food safety

1. Chef Ashokkumar

2. 1. Foodborne illnesses are mostly caused
by physical hazards, such as fingernails,
glass, etc. getting into food.
2. Young children are more susceptible to
foodborne illnesses than adults.
3. Improperly cooled foods can lead to
foodborne illnesses.
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3. 4. Time and temperature controls are the
best methods to prevent
microorganisms from growing in food.
5. The best way to prevent hazards from
causing foodborne illness is to have
good sanitation and personal hygiene
programs.
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4. Be able to:
• Explain what a foodborne illness is
• Explain the dangers of foodborne illness
• Explain why young children are at risk
for foodborne illnesses
• Identify some of the most important
causes of foodborne illness
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5. • List several implications of foodborne
illness
• Explain what biological, chemical, and
physical hazards are
• List some microorganisms of greatest
concern
• Identify key practices for preventing
food hazards from contaminating food
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6.  Occurs when a person gets sick from
eating contaminated food
 Results in upset stomach to death
 Caused by harmful microorganisms
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7. Centers for Disease Control and Prevention
 76 million illnesses
 325,000 hospitalizations
 5,000 deaths
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8.  14 million illnesses
 60,000 hospitalizations
 1,800 deaths
Salmonellae, Listeria monocytogenes, Toxoplasma
gondii – 1,500 deaths
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9.  “At-Risk People”
 New microbes
 New research findings
 Use of fresh produce
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10.  Food prepared away from home
 International marketing and travel
 Consolidation of food production/ processing
 Food industry employees
 Employee turnover rates
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11.  Flu-like symptoms
 Children: may be life threatening
 Chronic illnesses
Hemolytic uremic syndrome, Guillain-
Barre syndrome, or reactive arthritis
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12.  Legal fees
 Medical claims
 Lost wages
 Cleaning and sanitizing costs
 Food that must be discarded
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13.  Bad publicity
 Loss of confidence in facility
 Embarrassment/remorse
 Closing of facility
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14.  Holding food too long in temperature zone
(41o
F to 140o
F)
 Not heating or cooking to proper
temperature
 Not cooling properly (to 70o
F or lower
within 2 hours, and from 70o
F to 41o
F
within 4 hours)
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15.  Not reheating properly (to at least 165o
F
for 15 seconds within 2 hours)
 Poor personal hygiene
 Cross-contaminating food
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16.  The transfer of harmful substances or
microorganisms to food by other food,
equipment and/or utensils, and people
 Causes
Improper food handling practices
Poor employee personal hygiene
Improper cleaning and sanitizing of
equipment/utensils
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17. People are main agents of cross-
contamination
So, it is important to:
 Follow practices to prevent cross-contamination
 Follow time/temp control to prevent the growth
of microorganisms in food
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18. Harmful substances that can
contaminate food
 3 types of Hazards
Biological
Chemical
Physical
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19.  Include bacteria, viruses, parasites, and
fungi that can cause illness
 Are present in natural environment where
food is grown
 Cause more food borne illnesses than other
hazards
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20. Living, single-celled, microscopic organisms
 Ex: Salmonellae and E.coli
 2 types of bacteria as biological hazards
 Pathogenic: cause infections
 Toxigenic: produce harmful toxins
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21. Can be transmitted by
 Water
 Wind
 Insects
 Plants
 Animals
 People
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22. Thrive in
 Scabs and wounds
 The mouth, nose, throat
 Intestines
 Foods from plants and animals that are
 Warm, moist, rich in protein, and neutral or low
in acid
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23.  Can survive on clothes, skin, and hair
 Some survive freezing, or high temperatures
 Can be prevented from causing foodborne
illnesses by proper time/temperature
controls
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24. Small, simple, incomplete particles
- Ex: Hepatitis A virus
 Transmitted by
Water and food
People and animals
Utensils and equipment
Food-contact areas
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25.  May survive freezing and cooking
 Need living host cells
 Cannot
Live by themselves
Grow and multiply on food
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26. To keep viruses from causing foodborne
illnesses
 Prevent cross-contamination
 Practice proper personal hygiene
 Realize the importance of handwashing
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27. A group of organisms that range from
microscopic, single-celled to very
large multicellular organisms
 Ex: molds, yeasts, and mushrooms
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28. Grow as a tangled, fuzzy mass; can spread
