Factors that contribute to food borne illness

1. FACTORS THAT CONTRIBUTE
TO FOOD BORNE ILLNESS

2. Time and temperature abuse
Poor personal hygiene and
improper hand washing
Cross contamination
Contaminated ready to eat
foods such as salad items and
processed meats.

4. Why Use a Food Thermometer?
Using a food thermometer is the
only reliable way to ensure safety
and to determine desired
“doneness” of meat, poultry, and
egg products. To be safe, these
foods must be cooked to a safe
minimum internal temperature to
destroy any harmful microorganisms
that may be in the food.

5. “Doneness” refers to when
a food is cooked to a desired
state and indicates the
sensory aspects of foods such
as texture, appearance, and
juiciness.

6. How to measure food
temperatures?
Maintaining safe food
temperatures is an
essential and effective
part of food safety
management.

7. Food Temperature
Food temperature
measuring devices typically
measure food temperatures
in degrees Fahrenheit(F˚)
or degrees Celsius

8. Temperature Measuring
Devices
Thermometer- used to measure internal
food temperatures at every stage of
food preparation.
Measures temperatures ranging from 0˚F
(-18 ˚C) to 220 ˚ F ( 104 ˚C)

9. Digital Display the Temperature
numerically.
Measures a wider range of
temperatures than a dial faced.
Dial-Faced –most common type of
thermometer used.

10. Dial faced thermometer

11. DIGITAL TYPE OF THERMOMETER

12. thermocouple
Provides a digital read out
of the temperature and has
a variety of interchangeable
probes for different
application

14. Infrared
Measures the outer surface
temperature of food without
actually touching the food.
Can measure many different
products without cross
contamination.
Check the accuracy frequently.

16. T sticks (melt device)
Single use disposable
thermometer measures only one
temperature
Used to monitor product
temperatures and sanitizing
temperature in dishwashing
machines

18. Built in
Refrigerated and frozen cases
contain built in thermometer to check
temperatures for food storage.

20. When monitoring only raw
foods or only cooked foods
being held at 140 ˚F wipe the
stem of the thermometer
with an swab between
measurements.

21. Thermometer guidelines
Clean and sanitize thermometers
properly to avoid contaminating food
that is being tested. This is very
important when testing raw and then
ready to eat food, wipe off any food
particles, place the stem or probe in
sanitizing solution for at least 5
seconds then air dry.

22. When to calibrate
Thermometer
 Before their first use
 At regular interval
 If dropped
 If used to measure extreme
temperatures
 Whenever accuracy is in question

23. Adapted from Purdue University, Hospitality & Tourism Management
Rules For Using the
Thermometer
 Keep the thermometer and its case clean
 Wash, rinse, sanitize & air dry after every use
 When measuring an item,
 insert probe through the thickest part of the item
 insert deep enough to pass the dimple or sensing
area of the thermometer
 Calibrate regularly to insure its accuracy

24. Adapted from Purdue University, Hospitality & Tourism Management
Rules For Using the
Thermometer
 Keep the thermometer and its case clean
 Wash, rinse, sanitize & air dry after every use
 When measuring an item,
 insert probe through the thickest part of the item
 insert deep enough to pass the dimple or sensing
area of the thermometer
 Calibrate regularly to insure its accuracy

25. THE HAZARD ANALYSIS
CRITICAL CONTROL POINT
(HACCP)

26. The HACCP food
safety system the
greatest amount of
attention is placed on
food and how it is
handled during storage,
preparation and
service.

27. The HACCP food safety system
is being recommended as the
best method for ensuring food
safety system in retail
establishment.

28. A sanitary environment is
important for safe food production,
but can still be contaminated by
employees if they do not use proper
food handling techniques, practice
good personal hygiene or control
food temperature properly.

29. The HACCP system helps food
managers identify and control
potential problems before they
happen. The primary goal is
always the same production of
safe and wholesome food.

30. A HACCP food safety system is
most effective when tailored to
the specific needs of the retail
food establishment. It is designed
to provide flexibility to the food
establishment when controlling
the hazards that cause food
borne illness.

31. BENEFITS OF HACCP
1. The HACCP system enables food managers
to identify the foods and processes that are
most likely to cause food borne illness
2. The HACCP system more accurately
describes the over all condition of the
establishment.

32. SEVEN PRINCIPLES IN A
HAZARD ANALYSIS
CRITICAL CONTROL POINT

33. PRINCIPLE 1. HAZARD ANALYSIS
The first principle in a HACCP is hazard
analysis. This involves identifying hazards
that might be introduced to food by certain
food production practices or the intended
use of the product. Hazard analysis starts
thorough review of your menu or product list
to identify all of the potentially hazardous
foods you serve.

