1. Food Safety 02421 8.1 Ardith R. Brunt, PhD RD LD Tennessee Tech Revised by Billy Moss and Rachel Postin GA Ag Ed Curriculum Office To accompany Georgia Agriculture Education Curriculum Lesson June, 2002

2. What is the difference between clean and sanitary? Maintaining safe adequate food supply throughout the food chain--farm to fork –production at the farm –transportation –processing –handling throughout each step –contamination can occur at any step in process What happens if we don’t?

3. Bacterial Hazards  bacterial, parasitic, or viral contamination  bacterial growth  bacterial, parasitic, or viral survival  bacterial toxin production  bacterial, parasitic, or viral cross- contamination

4. Food borne illness--who is most susceptible? Very young--those with small body size (less opportunity for dilution of bacteria) those with compromised immune systems or poor nutritional status –cancer –AIDS –malnourished (depends how toxin is metabolized) –very old Symptoms: abdominal pain, N&V&D

5. Bacterial growth phases Lag phase Log phase Stationary phase Decline Toxins effective

6. Conditions necessary for growth Warm temp --40-140  Moist water activity > 85% pH--neutral to slightly acidic Oxygen requirement--> depends on the pathogen

7. Food Borne infections Pathogens- Campylobacter Giardiasis Hepatitis Listeriosis Perfringens Salmonella E coli Traveler’s diarrhea –Shilgella Trichinosis Food Intoxication Botulism Staphylococcus aureus

8. Potential Hazards: Physical objects stones glass metal fragments packaging materials

9. Potential Hazards: Chemical contamination  nonfood-grade lubricants  cleaning compounds  food additives  insecticides

10. Leading causes of food-borne disease outbreaks

11. Cited factors for foodborne illness Fail to refrigerate food promptly Fail to cook or heat food thoroughly Infected employees who practice poor hygiene Foods prepared 1 day + in advance

12. Cited factors for foodborne illness Foods remain in incubating temps Fail to reheat properly Raw contaminated ingredients added to foods that require no additional cooking Cross contamination

13. Time-temperature relationships for cooling cooked foods 140 ° F to 70 ° F in 2 hours 70 ° F to  41 ° F in 4 hours Do not cover hot food completely until it has reached 45° F or lower

14. Acceptable ways to cool hot food Place food in smaller containers Place food in shallow pans Place food in ice water bath Stir food frequently Use thermometers frequently to check / record in log

15. Acceptable ways to thaw foods Refrigerator Under cold running water Oven or microwave--> only if the cooking process is completed

16. Web site for food pathogens http://www.foogene.co.uk/pages/bugs.htm Web site for incidence of food borne illness & death –http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm