CONTAMINATED FOOD: PROTECTING THE CONSUMER'S HEALTH

Transcription

1 CONTAMINATED FOOD: PROTECTING THE CONSUMER'S HEALTH 10:20 to 11:30 a.m., Thursday, April 2, 2009 GCHD Public Health Week Annual Conference Flint Cultural Center, Flint, Michigan O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management 670 Transfer Road, Suite 21A; St. Paul, MN TEL FAX website: presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 1

2 LEARNING OUTCOMES 1. Understand the current and future risk of the food that we eat 2. Understand consumers' responsibility for control of their food preparation 3. Understand how to feed immune-compromised people safely 4. Understand the government's role SUMMARY Food from the land farms and water farms that supply America is naturally contaminated with biological, chemical, and physical hazards. Basically, we rely on U.S. farmers and fishermen to control the biological, chemical, and physical hazards associated with the farming process. If consumers buy food directly from land or water farms, they have the responsibility to know the person who is doing the farming and verify for themselves that this person understands the hazards associated with his or her particular product. The control function of our regulatory agencies is minimal due to the nature of the dispersion of the food growing system. If consumers buy food from the food distribution system (e.g., grocery stores, restaurants), which are responsible for the control of the biological, chemical, and physical hazards, consumers can be less vigilant, because there is more regulatory oversight of the processors, distributors, and retailers, to include restaurants. This does not mean, however, that we as consumers can disregard safe food handling practices. This presentation will discuss the care that consumers must take of the food to assure that their handling practices provide adequate control of the known hazards. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 2

3 THE FOOD HAZARDS: Chemical Physical Biological The farmer and the cook are the hazard controllers. ACTIVE MANAGERIAL CONTROL (AMC): There will be a Person In Charge of food safety on duty at all times, who will: 1. Know the hazards that are a risk in the food (hazard inventory). 2. Specify and validate controls that prevent, eliminate, or reduce the hazard to an Appropriate Level of Protection (ALOP) (checklist). 3. Train food preparers and servers to master hazard controls (training sheet). 4. Enforce policies and procedures to prevent illness and control the hazards (checklist). presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 3

4 COMMERCIAL KITCHEN VS. HOME KITCHEN Significant Risks: Biological Chemical Physical Critical Controls: Wash fingertips before food preparation. Use freshly cleaned food contact surfaces to prepare ready-to-eat food. Prepare raw and ready-to-eat food separately. Clean the sink before preparing fresh fruits and vegetables. Refrigerate raw meat, fish, and poultry at 41 to 50 F for quality. Look at the ingredients for a meal and know the hazards in each. Only use a tip sensitive thermometer. Cook: Roasts to >130 F Solid steaks and chops >145 F Ground meat and fish >150 F Chicken >165 F Hot hold >130 F. Cool <2 inches deep. Handle cooked cold food carefully to prevent Salmonella and E. coli contamination. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 4

5 HAZARD ANALYSIS HA Hazards will always be present: Biological Chemical Physical They are carried into the operation by: Employees, customers, visitors Food and supplies Water and air Insects, rodents, birds 1254 presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 5

6 CRITICAL CONTROL POINTS CCP Prevent, eliminate, reduce hazard to a safe level. Owner has absolute command and control of safety and written Policies, Procedures, and Standards Employees are trained and coached Adequate supply of material and time Adequate facilities and equipment Safety-assured recipe procedures Personal hygiene 1255 presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 6

7 ILLNESSES AND DEATHS FROM FOOD PATHOGENS DISEASE Most illness is never reported. ESTIMATED ILLNESSES REPORTED ILLNESSES ESTIMATED DEATHS Illness / Deaths / Foodborne Foodborne Illness / Foodborne 100,000 1,000,000 Illnesses / yr. Illnesses / yr. 100,000 (ALOP) Deaths/yr. (ALOP) (ALOP) Campylobacter spp 1,963, , Salmonellosis 1,341, , Clostridium perfringens 248, , Staphylococcus food poisoning 185, , Yersiniosis 93, Shigella spp 89, , Verotoxin E. coli (O157:H7) 62, , E. coli, enterotoxigenic 55, Streptococcus, foodborne 50, , Bacillus cereus spp 27, E. coli, other diarrheogenic 23, , Vibrio, other 5, Listeriosis Norwalk-like viruses 9,200, Toxoplasma gondii (parasite) 112, Reference: Mead, P.S., Slutaker, L., Dietz, V., McCaig, L.F., Bresee, J.S., Shapiro, C., Griffin, P.M., and Tauxe, R.V Food-related illness and death in the United States. Emerg. Inf. Dis. 5(5): ( presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 7

