Servsafe Manager

foodborne illness

a disease transmitted to people by food

An illness is considered an outbreak when...

• atleast 2 people have the same symptoms after eating the same food

• an investigation is conducted by state and local regulatory authorities

• outbreak is confirmed by a labratory analysis

how many people get sick from unsafe foods a year

millions

What is the first challenge operations have when it

comes to food safety and why?

• Time (pressure to work quicky can make it hard to take the time to follow food safety practices)

What is the second challenge operations have when it comes to food safety and why?

Language and Culture (Your staff may speak a different language than you do. This can make it difficult to communicate. Cultural differences can also influence how food handlers view food safety.

What is the third challenge operations have when it

comes to food safety and why?

Literacy and Education (Staff often have different levels of education. This makes it more challenging to teach them food safety.

What is the fourth challenge operations have when it comes to food safety and why?

Pathogens (Illness-causing microorganisms are more frequently found on types of food that once were considered safe.)

What is the fifth challenge operations have when it comes to food safety and why?

Unapproved suppliers ( Food that is recieved from suppliers that are not practicing food safety can cause a foodborne-illness outbreak.)

What is the sixth challenge operations have when it comes to food safety?

High-risk customers (the number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population.)

What is the seventh challenge operations have when it comes to food safety?

Staff turnover (training new staff leaves less time for food safety training)

What is the cost of foodborne illnesses?

One outbreak can cost an operation thousands of dollars, and it can result in closure.

What are the costs of foodborne illnesses to an operation?

•loss of customers and sales

•loss of reputation

•negative media exposure

•lowered staff morale

•lawsuits and legal fees

•staff missing work

•increased insurance premiums

•staff retraining

What are the cost of foodborne illnesses to the victim?

•lost work

•medical costs and long-term disablity

•death

What is unsafe food usually the result of?

contamination (the presence of harmful substances in food)

what is a way to prevent foodborne illnesses?

recognize the contaminants that can make food unsafe (pathogens, chemicals, physical objects, and certain unsafe practices in your operation)

How many categories are contaminants divided into?

3

What is the first category of contaminants

Biological (Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included im this group.) This category is responsible for most foodborne illnesses.

What is the second category of contaminants?

Chemical (Foodservice chemicals can contaminate food if they are used incorrectly. Chemical contaminates may include cleaners, sanitizers, and polishes.)

What is the third category of contaminants?

Physical (Foreign objects such as metal shavings, staples, and bandages can get into the food. So can glass, dirt, and even bag ties. Naturally occuring objects, such as fish bones in fillets, are another example.)

What are the five most commom food-handling mistakes, or risk factors, that can cause a foodborne illness?

•Purchasing food from unsafe sources

•Failing to cook food correctly

•Holding food at incorrect temperatures

•Using contaminated equipment

•Practicing poor personal hygiene

What is the first of the four main factors that 4 of the 5 risk factors or mistakes are related to?

Time-temperature abuse (Food has been time-temperature abused when it has stayed too long at temperatures that are good for the growth of pathogens which can result in foodborne illnesses. This an happen in many ways such as:

• food is not held or stored at the correct temperatures

• food is not cooked or reheated enough to kill pathogens

•food is not cooled correctly)

What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related to?

Cross-Contamination ( This is when pathogens can be transferred from one surface to another. It can cause a foodborne illness in many ways such as:

• contaminated ingredients are added to food that recieves no further cooking

•Ready-to-eat food touches contaminated surfaces

•Contaminated food touches or drips fluids onto cooked or ready-to-eat food

•A food handler touches contaminated food and then touches ready-to-eat food

•contaminated cleaning cloths touch food-contact surfaces)

What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to?

Poor Personal Hygiene ( Actions that food handlers do that cause foodborne illnesses include:

• fail to wash their hands correctly after using the restroom

•cough or sneeze on food

•touch or scratch wounds and then touch food

•work while sick)

What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to?

Poor cleaning and sanitizing (pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses. This can happen in the following way:

•equipment and utensils are not washed, rinsed, and sanitized between uses

•Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized

•Wiping cloths are not stored in a sanitizer solution between uses

•Sanitizing solutions are not at the required level to sanitize objects

What is TCS food?

food requiring time and temperature control to limit growth of pathogens

What foods are categorized as TCS food?

•milk and dairy products

•shell eggs (except those treated to eliminate nontyphoidal Salmonella)

•Meat: beaf, pork, and lamb

•poultry

•fish

•shellfish and crustaceans

•baked potatoes

•heat-treated plant food, such as cooked rice, beans, and vegetables

•tofu or other soy protein

•synthetic ingredients, such as textured soy protein in meat alternatives

•sprouts and sprout seeds

•sliced melons

•cut tomatoes

•cut leafy greans

•untreated garlic-and-oil mixtures

What food also needs careful handling to prevent contamination?

