Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)
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1 Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute
2 Competencies for Food Contamination and Spoilage 1. Distinguish between pathogens and spoilage organisms, and list four types of microorganisms responsible for most food contamination. 2. Explain the four factors affecting bacterial reproduction. 3. Explain why the temperature danger zone (TDZ) is important to food safety. 4. Briefly describe food infections and intoxications. 5. Explain how to prevent cross-contamination. 6. List common chemical poisons, foodborne physical hazards, and major allergens, and briefly describe control measures. 7. Describe personal health and hygiene practices necessary in a food establishment. 2008, Educational Institute 1
3 Competencies for Food Contamination and Spoilage 8. Describe the steps that managers should take when handling a foodborne illness complaint. 9. Identify the common causes of food spoilage in a food establishment. 10. Define the three ranges of low-temperature food preservation and describe low-temperature food preservation techniques and their benefits. 11. Describe high-temperature food preservation techniques and their benefits. 12. Describe dehydration, chemical, and radiation food preservation techniques and their benefits. 2008, Educational Institute 2
4 Microorganisms Causing Most Food Contamination Bacteria Parasitic worms Fungi Viruses 2008, Educational Institute 3
5 Factors Affecting Bacterial Reproduction Moisture Oxygen ph Time and temperature 2008, Educational Institute 4
6 Salmonella spp. Food Sources Meat, poultry, egg products, fish, chocolate, raw salads, seed sprouts, raw vegetables, raw milk Symptoms Abdominal pain, diarrhea, fever, chills, vomiting, dehydration, headache, prostration 2008, Educational Institute 5
7 Salmonella spp. Incubation Time 5 to 72 hours; usually 12 to 48 hours Controls Cook thoroughly. Chill rapidly. Enforce good personal hygiene rules. Prevent cross-contamination. 2008, Educational Institute 6
8 Shigella spp. Food Sources Moist mixed foods, liquids, contaminated produce Symptoms Abdominal pain, diarrhea, fever, chills, blood in feces, nausea, dehydration, prostration 2008, Educational Institute 7
9 Shigella spp. Incubation Time Usually less than 4 days Controls Chill and heat foods rapidly. Enforce good personal hygiene rules. Control flies. Prepare foods safely. 2008, Educational Institute 8
10 Vibrio spp. Food Sources Raw seafood, sushi, saltwater fish, shellfish, Fish products, salty foods, cucumbers, sea water Symptoms Abdominal cramps, diarrhea, nausea, vomiting, mild fever, chills, headache, prostration 2008, Educational Institute 9
11 Incubation Time Vibrio spp. Usually 10 to 20 hours Controls Use proper cooking and chilling procedures. Separate raw from cooked foods. Do not use sea water to rinse food. Obtain food from approved sources. 2008, Educational Institute 10
12 Escherichia coli Food Sources Any food exposed to sewage-contaminated water; cheese, shellfish, watercress; raw seed sprouts, milk, unpasteurized juice; ground beef Symptoms Similar to Shigellosis abdominal pain, diarrhea, fever, chills, blood in feces, nausea, dehydration, prostration 2008, Educational Institute 11
13 Escherichia coli Incubation Time About 11 hours Controls Chill and heat foods rapidly. Enforce good personal hygiene rules. Control flies. Prepare foods safely. 2008, Educational Institute 12
14 Food Sources Listeria monocytogenes Coleslaw, fresh soft cheeses, chickens, dry sausages, contaminated meats, smoked seafood, deli meats and salads Symptoms Headache, vomiting, other flu-like symptoms In pregnant women and people with compromised immune systems: more severe symptoms, possible death 2008, Educational Institute 13
15 Incubation Time 4 days to 3 weeks Controls Listeria monocytogenes Pasteurize or heat-process foods. Avoid re-contaminating foods. Refrigerate or freeze all dairy products. Use proper equipment cleaning and food safety procedures. 2008, Educational Institute 14