8 FOOD MICROBIOLOGICAL CONTAMINATION MICROORGANISM SOURCE PERCENT CONTAMINATED Salmonella spp. Raw poultry Raw pork Raw shellfish Staphylococcus aureus Raw chicken Raw pork Raw beef Clostridium perfringens Raw pork and chicken Campylobacter jejuni Raw chicken and turkey Escherichia coli O157:H7 Raw beef/pork/poultry Bacillus cereus Listeria monocytogenes Yersinia enterocolitica Raw ground beef Raw rice Fresh potatoes Fresh radishes Raw pork Raw milk Raw vegetables Vibrio spp. Raw seafood Giardia lamblia, norovirus Water 30 HUMAN MICROBIOLOGICAL CONTAMINATION MICROORGANISM SOURCE PERCENT CONTAMINATED Shigella spp., hepatitis A, norovirus, E. coli, Feces Salmonella spp., Giardia lamblia Norovirus Vomit 1 in 50 (2%) of the employees who come to work each day is highly infective. Staphylococcus aureus Skin, nose, boils and skin infections Streptococcus Group A Throat and skin presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 8

9 SCIENCE-BASED FOOD SAFETY MANAGEMENT SYSTEM H 0 H 0 FSO / ALOP +ΣI -ΣR The level of hazard coming into the kitchen on a food (1,000 Salmonella / gram chicken) Food Safety Objective: A level / size of a hazard (1 E. coli / 25 grams of hamburger) that provides an Appropriate Level Of Protection to the customer (only 1 illness in 100,000 people) The increase of a hazard in a step (1 Clostridium perfringens multiply to 1,000 in cooling; 1 Staphylococcus aureus multiplies to 1,000 during display of banquet) The reduction of pathogens (1,000 to 1 Salmonella kill) or removal of physical hazards from food at a step presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 9

10 THE UNIT AS A FOOD PROCESS SYSTEM 1. MANAGEMENT Feedback INPUT (Control of antecedents for safe behavior) OUTPUT Baseline hazards, H 0 + ΣI - ΣR FSO/ALOP Prerequisite Process 2. PERSONNEL Illness 3. ENVIRONMENT / FACILITIES Rodents, insects Air, water 4. EQUIPMENT Cleanable Adequate, capable 6. FOOD PRODUCTS / PROCESS HACCP Store Pre-prep Pasteurization Serve 30 to 50ºF, <3-log increase 130 to 160ºF 5-log reduction >130ºF, <50ºF Cool <40ºF, <14 hours, <3-log increase MENU 7. CUSTOMERS 5. SUPPLIES / FOOD Chem., Phys., Biol. hazards Supplier / cook safe USDA / FDA Package Refrigerate / Freeze Leftovers <3-log increase Sewage, waste presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 10

11 HACCP PLAN Process Steps and Controls: GMPs and prerequisites are in place (Ti=temp. in; To=Temp. out; t=time to do the step) B, C, P, Potential Hazards and Significant Risk Analysis Control Critical Limit (CL) for each Hazard Control Monitoring & Record; (What, How, Frequency, Who) Corrective Action & Record Verification & Record (Procedures and Frequency) B, C, P = Biological, Chemical, and Physical CCP = Critical Control Point Ti=temperature in; To=temperature out; t=time to complete the step D=Delay; I=Inspect; O=Operate; S=Store; T=Transport presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 11

12 CHEMICAL HAZARDS Significant Risk: Toxic plant materials Fish toxins and poisons Allergens and intolerance Cleaning chemicals and sanitizers Food additives Pest control chemicals Don't worry about insecticides and pesticides Control: Measure additives such as MSG Don't cross-contaminate allergens Separate pest and insect chemicals Don't use food testing for safety; use process control, the recipe Validation: Did the cook follow the validated procedures? presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 12

