General Food Safety n Who might be immuno-compromised or have a weakened immune system? – Examples...

General General Food Safety Food Safety

Who might be immuno-compromised or have a weakened immune system?

– Examples of persons with weakened immune systems include those with AIDS; cancer and transplant patients who are taking certain immunosuppressive drugs; and those with inherited diseases that affect the immune system. The risk of developing severe disease may differ depending on each person's degree of immune suppression.

Reporting Illnesses andReporting Illnesses andProduct ComplaintsProduct Complaints

Foodborne Illness Foodborne Illness – Reporting Foodborne Illness (CDC) Reporting Foodborne Illness (CDC) – Contact your state or local Health DepartmentContact your state or local Health Department

Meat, Poultry, & Egg ProductsMeat, Poultry, & Egg Products– Contact: Food Safety and Inspection Service (FSIS) of Contact: Food Safety and Inspection Service (FSIS) of

USDAUSDA Seafood, Fruits, Vegetables, & Other Non-Meat Seafood, Fruits, Vegetables, & Other Non-Meat

Food ProductsFood Products– Contact: Center for Food Safety and Applied Nutrition Contact: Center for Food Safety and Applied Nutrition

of FDAof FDA

OUTBREAKS OF FOODBOURNE OUTBREAKS OF FOODBOURNE ILLNESSILLNESS

An Outbreak is:An Outbreak is:

When two or more people become sick When two or more people become sick from the same source or in a manner from the same source or in a manner related to the sourcerelated to the source

National Outbreaks of National Outbreaks of Foodborne IllnessFoodborne Illness

Jack in the Box (1994)Jack in the Box (1994) SourceSource: Undercooked Hamburger : Undercooked Hamburger OrganismOrganism: E. coli O157:H7: E. coli O157:H7 Human ImpactHuman Impact: 4 children dead: 4 children dead 250 individuals sick250 individuals sick Company ImpactCompany Impact: Millions of Dollars : Millions of Dollars ResultsResults: Company and Government : Company and Government

look at standards look at standards


Odwalla Apple Juice (1996)Odwalla Apple Juice (1996) SourceSource: pasteurized: pasteurized apple juice apple juice OrganismOrganism: E. coli O157:H7: E. coli O157:H7 Human ImpactHuman Impact: 1 child died: 1 child died

60 Individuals Sick60 Individuals Sick Company ImpactCompany Impact: Millions of Dollars : Millions of Dollars ResultsResults: Company and Government : Company and Government

looked at standardslooked at standards


Hudson Foods (1997)Hudson Foods (1997) SourceSource: Hamburger : Hamburger OrganismOrganism: E. coli O157:H7: E. coli O157:H7 Human ImpactHuman Impact: 0 dead: 0 dead 17 individuals sick17 individuals sick Company ImpactCompany Impact: Millions of Dollars : Millions of Dollars ResultsResults: Company and Government : Company and Government

look at standards look at standards


Raspberries (1997)Raspberries (1997) SourceSource: Raspberries : Raspberries OrganismOrganism: Cyclosproidium: Cyclosproidium Human ImpactHuman Impact: No deaths: No deaths 510 individuals sick510 individuals sick ResultsResults: Country and Government : Country and Government

look at standardslook at standards


Andrew and Williamson Sales of Andrew and Williamson Sales of San Diego (1997)San Diego (1997)

SourceSource: Frozen Strawberries: Frozen Strawberries OrganismOrganism: Hepatitis A : Hepatitis A Human ImpactHuman Impact: 0 children dead: 0 children dead Hundreds of children sickHundreds of children sick Company ImpactCompany Impact: Million of Dollars : Million of Dollars ResultsResults: Company and Government look : Company and Government look

at standardsat standards


White Water (1998)White Water (1998) SourceSource:Swimming Pool Water:Swimming Pool Water OrganismOrganism: E. Coli O157:H7: E. Coli O157:H7 Human ImpactHuman Impact: No deaths: No deaths 25 children sick25 children sick ResultsResults: Country and Government : Country and Government

look at standardslook at standards


Jack in the Box Jack in the Box Odwalla Apple JuiceOdwalla Apple Juice Hudson FoodsHudson Foods RaspberriesRaspberries Frozen StrawberriesFrozen Strawberries White WaterWhite Water


http://www.fda.gov/opacom/7alerts.html

Alabama Outbreaks of Alabama Outbreaks of Foodborne IllnessFoodborne Illness

STOP (1992)STOP (1992) SourceSource: Hamburger (Camping Trip): Hamburger (Camping Trip) OrganismOrganism: E. Coli O157:H7: E. Coli O157:H7 Human ImpactHuman Impact: 1 child sick: 1 child sick ResultsResults: Consumer Organization starts : Consumer Organization starts


