SAFETY AND SANITATION UNIT Keeping Food Safe. After studying this unit, you will be able to: List...

SAFETY AND SANITATION UNIT

Keeping Food Safe

After studying this unit, you will be able to:

List common food contaminates.Practice preventive measures when shopping

for, storing and preparing food to avoid food borne illness.

Identify population groups that are most at risk for food borne illness.

Recognize symptoms of food borne illnesses. Discuss the roles of food producers, food

processors, government agencies, and consumers in protecting the safety of food supply.

LESSON 1

Common Food Contaminants

Foodborne Illness

Also known as food poisoning.Is a disease transmitted by food.Millions of people in the United States get

some sort of foodborne illness each year.Many cases go unreported because people

mistake the symptoms for stomach flu.

Common Food Contaminants

Foodborne illness occurs when food is contaminated.

A contaminate is an unwanted substance that inadvertently gets into food.

Microorganisms are the most common type of food contaminates.

Important to note that even though microorganisms are tiny, the diseases they cause can have a huge impact on an individual.

Harmful Bacteria

Is the most common cause of foodborne illness in this country.

These single-celled microorganisms live in soil, water and bodies of plants and animals.

Harmful Bacteria

All foods contain bacteria, but not all bacteria is harmful.

Certain types of bacteria are purposely added to foods to manufacture desired products.

Harmful Bacteria

Bacteria is one of the sources that cause foods to spoil.

Unfortunately, foods that contain illness-causing bacteria often look, smell and taste wholesome.

Spoilage and Contamination

What is the difference???Spoiled food has lost nutritional value and quality characteristics, such as flavor and texture, due to decay

Contaminated food has become unfit to eat due to the introduction of undesirable substances.

Harmful Bacteria

Health experts are most alarmed about controlling the five types that lead to the most common or serious illnesses.

These types are: E. coli 0157:H7 Salmonella Listeria monocytogenes Campylobacater jejuni Staphylococcus

Other Microorganisms

Other foodborne microorganisms that can cause illness include:

Parasites Viruses Molds

Parasite

An organism that lives off another organism, which is called a host.

Trichinella is a food parasite that is found in raw or undercooked pork. It can cause a disease called trichinosis.

Trichinosis is prevented by cooking pork to an internal temperature of at least 145 degrees F.

Protozoa

Are single-celled animals.Some types are parasites that can cause

foodborne illness.Found in water that has been polluted with

animal or human feces.Safe drinking water is tested and treated to

destroy this and other dangerous microorganisms.

Virus

A disease-causing agent that is the smallest type of life-form

Most likely to catch these viruses by eating raw or undercooked shellfish, such as oysters, clams and mussels.

Most shellfish is safe, but those taken from polluted waters or handled by infected workers run a high risk of being contaminated.

Molds

Mainly connected with food spoilage.Often form on foods that have been stored for

extended periods after opening.Some produce toxins.When mold forms on liquids or soft foods,

such as jelly it is best to throw the entire food away.

When mold forms on solid foods , such as breads and hard cheeses, it can be cut off by cutting into the food one-half inch deeper than the mold and discard the moldy portion.

Natural Toxins

Substances that plants produce to protect themselves against insects, birds and animals.

Many are not toxic to humans but some can be.Best to avoid foods that do not come from

reputable food sellersSome types of fish, including tuna and blue marlin,

also produce a natural toxin when they begin to spoil and is not destroyed by cooking. People who eat fish containing this toxin, known as scombroid toxin, may develop symptoms of foodborne illness immediately and last less than 24 hours.

Chemicals

Chemical that come into contact with the food supply can be another source of foodborne illness.

Some are intentionally used to manufacture and process foods.

Chemicals in this category are: Pesticides Food Additives

Pesticides

Substances used to repel or destroy insects, weeds or fungi on plant crops.

Also used to protect foods during transportation.

Food Additives

Chemicals added to food during processing.

Pesticide Residues

Chemical particles left on food after it is prepared for consumption.

State and federal agencies set strict guidelines on how much pesticides can be used on crops.

Limits are set to protect public health.Government agencies also check the food

supply to be sure foods are safe.Washing and drying produce and removing

outer leaves of leafy vegetables will help limit your intake of harmful residues.

Environmental Contaminates

Substances released into the air or water by industrial plants and eventually make their way into foods.

Can build up in the body over time until they reach toxic levels.

Can accumulate in fatty tissue of fish that live in waters polluted by industrial waste.

Eating lean fish may help one avoid chemical toxins.Some health experts suggest people eat freshwater

fish not more than once a week to avoid the potential buildup of toxins, just in case contamination exits.

Helpful Microorganisms

Some microorganisms are used to change foods to create positive effects on food taste and texture.

