Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
2. Outline
• Definitions
• Foodborne Illness vs Food Poisoning
• Types of Hazards in Food Hygiene
• The 5 Key Principles of Food Hygiene
• Critical Basics for Food Hygiene
• Cooking-ware Types & Food Safety
• Plastic Containers
• CODEX
• Food Safety Management Systems
• Strategies for Good Food Hygiene
3. Food Hygiene vs Food Safety
• Food hygiene are the conditions and measures necessary to ensure the
safety of food from production to consumption.
• Food can become contaminated at any point during slaughtering or
harvesting, processing, storage, distribution, transportation and
preparation.
• Lack of adequate food hygiene can lead to foodborne diseases and death
of the consumer.
• Food safety is a scientific discipline describing handling, preparation,
and storage of food in ways that prevent foodborne illness. This includes
a number of routines that should be followed to avoid potential health
hazards.
4. Foodborne Illness vs Food Poisoning
• Both terms, foodborne illness and food poisoning, are often used
interchangeably by consumers. However, both have different meanings.
• Foodborne illness is an infection or intoxication that results from
eating food contaminated with viable (live) microorganisms or their
toxins. Foodborne illness also includes allergic reactions and other
conditions where foods act as a carrier of the allergen.
• Food poisoning (or foodborne intoxication) is a form of foodborne
illness and is caused by the ingestion of preformed toxins.
5. Foodborne Illness vs Food Poisoning: Cont’d
• Food poisoning is a toxemia associated with the ingestion of preformed
microbial toxins. It is NOT an infection.
• The toxins are ingested preformed and no microbial growth within the
human is required.
• Symptomology occurs rapidly, usually within 2-12 hours. These toxins
either affect the intestine (enterotoxin of C. perfringens) or the central
nervous system (neurotoxin of C. botulinum) or both (S. aureus and B.
cereus).
• Examples are: S. aureus toxin, B. cereus toxin, C. perfringens toxin, & C.
botulinum toxin.
6. • S. aureus toxin - they are heat stable (resist boiling for 30 minutes). They each
cause an enteric effect (diarrhea) and a neurologic effect (vomiting). All are
exotoxins produced by chromosomal genes.
• B. cereus toxin - The spore germination process of B. cereus produces several
exotoxins which have either an enteric or a neurologic effect but not both. The
type of toxin produced is dependent on the type of food that the spore
germinates in. In a high protein food (meat) the enterotoxin is formed. In a high
carbohydrate food (rice, pasta) the neurotoxin is formed. The enterotoxins cause
fluid accumulation in the intestine. The neurotoxins cause vomiting.
• C. perfringens toxin - A single heat-labile protein which inhibits glucose
transport in intestinal epithelial cells, damages the intestinal epithelium and
causes protein loss into the intestinal lumen. This activity is maximal in the
ileum and minimal in the duodenum.
• C. botulinum toxin - 8 distinct antigenic types . Types A, B and E cause almost all
human botulism. All toxins are proteins that prevent release of acetylcholine at
the neuro-muscular junction causing a flaccid paralysis.
https://www.atsu.edu/faculty/chamberlain/website/tritzid/foodpoi.htm
7.
8. Foodborne Illness
• Each year, 1 in 6 Americans (or 48 million people) get sick from
foodborne illnesses.
• 3,000 Americans die yearly, from food borne illness.
• Reducing foodborne illness by just 10% would keep 5 million
Americans from getting sick each year.
9. Types of Hazards in Food
Hygiene
1-Chemical Hazards
2-Physical Hazards
3-Biological Hazards
11. Chemical Hazards
Chemicals in the home include those used:
• To clean kitchen surfaces and equipment
• Pesticides
Chemicals can be very harmful if they are:
• Spilt on or near food
• Mistaken for food or drink
Natural toxins
• Toxins are poisonous substances produced by some micro-
organisms, plants and animals.
• Most toxins that cause food poisoning are tasteless and remain
toxic even after cooking.
15. Biological Hazards
The microorganisms that can make us sick include:
• Viruses (rotavirus, norwalk virus..)
• Bacteria (Salmonella, E. coli, Listeria…)
• Parasites (Toxoplasma gondii, Trichinella spiralis..)
• Mold (Aspergillus flavus..)
Microorganisms such as viruses and bacteria are the most
common causes of food poisoning.