13 PHYSICAL HAZARDS Significant Risk: (choking, broken teeth) Rocks, hair, stones, wood, vegetable items Toothpicks, glass, equipment parts, pencils Not chewing food / choking on food Food so hot that it burns, >165 F Not risk: Dead, dry insects in food (FDA Food Defect Action Levels) Control: Inspect ingredients; take out physical hazards Cut up food for children and seniors Tell people that food is hot Food preparers don't have pockets above waist Put food preparers in charge of physical hazard control Validation: There is a hazard inventory Food preparers are trained Management audits presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 13

14 MICROBIOLOGICAL HAZARDS Pathogen Hazard Control Parasites Trichina spp., Anisakis, beef tapeworm, Toxoplasma gondii. Live within animals and fish (in muscle, intestinal tract); 1 to 10 cause illness. Reduced to a safe level by cooking to 145ºF, 15 seconds. Killed by freezing, -4ºF, 7 days. Molds Viruses Most molds in kitchen are spoilage. Aspergillus spp., Fusarium, penicillin grow on stored grain and peanuts. They can form aflatoxins and cause cancer. Noroviruses, hepatitis A, rotavirus Source is human feces and vomit. Cut off / throw away moldy food. Keep grains and nuts dry. Government testing controls aflatoxins. Double wash fingertips after using the toilet. Bacteria Vegetative bacteria: Salmonella, E. coli, Vibrio, Shigella, Streptococcus, etc. Spores: Clostridium perfringens, Bacillus cereus, Clostridium botulinum in hot food are dried hibernating vegetative cells. They survive pasteurization. Reduce to a safe level with pasteurization 100,000 to 1; 145ºF, 3 minutes; 150ºF, 1 minute; 155ºF, 15 seconds OR Double wash fruits and vegetables (100-to-1 reduction). Hold 135ºF / >130ºF roasts to prevent outgrowth. Cool 135 to 41 F, 6 hours <1 gallon / <2 inches deep). Cold hold 41 F. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 14

15 THE SPORE CYCLE (CLOSTRIDIA AND BACILLUS) After pasteurization, the spores Clostridium botulinum, Clostridium perfringens, Bacillus cereus can germinate and multiply. Food receiving Storage & pre-prep Cook Pasteurize 130 to 165ºF Hold-serve-cool 1327 presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 15

16 PREREQUISITE PROCESSES Environment and facility Rodents, insects, birds Contaminated water, sewage back-up Cross connections, dripping pipes / roof Power interruption Waste disposal Lights, glass, plastic Equipment, tools, utensils cleaning and maintenance Food contact surface smooth Safe metal or wood Personal Hygiene Feces from toilet on fingers Strep throat Staphylococcus aureus from skin and infected cuts Hair, jewelry Supplies Suppliers inspected Ingredient guarantees Chemical separation Physical hazards Storage; Rh, temperature, time presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 16

17 PERSONAL HYGIENE: HAND WASHING HACCP Significant Risk: Toilet paper slips and tears, and a person can get 6 log pathogens on fingertips. Touching raw meat and poultry can transfer 3 log pathogens. Control: When coming from the toilet, do the double wash with a nail brush for a 6 log reduction by dilution. Nail brush friction, detergent, and water (45 to 110 F), 3 log reduction Second wash, no nail brush, 2 log reduction Paper towel dry, 1 log reduction Water flow, no splash, 2 gallons / minute When touching raw meat and poultry, a single wash (no nail brush), 2 log reduction Validation: Contaminate fingertips 7 log with non-pathogenic E. coli ATCC Double fingertip wash, 6 log reduction Petrifilm recovery E. coli <10 total presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 17

18 CUTTING BOARDS AND OTHER FOOD CONTACT EQUIPMENT AND UTENSILS Significant Risk: Vegetative pathogens on ready-to-eat food contact surface. Control: Before putting ready-to-eat food on a surface, be sure that it has been cleaned to reduce pathogens 5 log. Get ready. Fill sinks Remove gross soil. Wash and scrub surface. Reduce pathogens 5 log. Rinse and sanitize. Air dry. Allow surfaces to air dry thoroughly. Validation: Put non-pathogenic E. coli on surface and validate a cleaning procedure for a 5-log reduction. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 18

