Food Safety Unit 8 th FCS

Transcription

1 Food Safety Unit 8 th FCS All students will identify the common causes of food contamination. All students will practice preventive measures when shopping for, storing, and preparing food to avoid foodborne illness. All students will identify groups most at risk for foodborne illness. All students will recognize symptoms of foodborne illness. All students will compare the roles of food producers, food processors, government agencies, and consumers in protecting the safety of the food supply

2 Sanitation practices that prevent disease Keep cold Proper clothing Cook Keep hot Throw out No cross contamination Wash Hand washing 3 You must change your habits!! Stop these. Nail biting hands in mouth Picking the nose Hands on face Cover your cough! Sneeze in sleeve. Playing with hair 4 2

3 The search for safe food practices Louis Pasteur ( ) French Chemist and Microbiologist Pasteurization: A sanitation process by which germs are killed by boiling and then product is kept in an air tight container. Glass flask used by Louis Pasteur, 1860s. 5 Common Contaminants Harmful Bacteria Harmful Organisms Undesirable substances that should not be in food. Natural Toxins Chemicals 6 3

4 Cornell Note taking Method 1. Pathogens - organisms that cause foodborne illnesses 2. Microorganism - tiny living being 3. Cross - - microbes moving across Contamination surfaces 4. Spoilage - loss of nutritional value - loss of quality - decayed 5. Contaminated - unfit for consumption (eat) due to undesirable substance in food 7 Harmful Bacteria 6. Bacteria - single celled microorganisms that live in soil, water and in the bodies of plants and animals 7. Toxins - poison produced by bacteria 8. Spores - asexual reproductive cells - able to survive high heat 8 4

5 Your body s response to attack 9. Diarrhea evacuate the lower digestive track 10. Vomiting evacuate the upper digestive track 11. High Fever burn up the invader If these continue at a high rate or long period of time, you must seek medical attention to avoid complications of de-hydration. Many people mistakenly think that food poisoning is the Flu. 12. De-hydration lower-than-normal amount of body fluids 9 Who is at risk for foodborne illness? 10 5

6 Common foodborne bacteria Salmonella Staphylococcus (staph) E. Coli O157 Listeria Monocytogenes Clostridium Perfringens Clostridium Botulinum 11 Salmonella Symptoms: Stomach pain diarrhea nausea fever, chills, and headache. Cause: Bacteria - undercooked foods Salmonella colony = 16 hr growth - eggs, poultry, and meat - unpasteurized milk - contaminated fresh fruits/veggies 12 6

7 Staphylococcus (staph) Symptoms: quick onset (1/2 hr to 6 hrs) - Nausea, - vomiting - diarrhea - can lead to heart damage if not treated Cause: - Bacteria - Foods made by hand - Found on human skin, in nose, and in throat. (touching face) - Improper food handling 13 E. Coli O157:H7 Symptoms: Severe abdominal cramps!! Diarrhea, nausea, vomiting Begins 1-8 days after eating Cause: Bacteria - found in digestive track - raw or rare ground beef - unpasteurized milk/juice - contaminated fruits/veggies - not washing after using restroom 14 7

8 Listeria monocytogenes Symptoms: Fever/chills headache/ backache diarrhea Cause: Bacteria - Is able to grow under refrigeration - Unpasteurized dairy products - Contaminated cut cuts, hot dogs 15 Clostridium botulinum Botulism Symptoms: Affects nervous system- possibly fatal - paralysis Cause: Bacteria - double vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing Onset 12 to 36 hours - Grows little/no oxygen - Spores can survive cooking temperature - Improper canning- broken seals-cans - Food held at room temperature for extended time without oxygen - Cut cold meats Botox shots are extremely low doses of dead cells. ex. Foil wrapped potatoes 16 8

9 Clostridium Perfringens Symptoms: Diarrhea severe gas pains Onset with 9 to 15 hours Duration 24 hours at-risk populations- it can last longer Cause: Bacteria Food left out on steam table too long Food left at room temperature over 2 hrs. Spore can survive with little/no oxygen Spore can survive cooking temperatures Cafeteria germ 17 Harmful Organisms 13. Parasites - an organism that lives off a host 14. Host -an organism that is eaten by a parasite 15. Protozoa -single celled animals 16. Virus -smallest type of form of life - chief cause of foodborne illness 17. Fungi - classified as plants ( molds and yeast) 18 9

10 Trichinella Symptoms: Trichinosis - stomach cramping - diarrhea - muscle pain Cause: Parasite - eggs of round worm -undercooked pork 19 Tapeworm (cysticercosis) Symptoms: - diarrhea - weight loss - expelling worm segments Cause: Parasite - worm - cysts in meat (pork) - undercooked meat - segments can break off and travel the body 20 10

11 Toxoplasmosis gondii Symptoms: Cri du chat: Cry of the Cat - a condition that is caused by Toxoplasmosis. An unborn child can develop severe intellectual disabilities. Cause: Parasite Eating undercooked meats Cleaning a cat s litter box Parasite - cyst 21 Pinworms Symptoms: White worms at the anus Itchy Abdominal pain Cause: Parasite Not washing hands after using bathroom!! Dirty finger nails, eggs under the nail Biting finger nails, putting hands in mouth Humans are the only natural host for this parasite