Ready-to-eat food (food that can be eaten without further preparation, washing, or cooking. Including cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar, spices, and seasonings.

What is the first group of

people that have a high risk of getting a foodborne illness?

Elderly people (People's immune systems weaken with age.)

What is the second group of people that have a high risk of getting a foodborne illness?

Preschool-age children (Very young children have not built up strong immune systems)

What is the third group of people that have a high risk of getting a foodborne illness?

People with compromised immune systems

(•People with cancer or on chemotherapy)

•People with HIV/AIDS

•Transplant recipients

•People taking certain medications

Training and Monitoring

Staff should be trained when they are first hired and on an ongoing basis. Your entire staff needs general food safety knowledge and knowledge on specific tasks performed on the job. Staff need to be retrained in food safety regularly, and document when a food handler completes this training. Once staff are trained, monitor them.

Government agencies helping

The Food and Drug Administration (FDA) and the U.S Department of Agriculture (USDA) inspect food and perform other critical duties. State and local regulatory authorities create regulations and inspect operations. Agencies such as the Centers for Disease Control and Prevention (CDC) and the US Public Health Service (PHS) help as well.

FDA Role

•inspects all food except meat, poultry, and eggs

•regulates food transported across state lines

•issues a Food Code (provides recommendations for food safety regulations/ created for city, country, state, and tribal agencies (regulate foodservice for:

•restaurants and retail food stores

•vending operations

•schools and day care centers

•hospitals and nursing homes)

•provide technical support and training for industry and regulatory industries

USDA role

•regulates and inspects meat, poultry, and eggs

• regulates food that crosses state boundaries or involves more than one state

CDC and PHS role

•assist FDA, USDA, and state and local health departments

•conduct research into the causes of foodborne-illness outbreaks

•assist in investigating outbreaks

state and local regulatory authorities

•write or adopt code that regulates retail and foodservice operations (may differ from Food Code because these agencies aren't required to adopt it)

Regulatory authorities responsibilities:

•inspecting operations

•enforcing regulations

•investigating complaints and illnesses

•issuing licenses and permits

•approving construction

•reviewing and approving HACCP plans

What is a contaminate?

•the presence of harmful substances in food

•can be biological, chemical, or physical

•most cause foodborne illnesses while the others result in physical injury

Where do contaminates come from?

•many are found in the animals we use for food

•air, contaminated water, and dirt

• some occur naturally in food (bones in fish)

How does food become contaminated?

Usually it's contaminated accidentally because most

contaminants get into food and onto food-contact surfaces because of the way

people handle it.

What is the fecal-oral route of contamimation?

When food handlers (who don't wash their hands after using the restroom) contaminate food and surfaces with feces from their fingers. Once the contaminated food is eaten, a foodborne illness may result

How do food handlers pass on contaminants when they are in contact with a person who is ill?

•From person to person

•Through sneezing or vomiting onto

food or food-contact surfaces

•From touching dirty food-contact surfaces and equipment, and then touching food

How can simple mistakes result on contamination?

•allowing ready-to-eat food to touch surfaces that have come in contact with raw meat, seafood, and poultry can lead to contamination

•storing food incorrectly or cleaning produce incorrectly can lead to contamination

•failure to spot signs of pests in the establishment, because pests are a major source of disease

What are microorganisms?

small, living organisms that can be seen

only through a microscope

What are pathogens?

Harmful microorganisms that make you sick when you eat them or produce poisons (or toxins) that make you sick

What is the first step to preventing foodborne-illness outbreaks?

understanding biological contaminants

What are the four types of pathogens?

bacteria, viruses, parasites, and fungi (includes mold and yeast)

How many pathogens can cause a foodborne illness?

Over 40 different kinds of bacteria, viruses, parasites, and molds can occur in food and cause a foodborne illness

What is the Big Six?

The 6 pathogens that have been singled out by the FDA for being highly contagious and can cause severe illness

Which 6 pathogens are in the Big Six?

•Shigella spp.

•Salmonella Typhi

•Nontyphoidal Salmonella (NTS)

•Shiga toxin-producing Escherichia coli (STEC) (E. Coli)

•Hepatitis A

•Norovirus

2 Toxins from Fish

Ciguatoxin: Grouper, Barracuda, Amberjack, Snapper

Histamine: Tuna, Bonito, Makerel, Mahimahi

Symtoms of toxins

Immediate reaction: Reversal of hot and cold sensations, reddening of face and neck, sweating, headache, burning sensation in mouth, nausea, vomiting, tingling, joint and muscle pain.

Parasite: Giardia duodenalis

Parasite found in the feces of infected people. Incorrectly treated water, and produce are commonly linked foods.

Symptoms: Fever, Diarrhea, Abdominal cramps, Nausea

What are the common symptoms for a foodborne illness?

