Foodborne Illness Let’s learn about them and prevent them! FOOD SAFETY GORDON FOOD SERVICE Training Updated December 2010

FOOD SAFETY: Foodborne Illness Purpose Objectives To educate on the different types of foodborne illnesses and their prevention. By the end of this training module, you will be able to: Identify physical, chemical, and biological hazards Identify characteristics and examples of potentially hazardous foods List the names and characteristics of bacteria and viruses common in foodborne illness Ask the class why these objectives are important. GORDON FOOD SERVICE Training

Why does it matter? It may cost you your job! FOOD SAFETY: Foodborne Illness Why does it matter? Foodborne illness… Affects millions and causes thousands of deaths each year Estimated total economic impact ~$152 billion/year* Foodborne illness can result in legal action and damaged reputation *The Produce Safety Project, March 2010 *For every foodborne illness case that is reported, as many as 40 more illnesses are not reported or lab-confirmed. It may cost you your job! GORDON FOOD SERVICE Training

FOOD SAFETY: Foodborne Illness Why the increased risk? U.S. Population: approx. 304,000,000 with each person consuming: 140 pounds of potatoes 230 pounds of other vegetables 100 pounds of fresh fruit 102 pounds of red meat 218 pounds of milk and cream GORDON FOOD SERVICE Training

Why the increased risk? Increases in imported food FOOD SAFETY: Foodborne Illness Why the increased risk? Increases in imported food Changes in livestock production Increase in eating away from home Greater demand for food choices Natural and organic foods without preservatives are more available GORDON FOOD SERVICE Training

Who is most vulnerable to foodborne illness? FOOD SAFETY: Foodborne Illness Who is most vulnerable to foodborne illness? Infants and children Elderly Pregnant women People with weakened immune systems Cancer, HIV/AIDS, etc. More than 30 million people in the U.S. are more likely to be susceptible to foodborne illness. (The Produce Safety Project, March 2010) GORDON FOOD SERVICE Training

Types of Hazards Physical Chemical Biological FOOD SAFETY: Foodborne Illness Types of Hazards Physical Chemical Biological GORDON FOOD SERVICE Training

Physical Hazards Glass Toothpicks Non-edible garnishes Metal Shavings FOOD SAFETY: Foodborne Illness Physical Hazards Glass Toothpicks Non-edible garnishes Metal Shavings Nails/Staples GORDON FOOD SERVICE Training

Chemical Hazards Natural: Fish Plant Added: Pesticides Toxic Metals FOOD SAFETY: Foodborne Illness Chemical Hazards Natural: Fish Plant Added: Pesticides Toxic Metals Food Service Chemicals GORDON FOOD SERVICE Training

Biological Hazards Bacteria Viruses Parasites Fungi FOOD SAFETY: Foodborne Illness Biological Hazards Bacteria Viruses Parasites Fungi GORDON FOOD SERVICE Training

Most common bacterial and viral hazards: FOOD SAFETY: Foodborne Illness Most common bacterial and viral hazards: The “Big 5” Salmonella Escherichia coli 0157:H7 Norovirus Shigella Hepatitis A Others: Listeriosis Camplyobacteriosis Botulism Staphylococcus Aureus The “Big 5” all have low infectious doses (can easily get sick from a small exposure), contaminate the gastrointestinal (GI) system after ingestion, and are shed in feces making it easier to transmit to food even when good hand washing practices are in use. GORDON FOOD SERVICE Training

Salmonellosis Onset time: 6-48 hours FOOD SAFETY: Foodborne Illness Salmonellosis Onset time: 6-48 hours Symptoms: Abdominal pain, headache, nausea, vomiting, fever, diarrhea Foods: **Poultry**, eggs, produce, milk & dairy products, and custards Prevention: Cook poultry to 165ºF. Avoid cross-contamination. Produce because of fecal contamination during the growing process. GORDON FOOD SERVICE Training

E. coli Onset time: 3-8 days FOOD SAFETY: Foodborne Illness E. coli Onset time: 3-8 days Symptoms: Diarrhea, severe abdominal cramps and pain, vomiting Foods: Undercooked ground beef, imported cheeses, unpasteurized milk and apple cider/juice, lettuce, contaminated water Prevention: Cook ground beef to 155°F, avoid-cross contamination Seeing more with fresh vegetables due to fecal contamination during the growing and harvest process. GORDON FOOD SERVICE Training

Norovirus Onset time: Within a few hours of contact, very contagious FOOD SAFETY: Foodborne Illness Norovirus Onset time: Within a few hours of contact, very contagious Symptoms: Vomiting, diarrhea, nausea, abdominal cramps (no fever) Foods: Ready-to-eat foods, contaminated shellfish Prevention: Handwashing, keep sick employees home, no bare hand contact with ready-to-eat foods Most common cause of an epidemic GORDON FOOD SERVICE Training

Shigella Onset time: 12-50 hours FOOD SAFETY: Foodborne Illness Shigella Onset time: 12-50 hours Symptoms: Diarrhea, abdominal pain, cramps, fever Foods: Salads (potato, tuna, chicken, etc.), raw vegetables, milk/milk products and poultry. Prevention: Handwashing, control insects and flies inside and outside the foodservice establishment. Most common cause of an epidemic GORDON FOOD SERVICE Training 15 15

