Chapter 7

SANITATION HAZARDS

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Importance of safe food handling Properly handling food is essential Foodborne illness happens when it is handled improperly Foodborne illness’s not only harms the customer but also

the business How?

Contamination: is the presence of unsafe substance or levels of dangerous microorganisms

Sanitation is the creation and practice of clean and healthy food handling habits

Contamination can be caused from biological, chemical, or physical hazards

Biological hazards Cannot be seen with the human eye They are tasteless and odorless They include: harmful bacteria, viruses, fungi, parasites,

and fish toxins

Bacteria Single celled organisms that reproduce by dividing

They are on your clothes, hair and on your hands

How they grow:

They need water, food, and favorable temperatures

Potentially Hazardous foods are foods that require time and temperature control for safety

Foods that are high in protein provide a very favorable environment for rapid bacterial growth

Aerobic bacteria is bacteria that requires oxygen to grow

Anaerobic bacteria does not need oxygen to grow

Facultative bacteria can grow with or without oxygen

Bacteria can divide every 20 minutes if the conditions are ideal

When bacteria is introduced to a new food source it can take up to four hours to adjust and growth is slow.

Lag phase- is when the bacterial growth is slow at the beginning phase

Log phase- is when bacterial growth is fast and is dangerous due to their growing numbers

Decline phase- is when bacterial growth level off and a number of bacteria die off

Spores: a thick walled super survival unit, if conditions become dangerous for the bacteria it will create the spore that can survive the conditions and when the environment becomes favorable again it will be a normal functioning bacterium.

Pathogenic bacteria

Infection: result from live bacteria that must be consumed to be dangerous

Intoxication: an illness resulting from ingestion of toxins that are left behind. Some toxins are both difficult to detect and are very deadly

Toxin mediated infections: when bacteria is ingested and then produce harmful toxins in the digestive tract

Controlling growth of bacteria Food source: High protein and other hazardous foods must be

handled carefully and limit contamination

Ph: the measure of acidity or alkalinity of a substance. Most bacteria function best close to a neutral ph. Adding an acid helps control bacteria

Temperature: Need warm conditions to grow, should be kept out of the temperature danger zone of 41f and 135 f, above these temperatures the bacteria begin to die, or produce heat resistant spores. Below this the growth rate is slowed

Time: Should not be kept in the temperature danger zone for more then four hours.

Atmosphere: Most bacteria are aerobic, therefor removing oxygen stops their growth

Water: removing water from food stops bacteria growth.

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Viruses A virus is a very small organism that invades another cell and causes

it to reproduce the virus.

Once the virus takes over a cell it transfers all its genetic information to the captive cell.

They are not affected by water activity or ph

Two viruses that are most concern for foodservice include Hepatitis A and norovirus.

Hep A can cause liver damage

Excreted in the feces of infected people

Foods associated with these bacteria include raw or undercooked shellfish, raw salad ingredients

Viral contamination can be avoided by using excellent hygiene, washing all fruits and vegetables, avoid shellfish harvested from contaminated waters, purchase food from reputable suppliers

Fungi: Types that can cause food contamination include:

poisonous mushrooms, yeasts, and molds, Yeast: a microscopic fungus that consumes sugar

and expels alcohol and carbon dioxide gas through a process called fermentation. Wild yeast growing unintentionally in food is the problem. It is characterized by slime, discoloration, bubbles, and an alcoholic off smell. Can be killed above 136 degrees

Mold: a name for a large family of single cell fungi. Most molds are not poisonous. All molded foods should be discarded

Parasites: An organism that lives and feeds on the body of another living

creature

Parasites can be found in meat and fish, when you eat food infested with live parasites they can be transferred to you

Trichinella spiralis causes disease called trichinellosis, marked by fatigue, digestive discomfort, and rarely death.

Not visible to the human eye, and often found in improperly cooked game meats

Cook to an internal temperature of 145 and allowing three minutes to rest

Fish harbor parasites called anisakis and cestodes and trematodes. They are not easily visible and may be present in some raw fish. Cook fish to a temperature of 140 or freezing at -31 for 15 hours

Fish Toxins:Are poisonous within the fishes flesh, that

don’t harm the fish but can cause illness when eaten

Ciguatera: results when small fish eat certain algae that contain the toxin, then the larger fish eat the smaller fish

Scombroid poisoning happens when certain fish are left in the temperature danger zone.

Chemical hazards

Classified as any chemical that can contaminate food

Metals: found in cookware, such as copper can leach into food

Galvanized steel contains zinc which can leach into food as well.

Chipped enamel can cause metal poisoning

Agriculture chemicals

Insecticides pesticides and herbicides can be found on the outside of fruits and vegetables

Washing and peeling produce can help prevent the ingestion of these chemicals

Kitchen chemicals This type of chemical contamination is more rare then those

of biological contamination. To prevent kitchen contamination:

Label all chemicals Only use chemicals according to the labels Dispose the chemicals according to the instructions on the

bottle Never randomly mix chemicals Store chemicals separate from the food prep area In the event in ingestion call poison control and refer to

the MSDS. The MSDS contains proper procedures for storage and handling and what to do in an emergency.

Physical hazard Are solid materials that posses danger if ingested Some of the most common physical hazards include: Glass: not easily seen and is dangerous if swallowed Staples: large delivery boxes are sealed with them and

they can accidently fall into the food Metal shards: Commercial can openers can tear small

metal shards and get into the food Toothpicks: often used in d’oevres or sandwiches

Food allergens Happens when a person’s body interprets a harmless

protein as a dangerous substance, and the body reacts to the allergen

Reactions can range from skin irritations to difficulty breathing to death

When a kitchen is alerted to an allergy the kitchen must analyze everything that is served to the customer to make sure it is not served to them.

When a food of origin to a food that does not contain the allergen it is called cross contact.

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