•Diarrhea

•Vomiting

•Fever Dizziness

•Nausea

•Abdominal cramps

•Jaundice (a yellowing of the skin and eyes)

What is the onset time of the illness?

•how quickly foodborne-illness symptoms appear in a person

•depends on the type of foodborne illness

• can range from 30 min. to six weeks

•how severe the illness is can range from mild diarreah to death

What are the basic characteristics of Bacteria that cause foodborne illnesses?

• Location (found almost everywhere including our bodies)

• Detection (can't be seen, smelled, or tasted)

•Growth ( if FAT TOM conditions are right, bacteria will grow in rapid numbers)

•Prevention (control time and temperature)

What is FAT TOM?

It stands for all the conditions Bacteria needs to grow

What does the F in FAT TOM stand for?

Food (most bacteria need nutrients to survive, and TCS food supports the growth of bacteria better than other types of food)

What does the A in FAT TOM stand for?

Acidity (Bacteria grow best in food that contains little or no acid as in food that is neutral or slightly acidic (14 is highly alkaline)

What does the first T in FAT TOM stand for?

Temperature (Bacteria grows rapidly in the temperature range of 41 degrees farenheit (5 degrees Celcius)- 135 degrees farenheit (57 degrees Celcius) and more rapidly between 70 degrees Farenheit (21 degrees Celcius) and 125 degrees Farenheit (52 degrees Celcius). Bacteria growth is limited when food is held above or below temperature danger zone.

What is the second T in FAT TOM?

Time (The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels)

What does the O in FAT TOM stand for?

Oxygen (Some bacteria need oxygen to grow while other grow when oxygen isn't there)

What does the M in FAT TOM stand for?

Moisture ( Bacteria grows well in food with high levels of moisture. The water activity scale ranges from 0.0-1.0. The higher the value, the more avaible moisture in the food.)

What is the temperature danger zone

The temperature range of 41oF (5oC) to 135oF (57oC) where bacteria rapidly grow

What is water activity

the amount of moisture available in food for bacteria growth (aw)

Which four bacteria has the FDA identified as highly contagious and can cause severe illness

•Salmonella Typhi

•Nontyphoidal Salmonella (NTS)

•Shigella spp.

•Shiga toxin-producing E.coli (STEC)

Food handlers with illnesses from these bacteria may NEVER work while they are sick

Salmonella Typhi Source

•lives only

in humans

•people with Typhoid Fever carry the bacteria in their bloodstream and intestinal tract

•eating small amount of this bacteria can make people sick

•severity of symptoms depends on person's health and amount of bacteria eaten

•bacteria are in feces for weeks after symptoms ended

What food are linked to salmonella typhi

•ready-to-eat food

•beverages

What are the prevention measures for salmonella typhi?

•exclude

food handlers who have been diagnosed with an illness caused by Salmonella Typhi from the operation

•wash hands

•cook food to minimum internal temperatures

What is the source of Nontyphoidal salmonella?

•many farm animals carry nontyphoidal Salmonella naturally

•eating only a small amount of these bacteria can make people sick

•symptoms severity depends on health and amount of eaten bacteria

•bacteria often stay in feces for weeks after symptoms end

food linked to Nontyphoidal Salmonella

•Poultry and eggs

•Meat

•Milk and dairy products

•Produce, such as tomatoes, peppers, and cantaloupes

What are the prevention measures for Nontyphoidal Salmonella?

•cook poultry and eggs to minimum internal temperature

•prevent cross-contamination between poultry and ready-to-eat food

•keep sick food handlers out of the operation

What is the source of Shigella spp.?

•found in feces of humans with illness

•most occur when people eat or drink contaminated food or water

•flies can transfer bacteria from feces to food

•eating small amount of bacteria can make people sick

•high levels of bacteria in feces for weeks after symptoms end

food linked to Shigella spp.

•food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken)

•food that has made contact with contaminated water such as produce

Shigella spp. prevention measures

•exclude sick people out of operation

•wash hands

•control flies inside and outside

Ecoli source

•found in the intestines of cattle and infected people

• can contaminate meat during slaughtering

•eating small amount of bacteria make

people sick

• produces toxins in intestines once eaten (causes illness)

• bacteria are in feces for weeks after symptoms end

food linked to E coli

•ground beef (raw and undercooked)

•contaminated produce

E coli prevention measures

•exclude sick people

•cook food to minimum internal temperatures

•purchase produce from approved, reputable suppliers

•prevent cross-contamination between raw meat and ready-to-eat food

What basic characteristics do Viruses share?

