
Prevent cross-contamination between raw meat and
ready-to-eat food
• Location
– Carried by humans and animals
– Require a living host to grow
– While they do not grow in
food, viruses can be
transferred through food
and remain infectious in food
• Sources
– You can get a virus from food, water or any
contaminated surface
– Foodborne illnesses caused by viruses
typically occur through
fecal-oral routes
• Destruction
– Viruses are not destroyed by normal cooking
temps
– Important to practice good personal hygiene
when handling food and food-contact surfaces
– Quick removal of vomit is also important
• Mainly found in the feces of people infected
with it
• Can contaminate water and many types of
food
• The virus is often transferred to food when
infected food handlers touch food or food
equipment with fingers
that have feces on them
• Cooking does not destroy
• Food Linked with the Virus
– Ready-to-eat food
– Shellfish form
contaminated water
• Prevention Measures
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Exclude staff who have been diagnosed
Exclude staff who have jaundice
Wash hands
Avoid bare-hand contact with ready-to-eat food
Purchase shellfish from approved, reputable suppliers
• Often transferred to food when infected food
handlers touch food or equipment with fingers
that have feces on them
• Eating only a small amount can
make you sick
• People become contagious within
a few hours after eating it
• The virus is often in a person’s feces for days
after symptoms have ended.
• Food linked with the Virus
– Ready-to-eat food
– Shellfish from contaminated water
• Prevention Measures
– Exclude staff who have been diagnosed
– Exclude staff with diarrhea and vomiting
from the operation
– Wash hands
– Avoid bare-hand contact with ready to eat food
– Purchase shellfish from approved,
reputable suppliers
• Location
– Require a host to live
and reproduce
• Sources
– Commonly associated
• Seafood
• Wild game
• Food processed with contaminated water, such as
produce
• Prevention
– Most important way to prevent a foodborne
illness by a parasite is to purchase food from
approved, reputable suppliers.
– Cooking food to required minimum internal
temperatures is also important.
– Make sure that fish that will be
served raw or undercooked has
been correctly frozen by the
manufacturer
• Fungi includes yeasts, molds, and mushrooms
• Some molds and mushrooms produce toxins
that cause foodborne illness
• Throw out all moldy food, unless the mold is a
natural part of the food
• Because mushrooms are
difficult to recognize, you
must purchase all
mushrooms from approved,
reputable suppliers.
• Origin
– Natural part of some fish
– Histamine is made by pathogens
on some fish (tuna, bonita,
mackerel and mahimahi) when it is
time-temperature abused
– Some fish become contaminated when they eat
smaller fish with a toxin; one example is ciguatera
toxin
– Shellfish (like oysters) can be contaminated when
they eat marine algae that have a toxin
• Symptoms
– Many type of illnesses occur from
eating seafood toxins, and each of those toxins have
their own set of symptoms
– People will experience an illness
within minutes of eating the toxin
– Examples of symptoms: diarrhea, vomiting, tingling in
the extremities, reversal of hot and cold sensation,
flushing of the face, difficulty breathing, burning in the
mouth, heart palpitations, and hives
• Prevention
– Toxins cannot be destroyed by cooking or freezing
– Purchase plants mushrooms, and seafood from
approved, reputable suppliers
– Control time and temperature
when handling raw fish
• Sources
– Cleaners
– Sanitizers
– Polishes
– Machine lubricants
– Pesticides
– Deodorizers
– First aid products
– Health and beauty products
• Sources
– Toxic metals
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Pewter
Copper
Zinc
Some types of painted pottery
• NOT FOOD GRADE!!!!
• Symptoms
– Vary depending on the chemical consumed
– Most illnesses occur within
minutes
– Vomiting and diarrhea are
typical
– Call poison control of chemical
contamination is suspected
• Prevention
– Purchase chemicals from
approved, reputable suppliers
– Store chemicals away from
prep areas, food storage areas
and service areas
– Use chemical for their intended use and follow the
manufacturer’s directions
– Only handle food with equipment and utensils
approved for foodservice use
• Prevention
– Keep Material Safety Data Sheets (MSDS) current
and make sure they are accessible to staff at all
times
– Follow the manufacturer’s
directions and local regulatory
requirements when throwing
out chemicals
• Sources
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Metal shavings from cans
Wood
Fingernails
Staples
Bandages
Glass
Jewelry
Dirt
Naturally occurring objects such as fruit pits and
bones
• Symptoms
– Mild to fatal injuries possible
– Could include:
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Dental damage
Cuts
Choking
Bleeding
pain
• Prevention
– Purchase food from approved reputable suppliers
– Closely inspect food received
– Take steps to make sure no physical contaminants
can get into food
– Make sure food handlers practice good personal
hygiene
• Who?
– Terrorists or activists
– Disgruntled current of former staff
– Vendors
– Competitors
• How?
– Biological, chemical and physical contaminants
– Radioactive materials
– Attacks might occur anywhere
in the food supply chain
– Usually focused on a specific food
item, process or business
• The FDA created a tool that can be used to
develop a food defense program against
deliberate contamination of food
• Make sure that products you receive are from
safe sources.
– Supervise product deliveries
– Use approved suppliers who practice food defense
– Request that delivery
vehicles are locked or
sealed
• Monitor the security of products in the facility.
– Limit access to prep and storage areas. Locking
storage areas is one way to do this.