34. Example of PHF
meat
Dairy products
Poultry, eggs
Cooked foods such as beans , pasta, rice and
potatoes
cut cantaloupe and raw seed sprouts
All of these foods are commonly found in food
establishment.

35. CANTALOUPE

36. PHF have properties that support rapid
bacterial growth and can cause the food to
become unsafe.
Hazards may be biological, chemical or in
physical in nature. These hazards are
frequently introduced into the food by
people, poor food handling and contaminated
equipment

37. During the hazard analysis step, you
should also estimate risk.
RISK is the probability that a condition or
conditions will lead to a hazard.

38. Factors that influence risk:
Type of costumers served
Types of foods on the menu
Nature of the organism
Past outbreaks
Size and type of food production
operations
Extent of employee training

39. Hazards that pose little or no risk or are
unlikely to occur, need not be addressed by
your HACCP system.
The severity of a hazard is defined by the
degree of seriousness of the consequences,
should it become a reality.

40. Breakfast
Orange juice grape fruit
Oatmeal shredded wheat
Scrambled eggs bacon sausage links
French toast cheese omelet
Belgian waffle breakfast burrito
Strawberries raisin bran
Pancake egg beaters
Apple Juice wheat toast
hash browns sausage gravy
cream of wheat

41. LUNCH
Apple sauce potato salad
Chili clam chowder
French fries pork tenderloin
Chicken fillet chicken wings
Pasta salad spinach salad
Navy bean soup vegetable soup
Hamburgers fish fillet
Ham and cheese Corned beef and Swiss

42. DINNER
Tossed salad Cottage cheese
Bake potato wild rice
Country fried steak liver and onion
Frozen yogurt cherry pie
Coffee milk
Cobb salad tuna salad in tomato
Broccoli and cheese melon balls
Turkey/ dressing meat loaf
Chocolate brownie angel food cake
Iced tea soft drinks

43. Breakfast
Orange juice grape fruit
Oatmeal shredded wheat
Scrambled eggs bacon sausage links
French toast cheese omelette
Belgian waffle breakfast burrito
Strawberries raisin bran
Pancake egg beaters
Apple Juice wheat toast
hash browns sausage gravy
cream of wheat bacon

44. LUNCH
Apple sauce potato salad
Chili clam chowder
French fries pork tenderloin
Chicken fillet chicken wings
Pasta salad spinach salad
Navy bean soup vegetable soup
Hamburgers fish fillet
Ham and cheese
Corned beef and Swiss

45. DINNER
Tossed salad Cottage cheese
Bake potato wild rice
Country fried steak liver and onion
Frozen yogurt cherry pie
Coffee milk
Cobb salad tuna salad in tomato
Broccoli and cheese melon balls
Turkey/ dressing meat loaf
Chocolate brownie angel food cake
Iced tea soft drinks

46. The last phase of the hazard analysis step
involves establishing preventive measures.
Preventive measures include:
Controlling the temperature of the food.
Cross contamination control
Good personal hygiene practices
Other procedures that can prevent, minimize or
eliminate an identified health hazard.

47. Traditionally, HACCP deals only
with preventive measures that
can be easily monitored. Since
food temperature and time can
be easily monitored, they are
the preventive measures used
most often in HACCP.

48. PRINCIPLE 2: IDENTIFYING
CRITICAL CONTROL POINT
The second principle in creating a
HACCP system is to identify the critical
control point in food production. A
critical control point is an operation
(practice, preparation step, or procedure)
in the flow of food which will prevent,
eliminate or reduce hazards to acceptable
level.

49. A critical control point provides a kill step
that will destroy bacteria or a control step
that prevents or slows down the rate of
bacterial growth.

50. Examples of CCPs
Cooking, reheating, and hot holding
Chilling, chilled storage and chilled
display
Receiving, thawing, mixing ingredients and
other food handling stages
Purchasing seafood and ready to eat foods
where further processing would not
prevent a hazard, from approved sources.

51. The most commonly used CCPs
are cooking, cooling reheating and
hot/cold holding. Cooking and
reheating to proper temperatures
will destroy bacteria, whereas
proper cooling , hot holding and
cold holding will prevent or slow
down the rate of bacteria.

52. Food and drug administration (FDA) food
code recognizes specific food handling and
sanitation practices, prevention of food
contamination and certain aspects of
employee and environmental hygiene as
critical control point. Therefore many food
establishment operators prefers to think of
them as standard operating procedures
(SOP) or house policies rather that CCPs..