•Location (carried by humans and animals, require living host to grow, don't grow in food, can be transferred through food and remain infectious in food)

•Sources ( food, water, or any contaminated surface) (illnesses occur through fecal-oral routes)

•Destruction (not destroyed by normal cooking temperatures, good personal hygiene important, quick removal and cleanup of vomit important

Which 2 viruses did the FDA identify as highly contagious and cause severe illness

•Hepatitis A

•Norovirus

(Food handlers diagnosed with these virus must not work while sick)

Hepatitis A Source

•mainly found in infected people's feces

•contaminates water and many types of food

•transfers to food when food handlers touch food or equipment with fingers that have feces on them

•eating small amount of virus can make people sick

•infected person may not show symptoms for weeks but is still very infectious

•cooking doesn't destroy virus

food linked to Hepatitis A

•commonly linked to ready-to-eat food

•shellfish from contaminated water

Hepatitis prevention measures

•exclude sick people (with disease and jaundice)

•wash hands

•avoid bare-hand contact with ready to eat food

•purchase shellfish from approved, reputable suppliers

Norovirus source

•transfers to food when infected food handlers touch food or equipment with feces on fingers

•eating small amount of virus can make people sick

•become contagious few hours after eating virus

•often in feces days after symptoms end

food linked to Norovirus

• commonly linked to Norovirus

•shellfish from contaminated water

Norovirus prevention measures

•exclude sick

people

•wash hands

•avoid bare-hand contact with ready-to-eat food

•purchase shellfish from approved, reputable suppliers

Basic characteristics of Parasites

•Location (need host to live and reproduce)

•Sources (commonly associated with seafood, wild game, and food processed with contaminated water (produce)

•Prevention (purchase food from approved, reputable suppliers; cook food to required minimal temperatures; raw or undercooked fish that will be served must be correctly frozen by manufacturer

Fungi

(include yeasts, molds, and mushrooms)

•some mold and mushrooms produce toxins that cause foodborne illness

•throw out moldy food that doesn't have mold as a natural part of it

•purchase all mushrooms from approved, reputable suppliers

biological toxins origin

•some are naturally associated with certain plants, mushrooms, seafood, and some fish

•some are made by pathogens on fish when it is time-temperature abused (occur in tuna, bonito, mackerel, and mahimahi)

•a toxin by pathogen on fish (barracuda, snapper, grouper, and amberjack) is ciguatera toxin

•shellfish (oysters,etc) become contaminated when eating marine algae that has a toxin

Biological toxins symptoms

•many illnesses come from eating seafood toxins

•generally, illness occurs within minutes of eating toxin

• depending on illness, symptoms include diarreah, vomiting, tingling in extremities, reversal of hot and cold sensations, flushing of face, trouble breathing, burning in mouth, heart palpitations, and hives

Biological toxins prevention

•cannot be destroyed by cooking or freezing

•purchase plants, mushrooms, and seafood from approved, reputable suppliers

•control time and temperature when handling raw fish

chemical contaminants sources

•can contaminate food if used or stored incorrectly

•risks include cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, and health and beauty products (hand lotions and hair spray)

• risks also include certain types of kitchenware and equipment (includes items made from pewter, copper, zinc, and some types of painted pottery)

• non food grade materials can contaminate food (especially when acidic food is held in them (tomato sauce))

chemical contaminants symptoms

•most illnesses occur within minutes

•usually are vomiting and diarreah

•if illness is suspected, call emergency number and Poison Control, and consult the Material Safety Data Sheet (MSDS)

Chemical contaminants prevention

•chemicals must be approved

•must be necessary for maintenance

•purchase chemicals from approved, reputable suppliers

•store away from prep. areas, food-storage areas, and service areas/ seperated from food and food-contact surfaces by spacing and partioning/ don't store above food or food-contact surfaces

•use for intended use and follow manufacturer's directions

•handle food with equipment and utensils for foodservice

•manufacturer labels are readable

•MSDS current and accessible to staff

•follow manufacturer's directions and regulatory requirements when throwing out chemicals

Physical contaminants sources

•metals shavings from cans, wood, fingernails, staples, bandages, glass, jewlery, insects and dirt get into the food

•fruit bits and bones are natural and can get into the food

Physical contaminants symptoms

•mild to fatal injuries are possible

•includes cuts, dental damage, and choking

•bleeding and pain are most outward symptoms

Physical contaminants prevention

•purchase food from approved, reputable suppliers

•closely inspect food

•make sure food handlers practice good personal hygiene

What groups may want to try to

contaminate your food?

•Terrorists or

activists

•Disgruntled current or former staff

•Vendors

•Competitors

What is ALERT?

a food defense program that helps you identify the points in your operation where food is at risk

What does the A stand for in ALERT?

Assure (Make sure products you recieve are from safe sources

•Supervise product deliveries

•Use approved suppliers who practice food defense

•Request that delivery vehicles are locked or sealed)

What does the L stand for in ALERT?

Look (Monitor the security of products in the facility

•limit access to prep and storage areas

•create a system for handling damaged products

•store chemicals in a secure location

•train staff to spot food defense threats)