Transcript COOPERATION
FOOD SAFETY & SANITATION WHERE AMERICA STANDS: FOOD SAFETY What are we doing well? What do we need to improve on? What impresses or concerns you? http://www.cbsnews.com/videos/where-america-stands-foodsafety/ Servsafe Toxin Rinse Rhubarb leaves Crystallization Hepatitis A Botulism Chemical Spitting Pathogen Cleaning products Microorganism Salt Acidity Hygiene Time Pesticides Temperature E. Coli F.A.T.T.O.M Moisture Fungi Sanitize Carbohydrates Production Microbial Bacteria Oxygen Spoilage Physical Food intoxication Viruses parasites Fermentation Protein Sugar Food Safety & Sanitation Servsafe Principals Food Science and Nutrition Personal Behaviors That Can Contaminate Food A Scratching the scalp E Touching a pimple/sore B Running fingers through hair F Wearing a dirty uniform G Coughing/sneezing into the hand H Spitting C Touching the nose D Rubbing an ear 4-2 Good personal hygiene includes: Maintaining personal cleanliness Wearing proper work attire Following hygienic hand practices Avoiding unsanitary habits and actions Maintaining good health Reporting illnesses 4-3 Proper Handwashing Procedure 4-4 1 Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C). 2 Apply soap. 4 Clean under fingernails and between fingers. 5 Rinse thoroughly under running water. 3 6 Vigorously scrub hands and arms for at least twenty seconds. Dry hands and arms with a single-use paper towel or warm-air hand dryer. Proper Dishwashing Procedure 1. 2. 3. 4. 5. 6. Scrape Pre-rinse Wash Rinse Sanitize Air-dry Three Types of Foodborne Contaminants Physical Chemical Microbial Also called Microbial Contaminants Biological Toxins May be produced by pathogens found on food May occur naturally in plants or animals May occur as a result of an animal’s diet 3-2 Accidental Introduction of Foreign Objects Metal shavings Fingernails Staples Hair Glass Bandages Naturally Occurring Objects That Pose a Hazard Bones 3-15 Types of Chemical Contaminants Toxic metals 3-12 Pesticides Pesticide photo courtesy of the National Pest Management Association Cleaning products Toxic Metals Toxic metal poisoning can occur when: Utensils or equipment containing toxic metals are used to prepare food (especially acidic food) Carbonated beverage dispensers are installed improperly 3-13 Chemicals Store away from food, utensils, and equipment Follow manufacturers’ directions for using them Label them properly if they are transferred to new containers Pesticides Should only be applied by a licensed pest control operator (PCO) Wrap and store food prior to application 3-14 Do not store food this way Microbial Contaminants Microbial contaminants are most likely of all contaminants to cause foodborne illnes May be produced by pathogens found on food May occur naturally in plants or animals May occur as a result of an animal’s diet Microorganisms That Can Contaminate Food and Cause Foodborne Illness 2-3 (F.A.T.T.O.M) 2-6 Food Microorganisms require nutrients found in potentially hazardous food to grow Proteins Carbohydrates 2-7 Acidity Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5) 2-8 Temperature Most microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C) 2-9 Time Foodborne microorganisms need sufficient time to grow 4 hours or more in TDZ = growth high enough to cause illness 2-10 Oxygen Some pathogens require oxygen to grow, while others grow when oxygen is absent 2-11 Moisture Most microorganisms grow well in moist food Moisture is calculated using a measurement called water activity (aw) Potentially hazardous food typically has an aw of .85 or higher 2-12 Basic Characteristics Living, single-celled Can be carried by food, water, soil, humans, or insects Can reproduce rapidly under favorable conditions Some survive freezing Some form spores Some spoil food; others cause illness Some produce toxins that cause illness 2-4 Caused by Bacteria Salmonellosis (eggs, poultry) Bacillus cereus Gastroenteritis Shigellosis Botulism (canned foods, honey) Listeriosis (soft cheese, uncooked meats, un-washed vegetables.) Campylobacteriosis Staphylococcal Gastroenteritis (red meat, poultry, eggs, crème filled baked goods, salads, mayo) Clostridium perfringens Gastroenteritis (protein based foods) 2-14 Hemorrhagic colitis Vibrio Gastroenteritis/Septicemia Yersiniosis E Coli (cheese, ground meat, fresh produce, unpasteurized fruit juice) Basic Characteristics Unlike bacteria, they rely on a living cell to reproduce Unlike bacteria, they do not reproduce in food Some may survive freezing and cooking Can be transmitted from person to person, from people to food, and from people to food-contact surfaces Can contaminate both food and water supplies 2-27 Caused by Viruses Hepatitis A Norovirus Gastroenteritis Rotavirus Gastroenteritis 2-28 Basic Characteristics Living organisms that need a host to survive Small, often microscopic Grow naturally in many animals and can be transmitted to humans Pose a hazard to food and water 2-35 Caused by Parasites Trichinosis (uncooked wild game) Anisakiasis Giardiasis (fresh water from lakes, rivers unprocessed) Toxoplasmosis Intestinal Cryptosporidiosis Cyclosporiasis 2-36