53. CCP’s are considered to be operations that
involve:
Time
Temperature
Acidity
Purchasing and receiving related to
seafood
modified atmosphere packaged foods
ready to eat food

54. SOPs include:
 Good employee hygiene
 Cross contamination control
 Environmental hygiene practices

55. PRINCIPLE 3
Establish the Critical
Limits which must be
Met at each Critical
Control Point

56. Application of this principle
involves considering what should be
to reduce the hazard risk to safe
levels. Set critical limits t make sure
that each critical control point
effectively blocks a biological,
chemical or physical hazard.
CRITICAL LIMITS should be thought
of as the upper and lower boundaries
of food safety.

57. CRITICAL LIMIT BOUNDARIES OF FOOD SAFETY
Time Limit the amount of time food is in the
temperature danger zone during
preparation and service processes to 4
hours or less
Temperature Keep potentially hazardous foods at below
41 F or at above 140 F. Maintain specific
cooking, cooling, reheating and hot
holding.
Water Activity Foods with a water activity or.85 or less
do not support growth of disease causing
bacteria.
pH Disease causing bacteria do not grow in
foods that have a pH of 4.6 or below

58. Principle 4- Establish
Procedure to Monitor CCPs
 In each food establishment, someone
should be responsible for monitoring
critical control points. To monitor,
make observations and measurements
to determine whether a critical
control point is under control.

59. For example, monitoring tells you whether
or not the internal temperature of poultry has
reached 165 F or above for 15 seconds.
The risk of food borne illness increases
when a critical control point is not met.
Monitoring is a critical part of HACCP system
and provides written documentation that can
be used to verify that the HACCP system is
working well.

60. Principle 5-
Establish the corrective action
to be taken when monitoring shows
that a critical limit has been
exceeded.

61. If you detect that a critical limit was
exceeded during the production of a HACCP
monitored food, correct the problem
immediately. The flow of food should not
continue until all CCPs have been met.
Taking immediate corrective action is vital to
the effectiveness of your food safety system.

62. PRINCIPLE 6-ESTABLISH
PROCEDURES TO VERIFY THAT
THE HACCP SYSTEM IS WORKING

63. Principle 6 in the HACCP system is verifying that
your system is working properly.
The verification process typically consists of
two phases.
1. You must verify that the critical control point
you have established for your CCPs will
prevent eliminate or reduce hazards to
acceptable levels.
2. Verify that the overall HACCP plan is
functioning effectively.

64. PRINCIPLE 7-ESTABLISHED AN
EFFECTIVE RECORD KEEPING
SYSTEM THAT DOCUMENT THE
HACCP SYSYTEM

65. An effective HACCP system requires the
development and maintenance of a written
HACCP plan. The plan should provide as
much information as possible about the
hazards associated with each individual food
item or group of food item covered by the
system.

66. FOOD DATING

67. Food Dating
"Open Dating" (use of a calendar date as
opposed to a code) on a food product is a date
stamped on a product's package to help the
store determine how long to display the product
for sale. It can also help the purchaser to know
the time limit to purchase or use the product at
its best quality.

68. Is dating required by
federal law?
Except for infant formula , product dating is
not generally required by Federal
regulations. However, if a calendar date is
used, it must express both the month and
day of the month (and the year, in the case
of shelf-stable and frozen products).

69. What types of food are
dated?

Open dating is found primarily on perishable
foods such as meat, poultry, eggs and dairy
products. "Closed" or "coded" dating might
appear on shelf-stable products such as cans
and boxes of food.

70. Types of Dates
 A "Sell-By" date tells the store how long to display
the product for sale. You should buy the product
before the date expires.
 A "Best if Used By (or Before)" date is
recommended for best flavor or quality. It is not a
purchase or safety date.
 A "Use-By" date is the last date recommended for
the use of the product while at peak quality. The
date has been determined by the manufacturer of
the product.
 "Closed or coded dates" are packing numbers for
use by the manufacturer.

71. Safety After Date Expires
Except for "use-by" dates, product dates don't
always pertain to home storage and use after
purchase. "Use-by" dates usually refer to best
quality and are not safety dates. Even if the date
expires during home storage, a product should be
safe, wholesome and of good quality if handled
properly. See the accompanying refrigerator charts
for storage times of dated products. If product has a
"use-by" date, follow that date. If product has a
"sell-by" date or no date, cook or freeze the
product according to the times on the chart below.

72.  Foods can develop an off odor, flavor or
appearance due to spoilage bacteria. If a food
has developed such characteristics, you should
not use it for quality reasons.
 If foods are mishandled, however, foodborne
bacteria can grow and, if pathogens are present,
cause foodborne illness — before or after the
date on the package. For example, if hot dogs
are taken to a picnic and left out several hours,
they will not be safe if used thereafter, even if
the date hasn't expired.

73. Other examples of potential mishandling are
products that have been: defrosted at room
temperature more than two hours; cross
contaminated; or handled by people who
don't practice good sanitation. Make sure to
follow the handling and preparation
instructions on the label to ensure top
quality and safety.