– Create a system for handling damaged products.
– Store chemicals in a secure location.
– Train staff to spot food defense threats.
• Know who is in your facility.
– Limit access to prep and storage areas
– Identify all visitors, and verify credentials
– Conduct background checks on staff
• Keep information related to food defense
accessible
– Receiving logs
– Office files and documents
– Staff files
– Random food defense
self inspections
• Identify what you will do and who you will
contact if there is suspicious activity or a
threat at your operation.
– Hold any product you suspect to be contaminated
– Contact your regulatory authority immediately
– Maintain an emergency contact list
• Gather information
– Ask the person reporting the foodborne illness for
their contact information, what
food they ate and their symptoms
• Notify authorities
– Contact the local regulatory
authority if you suspect an outbreak
• Segregate the product
– Set the suspected product if any remains and label
with “Do not use” and “Do not discard”
• Document information
– Log information about the suspected product
including product description,
production date, lot number,
sell by date and pack size
• Identify staff
– Maintain a list of food handlers scheduled at the time
of the suspected contamination. Employer needs to
immediately interview that list of staff of current
health status
• Cooperate with authorities
– Cooperate with the investigation
by the regulatory authority
• Review procedures
– Review food handling procedures to identify if
standards are not being met or procedures are not
working
• Food allergen- a protein in a food or
ingredient that some people are sensitive to
• These proteins are naturally occurring
• When enough of an allergen is eaten, an
allergic reaction can occur
• Depending on the person, an allergic reaction can
happen just after the food is eaten or several
hours later.
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Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling of various parts of the body,
including the face, eyes, hands or feet
– Vomiting and/or diarrhea
– Abdominal pain
• Initially symptoms may be mild, but they can
become serious quickly.
• In severe cases, anaphylaxis—a severe allergic
reaction that can lead to
death—may result.
• If someone is having an
allergic reaction, call 9-1-1
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Milk
Eggs
Fish
Shellfish
Wheat
Soy
Peanuts
Tree nuts
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Describe dishes
Identify ingredients
Suggest items
Deliver food- hand deliver
food to guests with food
allergens, separate from
other food
• Staff must make sure that allergens are not
transferred from food containing an allergen
to the food served to the
customer (called cross contact)
Ways it can happen:
– Cooking different types of food
in the same fryer oil
– Putting food on surfaces that
have touches allergens
• Wash, rinse and sanitize cookware, utensils and
equipment after handling a food allergen
• Wash your hands and change gloves
before prepping food
• Use separate fryers and cooking oils
when frying food for customers with
food allergies
• Prep food for customers with food allergies in a
separate area from other food
• Label food packaged on site for retail sale. Name
all major allergens on the label and follow any
additional labeling requirements.
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Tea
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Cod
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Wheat flour •
Melons
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Peanut butter •
Crab legs
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Potatoes
Mushrooms
Tomatoes
Pecan pie
Citrus fruit
Green
peppers
Squash and
eggplant
• Soybeans
• Rice and rice
products
• Omelet
• Vanilla ice
cream
• What are the most common symptoms of a
foodborne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal
cramps and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal
cramps and headache
C. Diarrhea, vomiting, fever, nausea, abdominal
cramps and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal
cramps and tiredness
• What is the most important way to
prevent a foodborne illness from
bacteria?
A.
B.
C.
D.
Control time and temperature
Prevent cross-contamination
Practice good personal hygiene
Practice good cleaning sanitizing
• Enterohemorrhagic and shiga toxinproducing E-coli are commonly
linked with what type of food?
A.
B.
C.
D.
Potato salad
Thick stews
Dairy products
Raw ground beef
• What is the most important way to
prevent a foodborne illness from
viruses?
A.
B.
C.
D.
Control time and temperature
Prevent cross contamination
Practice good personal hygiene
Practice good cleaning sanitizing
• A guest called a restaurant and told the
manager about getting sick after eating there.
The guest complained of vomiting and
diarrhea a few hours after eating the raw
oysters. What pathogen probably caused the
illness?
A. Norovirus
B. Shigella
C. Salmonella Typhi
D. Enterohemorrhagic and shiga toxinproducing E-coli
• Parasites are commonly linked
with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned food
• A guest had a reversal of hot and
cold sensations after eating
seafood. What most likely caused
the illness?
A. Toxin
B. Virus
C. Bacteria
D. Parasite
• A food handler stores a sanitizer spray bottle on
the shelf above the prep table that had just been
sanitized. Throughout the day, the food handler
used the sanitizer on the prep table, storing it in
the same spot. What should the food handler
have done differently?
A. Stored the sanitizer bottle away from the prep
area
B. Stored the sanitizer bottle on the floor between
uses
C. Stored the sanitizer bottle on the prep table
between uses
D. Stored the sanitizer bottle with food supplies
below the prep table
• To prevent the deliberate contamination of
food, a manager should know who is in the
facility, monitor the security of products, keep
information related to food security on file,
and know
A. When to register with the EPA
B. How to fill out an incident report
C. Where to find MSDS in the operation
D. Who to contact about suspicious activity
• What should food handlers do to
prevent food allergens from
being transferred to food?
A. Clean and sanitize utensils after use
B. Buy from approved, reputable suppliers
C. Store cold food at 41F or lower
D. Label chemical containers correctly