12 Entamoeba histolytica (Amebiasis) Symptoms: severe diarrhea amoebic dysentery severe dehydration Causes: Protozoa -fecal contamination of food and water supply. - poor water treatment systems 23 Giardia lamblia Symptoms: Severe gas pains foul smelling stools (sulfur) Severe diarrhea Causes: Protozoa - contaminated water - do not drink untreated H2O Hiker s Trot 24 12

13 Hepatitis A 21. Bilirubin: chemical that the liver normally processes out as a waste- builds up in tissues and causes the yellowing. Symptoms: Inflammation of the Liver Jaundice: yellow skin & eyes Loss of Appetite Fatigue Joint pain Cause: Virus A enters the body through the mouth, goes into the digestive system and leaves the body in the feces. Improper hand washing 25 Cold Sores; Herpes Simplex Virus Symptoms: severe blisters around the mouth Cause: Virus Shared eating utensils, razors and towels, as well as kissing, may spread herpes simplex virus type 1 Direct contact (hands to face) 26 13

14 Conjunctivitis: Pink Eye Symptoms: Red or very pink eye Crusty discharge Burning and itching Infection of membranes lining the eyelids and covering the white part of the eye Causes: Bacteria and/or Virus Direct contact Very contagious (hand to surface contact) 27 Influenza The Flu Symptoms: Fever (usually high) Headache Tiredness (can be extreme) Cough Sore throat Runny or stuffy nose Body aches Diarrhea and vomiting (more common among children than adults) swine flu Images of the H1N1 Influenza Virus Cause: VIRUS Spreads from person to person in respiratory droplets when people who are infected cough or sneeze. Touching something with influenza virus on it and then touching their mouth, nose or eyes

15 Natural Toxins Certain Mushrooms Spoiled fish = scombroid toxin Commercially grown mushrooms are safe to eat. Poisonous berries Fun fact: PA is a leader in mushroom production. 29 Chemicals 18. Pesticide substance used to repel or destroy insects, weeds, and fungi 19. Pesticide particles left on food after it is prepared Residues and consumed 20. Environmental substances released into air or water by contaminants industrial plants 30 15

16 Helpful Microogramisms Yeast = leavening agent to make bread rise. Mold = Blue Cheese Bacteria aids in digestion Bacteria culture Bacteria culture 31 for yogurt. Refrigerator s temperature should be 40 degrees or lower. Top freezer s temperature should be 0 degrees or lower. These temperature DO NOT kill bacteria just slow growth. Eggs should be stored in original cartons on an interior shelf- never the door. Cover all foods in refrigerator and freezer. Worksheet Activity C & D Master

17 Place leftovers quickly into the refrigerator. Label and date foods in freezer. Reusable plastic or glass lids. DO NOT reused foil or plastic wrap. Hot foods need to stay hot. Cold foods need to stay cold. 33 Tips for Buying Safe Foods Check expiration dates Fresh, firm, fragrant fruit/veggies No dented, rusty cans No leaking packaging Meats/Fish good color, fresh odor, no ammonia smell Bag foods to avoid cross contamination Avoid frozen items with heavy frost on them Buy cold or frozen items last to avoid warming Meats need USDA inspection stamp Store should have good food handling practices 34 17

18 Tips for Preparing Safe Food Thaw in refrigerator Foods should not be served longer than two hours at room temperature. Internal temperature indicates that the meat is cooked. Separate plates for raw and cooked. Brush grill sauces on cooked side to avoid cross contamination to brush. NEVER eat raw or undercooked eggs. Danger of salmonella 35 Cleaning Surfaces 1) Clear all food/debris off the surface 2) With dish cloth or sponge, clean with soap and water 3) Spray sanitation solution on the surface. 4) Clean with a paper towel. 5) Dispose of the paper towel in the garbage. - Dish clothes and sponges should be recycled often. - When not in use, dry thoroughly

19 Take time to stay healthy 22. Hand washing the single most important procedure for preventing the spread of biological contamination. 37 Wet your hands with warm, running water and apply liquid soap or use clean bar soap. Lather well. Rub your hands vigorously together for at least 15 to 20 seconds. Sing Happy Birthday two times. Scrub all surfaces, including the backs of your hands, wrists, between your fingers and under your fingernails. Rinse hands completely. Dry your hands with a clean or disposable towel. Use a towel to turn off the faucet

20 Hazard Analysis critical control point (HACCP) Identifies steps in food production that are at risk of biological, chemical or physical contamination 7 step plan to eliminate contamination Set up food handling guidelines 39 Government agencies to protect consumers FDA = US Food and Drug Administration monitors pesticides Inspects farms, food processors and imports Oversee food recalls Food or product is deemed unsafe for consumption. Consumers are asked to send the products back to the point of sale or manufacturer

21 USDA = US Department of Agriculture Monitors safety and quality of Poultry Egg Meats Food Processor- handling and packaging Grade shield (A) Educate the Public Food safe handling Nutrition guidelines FSIS = Food Safety and Inspection Service works with USDA 41 NMFS = National Marine Fisheries Service Currently voluntary to participate Inspected for quality Can earn quality seal 42 21

22 EPA = US Environmental Protection Agency Connected to food via the regulation of pesticides Sets standards for clean water Sets standards for pesticide residue 43 FTC = Federal Trade Commission Regulates truth in advertising No misleading consumers on contents or nutritional value Handles complaints against companies 44 22

23 State Level Local Level Inspect farms - food producers - food manufacturers Inspect grocery stores - food services - schools - nursing homes - restaurants