19 FOOD RECEIVING AND STORAGE HACCP Significant Risk: No evidence of drip risk. Not enough pathogens from raw food can crosscontaminate ready-to-eat food in refrigerator to be a significant risk. Control: Raw meat and poultry: time and temperature not CCP; washing or cooking makes food safe. Ready-to-eat food store above raw; no evidence of a risk. Air flow: 50 feet per minute holding; 1,000 feet per minute cooling. Storage temperature and time readyto-eat food cooked in kitchen: 41ºF, 7 days; 45ºF, 4 days; 50ºF, 2.5 days; 70ºF, 18 hours; 110ºF, 4 hours. Humidity to prevent mold growth. Cover to prevent drying of fruits and vegetables. Validation: Instant mashed potatoes made with beef broth with E. coli in a container. Store, measure temperature, measure growth presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 19

20 MENU INGREDIENT HAZARD INVENTORY Supplier Makes Safe Oatmeal Vegetables, frozen Coleslaw Mix Canned Fruits Applesauce Cheeses Pickles Cocktail Sauce Butter Honey Salad Dressings Condiments (e.g., ketchup) Coffees Cook Makes Safe Potato to be baked Chicken parts and strips Chicken Fried Steak Cod, battered Shrimp, breaded Bacon Hamburger, Junior and Regular Eggs (in-the-shell) Steak Country Fried Steak Fresh Vegetables Fresh Fruits Potatoes, cooked Onion Rings, cooked Corn Beef Hash, cooked Sausage Links, precooked Cheese Pizza, fully cooked Turkey Breast, fully cooked Nacho Meat Roast Beef Kraft Macaroni and Cheese French Toast Batter Gravies (pasteurized ingredients) Soups Marinara Sauce Fruit Juices Soft Drinks Milk Bread Products Apple Crisp Frozen Pies Cakes Ice Cream Jams and Jellies Vinegar Sugar (brown, powdered) presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 20

21 SUPPLIER / COOK CONTROLS FOR SAFE PRODUCTS Does the supplier have a HACCP plan? INGREDIENT Meat / poultry / fish / seafood Entrée / specialty foods Dairy / egg products Bakery products Grain / mill products Nuts Fruits / vegetables Non-alcoholic beverages / juice / bottled water / other drinks Fats / oils Sugars / sweeteners / confections Condiments / salad dressings / vinegars Gravies / sauces / soups Spices / flavorings / food chemicals Gelatins / puddings / dessert powders Alcoholic beverages / bar mixes Grown Safe HFO Sort, Remove Wash CONTROL Pasteurize Sterilize Allergen (inform) Other A w STABILIZE ph Acid / Ferment Ref. / Freeze presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 21

22 MENU HACCP PLAN Menu Item Beef roasts, Pork ribs, Whole chickens, Whole turkeys, Turkey breasts, Whole smoked salmon (raw) Beef steaks, Burgers, Chicken strips (raw) Canned meat, poultry, and fish items (ready-to-eat) Eggs, shell: fry, pouch, boil (raw; cook makes safe) Fresh fruit (raw, supplier safe) Fresh vegetables (raw, supplier safe) Fresh or commercially prepared salad greens / vegetables (raw, supplier safe) Deli salads / dips: Potato salad (ready-to-eat) Canned vegetables: Corn, beans, tomatoes, etc. (ready-to-eat; supplier sterilized) Potatoes: Baked, mashed, fried, au gratin (ready-to-eat / supplier safe) Storage (temp / time) Receive frozen / refrigerated <41 F. Thaw. Receive frozen / refrigerated <41 F. Store frozen or <41 F. Receive / store at ambient temperature. Preparation (wash / pasteurize; additives) CCP. Roast >130 F for a 5-log Salmonella pasteurization. CCP. Cook >150 F for a 5-log Salmonella pasteurization. Open cans / jars. Use as needed, according to menu. Cover; refrigerated opened canned containers <41 F. CCP. Fry, poach, boil >145 F. Hold / Serve Hold / serve >130 F. Prepare / serve >130 F. Use according to menu, 41 F. Leftovers (none / cool) Store CCP. Cool to <41 F, <6 hours. Store <7 days. CCP. Cool to <41 F, <6 hours. 41 F; discard <7 days. Receive refrigerated <45 F. Store <41 F. Prepare / serve to order. No leftovers. Receive / store refrigerated Wash under flowing water. Peel, Hold / serve No leftovers. <41 F or at ambient trim, cut, prepare as directed for use. <41 F if needed. (Discard temperature according to after 2 days.) item. Receive / store at ambient Wash under flowing water. Peel, Hold / serve. No leftovers. temperature according to trim, cut, prepare as directed for use. (Discard vegetable type. after 2 days.) Receive / store. Assemble salads as directed by menu. Hold / serve. No leftovers. (Discard after 2 days.) Receive / store refrigerated <41 F. Receive / store at ambient temperature. Receive / store at ambient temperature according to degree of processing. No preparation necessary Open cans/jars. Heat vegetables >165 F as needed according to menu. Prepare and heat potatoes >190 F as needed according to order/menu. Hold / serve to order <41 F. Hold / serve canned vegetables >130 F. CCP. Hold / serve potatoes >130 F. No leftovers. (Discard after 2 days.) Use or discard within <7 days. Discard leftovers. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 22