Hepatitis A Onset time: 15-50 days FOOD SAFETY: Foodborne Illness Hepatitis A Onset time: 15-50 days Symptoms: Abdominal cramps, fever (mild), general weakness, nausea, jaundice Foods: RTE (ready-to-eat) food and shellfish Prevention: Handwashing, minimize bare hand contact with RTE food. Most common cause of an epidemic GORDON FOOD SERVICE Training 16 16

Listeriosis Onset time: 1 day to 3 weeks FOOD SAFETY: Foodborne Illness Listeriosis Onset time: 1 day to 3 weeks Symptoms: Nausea, vomiting, fever, headache, chills, backache Foods: Chilled, prepared, ready-to-eat foods, unpasteurized milk & soft cheeses, poultry, meat, and seafood Prevention: Cook foods to proper temps, avoid cross contamination, throw out products that have passed expiration date Lunch meat is the biggest culprit. Very dangerous for pregnant women. GORDON FOOD SERVICE Training

Camplyobacteriosis Onset time: 1-10 days FOOD SAFETY: Foodborne Illness Camplyobacteriosis Onset time: 1-10 days Symptoms: Diarrhea, fever, nausea, vomiting, abdominal pain, headache Foods: unpasteurized milk and dairy products, raw poultry, contaminated water Prevention: Cook foods to proper temp, pasteurize milk, safe water, avoid cross-contamination GORDON FOOD SERVICE Training

Botulism Onset time: 4 hours to 8 days FOOD SAFETY: Foodborne Illness Botulism Onset time: 4 hours to 8 days Symptoms: Vomiting, constipation, diarrhea, fatigue, weakness, vertigo, blurred vision, dry mouth, paralysis Foods: Canned foods, foods under-processed or temp. abused, sous vide products, produce Prevention: Do not use home-canned products, use time/temp. control for sous vide products GORDON FOOD SERVICE Training

Staphylococcus Aureus FOOD SAFETY: Foodborne Illness Staphylococcus Aureus Onset time: rapid-acute Symptoms: Nausea, vomiting, abdominal cramps Foods: Salads (egg, tuna, chicken, macaroni, etc.), deli meats Prevention: Handwashing, cover wounds on hands/arms, holding and reheating food at correct temperatures. GORDON FOOD SERVICE Training 20 20

What do bacteria need to grow? FOOD SAFETY: Foodborne Illness What do bacteria need to grow? A helpful acronym Food Acidity Temperature This acronym will help you remember what bacteria need to grow. This does not necessarily apply to viruses. Time Oxygen Moisture GORDON FOOD SERVICE Training

Time and temperature controlled for safety FOOD SAFETY: Foodborne Illness Time and temperature controlled for safety TCS FOODS Milk products Whole eggs Meats Poultry Fish Shellfish Cooked rice Sliced melons Cut tomatoes Cut leafy greens Cooked potatoes Tofu and other soy foods Plant foods that have been heated Raw seeds and sprouts Untreated garlic-and-oil mixtures TCS foods is a new term for potentially hazardous foods Did you know? Once you put the knife through a melon or tomato, any bacteria that was on the outside of the product has now traveled to the inside of the product (even if the product has been washed) TCS foods is a new term for Potentially Hazardous Foods Group Question: Why are sliced melons and cut tomatoes on this list? Once you put the knife through the product, any bacteria that was on the outside of the product has now traveled to the inside of the product (even if the product has been washed) GORDON FOOD SERVICE Training

Acidity (ph=measure) FOOD SAFETY: Foodborne Illness Most bacteria will not grow well at pH levels below 4.6 Pathogens grow best at 4.6 (acidic) to 7.5 (neutral) GORDON FOOD SERVICE Training

FOOD SAFETY: Foodborne Illness Time 1 2 4 8 16 32 64 512 4096 32768 262144 2097152 (4 hours later) Pathogens need to time to grow, especially if it is in the temperature danger zone. After 4 hours there can be enough pathogens to make a person sick. GORDON FOOD SERVICE Training

Temperature Bacteria grows most rapidly in the danger zone FOOD SAFETY: Foodborne Illness Temperature Bacteria grows most rapidly in the danger zone Danger Zone 41° - 135°F GORDON FOOD SERVICE Training

Oxygen Aerobic Anaerobic FOOD SAFETY: Foodborne Illness Most pathogens need oxygen to grow. Some can grow without oxygen such as Clostridiums. GORDON FOOD SERVICE Training

Moisture Water Activity Level FOOD SAFETY: Foodborne Illness Moisture Water Activity Level Pathogens will not grow at a water activity level below 0.86 Moisture is needed for pathogens to grow. GORDON FOOD SERVICE Training

YOU! PREVENTION DEPENDS ON FOOD SAFETY: Foodborne Illness GORDON FOOD SERVICE Training

Questions? Gordon Food Service Nutrition Resource Center FOOD SAFETY: Foodborne Illness Questions? Gordon Food Service Nutrition Resource Center nrc@gfs.com or 1.800.968.4426 Gordon Food Service Food Safety Awareness www.gfs.com GORDON FOOD SERVICE Training