safety & sanitation in your kitchen presented by: alex shortsleeve, mba
TRANSCRIPT
Safety & Sanitation
In your Kitchen
Presented by: Alex Shortsleeve, MBA
In the News!!
36 illnesses per catering outbreak; 13 at restaurants:
Between 1998 and 2008, there were 833 outbreaks of foodborne illness traced tocaterers, incidents that sparked 29,738 illnesses, 345 hospitalizations and 4 deaths, according to Dana Cole, a CDC researcher
• Federal Register Final Rule (July 9, 2009, 74 FR 33030): Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation
• The Food and Drug Administration (FDA) is issuing a final rule that requires shell egg producers to implement measures to prevent Salmonella Enteritidis (SE) from contaminating eggs on the farm and from further growth during storage and transportation, and requires these producers to maintain records concerning their compliance with the rule and to register with FDA.
– www.fda.gov
Food Safety Update
FDA Food Safety Modernization Act
FDA Food Safety Modernization Act
• Key points:• - The FDA would have the authority to issue direct recalls of
foods that are suspected to be tainted, rather than relying on individual producers to voluntarily issue recalls.
• - Food producers would be required to develop written food safety plans, accessible by the government in case of emergency. These would include hazard analysis and a plan for implementing corrective measures.
• - The Secretary of Health and Human Services would be required to create a food tracing system that would streamline the process of finding the source of contamination, should an outbreak occur.
• - Importers would be required to verify the safety of all imported foods to make sure it's in accordance with U.S. food safety guidelines.
– www.cnn.com
Cost of a foodborne illness• Loss of customers and sales• Loss of prestige and reputation• Lawsuits resulting in lawyer and
court fees• Increased insurance premiums• Lowered employee morale• Employee absenteeism• Need of retraining employees• EMBARRASSMENT!
1 The three (3) hazards that can result in food borne illnesses
Types of Microorganisms, Pathogens, and Toxins
The five (5) risk factors that can lead to food borne illnesses
The seven (7) principles of a HACCP system
Today’s Menu Agenda
2
3
4
Jewelry Pins,
Staples
Hair,
Bone
Foil, String
Physical Hazards in Food
Physical Hazards
Pesticide
Residues
Food
Allergens
Food
Additives
Food
Toxins
Cleaning
Chemicals
Vet
Residues
Chemical Hazards
Foodborne Disease Caused by Chemicals
Naturally Occurring:
AllergensCiguatoxinMycotoxinScombrotoxinShellfish toxins.
Man-made chemicals:
Cleaning solutions Food additives Pesticides Heavy metals.
Naturally Occurring ChemicalsFood Allergens
90% of all allergies are caused by:Milk productsEgg productsWheat proteinsPeanutsSoy productsTree nutsFishShellfish.
Common allergens
Man-Made Chemicals
Man-made chemicals can be:Intentionally added
Food additivesPreservatives
Non-intentionally addedCleanersSanitizers.
Pesticides are a common man-made chemical found on fruits and vegetables.
Flies Weevils Rats Roaches
Ants Moths Mice
TreatmentPest Management
• Licensed PCO• Look for infestation• Use preventative care
Biological (visible) Hazards
Biological (invisible) Hazards
Molds
Bacteria prefer foods that are high in proteins or high in carbohydrates.
Parasites are small or microscopic creatures that need to live on or in another living organism to survive.
Viruses are smaller than bacteria and require a living host in which to grow and reproduce.
Carbon dioxide and alcohol are produced as yeast slowly consumes food.
Grow under almost any condition, but grow well in acidic foods with low water activity.
Protozoa VirusesYeastsBacteria
Microbiological
BacteriaBacillus cereus
Bacillus cereus is commonly found in: Rice Pasta Potatoes Meats and fish Milk Vegetables.
Bacillus cereus can be found in cooked rice.
Bacteria Clostridium botulinum
Clostridium botulinum can commonly be found in:Home-canned foodsVacuum-packed
refrigerated foodsGarlic or onions
stored in oil. Improperly vacuum-packed foods may contain Clostridium botulinum.
