Sanitation Challenges

Today in Class Review of last class Finish Chapter 7

Learning Objectives Define what contamination is & how to prevent it. Describe the two types of contamination. Define what hazards are and identify the three

types. Explain what a foodborne illness is and how to

respond to it. List and define four types of microorganisms.

The 5 Second Rule Have you ever dropped a piece of food onto

the floor, table, or some other place it should not have been....

Then picked it up and put it into your mouth before 5 seconds had passed?

The 5 Second Rule cont. Is the food safe to eat?

According to the story of the 5 second rule, your food was safe to eat.

BUT..... That’s not really the case because...

○ The microorganisms can survive on the contaminated floor, table or even a kitchen counter that has not been properly disinfected.

What is Contamination? Contaminated Foods are foods that

are unfit to eat.Eating contaminated foods can cause you to

become sick or even cause death.

Two Types of Contamination:1. Direct Contamination2. Cross - Contamination

Direct Contamination Direct contamination can happen

when raw foods, plants, or animals are exposed to toxins.Toxins – Harmful organisms or substances

Cross-Contamination Cross-Contamination is the movement

of chemicals or microorganisms from one place to another.

How does this happen?○ Usually PEOPLE!

How to Prevent Contamination

Prepare foods in sanitary conditions & environments.Sanitation – Healthy and sanitary

conditions and effective sanitary practices.

Follow federal, state, and local health departments food handling laws.

Hazards Hazards are sources of danger that can

result in contaminated food. Three types:

1. Biological Hazards○ Comes from microorganisms, plants, & fish that carry

harmful toxins that cause foodborne illnesses.

2. Chemical Hazards○ Caused by chemical substances.

3. Physical Hazards○ Cause by particles that could get into food.

1. Biological Hazards Comes from microorganisms, like bacteria. Foodborne Illness (FBI)

A disease caused by consuming contaminated foods or beverages.○ HOW DOES THIS HAPPEN?

Microorganisms grow in and on food when it is not handled properly.

Cross Contamination, poor personal hygiene, & if the person handling the food is sick.- ANY EXAMPLES:

Symptoms of FBI Stomach Cramps Vomiting Diarrhea Fever Hepatitis A – Disease that causes

inflammation of the liver and is transmitted to food by workers.

Have you ever been sick after eating?

Am I at risk for FBI? Yes! However – children, people who get sick

a lot, the elderly, and pregnant women are at the most risk!

5 Second Rule - Salmonella In a study at Clemson University, wood, carpet

and tile surfaces were deliberately contaminated with Salmonella.

When looking at it, you would not be able to detect any bacteria.

So, 28 days later someone set bread and bologna on the contaminated surface for 5 seconds and the food items contained salmonella.

What to do if you suspect an outbreak?

DON’T PANIC! Respond immediately Save suspected food & label “DO NOT USE!” Inform the manager at the restaurant.

They are responsible for contacting the health department.

Microorganisms There are 4 types of microorganisms

that can contaminate food and cause illnesses.BacteriaVirusesParasitesFungi

Bacteria Bacteria - Tiny single-celled

microorganism, that spreads quickly and can make people very sick, if it finds its way into food.

Bacteria DO NOT always need oxygen to grow.

Bacteria like foods that are high in protein and moisture.Examples:

○ Milk, meats, and seafood.

Bacteria cont. To prevent bacteria growth:

Use soap and water to clean surfaces and hands.○ How long should you wash your hands for?

Cook foods to proper temperatures○ What are proper cooking temperatures?

Chilling or freezing foods will keep bacteria from spreading, but will not kill them.

Viruses Viruses are responsible for many food

related illnesses.To grow, viruses need a host (person,

animal, plant) or another living cell.Once inside the host, the viruses multiply.Viruses

○ Can survive freezing○ Can be spread from person to person & food.

Parasites Parasites – Are larger than bacteria and

viruses and must live in or on a host to survive. Usually found in

○ Poultry○ Fish○ Meats

Fungi, Molds, and Yeast Fungi

Found in soil, plants, animals, water, and in the air. Examples: Mushrooms

MoldsAre a form of fungus that can grow at nearly any

temperature. Examples: Bread

YeastAre also a form of fungus.

○ Yeast is usually associated with what? ○ When found in other foods like honey or jelly it can spoil them.

2. Chemical Hazards Chemical hazards are caused by chemical

substances like:Pesticides

○ Used in food storage and preparation areas to control pests.Food additives

○ What are they used for?Toxic metals

○ Examples: Mercury, LeadCleaning supplies

Chemical Hazards cont. What are types of cleaning products?

Detergents Hygiene detergents Degreasers Abrasive cleaners Acid cleaners

Kitchen cleanliness: Sanitizing – Reducing the number of microorganisms on the surface.When should you clean and sanitize a surface?

○ Before & after preparing food○ If your area or tools are contaminated○ At least every 4 hours.

3. Physical Hazards Physical hazards are caused by particles

that could get into food.Examples:

○ Hair○ Fingernails○ Wood ○ Glass chips○ Metal shavings○ Bones from the food itself

5 Second Rule - Again Summary

The 5 second rule is a myth because why?SO....

It is important to disinfect before and after food preparation to prevent contamination and illness.

Food Safety Is In Your Hands