FOOD SAFETY Updated December 2010 GORDON FOOD SERVICE Training Foodborne Illness Let’s learn about...

FOOD SAFETY

Updated December 2010GORDON 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 thistraining module, youwill be able to:

•Identify physical, chemical, and biological hazards

•Identify characteristics andexamples of potentiallyhazardous foods

•List the names andcharacteristics of bacteriaand viruses common infoodborne illness

ObjectivesPurpose

2

FOOD SAFETY: Foodborne Illness


Why does it matter?

3


Foodborne illness…

Affects millions and causes thousands of deaths each yearEstimated total economic impact ~$152 billion/year*Foodborne illness can result in legal action and damaged reputation

It may cost you your job!


Why the increased risk?

4


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


Why the increased risk?

5


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


Who is most vulnerable to foodborne illness?

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Infants and children Elderly Pregnant women People with weakened immune

systems Cancer, HIV/AIDS, etc.


Types of Hazards

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Physical

Chemical

Biological


Physical Hazards

8


Glass Toothpicks Non-edible garnishes Metal Shavings Nails/Staples


Chemical Hazards

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Natural: Fish Plant Added: Pesticides Toxic Metals Food Service Chemicals


Biological Hazards

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Bacteria Viruses Parasites Fungi


Most common bacterial and viral hazards:

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The “Big 5” Salmonella Escherichia coli 0157:H7 Norovirus Shigella Hepatitis A

Others: Listeriosis Camplyobacteriosis Botulism Staphylococcus Aureus


Salmonellosis

12


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.


E. coli

13


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


Norovirus

14


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


Shigella

15


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.


Hepatitis A

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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.


Listeriosis

17


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


Camplyobacteriosis

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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


Botulism

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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


Staphylococcus Aureus

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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


A helpful acronym

What do bacteria need to grow?

Food Acidity Temperature

Time Oxygen Moisture

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 havebeen heated

Raw seeds and sprouts

Untreated garlic-and-oil mixtures


Time and temperature controlled for safety

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TCS foods is a new term forpotentially 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 hasbeen washed)

TCS FOODS


Acidity (ph=measure)

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0

1

2

3

4

5

6

7

8

9

10

Lime Beef Chicken Milk Egg White

Most bacteria will not grow well at pH levels below 4.6


Time

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12481632645124096327682621442097152(4 hours later)


Temperature

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Bacteria grows most rapidly in the danger zone

Danger Zone 41° - 135°F


Oxygen

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Aerobic Anaerobic


MoistureWater Activity Level

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0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

Raw Rice Cooked Rice

Pathogens will not grow at a water activity level below 0.86

GORDON FOOD SERVICE Training 28

PREVENTIONDEPENDS

YOU!ON



Gordon Food Service Nutrition Resource Center

[email protected] or 1.800.968.4426

Questions?

29

Gordon Food Service Food Safety Awareness

www.gfs.com


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