16. Salmonella
• Sources – intestines of people and carriers, animals
and animal food, raw meat and poultry, raw milk, raw
eggs.
• Common food vehicles – undercooked or
contaminated cooked meat, raw milk and eggs.
• Incubation period – 6- to 72 hrs to produce endotoxin
in intestine.
• Symptoms – Abdominal pain, diarrhea, vomiting, fever.
17. Clostridium botulinum
• Sources – Fish intestine, soil, and vegetables.
• Common food vehicles – Low acid processed food
contaminated after canning or vacuum packaging.
• Incubation period – 2 hrs to 5 days. Heat resistant
neurotoxin produced in foods.
• Symptoms – Difficulties in swallowing, talking and
breathing. Double vision and paralysis.
• Characteristics – Sporeformer. Spores and exotoxin will
survive under normal cooking temperatures.
18. Escherichia coli O157:H7
• Sources – Animal intestine, soil, and water.
• Common food vehicles – Undercooked or raw meat,
vegetables, unpasteurized milk and apple juice,
contaminated water
• Incubation period – 2 to 5 days.
• Symptoms – watery or bloody diarrhea, nausea,
vomiting, cramps, fever.
• Characteristics – Hemolytic Uremic Syndrome (HUS).
• Acute kidney failure in children
19. Staphylococcus aureus
• Sources – Human nose, mouth, skin, hands, spots,
boils, septic cuts, etc.
• Common food vehicles – Dairy products, cold cooked
meat and poultry, etc.
• Incubation period – 1 to 7 hrs. Exotoxin produced in
foods.
• Symptoms – Abdominal pain, diarrhea, vomiting,
subnormal temperature.
• Characteristics – Heat resistant toxin, salt tolerant.
20. Bacillus cereus
• Sources – Dust and soil.
• Common food vehicles – Cereals, corn flour, steamed
rice, spices, etc.
• Incubation period – 1 to 5 hrs. Exotoxin produced in
foods.
• Symptoms – Abdominal pain, diarrhea, vomiting,
subnormal temperature.
• Characteristics – Sporeformer. Spores and exotoxin
will survive under normal cooking Temp.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33. The 5 Key Principles of
Food Hygiene
1- Proper Cooking
2- Temperature Control
3- Cleaning Equipment
4- Food Sources
5- Good Personal Hygiene
34. Factors contributing to food
poisoning outbreaks 1980 - 1995
27 %
20 %
19 % 19 %
9 %
6 &
0
5
10
15
20
25
30
Inadequate
Cooking
Tempreture
Control
Contaminated
Equipment
Unsafe Food
Source
Poor Personal
Hygeine
Others
Source: Crerar, S.K. et al 1996
39. 4- Unsafe Food Source
• Q: What is an approved source?
• A: An approved source is one that has a valid permit and is
periodically inspected by either a federal, state, or local
enforcement agency.
• An approved source is a reputable supplier that has been
inspected and follows regulations. During receiving, you should
check foods for: proper temperatures, signs of contamination from
pests or spills, spoilage, expiration dates, proper labeling,
invoices/shell stock tags, and overall wholesomeness
Source: https://www.southernnevadahealthdistrict.org
53. 2. Copper Cookware
• Copper is an excellent conductor of heat and especially good
for range-top cooking. Cooks often prefer copper cookware
for delicate sauces and foods that require cooking at
precisely controlled temperatures.
• Copper cookware is usually lined with tin or stainless steel.
The Food and Drug Administration (FDA) cautions against
the use of unlined copper cookware for general cooking. That
is because some foods are capable of dissolving metals, and
in sufficient quantities, leached copper can cause nausea,
vomiting and diarrhea.
http://www.clemson.edu/extension/hgic
57. 5. Stainless Steel Cookware
• Stainless steel is a combination of iron and other metals. It contains
chromium, and may contain nickel, molybdenum or titanium, which
contribute a hardness that resists damage at high temperatures,
scratching and corrosion.
• Stainless steel is regarded as a durable cookware choice because it will not
permanently corrode or tarnish and its hard, non-porous surface is
resistant to wear.
• Stainless steel cookware does not conduct heat evenly; therefore, it is
commonly constructed with copper or aluminum bottoms.
• Manufacturers caution against allowing acidic or salty foods to remain in
stainless steel for long periods.
