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Safety & Sanitation In your Kitchen

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Presentation on theme: "Safety & Sanitation In your Kitchen"— Presentation transcript:

1 Safety & Sanitation In your Kitchen
Presented by: Alex Shortsleeve, MBA

2 In the News!!

3 36 illnesses per catering outbreak; 13 at restaurants:
Between 1998 and 2008, there were 833 outbreaks of foodborne illness traced to caterers, incidents that sparked 29,738 illnesses, 345 hospitalizations and 4 deaths, according to Dana Cole, a CDC researcher

4 Food Safety Update Federal Register Final Rule (July 9, 2009, 74 FR 33030): Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation The Food and Drug Administration (FDA) is issuing a final rule that requires shell egg producers to implement measures to prevent Salmonella Enteritidis (SE) from contaminating eggs on the farm and from further growth during storage and transportation, and requires these producers to maintain records concerning their compliance with the rule and to register with FDA.

5 FDA Food Safety Modernization Act

6 FDA Food Safety Modernization Act
Key points: - The FDA would have the authority to issue direct recalls of foods that are suspected to be tainted, rather than relying on individual producers to voluntarily issue recalls. - Food producers would be required to develop written food safety plans, accessible by the government in case of emergency. These would include hazard analysis and a plan for implementing corrective measures. - The Secretary of Health and Human Services would be required to create a food tracing system that would streamline the process of finding the source of contamination, should an outbreak occur. - Importers would be required to verify the safety of all imported foods to make sure it's in accordance with U.S. food safety guidelines.

7 Cost of a foodborne illness
Loss of customers and sales Loss of prestige and reputation Lawsuits resulting in lawyer and court fees Increased insurance premiums Lowered employee morale Employee absenteeism Need of retraining employees EMBARRASSMENT!

8 Today’s Menu Agenda 1 The three (3) hazards that can result in food borne illnesses 2 Types of Microorganisms, Pathogens, and Toxins 3 The five (5) risk factors that can lead to food borne illnesses 4 The seven (7) principles of a HACCP system

9 Physical Hazards in Food
Foil, String Pins, Staples Hair, Bone Jewelry Physical Hazards in Food

10 Chemical Hazards Pesticide Residues Food Toxins Food Allergens
Food Additives Adulterants = Argemone seeds, Argemone oil, Foreign leaves or exhausted tea leaves, saw dust artificially coloured Food Toxins = Mushrooms, Seafood, Plants Vet = Hormones, Anti-biotics Cleaning Chemicals Vet Residues

11 Foodborne Disease Caused by Chemicals
Naturally Occurring: Allergens Ciguatoxin Mycotoxin Scombrotoxin Shellfish toxins. Man-made chemicals: Cleaning solutions Food additives Pesticides Heavy metals. Adapted from 2001 Update to Essentials of Food Safety and Sanitation ©2002

12 Naturally Occurring Chemicals Food Allergens
90% of all allergies are caused by: Milk products Egg products Wheat proteins Peanuts Soy products Tree nuts Fish Shellfish. Common allergens Adapted from 2001 Update to Essentials of Food Safety and Sanitation ©2002

13 Man-Made Chemicals Man-made chemicals can be: Intentionally added
Food additives Preservatives Non-intentionally added Cleaners Sanitizers. Pesticides are a common man-made chemical found on fruits and vegetables. Adapted from 2001 Update to Essentials of Food Safety and Sanitation ©2002

14 Biological (visible) Hazards
Ants Moths Mice Flies Weevils Rats Roaches Treatment PCO = Pest Control Operator Pest Management Licensed PCO Look for infestation Use preventative care

15 Biological (invisible) Hazards
Bacteria prefer foods that are high in proteins or high in carbohydrates. Parasites are small or microscopic creatures that need to live on or in another living organism to survive. Viruses are smaller than bacteria and require a living host in which to grow and reproduce. Bacteria Yeasts Protozoa Molds Viruses Carbon dioxide and alcohol are produced as yeast slowly consumes food. Grow under almost any condition, but grow well in acidic foods with low water activity. Microbiological

16 Bacteria Bacillus cereus
Bacillus cereus is commonly found in: Rice Pasta Potatoes Meats and fish Milk Vegetables. Bacillus cereus can be found in cooked rice.