23 HOW TO WRITE A HACCP FLOW CHART, RECIPE, AND HACCP PLAN There are three basic process control documents: HACCP recipe HACCP flow chart HACCP plan presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 23

24 RECIPE HACCP DEVELOPMENT 1. Find a profitable recipe. 2. Look at ingredients. Are there allergen problems, intolerance, chemical or physical hazards? 3. Write the recipe; identify CCPs. Write in process times and temperatures. 4. Analyze. Are hazards controlled? 5. APC for cooked / pasteurized food should be <1,000 APC / gram. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 24

25 FOOD FLOW HACCP DEVELOPMENT Same language as the recipe Each step Ti temperature of food into the step To temperature of food out of the step t time to do the step CCP. Pasteurize, 5-log Salmonella reduction Cool <3-log increase Clostridium perfringens presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 25

26 RECIPE ENGINEERING Retarding Microbiological Growth in Processed Food Water activity. Vegetative bacteria Staphylococcus aureus, no toxin production a w <0.85. Spore, Bacillus cereus, cooked food, no growth, a w <0.92. Affected by presence of fat, protein, carbohydrates / sugar, and salt. Acidity, ph. Vinegar, lemon juice. Affected by protein. Vegetative bacteria Salmonella and E. coli, no growth, ph <4.2. Cooked food, no Clostridium botulinum spore growth, ph 4.6. Preservatives. Nitrates (sausage), benzoates (yeast and mold), salad dressing. Oxidation reduction. Anaerobic Clostridium botulinum growth <+200 mv and more negative. Sanitizing (oxidation) kill of vegetative pathogens >600 mv. Temperature. Vegetative bacteria, E. coli, 30 to 115 F. Spores 38 to 125 F. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 26

27 FOOD GROUPS HACCP PROCESS ANALYSIS I II III IV V HACCP Process Groups (USDA HACCP, 9 CFR 417) Prerequisite / GMPs working Raw, not heat treated. Sprouts; raw meat, fish; sushi, sashimi; eggs, raw fruits and vegetables, flour, sugar, spices, oil Not fully cooked, with inhibitors to make shelf stable. Water activity: nuts, sugar icing, butter honey, dried fish Fermentation: pepperoni; cheese, yogurt; bread; kimchee; beer, wine Acidified: salad dressing; cole slaw; salsa; condiments Fully cooked, not shelf stable. hot or cooled, refrigerated ready-to-eat food Fully cooked, with inhibitors to make shelf stable. marinara sauce; fruit pie fillings; cake icing, bread and pastry, dry cereals, dry pasta, smoked fish; packaged, lowph fruits and vegetables Commercially sterile, shelf stable. "packaged" meat, fish, poultry, fruits, vegetables, dairy / UHT milk Control Grown safe, with H 0 that meets FSO. 5-log Salmonella reduction through processing. Does not require TCS because of product a w, ph, or additives. Pasteurized (5-log Salmonella kill). Pasteurized (5-log Salmonella kill). Does not require TCS because of product a w, ph, or additives. Sterilized, Clostridium botulinum spores reduced 12 log. Does not require TCS. Shelf life <14 days or longer (bact. spoilage) >2 years, 70 F (chem. spoilage) 41 to 135 F, 4 hours or Cold 41 F, days >5 years >5 years presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 27

