Serve Safe Chap 2

Contamination

the presence of harmful substances in food (can be biological, physical, or chemical)

fecal-oral route

food handlers who do not wash their hands after using the restroom may contaminate food and surfaces with feces from their fingers

pathogens

harmful microorganisms that can make you sick or porduce poisons that make you sick

4 types of pathogens that can contaminate food and cause foodbrone illness

bacteria, viruses, parasites, and fungi

Big 6 pathogens

shigella spp., salmonella typhi, nontypoidal salmonella (NTS), E. coli, hepatitis A, norovirus

Symptoms of foodborne illness

diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice

FAT TOM

six conditions for growth of bacteria:

1. Food (TCS foods support bacteria growth better than other types of food)

2. Acidity (best in foods that contain little to no acid)

3. Temperature (grows best in TEMPERATURE DANGER ZONE- 41F-135F)

4. Time (more time in temperature danger zone, more unsafe it is)

5. Oxygen (need oxygen to grow)

6. Moisture (grow well in food with high levels of moisture)

Salmonella

- lives only in humans, carried through the bacteria in their bloodstream and intestinal tract

- linked with ready to eat food and beverages

- exclude from the operation food handlers who have been diagnosed with an illness caused by salmonella, wash hands, and cook food to minimal internal temperatures

Nontyphoidal Salmonella (NTS)

- many farm animals carry this naturally

- found in poultry and eggs, meat, milk and dairy products, and produce such as tomatoes, peppers, and cantaloupes

- cook poultry and eggs to minimum internal temperatures, prevent cross-contamination between poultry and ready to eat food, exclude from the operation food handlers who are vomiting or have diarrhea and have been diagnosed with an illness caused by nontyphoidal salmonella

Shigella spp.

- found in feces of humans with the illness, flies can also transfer the bacteria from feces to food

- linked with food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken) and food that has made contact with contaminated water, such as produce

- exclude foodhandelrs from the operation, wash hands, control flies inside and outside the operation

e coli

- can be found in intestines of cattle

- found in ground beef (raw and undercooked) and contaminated produce

- exclude food handlers from the operation, cook food, especially beef, to minimum internal temperatures, purchase produce from approved, reputable suppliers, prevent cross-contamination between raw meat and ready to eat food

hepititis A

- commonly linked with ready to eat food and shellfish from contaminated water

- exclude food handlers from operation, exclude food handlers who have had jaundice for 7 days or less, wash hands, avoid bare handed contact with ready to eat food, purchase shellfish from approved reputable suppliers

norovirus

- commonly linked with ready-to-eat food and shellfish from contaminated water

- exclude food handlers from the operation, wash hands, avoid bare hand contact with ready to eat food, purchase shellfish from approved reputable suppliers

parasites

- parasites require a host to live and reproduce

- parasites are commonly associated with seafood, wild game, and food processed with contaminated water, such as produce

- best way to prevent is by purchasing food from approved, reuputable suppliers, cooking food to required minimum internal temperatures, making sure fish that will be served raw or undercooked has been correctly frozen by the manufacturer

Fungi

includes yeast, mold, and mushrooms. throw away all moldy foods unless it is natural

ways to protect food and food-contact surfaces from contamination by chemicals

- purchase chemicals from approved, reputable suppliers

- store chemicals away from prep areas, food-storage areas, and service areas. Chemicals must be separated from food and food-contact surfaces by spacing and partitionin. chemicals must NEVER be stored above food or food contact surfaces

- use chemicals fro their intended use and follow the manufacturers directions

- only handle food with equipment and untensils approved for foodservice use

- make sure the manufacturers labels on originial chemcial containers are readable

- follow the manufacturers directions and local regulatory requirements when throwing out chemicals

ALERT

a tool that can be used to develop a food defense program

A) Assure: make sure the products you reveive are from safe sources

-supervise product deliveries

-use approved suppliers who practice food defense

-request that delivery vehicles are locked or sealed

L) Look: moniter the security of products in the facility

-limit access to prep and storage areas. locking storage areas is one way to do this

-create a system for handling damaged products

-store chemicals in a secure location

-train staff to spot food defense threats

E) Employees: know who is in your facility

-limit access to prep and storage areas

-identify all visitors, and verify credentials

-conduct background checks on staff

R) Reports: keep information related to food defense accesible

-receiving logs

-office files and documents

-staff files

-random food defense self-inspections

T) Threat: indentify what you will do and who you will contact if there is suspicious activity or a threat at your operation

-hold any product you suspect to be contaminated

-contact your regulatory authority immedieately

-maintain an emergency contact list

Responding to a foodborne-illness outbreak

gathering information, notifying authorities, segregating product, documenting information, identifying staff, identifying staff, cooperating with authorities, reviewing procedures

food allergen

protein in a food or ingredient that can cause an allergic reaction in some people - can happen because their immune system mistakenly considers the food protein, which is normally harmless, to be a threat and attacks it

some allergic reactions

wheezing, difficulty breathing, hives, rashes, itching, tinigling in the mouth, swelling, abdominal cramps, diarrhea, drop in blood pressure, loss of consciousness, ANAPHYLAXIS

Big Nine Allergens

Milk, Soy, Eggs, Wheat, Fish, Crustacean, Peanuts, Tree Nuts, Sesame

this is what front of house should do when working with guests with food allergies

inform guests about allergens on menus, listen to guests, communicate the allergen special order to back of house staff, deliver the allergen special order safely, avoid cross-contact in workstations, clean and sanitations

cross contact

When allergens are transferred from food containing an allergen to the food served to the customer

-cooking different types of food, such as shrimp and chicken, in the same fryer oil

-letting food touch surfaces, equipment, or utensils that have touched allergens

how to avoid cross-contact

-review the menu and ingredients for Big Nine allergens, receive and store items correctly, clean surfaces, utensils, and equipment, use separate utensils and equipment for allergen special orders, practice good personal hygiene, prepare the allergen special order correctly