• Although there are no known health hazards from leaching of the metal,
undissolved salt can pit steel surfaces.
http://www.clemson.edu/extension/hgic
59. 6. Teflon or Nonstick Coatings
• Cookware made with nonstick coatings is popular and widely available.
• It is easy to use and generally requires using less oil during cooking.
Nonstick coatings will wear away with hard use and particles may chip off
so it is important to follow manufactures’ instructions for use and care.
Non-scoring or no-scratching utensils and cleaning aids should be used.
• The FDA approves of the use of this material and finds it safe for food-
contact surfaces. The FDA has determined that neither the particles that
may chip off nor the fumes given off at high temperatures pose a health
hazard.
• Nonstick cookware has been used in millions of households around the
world for over 40 years, and authoritative agencies around the world have
confirmed its safety when used as intended
http://www.clemson.edu/extension/hgic
63. • CODE 1: PET OR PETE (NYLON)
• Qualities: Thin, clear
• Common usage: Bottles for water, cooking oil, peanut butter, soda
• Studies indicate that this plastic is safe for one-time use. As a precaution, however, these
bottles should not be reused or heated. This plastic can be recycled once into new secondary
products such as fabric, carpet or plastic lumber.
• CODE 2: HDPE (HIGH-DENSITY POLYETHYLENE)
• Qualities: Thick, opaque
• Common usage: Milk and water jugs, juice bottles, containers for detergent, shampoo and
motor oil, and toys
• Limit how often you refill containers made of HDPE. It can be recycled one time into products
similar to those made of recycled Code 1 plastic.
http://www.healthychild.org
64. • CODE 3: PVC (POLYVINYL CHLORIDE)
• Qualities: May be rigid or flexible
• Common usage: Bibs, mattress covers and commercial-grade plastic wrap, as well as a few types of food and
detergent containers
• Avoid it. The manufacture of PVC creates dioxin, a potent carcinogen that contaminates humans, animals and
the environment. PVC may also contain phthalates to soften it. These hormone disrupting chemicals have been
linked to male reproductive problems and birth defects. PVC is not easily recycled, but some recycling plants
may accept it.
• CODE 4: LDPE (LOW-DENSITY POLYETHYLENE)
• Qualities: Soft, flexible
• Common usage: Grocery store bags, plastic wrap for household use and garbage bags
• LDPE is one of the safer plastics, but recycle it – and limit waste by bringing reusable bags when you’re
shopping.
• CODE 5: PP (POLYPROPYLENE)
• Qualities: Hard but flexible
• Common usage: Ice cream and yogurt containers, drinking straws, syrup bottles, salad bar containers and
diapers
• PP is one of the safer plastics, but be sure to recycle wherever possible.
65. • CODE 6: PS (POLYSTYRENE)
• Qualities: Rigid
• Common usage: Styrofoam coffee cups and meat trays; opaque plastic spoons and forks
• Avoid it. PS can leach styrene, a known neurotoxin with other harmful health effects.
• CODE 7: OTHER (INCLUDING POLYCARBONATE, BIOPLASTIC AND ACRYLIC)
• Code 7 is a grab bag. It includes polycarbonate, a plastic made from BPA, a harmful synthetic
estrogen. Manufacturers use polycarbonate to make five-gallon water bottles, sports bottles, clear
plastic cutlery or the lining of metal food cans. New plastic alternatives to polycarbonate, such as
co-polyesters, are marked Code 7 as well.
• This code also includes some new, compostable green plastics, such as those made from corn,
potatoes, rice or tapioca. Bio-based plastics hold promise for reducing waste, but you must put
them in regular trash or your city’s compost containers, not in standard recycling bins. Bio-based
plastics cause huge problems if they enter the normal plastic recycling stream.
• Investigate #7 and avoid polycarbonate. Don’t heat or reuse bio-plastics unless they are
expressly designed for that.
• Remember: Whatever plastics you choose, never heat them in the microwave or subject them
to other extreme stresses, like being kept in a hot car. Always recycle or throw away
containers once they start to crack or break down.
66. • Endocrine disruptors are chemicals that may interfere with the body’s endocrine
system and produce adverse developmental, reproductive, neurological, and immune
effects in both humans and wildlife.
• A wide range of substances, both natural and man-made, are thought to cause
endocrine disruption, including pharmaceuticals, dioxin and dioxin-like compounds,
polychlorinated biphenyls, DDT and other pesticides, and plasticizers such as
bisphenol A.
