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

GORDON FOOD SERVICE Training 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 Objectives Purpose 2 FOOD SAFETY: Foodborne Illness

GORDON FOOD SERVICE Training Why does it matter? 3 FOOD SAFETY: Foodborne Illness 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 It may cost you your job!

GORDON FOOD SERVICE Training Why the increased risk? 4 FOOD SAFETY: Foodborne Illness 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? 5 FOOD SAFETY: Foodborne Illness  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? 6 FOOD SAFETY: Foodborne Illness  Infants and children  Elderly  Pregnant women  People with weakened immune systems  Cancer, HIV/AIDS, etc.

GORDON FOOD SERVICE Training Types of Hazards 7 FOOD SAFETY: Foodborne Illness  Physical  Chemical  Biological

GORDON FOOD SERVICE Training Physical Hazards 8 FOOD SAFETY: Foodborne Illness  Glass  Toothpicks  Non-edible garnishes  Metal Shavings  Nails/Staples

GORDON FOOD SERVICE Training Chemical Hazards 9 FOOD SAFETY: Foodborne Illness  Natural:  Fish  Plant  Added:  Pesticides  Toxic Metals  Food Service Chemicals

GORDON FOOD SERVICE Training Biological Hazards 10 FOOD SAFETY: Foodborne Illness  Bacteria  Viruses  Parasites  Fungi

GORDON FOOD SERVICE Training Most common bacterial and viral hazards: 11 FOOD SAFETY: Foodborne Illness  The “Big 5”  Salmonella  Escherichia coli 0157:H7  Norovirus  Shigella  Hepatitis A  Others:  Listeriosis  Camplyobacteriosis  Botulism  Staphylococcus Aureus

GORDON FOOD SERVICE Training Salmonellosis 12 FOOD SAFETY: Foodborne Illness  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.

GORDON FOOD SERVICE Training E. coli 13 FOOD SAFETY: Foodborne Illness  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

GORDON FOOD SERVICE Training Norovirus 14 FOOD SAFETY: Foodborne Illness  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

GORDON FOOD SERVICE Training Shigella 15 FOOD SAFETY: Foodborne Illness  Onset time: 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.

GORDON FOOD SERVICE Training Hepatitis A 16 FOOD SAFETY: Foodborne Illness  Onset time: 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.

GORDON FOOD SERVICE Training Listeriosis 17 FOOD SAFETY: Foodborne Illness  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

GORDON FOOD SERVICE Training Camplyobacteriosis 18 FOOD SAFETY: Foodborne Illness  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 19 FOOD SAFETY: Foodborne Illness  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 20 FOOD SAFETY: Foodborne Illness  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 21 FOOD SAFETY: Foodborne Illness A helpful acronym What do bacteria need to grow? FoodAcidityTemperature TimeOxygenMoisture

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 GORDON FOOD SERVICE Training Time and temperature controlled for safety 22 FOOD SAFETY: Foodborne Illness 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

GORDON FOOD SERVICE Training Acidity (ph=measure) 23 FOOD SAFETY: Foodborne Illness Most bacteria will not grow well at pH levels below 4.6

GORDON FOOD SERVICE Training Time 24 FOOD SAFETY: Foodborne Illness (4 hours later)

GORDON FOOD SERVICE Training Temperature 25 FOOD SAFETY: Foodborne Illness  Bacteria grows most rapidly in the danger zone  Danger Zone 41° - 135°F

GORDON FOOD SERVICE Training Oxygen 26 FOOD SAFETY: Foodborne Illness  Aerobic  Anaerobic

GORDON FOOD SERVICE Training Moisture Water Activity Level 27 FOOD SAFETY: Foodborne Illness Pathogens will not grow at a water activity level below 0.86

GORDON FOOD SERVICE Training 28 PREVENTION DEPENDS YOU! ON FOOD SAFETY: Foodborne Illness

GORDON FOOD SERVICE Training Gordon Food Service Nutrition Resource Center or Questions? 29 Gordon Food Service Food Safety Awareness FOOD SAFETY: Foodborne Illness