Bacteria Campylobacter jejuni
Cross contamination is the major cause of Campylobacter jejuni.
It is estimated that 100% of all raw poultry is infected with Campylobacter jejuni.
BacteriaShiga toxin-producing Escherichia coli
Shiga toxin-producing Escherichia coli is best controlled by:Cooking ground meats to at
least 155oF (68oC) Storing foods at proper
temperaturesPracticing proper personal
hygiene and avoiding cross contamination
Using only pasteurized apple cider, fruit juices, and milk.
Raw or undercooked ground beef has been known to contain Shiga toxin-producing e-coli.
BacteriaListeria monocytogenes
Listeria monocytogenes is commonly found in:Raw meatsRaw poultryDairy productsRaw vegetablesRaw seafoodHot dogs and luncheon
meats.
Hot dogs may contain Listeria monocytogenes.
BacteriaSalmonella spp.
Salmonella spp. is commonly found in:Intestinal tracts of humans
and animalsRaw meat and raw poultryPorkDairy productsChocolateCream-filled desserts.
Eggs are a common source of Salmonella spp.
BacteriaShigella spp.
Shigella spp. accounts for about 10% of all
foodborne illnesses in the United States and
is most commonly transferred by a food
worker’s contaminated hands.
Shigella spp. is commonly found in ready-to-eat foods.
BacteriaStaphylococcus aureus
Staphylococcus aureus can be commonly found in:Pre-cooked, ready-to-eat
foods that have been re-contaminated by food workers
Foods that require considerable food preparation and handling
Vegetable and egg salads.
Pre-cooked, ready-to-eat food
BacteriaVibrio spp.
Vibrio spp. is commonly found in seafood such as:FishOystersCrabsShrimpClamsLobster.
Handle seafood carefully.
VirusesHepatitis A virus
Hepatitis A virus can be transferred by:Contaminated or
polluted waterInfected food
workers.
VirusesNorwalk Virus
Norwalk virus is commonly found in raw
and undercooked
seafood. Eating raw or undercooked clams or oysters poses a high risk for infection.
Parasites Giardia duodenalis
Parasites are small or microscopic creatures that need to live on or in another living organism to survive.
Giardia duodenalis
ParasitesAnisakis spp.
Anisakis spp. is commonly found in bottom-feeding fish such as:SalmonCodHaddockCrabShrimp. Salmon fillet
ParasitesCyclospora cayetanensis
Cyclospora cayetanensis is commonly found in:Contaminated waterRaspberriesStrawberriesFresh produce.
ParasitesTrichinella spiralis
Trichinella spiralis is commonly found in:PorkWild game meats.
Wild boar
Mold Basic Characteristics
• Spoil food and sometimes cause illness
• Grow under almost any condition, but grow well in acidic foods with low water activity.
• Freezing temperatures prevent or reduce the growth of molds, but do not destroy them
Yeasts Grow well in
• Jellies• Jams• Syrup• Honey• Fruit Juice
Food should be discarded if spoiled by yeast!
The Five (5) Risk Factors• Purchasing food from unsafe
sources• Failing to cook food adequately• Holding food at improper
temperatures• Using contaminated equipment • Poor personal hygiene
7 Principles HACCP (Hazard Analysis Critical Control
Points)
Resources• Essentials of Food Safety & Sanitation: Food Safety Fundamentals:• On Cooking: A Textbook of Culinary Fundamentals for Education
Management Corporation, 4th Edition. • http://www.msnbc.msn.com/id/38420815/ns/health-food_safety/• http://www.msnbc.msn.com/id/38741401/ns/health-food_safety/
• http://articles.cnn.com/2010-12-21/politics/house.food.safety_1_food-safety-modernization-act-government-inspections-food-supply?_s=PM:POLITICS
• http://www.cnn.com/video/Gupta
• http://www.cdc.gov/foodsafety/resources/CDCandFoodSafety_121410.pdf
• http://www.foodsafety.gov/keep/charts/mintemp.html