16 Food Sources Yersinia enterocolitia Contaminated raw pork or beef, drinking water, milk products, tofu Symptoms Children: digestive upset, severe abdominal pain resembling acute appendicitis Adults: acute abdominal disorders, diarrhea, fever, arthritis Both groups: skin and eye infections 2008, Educational Institute 15
17 Yersinia enterocolitia Incubation Time 3 to 7 days Controls Pasteurize or heat-process foods. Enforce good personal hygiene rules. Sanitize equipment and utensils. Always purchase foods from approved sources. 2008, Educational Institute 16
18 Campylobacter jejuni Food Sources Raw or inadequately cooked or processed foods of animal origin; unchlorinated water Symptoms Diarrhea, abdominal pain, fever, a vague unhealthy feeling Less frequent: nausea, headache, urinary tract infection, reactive arthritis 2008, Educational Institute 17
19 Campylobacter jejuni Incubation Time 1 to 7 days or longer Controls Cook food thoroughly. Handle food properly. Dry or freeze foods. Add acids. 2008, Educational Institute 18
20 Preventing Cross-Contamination Separate raw animal foods during storing, preparing, holding, and display from raw ready-to-eat food and cooked ready-to-eat food. Separate types of raw animal foods. Clean and sanitize equipment and utensils. Store food in packages, covered containers, wrappers. 2008, Educational Institute 19
21 Preventing Cross-Contamination Clean hermetically sealed food containers of visible soil. Protect food containers that are received packaged together in a case or overwrap from cuts. Store damaged, spoiled, or recalled food separately. Separate fruits and vegetables before they are washed. 2008, Educational Institute 20
22 Frequent and Proper Handwashing Procedures Rinse under clean, running warm water. Apply cleaning compound in recommended amount. Rub hands together vigorously for seconds while: Paying close attention to areas under fingernails. Creating friction on surfaces of hands, arms, fingers. Rinse thoroughly with clean, running warm water. Immediately, dry thoroughly, using: Individual disposable towels, or Continuous towel system, or Heated hand-dryer. 2008, Educational Institute 21
23 Handling a Foodborne Illness Complaint 1. One person responsible for the investigation. 2. Listen to complaint. 3. Get the facts. 4. Evaluate complaint. 5. Notify health officials if complaint appears valid. 6. Isolate suspected food. 2008, Educational Institute 22
24 Handling a Foodborne Illness Complaint 7. Cooperate with health officials. 8. Take corrective action. 9. Close the complaint with the guest. 10. Index complaint. 11. Follow up. 2008, Educational Institute 23
25 Common Causes of Food Spoilage Improper storage temperatures Incorrect storage times Improper ventilation Failure to separate foods Excessive delays between receiving and storing Inadequate food safety standards 2008, Educational Institute 24
26 Low-Temperature Food Preservation Chilled storage: 50 F (10 C) to 59 F (15 C) Refrigerated storage: 32 F (0 C) to 41 F (5 C) Freezer storage: 0 F ( 18 C) or below 2008, Educational Institute 25
27 Pasteurization High-temperature food preservation: Food product heated to 145 F (63 C) for 30 minutes, or To 161 F (72 C) for 15 seconds, then immediately cooled to 50 F (10 C) or less. 2008, Educational Institute 26
28 Sterilization Kills virtually all microorganisms and their spores. Once food is batch-sterilized, or individually sterilized, must be stored in a hermetically sealed container, like a can, glass bottle, jar, or flexible plastic container. 2008, Educational Institute 27
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Introduction to Food Safety Final Quiz A Training Series for Supermarket Deli, Bakery, and Cheese Department Associates Final Quiz Introduction to Food Safety A Training Series for Supermarket Deli, Bakery,
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Writing Food Safety Plans What is a Food Safety Plan? A Food Safety Plan, also often referred to as a HA Plan (Hazard Analysis Critical Control Point) is a set of written procedures that will help to eliminate,