Beverly’s Bar-B-Que (1998)Beverly’s Bar-B-Que (1998) SourceSource: Bar-B-Que Sauce : Bar-B-Que Sauce OrganismOrganism: Salmonella : Salmonella Human ImpactHuman Impact: 1 person died: 1 person died 100 individuals sick 100 individuals sick

ResultsResults: Judgement still out: Judgement still out


La Fiesta (1997)La Fiesta (1997) SourceSource: Unsure : Unsure OrganismOrganism: Shigella: Shigella Human ImpactHuman Impact: 75 people sick : 75 people sick ResultsResults: Thousands of dollars in Suits : Thousands of dollars in Suits

Pathogens in AlabamaPathogens in Alabama

VibrioVibrio ListeriaListeria HepatitisHepatitis CampylobacterCampylobacter ShigellaShigella GiardiaGiardia SalmonellaSalmonella

What Does Bacteria What Does Bacteria Need to Grow?Need to Grow?

Environmental Needs of Bacteria Environmental Needs of Bacteria

Temperature and TimeTemperature and Time ground beef should be cooked to ground beef should be cooked to

155° F for 15 seconds 155° F for 15 seconds

Time /Temperature (F°) ChartTime /Temperature (F°) Chart ________________________________________________________________________________________

170 _______________________________________170 _______________________________________160 _______________________________________ 160 _______________________________________ 150 _______________________________________150 _______________________________________140140 _______________________________________ _______________________________________130 _______________________________________130 _______________________________________120 _______________________________________120 _______________________________________110 _______________________________________110 _______________________________________100 _______________________________________100 _______________________________________ 90 _______________________________________90 _______________________________________ 80 _______________________________________80 _______________________________________ 70 _______________________________________70 _______________________________________ 60 _______________________________________60 _______________________________________ 50 _______________________________________50 _______________________________________ 40 40 ______________________________________________________________________________ 0 1 2 3 4 5 6 7 8 9 10 11 12 13 140 1 2 3 4 5 6 7 8 9 10 11 12 13 14

Danger Zone Danger Zone

The temperature range from:The temperature range from:

41°F to 140° F41°F to 140° F


Temperature and TimeTemperature and Time pH (Acidity) pH (Acidity)


Temperature and TimeTemperature and Time pH (Acidity) pH (Acidity) Water (Moisture/ A Water (Moisture/ A w w ))

Water Activity AWater Activity Aww

minimum for bacteria to growminimum for bacteria to grow

II

I___I___I___I___I___I___I___I___I___I___II___I___I___I___I___I___I___I___I___I___I 00 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0


Temperature and TimeTemperature and Time pH (Acidity pH (Acidity Water (Moisture/ A Water (Moisture/ A ww

AirAir

Oxygen Requirements Oxygen Requirements

AerobicAerobic Require oxygen to growRequire oxygen to grow

AnaerobicAnaerobic Will not grow in the presence of oxygenWill not grow in the presence of oxygen

Potentially Hazardous FoodsPotentially Hazardous FoodsEgg and Egg ProductsEgg and Egg Products CustardsCustards

Cream Pies Cream Pies

Milk and Milk ProductsMilk and Milk Products Sauces Sauces

PuddingsPuddings

Gravies Gravies

Meat and Meat Products Meat and Meat Products Chicken Pot PieChicken Pot Pie

Meat LoafMeat Loaf

Shellfish or FishShellfish or Fish

Food LawsFood Laws

Food CodeFood Code

Developed by the U. S. Developed by the U. S. Department of Health and Human Department of Health and Human Services, Public Health Service, Services, Public Health Service, Food and Drug Administration Food and Drug Administration (FDA), Washington, DC 20204(FDA), Washington, DC 20204

Most Recent Food Code 1999Most Recent Food Code 1999

HACCP PRINCIPLESHACCP PRINCIPLES

Assess HazardsAssess Hazards Determine CCPDetermine CCP Establish Critical LimitsEstablish Critical Limits Establish Monitoring Procedures Establish Monitoring Procedures Establish Corrective Action Establish Corrective Action Establish Effective RecordsEstablish Effective Records Establish Verification Procedure Establish Verification Procedure

What Can You DO! What Can You DO!

Wash Your HandsWash Your Hands Don’t Cross Contaminate Don’t Cross Contaminate Keep Hot Foods Hot Keep Hot Foods Hot Keep Cold Foods Cold Keep Cold Foods Cold Do not eat ground meats raw Do not eat ground meats raw

Bottom LineBottom Line

WHEN IN DOUBT!WHEN IN DOUBT!

THROW IT OUTTHROW IT OUT

General Food Safety n Who might be immuno-compromised or have a weakened immune system? – Examples...

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