74. Dating Infant Formula

Federal regulations require a "use-by" date on the
product label of infant formula under FDA inspection. If
consumed by that date, the formula or food must contain
not less than the quantity of each nutrient as described
on the label. Formula must maintain an acceptable quality
to pass through an ordinary bottle nipple. If stored too
long, formula can separate and clog the nipple.
 The "use-by" date is selected by the manufacturer,
packer or distributor of the product on the basis of
product analysis throughout its shelf life, tests, or other
information. It is also based on the conditions of
handling, storage, preparation, and use printed on the
label. Do not buy or use baby formula after its "use-by"
date.

75. What do can codes mean?

Cans must exhibit a packing code to enable tracking
of the product in interstate commerce. This enables
manufacturers to rotate their stock as well as to
locate their products in the event of a recall.
 These codes, which appear as a series of letters
and/or numbers, might refer to the date or time of
manufacture. They aren't meant for the consumer to
interpret as "use-by" dates. There is no book or Web
site that tells how to translate the codes into dates.

76.  Cans may also display "open" or calendar
dates. Usually these are "best if used by"
dates for peak quality.
 Canned foods are safe indefinitely as long as
they are not exposed to freezing temperatures,
or temperatures above 90 °F (32.2° C). If
the cans look ok, they are safe to use. Discard
cans that are dented, rusted, or swollen. High-
acid canned foods (tomatoes, fruits) will keep
their best quality for 12 to 18 months; low-acid
canned foods (meats, vegetables) for 2 to 5
years.

77. UPC or Bar Codes
Universal Product Codes appear on packages as
black lines of varying widths above a series of numbers.
They are not required by regulation but manufacturers
print them on most product labels because scanners at
supermarkets can "read" them quickly to record the
price at checkout.
Bar codes are used by stores and manufacturers for
inventory purposes and marketing information. When
read by a computer, they can reveal such specific
information as the manufacturer's name, product name,
size of product and price. The numbers are not used to
identify recalled products.

78. Storage Times

Since product dates aren't a guide for safe use
of a product, how long can the consumer store
the food and still use it at top quality? Follow
these tips:
 Purchase the product before the date expires.
 If perishable, take the food home immediately
after purchase and refrigerate it promptly.
Freeze it if you can't use it within times
recommended on chart.

79.  Once a perishable product is frozen, it
doesn't matter if the date expires because
foods kept frozen continuously are safe
indefinitely.
 Follow handling recommendations on
product.

80. Refrigerator Home Storage (at 40 °F [4.4
ºC] or below) of Fresh or Uncooked
Products
 If product has a "use-by" date, follow that
date.
 If product has a "sell-by" date or no date,
cook or freeze the product by the times on
the following chart.

81. Refrigerator Storage of Fresh or Uncooked
ProductsProductStorage Times After
Purchase
 Refrigerator Storage of Fresh or Uncooked
ProductsProductStorage Times After Purchase
Poultry1 or 2 daysBeef,
Veal, Pork and Lamb3 to 5 days
Ground Meat and Ground Poultry1 or 2 days
FreshVariety Meats (Liver,Tongue, Brain, Kidneys,
Heart, Chitterlings)1 or 2 days
Cured Ham, Cook-Before-Eating5 to 7 days
Sausage from Pork, Beef orTurkey, Uncooked1 or 2
daysEggs3 to 5 weeks

82. REFRIGERATOR HOME STORAGE
(AT 40 °F [4.4 ºC] OR
BELOW) OF PROCESSED
PRODUCTS SEALED AT PLANT

83.  If product has a "use-by" date, follow that
date.
 If product has a "sell-by" or no date, cook or
freeze the product by the times on the
following chart.

84. Processed Product Unopened, After Purchase After Opening
Cooked Poultry 3 to 4 days 3 to 4 days
Cooked Sausage 3 to 4 days 3 to 4 days
Sausage, Hard/Dry, shelf-
stable
6 weeks/pantry 3 weeks
Corned Beef, uncooked, in
pouch with pickling juices
5 to 7 days 3 to 4 days
Vacuum-packed Dinners,
Commercial Brand with
USDA seal
2 weeks 3 to 4 days
Bacon 2 weeks 7 days
Hot dogs 2 weeks 1 week
Luncheon meat 2 weeks 3 to 5 days
Ham, fully cooked 7 days
slices, 3 days; whole, 7
days
Ham, canned, labeled
"keep refrigerated"
9 months 3 to 4 days
Ham, canned, shelf stable 2 years/pantry 3 to 5 days
Canned Meat and Poultry,
shelf stable
2 to 5 years/pantry 3 to 4 days