rapidly
 Grow on most foods at most storage
temperatures
 Some, on cheeses, are a natural part of the
food
 Molds can spoil food by discoloration and
unpleasant smell and taste
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29. Some produce toxins linked to cancer
in animals
• Cause serious infections and
allergies
• Discard moldy foods where mold is
not a natural part of the food
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30.  Spoil food by consuming them
 Require sugar and moisture to survive
 Produce carbon dioxide and alcohol
 Cause pink discoloration or sliminess
 Cause food to bubble
 No evidence that yeasts cause foodborne
illness
 Spoiled food should be discarded
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31. Organisms that need a host to survive
 Hosts are people, animals, or plants
 Ex: Toxoplasma gondii and Trichinella
spiralis
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32.  Infections are caused by
 Undercooked meats, fish
 Cross-contamination
 Eliminate parasites from causing
foodborne illnesses
 Cook foods to proper internal temperatures
 Prevent cross-contamination
 Use frozen foods
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33. Important to determine:
 Potential for contamination
 Likely sources
 Preventive measures to take
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34.  Most deadly – very few cause illness
 May be present in undercooked and/or
reheated ground meat products,
unpasteurized apple juice, others
 Killed by cooking to recommended
minimum temperatures
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35.  Very dangerous to children
 Responsible for thousands of illnesses
each year
 Found in raw or undercooked foods:
poultry, eggs, and meat
 Killed by properly cooking foods
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36.  Especially harmful to pregnant women and
the unborn
 Grow slowly under refrigeration
 Found in high moisture areas
 Killed by pasteurization and cooking
 Controlled by
 Cold storage temperature and time
 Keeping facility clean and dry
 Proper reheating of cold-stored foods
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37.  Transmitted through contaminated
water, raw milk, raw or undercooked
meat, poultry, and shellfish
 Killed by proper cooking
 Cause many cases of illness, but not
large outbreaks
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38.  Associated with grain foods
 Spores become active after cooking if
cooled slowly or if held too cool
(<140o
F)
 Controlled by hot holding at 140o
F or
higher
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39.  “the cafeteria germ”
 Growth results from improper cooling,
reheating, holding
 Found in soil, dust, sewage, and
intestinal tracts of humans and animals
 Controlled by proper
cooking/cooling/reheating
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40.  Transmitted by humans
 Found in cuts, skin, pimples, noses, and
throats
 Produce harmful toxin if contaminated food
out of temperature
 Controlled by personal hygiene and by
holding procedures
 Killed by proper cooking – but, toxin, once
formed, is NOT affected by heat
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41.  Produce toxin - affect nervous system
 May be fatal if not treated
 Have been found in improperly canned
foods, garlic in oil, vacuum-packed food,
hazelnut yogurt, salsa, cheese sauce
 Controlled by proper hot and cold holding
temps
 AND, do NOT vacuum pack food in your
facility
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42.  Cause inflammation of the liver
 Often transferred by an infected employee
 May be carried in cold cuts, sandwiches,
fruits, vegetables, and milk products
 Controlled by sanitation and good personal
hygiene
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43.  Harmful parasites, outdoor cats are hosts
 May live in undercooked meat
 Cause toxoplasmosis; an infection of the
central nervous system
 Children/pregnant women “at risk”
 Transmitted by cross-contamination
 Controlled by proper cooking, hygiene, and
sanitation – keep cats off home countertops
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44. Meat and poultry products; plants
 Main sources of organisms
 Contaminated through growing conditions,
slaughter and processing or cross-
contamination
 Controls needed from farm to table to
prevent food borne illness
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45.  New illness-causing microorganisms
“Emerging” and “re-emerging”
organisms
 HACCP reduces likelihood of
foodborne illness
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46.  Raw food may contain organisms
 Improper cooking, holding, etc. allow growth
 New contamination may occur during
preparation, holding, etc
 People may contaminate
 Unsanitary facilities and equipment may
contaminate
 Pests may contaminate
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47. 1. Food
2. Acidity (proper pH)
3. Temperature
4. Time
5. Oxygen/No oxygen
6. Moisture
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48.  Limit amount of time food is in
temperature zone (41o
F to 140o
F)
 Use hot and cold temperature controls
 Dry food
 Add vinegar, lemon juice, lactic acid, or
citric acid to make food more acidic
Food services focus on time and
temperature
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49. Through:
 Foundation of prerequisite
programs
 HACCP implementation
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50. Chemicals that may contaminate food:
 Naturally occurring chemicals
 Chemicals added during processing