Examples: Special molds are used to age some cheeses Lactic acid bacteria is added to yogurt to give it a tangy

taste and thick, creamy texture. Yeast is another type of microorganism. Yeast is used in

baking as a leavening agent which is a substance that creates a gas that causes batter and dough to rise.

Contaminates…

What do we know about

them?

LESSON 2

Outwitting the Food Contaminators

Most foodborne illness is due to inappropriate food handling.

Care needs to be used when buying, storing and preparing food.

Exceptional care should be taken to correct surroundings that permit bacteria to spread and multiply.

Open Meat Market

Shopping with Safety in Mind

The first step toward avoiding food contaminates in the home is to be sure to purchase safe foods. Which means shopping in stores known for food safety

and sanitation. Sanitation involves keeping everything that comes in

contact with food clean to help prevent disease. Make sure that your grocery store’s refrigerator,

shelves and floors are clean. Poor sanitation in these areas may point toward low

standards for food handling.

Shopping with Safety in Mind (cont.)

Step two is to select foods that appear fresh and wholesome. Look for freshness dates on food labels to

know how long the food can be safely stored at home.

Do not buy food in cans that are swollen, rusted or dented.

Remember bacteria can infect an improperly sealed can.


Step three is to avoid foods that have not been stored at safe freezer temperatures. Shop for refrigerated and frozen foods last to help

them stay cold. Put each package of raw meat, poultry or fish in a

separate plastic bag to keep their juices from dripping onto other food items.

Do not buy frozen foods that are leaky, deformed or covered with a heavy layer of frost.

Pass up frozen foods with watermarks on the packaging indicating the food has thawed and then refrozen.


Finally, get foods home quickly.Keep refrigerated and frozen foods

together so they help keep each other cold.

Keep hot foods separated from cold foods.

The warmer the weather, the sooner you need to get foods home and stored properly.

Storing Foods Safely

Guideline one: At home from the grocery store, put away perishable foods first. Refrigerator temperature should be 40 degrees F or

below and the freezer should be 0 degrees F or lower. Important to note: Cold temperatures do slow

bacterial growth but do not kill bacteria. Keeping a refrigerator/freezer thermometers in the

refrigerator and freezer compartments will help to insure you are maintain the correct temperatures for proper food storage.


Guideline two: Eggs should be stored in the cartons they were purchased in. Cartons help reduce the evaporation of

moisture from the egg through the porous eggshell.

The door of the refrigerator is not as cold as the interior so eggs should be stored on the interior shelf of the refrigerator.


Guideline 3: To keep bacteria from settling on foods wrap or cover all foods stored in the refrigerator or freezer. This also prevents foods from dripping onto

one another. Plastic and glass are goods covers and can

be reused. Plastic wrap and aluminum foil are good

choices but cannot be reused because they cannot be easily sanitized.


Guideline 4: The sooner foods are chilled, the less chance there will be fore bacteria to grow to unsafe numbers. Best to store foods in shallow containers

to promote swift cooling. position foods in the refrigerator in a way

that allows air to flow freely around the containers.


Guideline 5: To help remember how long leftovers have been stored in the refrigerator label with date first prepared. Leftovers can be safely stored in the

refrigerator for only three to four days.


Guideline 6: Store non-refrigerator foods, such as pasta, dry beans and canned goods in a cool, dry place. Do not store food with cleaning supplies which

are likely to be toxic. Avoid storing foods in damp area, such as under

the sink because dampness encourages bacterial growth.

Make sure boxes and bottles are tightly closed and plastic bags are completely sealed.

Keeping Clean in the Kitchen

When working with food, one of the most important points to remember is to use good personal hygiene. Hygiene refers to practices that promote

good health. It involves making a conscientious effort

to keep dirt and germs from getting into food.


Rule one: Always wash your hands with soap and warm running water for 20 seconds before beginning to work with food. To ensure you are washing your hands for 20 seconds sing

“Happy Birthday” or the “ABC” song twice while washing. 20 seconds is the time required to ensure hands are

thoroughly clean. Do not forget to clean under your nails and around cuticles. Use a paper towel to dry your hands and clean cloth towel

to dry dishes. Do not use the same towel to do both. This will keep bacteria that multiply on a damp hand towel

from getting on clean dishes. http://www.youtube.com/watch?v=ssktVpcv9WI


Rule two: If you have any kind of cut of infection on your hand, wear gloves when preparing foods. Bacteria grows in open wounds and may

contaminate the food you are preparing. Treat gloved hands just like bare hands,

washing them whenever they come in contact with unclean surfaces.


