food safety. what are some food safety concerns? food spoiled by bacteria contamination of food...

FOOD SAFETY

What are some food safety concerns?

Food spoiled by bacteriaContamination of food

Hazardous items in food

Types of Micro Organisms

• Bacteria – Single-celled organisms that live independently.

• Viruses - small particles that live and replicate in a host.

• Parasites - intestinal worms or protozoa that live in a host animal or human.

RESIDENT BACTERIA - NORMAL FLORA OF BACTERIA - NOT HARMFUL

TRANSIENT - BACTERIA THAT WE ADD TO AND TRANSFER TO FOOD - THIS BACTERIA IS HARMFUL

HARMFUL MICRO-ORGANISMS

PATHOGENIC / DISEASE PRODUCING

FEED ON HAZARDOUS FOODS AND MULTIPLY QUICKLY

COLOURLESS/ODOURLESS/ TASTELESS

HANDS

* HANDS ARE RESPONSIBLE FOR FOR SPREADING THE GREATEST AMOUNT OF BACTERIA

BACTERIA

PATHOGENIC BACTERIA

CAUSE MOST OF FOOD BORNE ILLNESS

LIVE AND GROW IN POTENTIALLY HAZARDOUS FOODS

ONLY GROW IN LIVING CELLS

ARE SPREAD TO FOOD BY PEOPLE WHO ARE INFECTED WITH THE VIRUS

FOUND IN FAECES AND URINE

SPREAD TO READY TO EAT FOODS

VIRUSES

TYPES OF VIRUSESHEPATITIS A

NORWALK VIRUS

PARASITES

REQUIRE A HOST TO SURVIVE

A LIVING PERSON / PLANT / ANIMAL

UNTREATED WATER SUPPLIES- CRYPTOSPORIDIUM & CYCLOSPORA

RECREATIONAL WATER - GIARDIA LAMBLIA

MOULD

FOOD SPOILAGE THAT CAN BE SEEN

FREEZING PREVENTS THE GROWTH OF MOULD

SOME MOULDS PRODUCE POISONS CALLED MYCOTOXINS THAT CAN CAUSE ILLNESS, INFECTIONS, AND ALLERGIC REACTIONS

SCRAPING THE MOULD OFF FOOD IN NOT THE SOLUTION

CHEESEMOULD ON HARD CHEESE MAY BE CUT AWAY

OTHER FOOD WITH MOULD SHOULD BE

THROWN AWAY

POTENTIALLY HAZARDOUS FOOD

HIGH IN PROTEIN

HIGH IN MOISTURE

NEUTRAL pH (not too acid or alkaline)

IN FAVOURABLE CONDITIONS BACTERIA CAN DOUBLE IN 10 - 20 MINUTES

SIX CONDITIONS FOR GROWTH

Food

Acidity level

Time FAT TOM

Temperature

Oxygen

Moisture

FOOD (HIGH PROTEIN)

MEAT, POULTRY,FISH,SHELLFISH, EGGS

PROCESSED MEATS

COOKED CEREALS AND GRAINS

CUSTARDS, PUDDINGS, AND WHIPPED CREAM

MILK AND MILK PRODUCTS, SOFT CHEESES

Acidity - FOOD pH LEVELS

below 7.0 is acidic

7.0 is Neutral

above 7.0 is alkaline

hazardous pH 4.6 - 7.0

Temperature = THE DANGER ZONE

4 - 60 DEGREES C

40 -140 degrees F

KEEP FOOD OUT OF THE DANGER ZONE

FOOD-BOURNE ILLNESS

FOOD BOURNE INFECTION - CONSUMING PRODUCTS CONTAMINATED WITH PATHOGENIC BACTERIA, PARASITES, OR VIRUSES

IE. SALMONELLA, HEPATITIS, E.COLI

FOOD BORNE INTOXICATION -(BACTERIAL)

CONSUMING PRODUCTS CONTAINING TOXINS (POISONS) THAT HAVE BEEN PRODUCED BY PATHOGENIC BACTERIA

IE. STAPHYLOCOCCUS AUREUS

FOODBORNE INTOXICATION - CHEMICAL

CONSUMING FOOD OR BEVERAGES THAT HAVE BEEN CONTAMINATED WITH TOXIC CHEMICALS

IE. MSG, MUSHROOM TOXINS, PESTICIDES

At Risk

Most adults have a healthy immune system that helps fight infection

Those at most risk: very young children, pregnant women, the elderly and the chronically ill

Symptoms occur from 2 - 26 hours after consuming, depending on the incubation period

REVIEW QUESTIONS

WHAT IS THE MOST COMMON CAUSE OF FOODBORNE ILLNESS IN ONTARIO??

WHAT ARE FOODS THAT CAN SUPPORT BACTERIA GROWTH CALLED??

WHAT IS THE DANGER ZONE??

Which of the following are hazardous foods and can readily support bacteria?

Lettuce

Jelly/jam

Yogurt

Cooked rice

Raw Ground Beef

Raw potatoes

Tomatoes

Raw Chicken Wings

Uncooked Navy Beans

For the following situation:

Identify 3 factors which led to the illness.

Based on the symptoms, identify the possible organisms associated with this outbreak.

What should have the food handler done to prevent this situation?

REVIEW QUESTIONS A banquet was being held for approximately 150 people. The menu included vegetable soup, stuffed chicken breast with potatoes and carrots and a fruit cocktail dessert. The food handler removed 10 boxes of partially frozen chicken breasts from the refrigerator and placed it on the counter to thaw at room temperature. after 8 hours the chicken breasts were completely thawed. The food handler smelled and touched the chicken to ensure it was fit for consumption. The food handler then cooked the chicken to an internal temperature of 59C. The chicken was then placed in a hot holding unit for 1 hour at a temperature of 45C until serving.

Two days later the food handler received a call from the Public Health Department informing the food handler that 50 people were sick with diarrhea and abdominal pain. Based on the information received from the food handler the PHD determined the food most likely associated with the out break was the chicken.