17 Bacteria Clostridium botulinum
Clostridium botulinum can commonly be found in: Home-canned foods Vacuum-packed refrigerated foods Garlic or onions stored in oil. Improperly vacuum-packed foods may contain Clostridium botulinum.

18 Bacteria Campylobacter jejuni
Cross contamination is the major cause of Campylobacter jejuni. It is estimated that 100% of all raw poultry is infected with Campylobacter jejuni.

19 Bacteria Shiga toxin-producing Escherichia coli
Shiga toxin-producing Escherichia coli is best controlled by: Cooking ground meats to at least 155oF (68oC) Storing foods at proper temperatures Practicing proper personal hygiene and avoiding cross contamination Using only pasteurized apple cider, fruit juices, and milk. Raw or undercooked ground beef has been known to contain Shiga toxin-producing e-coli.

20 Bacteria Listeria monocytogenes
Listeria monocytogenes is commonly found in: Raw meats Raw poultry Dairy products Raw vegetables Raw seafood Hot dogs and luncheon meats. Hot dogs may contain Listeria monocytogenes.

21 Bacteria Salmonella spp.
Salmonella spp. is commonly found in: Intestinal tracts of humans and animals Raw meat and raw poultry Pork Dairy products Chocolate Cream-filled desserts. Eggs are a common source of Salmonella spp.

22 Bacteria Shigella spp. Shigella spp. accounts for about 10% of all foodborne illnesses in the United States and is most commonly transferred by a food worker’s contaminated hands. Shigella spp. is commonly found in ready-to-eat foods.

23 Bacteria Staphylococcus aureus
Staphylococcus aureus can be commonly found in: Pre-cooked, ready-to-eat foods that have been re-contaminated by food workers Foods that require considerable food preparation and handling Vegetable and egg salads. Pre-cooked, ready-to-eat food

24 Bacteria Vibrio spp. Vibrio spp. is commonly found in seafood such as:
Fish Oysters Crabs Shrimp Clams Lobster. Handle seafood carefully.

25 Viruses Hepatitis A virus
Hepatitis A virus can be transferred by: Contaminated or polluted water Infected food workers.

26 Norwalk virus is commonly found in raw and undercooked seafood.
Viruses Norwalk Virus Norwalk virus is commonly found in raw and undercooked seafood. Eating raw or undercooked clams or oysters poses a high risk for infection.

27 Parasites Giardia duodenalis
Parasites are small or microscopic creatures that need to live on or in another living organism to survive. Giardia duodenalis

28 Parasites Anisakis spp.
Anisakis spp. is commonly found in bottom-feeding fish such as: Salmon Cod Haddock Crab Shrimp. Salmon fillet Adapted from 2001 Update to Essentials of Food Safety and Sanitation ©2002

29 Parasites Cyclospora cayetanensis
Cyclospora cayetanensis is commonly found in: Contaminated water Raspberries Strawberries Fresh produce.

30 Parasites Trichinella spiralis
Trichinella spiralis is commonly found in: Pork Wild game meats. Wild boar Adapted from 2001 Update to Essentials of Food Safety and Sanitation ©2002

31 Mold Basic Characteristics
Spoil food and sometimes cause illness Grow under almost any condition, but grow well in acidic foods with low water activity. Freezing temperatures prevent or reduce the growth of molds, but do not destroy them

32 Food should be discarded if spoiled by yeast!
Yeasts Grow well in Jellies Jams Syrup Honey Fruit Juice Food should be discarded if spoiled by yeast!

33 The Five (5) Risk Factors
Purchasing food from unsafe sources Failing to cook food adequately Holding food at improper temperatures Using contaminated equipment Poor personal hygiene

34 7 Principles HACCP (Hazard Analysis Critical Control Points)
1. Identify Potential Hazards 2. Identify the Critical Control Points 3. Set Limits for your Critical Control Points 4. Monitor the Critical Control Points 5. Design Procedures for Corrective Action 6. Design a Verification Process 7. Design and use a Record Keeping System Evaluate their Risks. 2. Where hazards can be reduced or eliminated. 3. Measurable comparisons. 4. Confirm they are being measured (take temperature readings). 5. Corrective action. 6. Overall functionality. 7. Back-up data.

35 Resources Essentials of Food Safety & Sanitation: Food Safety Fundamentals:  On Cooking: A Textbook of Culinary Fundamentals for Education Management Corporation, 4th Edition.

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