risk management

Foodborne Illness

is a disease transmitted to people through food

Outbreak

is confirmed by laboratory analysis.

Two or more people have the same symptoms after eating the same food.

An investigation is conducted by state & local regulatory authorities.

CHALLENGES

• Time & Money

• Language & Culture

• Literacy & Education

• Pathogens

• Unapproved Suppliers

• High-Risk Customers

• Staff turnover

Time & Money

Limited resources can lead to shortcuts in food safety procedures (like improper storage, cleaning, or training).

Budget cuts may mean fewer inspections or lower quality ingredients.

Language & Culture

Culture practices might conflict with established food safety protocols.

Literacy & Education

Staff/employees who cannot understand instructions or safety procedures can cause food safety violations.

Pathogens

A disease causing microorganism.

Proper handling, cooking & storage are needed to prevent their spread (Bacteria, Viruses & Parasites can contaminate food & cause illness).

Unapproved Suppliers

Buying from sources that don’t follow safety standards increases the risk of contamination or poor-quality food.

High-risk Customers

People like the elderly, infants, pregnant women are more vulnerable to foodborne illness.

Staff Turnover

refers to the rate at which employees leave a company and are replaced by new ones.

it becomes difficult to maintain proper training and protocols for correct food safety procedures.

3 types of food contamination

Biological Contaminants

Chemical Contaminants

Physical Hazards

Biological Contaminants

Bacteria

Viruses

Parasites

Fungi

Chemical Contaminants

Cleaners

Sanitizers

Polishes

Wax coating of produce

Physical Hazards

Metal Shavings

Staple wires

Bandages

Glass

Dirt

Natural objects (e.g., Fish bones in a fillet).

Time-Temperature Abuse

when food has stayed too long at temperature good for pathogen growth.

Temperature Danger Zone

41 degree F to 140 degree F

Bacteria grows quickly

-15 degree celsius

keep frozen food in the freezer at — or below

5 degree celsius

keep chilled food in refrigerator at — or below

5 degree C to 60 degree C (DANGER ZONE)

dont keep your food in the Temperature Danger Zone — for more than 2 hours.

60 degree C

keep cooked food at — and above.

Cross-contamination

When pathogens are transferred from one surface or food to another.

Poor cleaning & sanitizing

Equipment & utensils are not washed, rinsed & sanitized between uses.

Food contact surfaces are wiped clean instead of being washed, rinsed & sanitized.

Wiping cloths are not stored in a sanitizers solution between uses.

Sanitizers solution was not prepared correctly.

TCS (Time-Temperature Controlled for Safety)

Potentially Hazardous Food.

They become hazardous if their bacteria growth is not controlled.

Have high carbohydrate & protein levels.

Are neutral or slightly acidic.

Contain moisture.

The Food & Drug Administration (FDA)

Inspect all food except meat, poultry & eggs.

The agency also regulates food transported across state lines.

which provides recommendations for food safety regulations.

U.S Department of Agriculture (USDA)

Regulates & inspects meat, poultry & eggs.

Regulates food the crosses state boundaries or involves more than one state.

Center for Disease Control & Prevention (CDC) and U.S. Public Health Service (PHS)

Conduct research into the causes of foodborne-illness outbreaks.

State & Local Regulatory Authorities

Inspecting operations

Enforcing regulations

Investigating complaints & illnesses

Issuing licenses & permits

Approving construction

Reviewing & approving HACCP plans

Microorganism

small living organism

Toxin

poison

a substance that is capable of causing the illness or death of a living organism when introduced or absorbed

Spoilage Microorganism

microorganism that causes spoilage but not illness.

are microscopic organisms, like bacteria and fungi, that cause food to degrade and become unfit for consumption.

They break down food components, leading to undesirable changes in taste, odor, and appearance. 

Bacteria

Living, single-celled

carried by food, water, humans & insects.

can reproduce rapidly

survive freezing

form spores

spoild food; others cause disease

cause illness by producing toxins

bacterial growth

lag > experimental > stationary > death

FATTOM (Food, Acidity, Time, Temperature, Oxygen, Moisture)

what microorganism need to grow

Food

microorganisms require nutrients to grow (proteins & carbohydrates)

Acidity

pathogenic bacteria grow well at a pH of 4.6 to 7.5

Time

pathogenic microorganisms can grow to high levels if they remain in the TDZ for more than four

Temperature

Most microorganisms grow well in the TDZ.

Some survive and grow outside the TDZ.

The Temperature Danger Zone (TDZ): 41 degree F to 140 degree F (5 degree C to 60 degree C).

Chicken 3 times reading (145 degree F to 165 degree F).

Oxygen

microorganisms have different oxygen needs for growth.

aerobic needs oxygen to grow; anaerobic grows only when oxygen is absent; facultative can grow with or without oxygen.

Moisture

most potentially hazardous foods have a water activity 8.5 or above.

Aerobes

uses oxygen

uses critic acid cycle

uses oxidative phosphorylation

Anaerobes

no oxygen

makes lactic acid

makes ethanol

Aerobes & Anaerobes

Both makes ATP

makes carbon dioxide

uses glycolyses

Salmonellosis

type of illness: infection, possibly toxin-mediated.

egg sanitation solution PPM50

Listeriosis

type of illness: infection

sources: soil, water, damp environments, humans, animals.

Staphylococcal food poisoning

type of illness: intoxication

sources: skin, hair, nose, throat, infected sores, animals.

Clostridium Perfringens

type of illness: toxin-mediated infection

sources: humans intestinal tract, animal.

Botulism

type of illness: intoxications

sources: animal or vegetables, soil, water.

e.coli O157:H7 EHEC

type of illness: toxin-mediated infection

sources: animals, human intestinal tract, intestinal tract of cattle.

Viruses

(Hepatitis A, Norwalk Virus Gastroenteritis, Rotavirus Gastroenteritis)

Can’t reproduce outside a living cell

Do not require a PHF to be transmitted

Usually contaminate food through poor personal hygiene

may survive freezing and cooking

contaminate food and water

Hepatitis A

type of illness: infection

sources: human intestinal and unirary act, contaminated water.

Norwalk Virus Gastroenteritis

type of illness: infection

sources: human intestinal tract, contaminated water.

Parasites

need to live in or on a host organism to survive

Trichinosis & Anisakiasis

caused by parasites

Trichinosis

type of illness: infection

sources: domestic pigs, wild games

Anisakiasis

type of illness: infection

sources: marine fish, sushi, salmon.

Fungi

common cause food spoilage, not illness, yeast, molds, mushrooms

Foodborne infections

Result when pathogens grow in intestines after a person eats food contaminated by them.

Foodborne Intoxications

Result from eating food containing poisonous toxins

Foodborne Toxin-Mediated Infections

Result from toxins produced by pathogens growing in the intestines