28 WASHING AND BLANCHING FRUITS AND VEGETABLES (VEGETATIVE BACTERIA) HACCP Significant Risk: Raw fruits and vegetables are contaminated in the pores of the surface. Chemicals do not affect pathogens in the surface. Control: The bacteria must be removed by brush friction or water turbulence. The following reduces bacteria, parasites, and viruses about 2 log by dilution. 1. Trim. 2. Wash in turbulent water. Transfer to 2nd sink. 3. Rinse in turbulent water, 2nd sink. 4. Spin dry. Chemicals can be used in a 3rd sink, but have a limited effect, <1 log. Blanch fruit or vegetable in 160 F water, 1 minute, for a 5-log reduction. Validation: Put E. coli on food and measure before and after treatment, using E. coli Petrifilm. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 28

29 TEMPERATURE MONITORING that the process is in control Significant Risk: Vegetative pathogens must be killed. Spores cannot be allowed to multiply after cooking Bimetallic thermometer cannot measure center temperature of food accurately. Infrared thermometer does not measure center temperature. Must use tip-sensitive thermistor or thermocouple thermometer. Control: Pasteurize 130 F, 112 minutes; 140 F, 11 minutes; 150 F, 1 minute; 160 F, instant Hold >130 F. Cool 120 to 55 F, 6 hours (USDA). Cold hold 40 to 50 F. Validation: Pasteurize using Salmonella 5-log reduction. Hot hold and cooling, use Clostridium perfringens <3-log increase. Cold hold Listeria monocytogenes <3-log increase presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 29

30 FOOD PASTEURIZATION HACCP (VEGETATIVE BACTERIA) Significant Risk: Pathogens contaminate raw meat, fish, and poultry, <1,000 / gram. Control: Salmonella is the target pathogen. Reduce Salmonella 5 log. (Assumes the food is contaminated with about 1,000 Salmonella / gram, and must be reduced to 1 per 100 grams.) Validation: Contaminate with non-pathogenic E. coli. Take sample before heating, <70 F. Take samples about 130 F, 140 F, and 150 F. By 150 F, there should be >5-log reduction. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 30

31 FOOD HOT HOLD HACCP (SPORE CONTROL) Significant Risk: The surface of food with a center temperature of 140ºF in a steam table exposed to air with a relative humidity of 50% will be about 117ºF because of evaporative cooling. Clostridium perfringens will grow <125ºF. Heat lamps dry food. Control: Keep food covered; keep high humidity, >90%, above food; or cover food with something like a butter sauce or cheese. Validation: Make a pan of instant mashed potatoes with cooked ground beef on the surface. Measure temperature. Hold in a steam table for 4 hours. Measure Clostridium perfringens. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 31

32 FOOD COOLING HACCP (SPORE CONTROL) Significant Risk: Clostridium botulinum, Bacillus cereus, and Clostridium perfringens spores will germinate and multiply if cooling is too slow between 125 and 80 F. Control: Pre-cool room temperature. Cool fast enough between 120 and 80 F to prevent outgrowth of spores <1 log. Blast cooler 1,000 feet per minute air, 38 F, 4-inch pan, 6 hours. Ordinary refrigerator 50 feet per minute air, 2-inch pan; takes 15 hours to cool. Validation: Cook hamburger to 160 F to pasteurize the food and activate the spore. Put in a test container. Cool. Take a center sample before and after cooling. Determine if there is growth. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 32

33 REHEATING Significant Risk: Reheating cannot be used as a hazard control, because many cooked foods are never reheated. In addition, reheating will not control toxins from Staphylococcus aureus, Bacillus cereus, or Clostridium botulinum. Control: Assure that the food contact surfaces that contact ready-to-eat cold food are free of Listeria monocytogenes. Validation: Regulatory officials come in and take a food sample for Listeria testing periodically. presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 33

34 SUMMARY Food from the land and water farms of the world will continue to be contaminated with biological, chemical, and physical hazards. Cooks, whether regulated in a commercial facility or at home, must control these hazards. They must be able to look at their stock list and determine what needs to be done, if anything, to each ingredient to make it safe. AMC-HACCP is a scientifically sound method to identify significant hazards and specify reasonable controls to achieve an Appropriate Level Of Protection for all consumers H 0 + ΣI - ΣR FSO / ALOP presentations:geneseehd-apr-09 Genesee-protect-cust-health orig 2/20/09 rev 3/20/09 print 12:16 PM 3/20/09 34