Introduction to Food Safety

Objective

هدفAssess food practices to ensure safer food

Overview

مرورDefinitions

Purpose for Practicing Food Safety/Sanitation

Factors that Contribute to Foodborne Diseases

Recognizing the Threat

Layers of Protection

Food Safety

More than 200 diseases are transmitted through food

Caused by microorganisms or chemical contaminants

Most foodborne diseases can be prevented by safe food practices

Definitions

Clean - free of visible soilSanitize - reduce the number of microorganisms to a safe level using heat or chemicalsContamination - the presence of harmful substance in foodMicroorganism - very small living things (bacteria, viruses, molds, parasites) that could cause a foodborne illnessSpoilage - Damage to the edible quality of a food Potentially Hazardous Foods (PHF’s) - Foods that allow the rapid growth of bacteria

Definitions

Temperature Danger Zone - Temperature range where bacteria can grow and reproduce rapidly (between 5 and 60◦C)

Foodborne Illness - Illness transmitted to humans due to the ingestion of food that contains harmful pathogens or their byproducts (toxins)

Purpose for Practicing Food Safety/Sanitation

Protect the health of soldiersGood personal hygiene is a critical measure against foodborne illnessEstablish a systematic approach to training and supervising workers

Protect food service workersObligated to protect customers and workers from individuals who have health problems or personal habits that can affect food safetyHealthy worker with poor personal habits is very likely to cause food contamination

Factors that Contribute to Foodborne Disease

Eight leading causes of Foodborne Illness

Cross-contamination between raw and cooked and/or ready-to-eat foods

Inadequate re-heating of potentially hazardous foods

Foods left in the temperature danger zone (TDZ) too long…4 hrs or more

Raw, contaminated ingredients used without further cooking

Factors that Contribute to Foodborne Disease

Foods prepared too far in advance

Infected food handlers and poor work habits

Failure to properly heat or cook food

Failure to properly cool food

Recognizing the Threat

There are three categories of hazards that are responsible for causing foodborne illnesses and/or injuries:

Biological

Chemical

Physical 

Biological Hazards

Present the most significant threat, accounting for at least two thirds of foodborne illnesses

Bacteria – Salmonella, Shigella, Campylobacter, E. coli

Viruses – Hepatitis A, Norovirus

Parasites – Giardia

Chemical Hazard

Intoxication due to chemical contamination of food Residues on food or food contact surfaces

Pesticides and metal residuesCleaning compounds

Metal residuesCan produce toxic effect in minute quantities Galvanized containers w/acidic foods causes zinc to leach outLead-based flatware and crystal can present similar problems

Residues from detergents, cleaning solutions, or concentrated sanitizers

Physical Hazards

Involve injuries caused by chewing or ingesting foreign objects in food

Not as significant as biological hazards because threat impacts fewer people

Examples: metal shavings packing staples, tacks, and pins, glass, hair, fingernails, wood, stones, toothpicks

Layers of Protection

Five Keys:

Keep clean

Separate raw and cooked food

Cook food thoroughly

Keep food at safe temperatures

Use safe water and raw materials

Keep Clean

Hands frequently transport microorganisms from one surface to another so hand washing is very important

Wash your hands before handling food and often during food preparationWash your hands after going to the toiletWash and sanitize all surfaces and equipment used for food preparationProtect kitchen areas and food from insects, pests and other animals

Separate Raw and Cooked Food

Separate raw meats, poultry and seafood from other foodsUse separate utensils and equipment such as knives and cutting boards when handling raw foodStore food in containers to avoid contact between raw and prepared food

Cook Food Thoroughly

Proper cooking can kill almost all dangerous microorganisms

Foods must reach a temperature of 70◦C to ensure it is safe to eat

Keep Food at Safe Temperatures

Microorganisms can multiple very quickly if food is stored at room temperature

Do not keep cooked food at room temperature for more than 2 hrs

Do not thaw frozen food at room temperature

Use Safe Water and Raw Materials

Safe means that water and food is free of dangerous microorganisms and chemicals at levels that could cause illness

Use safe water

Use fresh and wholesome foods

Wash fruits and vegetables

Summary

Definitions

Purpose for Practicing Food Safety/Sanitation

Factors that Contribute to Foodborne Diseases

Recognizing the Threat

Layers of Protection

Review Questions

What is the temperature danger zone?

What is a critical measure to protecting the health of soldiers from foodborne illness?

Name at least 3 leading causes of foodborne illness.

What are the 3 categories of hazards responsible for foodborne illness

What are the five keys to protecting against foodborne illness?

At what cooking temperature is food considered safe to eat?

Questions?

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