الصحة البيي ية السلامة و معالجة المخاطر ENVIRONMENTAL HEALTH, SAFETY & RISK MANAGEMENT Food Safety & Hygiene Talal Abou Mjahed Sanitarian & Biosafety Officer
A scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. Food Safety
Foodborne Illness Occurs when food becomes contaminated. Food contamination fits into one of three major categories: 1. Biological 2. Chemical 3. Physical
Biological Contamination Caused by bacteria, viruses, yeasts, mold or parasites.
Chemical Contamination Caused by: Naturally occurring chemicals Environmental contaminants Additives & cleaning chemicals During cooking or storage
Physical Contamination Caused by physical contaminates such as dust, glass, hair, jewelry, dead insects or other substances.
Food Poisoning Illness from consuming food that contains a harmful substance, harmful micro-organisms or their toxins. Common symptoms: stomach aches vomiting diarrhoea fever dehydration Can result in long-term diseases and death. Often caused by food that looks, smells and tastes normal.
Key recommendations for food safety The 2005 USDA Dietary Guidelines give five Key Recommendations for food safety. Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
Recommendation 1: CLEAN Wash hands and food-contact surfaces.
Wash your hands! Handwashing is the most effective way to stop the spread of illness.
How to wash hands 1. Wet hands with WARM water. 2. Soap and scrub for 20 seconds. 3. Rinse under clean, running water. 4. Dry completely using a clean cloth or paper towel.
Wash hands after Handling pets Using bathroom Sneezing, blowing nose & coughing AND before... Touching a cut or open sore Handling food
Clean during food preparation Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food and before going on to the next.
Avoid spreading bacteria Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer.
Dirty dishcloths spread bacteria Wet or damp dishcloths are ideal environments for bacterial growth. Have a good supply of dishcloths to avoid reusing them before laundry day. There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders. ~research by Dr. Charles Gerba
Recommendation 2: SEPARATE Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
Use different cutting boards Use one cutting board for raw meat, poultry and seafood and a separate one for fresh produce.
When groovy isn t a good thing Replace cutting boards if they become excessively worn or develop hard-to-clean grooves.
NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water. Use clean plates
Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms.
Recommendation 4: CHILL Chill (refrigerate) perishable foods promptly and defrost foods properly.
The TWO-hour rule Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when temperature is above 32 C. Perishable foods include: Meat, poultry, fish, eggs Dairy products Pasta, rice, cooked vegetables Fresh, peeled/cut fruits and vegetables
DANGER ZONE Bacteria multiply rapidly between 5 & 60 C
Keeping hot food hot and cold food cold Avoid keeping food in the temperature danger zone of 5 C - 60 C
A multiplication quiz Bacteria numbers can double in 20 minutes! How many bacteria will grow from 1 BACTERIUM left at room temperature for 7 hours?
Answer: 2,097,152! Refrigerate perishable foods within TWO hours.
The THAW LAW Plan ahead to defrost foods. The best way to thaw perishable foods is in the refrigerator.
When to leave your leftovers Refrigerated leftovers may become unsafe within 3 to 4 days. If in doubt, toss it out!
Recommendation 5: AVOID... Raw (unpasteurized) milk or milk products Raw or partially cooked eggs and foods containing raw eggs Raw and undercooked meat and poultry Unpasteurized juices Raw sprouts Most at risk are infants, young children, pregnant women, older adults and the immunocompromised.
Should you keep or toss Pizza left on the counter overnight?
Toss it out! Even if you reheat pizza left on the counter overnight, some bacteria can form a heat resistant toxin that cooking won t destroy.
Should you keep or toss Hamburger thawed on the kitchen counter?
Toss it out! As with pizza left out more than TWO hours, bacteria may have formed heat-resistant toxins. The best way to thaw perishable foods is in the refrigerator. Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator to prevent their juices from dripping on other foods.
Should you keep or toss Perishable food left out from the noon meal until the evening meal?
Toss it out! Perishable foods such as meats and cooked vegetables should be refrigerated within TWO hours.
Should you keep or toss Cut/peeled fruits and vegetables at room temperature for over TWO hours?
Toss it out! Once you have cut through the protective skin of fruits and vegetables, bacteria can enter. Refrigerate cut or peeled fruits and vegetables within TWO hours.
Should you keep or toss Leftovers in the refrigerator for over a week?
Toss it out! Refrigerated leftovers may become unsafe within 3 to 4 days. You can t always see or smell if a food is unsafe. It may be unsafe to taste a food.
Should you keep or toss A FULL pot of chicken soup stored in the refrigerator while still hot?
(can you guess?) How long would it take a 20 cm stock pot of steaming chicken soup to cool to a safe temperature in your refrigerator?
Would you believe 24 hours! TOSS IT OUT! Remember: Transfer hot foods to shallow containers to speed cooling.
Should you keep or toss A turkey kept in your freezer for five years?
You decide! Food kept frozen at -17 C is still safe to eat. However, it may not taste as good. To assure best flavor, eat a frozen turkey within a year.
Remember:
الصحة البيي ية السلامة و معالجة المخاطر ENVIRONMENTAL HEALTH, SAFETY & RISK MANAGEMENT THANK YOU