1. Food Industry Hazards Ken Settimo

2. How Many People Get Sick? 1 in 6 Americans get ill (48 million people) 128,000 are hospitalized 3,000 people die

3. Who’s more at risk? Some people are at greater risk for experiencing a more serious illness or death. Infants Young children Pregnant woman and their unborn babies Older adults People with weakened immune systems (diabetes, cancer, transplants, kidney, HIV)

4. What are food hazards? Biological Chemical Physical

5. Biological Bacteria (salmonella, ecoli, botulism, listeria)* Viruses (Hepatitis A, Norovirus) Parasites (Tapeworm) *Bacteria is the largest concern in the biological group

6. Bacterial Growth (salmonella, ecoli, botulism, listeria) Food Acidity (ph) Time Temperature Oxygen Moisture

7. Viruses (Hepatitis A, Norovirus) Can’t reproduce and grow by themselves. Need a living host. Only some viruses consider humans a suitable host which can cause foodborne illnesses. Infected employees transmit through fecal. Number one safeguard of viruses in food is frequent and proper hand washing Can survive in human intestines, contaminated water and frozen foods for months.

8. Parasites (Tape worms) Transmitted through fecal material or consuming contaminated flesh. Cooking to proper temperatures or freezing for extended periods can destroy parasites.

9. Chemical Unintentional (Cleaners, Sanitizers, Pesticides) Naturally Occurring (Aflatoxin) Intentional (Preservatives, Food Additives)

10. Allergens Dairy Peanuts Tree Nuts Fish Shellfish Soy Eggs Wheat

11. Physical Hazards Material not normally found in food that can cause illness Glass (Bottles, Jars) Metal (Nuts, bolts, damaged equipment) Stone (Ingredients) Plastic (packaging or raw material) Bone (Improper processing)

12. What should your facility look like? Floor, walls and ceiling smooth and easily cleanable. Lights shielded Proper plumbing Thermometers Ventilation for cooking Ability to exclude weather and vermin

13. Video Funny Mouse Nolan Cheese Commercial: http://www.youtube.com/watch?v=-L6UWk6-Hg8 http://www.youtube.com/watch?v=-L6UWk6-Hg8

14. Specialized Processing Methods Acidifying Food Specialized Meat Processing (Smoking, Curing, Vacuum Packaging Cooked Meat) Sprouting seeds or beans Custom Processing of wild game Molluscan shellfish display tanks

15. Additional Items Labeling (manufacture and product name, address, net weight, ingredients, allergens, lot code, expiration date and possibly safe handling instructions. Well water testing

16. Food safety is everybody’s business Until there’s a cure education is the key.