Rule three: Rewash your hands every time your touch dirty objects. Including pets, money, unwashed utensils. iPods and cell phones should not be out on

counters during labs. Wash hands after coughing, sneezing,

touching or combing your hair and using the bathroom.


Rule four: Wear clean clothes and a clean apron when working with food. If you have long hair, it should be pulled

back to keep loose strands from falling into food.


Rule five: Work areas need to be keep clean at all time when preparing foods to avoid any cross-contamination from developing. Cross-Contamination occurs when harmful bacteria

from one food is transferred to another food. Cross-Contamination can occur when:

One food drips or touches another. An object that touches a contaminated food later touches

another food.


Rule six: To prevent cross-contamination, be sure to wash all utensils and surfaces thoroughly after each use. Use a bleach solution of 2 teaspoons of bleach to a

quart of water to help eliminate bacteria. Choose tools and cutting boards that are easy to

clean. Allow cutting boards to air dry rather than drying

them with cloth towels that can transmit bacteria.


Rule seven: Keep shelves, drawers and other surfaces clean, including stove top, microwaves, counter tops and paper towel holder. Bacteria from these areas can be

transferred to foods by utensils and dishes or just through the air.


Rule eight: After each lab place soiled dishcloths and towels in the proper place. At home always allow dishcloths and

sponges to dry thoroughly. Replacing dishcloths daily and wash sponges in a bleach solution.

Remember that damp cloths and sponges are a breeding ground for bacteria.

Preparing Foods Safely

Following safety guidelines when preparing and serving foods is a major part of food safety.

Cooking temperatures kill most bacteria.Guideline 1: Refrigerate leftover foods as

soon as possible. Never allow cooked foods to say at room temperature

for more than two hours because bacteria will grow rapidly in temperatures between 60 to 125 degrees F.

Serve cold foods at or below 40 degrees F and hot foods about 140 degrees F


Guideline 2: Never thaw frozen meats on a countertop. Bacteria in the thawed portion of the meat will grow

rapidly at room temperature. The safest way to thaw all foods is in the refrigerator. Also acceptable is to place the food under cold

running water. The microwave can be used when thawing something

fast is required but care should be taken so food does not cook.


Guideline 3: Do not eat or taste partly cooked meat or poultry. Leftovers should be reheated to a

temperature of 165 degrees F. Use a meat thermometer to check the

internal temperature, by inserting the tip into the thickest part of the meat, avoiding the bone and fat.


Guideline 4: Do not put cooked meat on the same plate that held uncooked meat. Bacteria from the uncooked meat can remain on the

plate and contaminate the cooked meat. Brush sauces only on cooked meat surfaces to prevent

bacteria on raw meat and poultry from getting on the brush and contaminating the sauce.

When using marinade as a sauce for cooked meat, reserve part of the marinade before adding the raw meat. Some sources say that you can boil the marinade for two minutes after removing the raw meat to make it safe to use as a sauce.


Guideline 5: Avoid eating raw or undercooked eggs because of the possibility of being contaminated with salmonella bacteria. Cook eggs until whites are completely set

and yolks are thickened.


Guideline 6: Follow instructions on product labels when cooking foods in the microwave oven. Microwave ovens vary in power and operating

efficiency. Microwaves often do not cook foods evenly making

some parts of foods not reaching a high enough temperature to destroy harmful microorganisms.

To facilitate even cooking, arrange foods evenly in covered containers and stir or rotate foods several times during cooking period.

To be sure food reaches a safe temperature use a temperature probe or meat thermometer to check internal temperature.

Pack food to Go

It is important to take special steps to keep foods safe when transporting them from home.

Pack food to Go

The following guidelines should be used when packing food to go: Place all perishable items in an insulated bag or

cooler. Be sure cold foods are frozen or well chilled before

packing. Use ice packs to keep cold foods safe for several

hours. Keep foods out of the direct sun and avoid storing in a

hot car. Best to refrigerate packed food until ready to eat. Hot foods can be stored in a wide-mouth thermos to

keep them at safe, high temperatures for several hours.

Rinse the thermos in hot water before adding the food should help to keep the food hot to the touch at serving time.

Review

Review

Jolene has a tight schedule coming up tomorrow. Tonight she plans to prepare a chicken casserole to take to a potluck dinner tomorrow evening. She does not want to drive home after work tomorrow to get the casserole. She decides to bake to casserole in the morning, pack in an insulated casserole keeper, and leave it in her car until time to go to the dinner.

What advice would you give Jolene?

LESSON 3

When Foodborne Illness Happens

Who Is Most at Risk?

Notebook Activity:Make a list of types of people who

tend to be most susceptible to foodborne illness.

Beside each type explain reason(s) why each groups may be more vulnerable.

Recognizing the Symptoms

The nature and quantity of bacteria in food affects how sick a person will become.

The symptoms of most food borne illnesses appear within a day or two after ingesting spoiled food.

But some illnesses can take up to 30 days to develop.

Common symptoms are: Vomiting Stomach cramps Diarrhea

Recognizing the Symptoms

Symptoms usually last only a few days.A tiny quantity of cases lead to other

illnesses.Complications that have been linked to

bacteria, include: Miscarriages Kidney failure Arthritis death

Treating the Symptoms

Prevention is always the best approach to foodborne illness.

Do not eat any food you think could be bad.

Dispose of all bad food safely and out of reach of humans and animals.


Treating foodborne illness at home is appropriate if symptoms are mild and the person is not in a high risk group.

Replace loss of fluids caused by diarrhea and vomiting by drinking plenty of water.

Get plenty of restCall the doctor if symptoms continue more

that two to three days


For severe symptoms seek immediate medical advice.

Severe symptoms include: High fever Blood in stools Dehydration Dizziness while standing Diarrhea or vomiting lasting more than a few hours


The following symptoms suggest botulism and need immediate medical attention. Double vision Inability to swallow Difficulty speaking.

Botulism is a type of foodborne illness that can be fatal without immediate treatment.

Reporting Foodborne Illness

Why is it difficult to determine source of foodborne illness?Symptoms may not emerge until a

day or after eating contaminated food.

Reporting Foodborne Illness

If it is suspected that the contaminated food came from a public source the local health department should be notified and a report filed.

Report commercial products, such as canned goods, store-bought salads or cooked meat, are suspected of contamination.

The suspected food should be wrapped in a plastic bag, clearly marked to identify it should not be eaten and stored in the refrigerator if health officials need to examine the food to see if a recall is required.

LESSON 4

People and Public Food Safety

Food Producers

Farmers who raise plants and livestock for food production have the obligation of using chemicals carefully.

Pesticides must be use according to manufacturers directions.

Some farmers may choose to use alternatives to chemicals put on crops.

Regulations must be followed when using medication on animals.

Medications must be cleared out of animals system before selling for processing.

Food Processors and Distributors

Responsible for food safety from the farm to the grocery store.

To compete in the food industry, they must provide wholesome foods.

Processors cannot use products they believe to be spoiled.

Processing facilities must be clean and food kept at safe temperatures during shipping.

Food Processors and Distributors

Many processors and distributors set guidelines to exceed government standards for handling foods, by hiring their own inspectors.

People who handle food at supermarkets and restaurants must also use proper procedures when handling food.

Government Agencies

U.S. Food and Drug Administration (FDA) In charge of ensuring the safety of all foods sold

except meat, poultry, seafood, and eggs. Monitors pesticide residues left on farm products. Inspects farms, food processing plants and imported

food products. Oversee recalls of foods that have been found to be

unsafe.

U.S. Department of Agriculture (USDA) and Food Safety and Inspection Service (FSIS)

Work together to supervise the safety and quality of poultry, egg and meat productions.

USDA stamp of approval on food products shows that the food meets their standards for wholesomeness.

They are also charge with making sure that food handlers are practicing good sanitation.

Food processors may choose to have USDA judge the quality of products. A grade shield is displayed on products to indicate their quality level.

U.S. Department of Agriculture (USDA) and Food Safety and Inspection Service (FSIS)

Efforts are geared to educate the public about food safety.

Developed a safe food handling label to help consumers prepare and store foods safely.

The USDA hosts the Meat and Poultry hotline to answer consumers’ food safety questions.

National Marine Fisheries Service (NMFS)

A voluntary inspection program for fish products.

Fish processors can choose to have their products inspected for quality.

If service is used, a quality seal can be placed on the labels of fish that meet quality standards.

U.S. Environmental Protection Agency (EPA)

Regulates pesticides.Evaluates safety of new pesticides and

publishes directions for their safe use.Sets limits for pesticide residues and

prosecutes growers who exceed these limits.Sets standards for water quality.

Federal Trade Commission (FTC)

Regulates food advertisements.Advertisements must be truthful.Cannot mislead consumers about the

contents or nutritional value of a product.

State and Local Agencies

Help to ensure the safety of food produced in their regions.

State departments of agriculture set standards and inspect farms.

Local health departments check food handling in grocery stores and inspect food service operations such as schools, nursing homes and restaurants.

Food Consumers

Has the responsibility to purchase wholesome and good quality foods and handle it properly.

If illness occurs the consumer need to report it to the appropriate agencies.

SAFETY AND SANITATION UNIT Keeping Food Safe. After studying this unit, you will be able to: List...

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Transcript of SAFETY AND SANITATION UNIT Keeping Food Safe. After studying this unit, you will be able to: List...