 Chemicals used for cleaning,
sanitizing, and pest control
 Toxic metal in cookware
 Personal products
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51. 3 Categories:
 Natural toxicants
 Added chemicals
 Food additives
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52.  Sanitizers and cleaners
 Detergents
 Polishes
 Caustics
 Cleaning and drying agents
 Pesticides
 Lubricants
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53.  Keep cleaners/sanitizers in original
containers with clear labels
 Store cleaners/sanitizers separately
from food
 Use proper amount of chemicals
 Wash hands when through with
chemicals
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54.  Wash fresh produce with plain water, brush
 Monitor pest control operators
 Keep food covered during pesticide
applications
 Clean and sanitize equipment that may
have come into contact with pesticide
 Limit access to chemicals
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55. Physical objects that contaminate food
 Glass
 Bone
 Plastic
 Personal effects
 Metal shavings
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56. • Inspect equipment
• Avoid temporary “make-shift” repairs
• Remove staples from food boxes
• Use razor blades in secure devices
• Inspect raw materials
• Wear proper attire
• Avoid loose jewelry, acrylic nails, polish
• Use proper hair restraints
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57. • Store food in approved containers and bags
• Use commercial scoops to scoop ice
• Use separate ice for storage and for
beverages
• Store toothpicks and non-edibles away
from prep area
• Cover glass bulbs in preparation area
• Regularly clean can openers
• Throw away broken or chipped tableware
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58.  Establish sound prerequisite programs
 Know food hazards: biological,
chemical and physical
 Implement regular employee training
program
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59.  Develop and implement sound HACCP
program based on seven principles
 Be committed to safe food – safe
customers
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60. John cuts up uncooked chicken on a cutting
board and then rinses the knife and the
cutting board in warm water. Then, he
uses the same board to slice melons. What
is wrong with what he did? What
microorganisms could contaminate the
food because of this practice?
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61. Your waiter served macaroni and cheese,
salad, and fresh apples for lunch. Two
children became sick. Their mothers
claim that it was from the food they ate
at lunch. The food service director says
that could not be possible because there
was no meat on the menu. Is this food
service director correct? Explain.
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62. Jagan, a new employee, is unloading
some packets of raw materials that
have just arrived. The cover of one
box is torn. It is not known where the
tear occurred. What should he do with
the box of materials ?
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63. Joy is putting some ingredients in the
refrigerator. He puts the lettuce salad
for today’s lunch under a pan of some
uncooked chicken. What is wrong
with what he did? Why?
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64. Rajan is cooking some hamburger
patties for lunch. he cooks them
until they are brown and the juices
run clear. Then he puts them in a
warmer until they are ready to be
served. What is wrong with what
she did?
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65. Biju is serving tuna noodle casserole for
lunch. He needs another pan of it but he
just started to reheat it. He needs to
serve it in a hurry. He touches the side of
the pan and it seems hot. He decides to
serve it as is. What is wrong with what
he did?
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66. Maya is serving macaroni and cheese.
She is wearing gloves. Her eyes begin
to water and tear so she wipes away a
tear with the back of her hand. She
continues serving the macaroni and
cheese. What is wrong with what she
did?
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67. Chicken Roast has been delivered to the
School from the Main kitchen. The delivery
truck was late and the maid needs to
serve the food right away. The containers
feel hot, so she does not check the
temperature before serving. What is
wrong with that?
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68. Chicken fajitas have been delivered to the
ladies and Gentlemen at the cafeteria from
the Main kitchen. They are supposed to
arrive cold and the food service assistant is
to reheat them. When he takes the chicken
out of the boxes, the containers feel like
they are at room temperature. He reheats
the chicken for five minutes and then serves
it. What is wrong with what he did?
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69. Ajit has just finished cutting up chicken. He
wipes that area he used with a clean cloth
and then rinses the cloth thoroughly. Later
he uses the same cloth to wipe out the
salad bowl before the lettuce salad is put
in it to be served for lunch. What is wrong
with what he did?
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70. Anita has just finished cutting up melon. She
wipes the area she used with a clean cloth
and rinses the cloth thoroughly. She uses
the same cloth to wipe out the bowl before
the cut melon is put in it to be served for
lunch. What is wrong with what she did?
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