• Endocrine disruptors may be found in many everyday products– including plastic
bottles, metal food cans, detergents, flame retardants, food, toys, cosmetics, and
pesticides.
• The NIEHS (National Institute of Environmental Health Sciences) supports studies to
determine whether exposure to endocrine disruptors may result in human health
effects including lowered fertility and an increased incidence of endometriosis and
some cancers.
• Research shows that endocrine disruptors may pose the greatest risk during
prenatal and early postnatal development when organ and neural systems are
forming.
https://www.niehs.nih.gov
Endocrine disruptors
68. CODEX Alimentarius Commission
• The Codex Alimentarius Commission is a joint intergovernmental body of
the Food and Agriculture Organization of the United Nations (FAO) and
WHO with 187 Member States and one Member Organization (EU). Codex
has worked since 1963 to create harmonized international food
standards to protect the health of consumers and ensure fair trade
practices.
• The Codex Alimentarius (Latin for "Food Code") is a collection of
internationally recognized standards, codes of practice, guidelines, and
other recommendations relating to foods, food production, and food
safety.
WHO works on the provision of independent international scientific
advice on microbiological and chemical hazards. Scientific advice is
the basis for the development of international Food Standards by Codex.
70. ISO 22000
• ISO 22000 is a standard developed by the International Organization for
Standardization dealing with food safety.
• The ISO 22000 international standard specifies the requirements for a food
safety management system that involves interactive communication,
system management, prerequisite programs, HACCP principles.
• ISO 22000 was first published in 2005. It is the culmination of all previous
attempts from many sources and areas of food safety concern to provide an
end product that is safe as possible from pathogens and other contaminants.
• Every 5 years standards are reviewed to determine whether a revision is
necessary, to ensure that the standards remain as relevant and useful to
businesses as possible.
71.
72. HACCP
• ISO 22000 integrates the principles of the Hazard Analysis and Critical Control
Point HACCP system and application steps developed by the Codex Alimentarius
Commission. By means of auditable requirements, it combines the HACCP plan
with prerequisite programs.
• Hazard analysis is the key to an effective food safety management system, since
conducting a hazard analysis assists in organizing the knowledge required to
establish an effective combination of control measures.
• ISO 22000 requires that all hazards that may be reasonably expected to occur in
the food chain, including hazards that may be associated with the type of process
and facilities used, are identified and assessed.
• During hazard analysis, the organization determines the strategy to be used to
ensure hazard control by combining the prerequisite programs and
the HACCP plan.
• HACCP is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing, distribution
and consumption of the finished product.
79. Strategies to Prevent Foodborne
Illness
To ensure food does not become contaminated:
• Keep hands and nails clean
• Keep the kitchen clean
• Handle food safely
To kill or slow down the growth of microorganisms:
• Cook high-risk foods thoroughly
• Keep hot food hot and cold food cold.
80. Keeping hands and nails clean.:
• Wash hands and nails thoroughly with warm, running water and
soap
• Dry hands thoroughly
• Cover cuts and infections on hands
Keeping the kitchen clean. When cleaning plates and equipment:
• Scrape and rinse off surface food
• Wash in clean, soapy water
• Rinse in clean water
• Air dry where possible
• If drying immediately, use only a clean, dry towel
Strategies to Prevent Foodborne
Illness: Cont’d
81. Pest control and animals:
• Stop pests such as cockroaches and mice
coming into the area where food is kept
• Discourage pests by not leaving food or dirty
dishes out on the benches
• Keep animals out of the kitchen
Strategies to Prevent Foodborne
Illness: Cont’d
82. Handling food safely:
• Avoid preparing food when sick or feeling unwell
• Keep raw meats, poultry and seafood separated
from cooked food and food to be eaten raw
• Protect food in the refrigerator by placing in
covered containers or covering with plastic wrap
• Use clean equipment, plates or containers to
prevent contamination of cooked food (or food that
will be eaten raw) with traces of raw food
Strategies to Prevent Foodborne
Illness: Cont’d
83. More food safety tips:
• Use clean equipment, rather than hands, to pick up
food
• Wear clean clothes or a clean apron
• Wash fruit and vegetables to be eaten raw under
running water
• Cooking high-risk foods thoroughly
• Keeping hot food hot and cold food cold
Strategies to Prevent Foodborne
Illness: Cont’d
