Manager Culinary II

foodborne

A ______ illness is a disease transmitted to people through

food.

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

An investigation is conducted by state and local regulatory authorities.

The outbreak is confirmed by laboratory analysis.

An illness is considered an outbreak when:

Time

Language and culture

Literacy and education

Pathogens

Unapproved suppliers

High-risk customers

Staff turnover

Challenges include:

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

Costs of a foodborne illness to an operation:

Biological

Chemical

Physical

Unsafe food is the result of contamination:

Bacteria

Viruses

Parasites

Fungi

Biological contaminants:

Cleaners

Sanitizers

Polishes

Chemical contaminants:

Metal shavings

Staples

Bandages

Glass

Dirt

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

Physical hazards:

Purchasing food from unsafe sources.

Failing to cook food correctly.

Holding food at incorrect temperatures.

Using contaminated equipment.

Practicing poor personal hygiene.

Five risk factors for foodborne illness:

Time-temperature abuse

Cross-contamination

Poor personal hygiene

Poor cleaning and sanitizing

How Food Becomes Unsafe PT.1

When food has stayed too long at

temperatures good for pathogen growth

How Food Becomes Unsafe PT.2

It has not been held or stored at the correct

temperature.

It is not cooked or reheated enough to kill

pathogens.

It is not cooled correctly.

Food has been time-temperature abused when:

When pathogens are transferred from one surface or food to another

Cross-contamination:

Contaminated ingredients are added to food that receives 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 wiping cloths touch food-contact surfaces.

Cross-contamination can cause a foodborne illness when:

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

Poor personal hygiene can cause a foodborne illness when food handlers:

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

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

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

Sanitizing solutions are not at the required levels.

Poor cleaning and sanitizing can spread pathogens from equipment to food when:

TCS food

Ready-to-eat food

The two types of food that are most likely to become unsafe:

Food requiring time and temperature control to limit pathogen growth—“time and temperature control for safety”

TCS food:

dairy

eggs

meat

poultry

seafood

Food Most Likely to Become Unsafe

TCS food:

baked potato

vegetable oil

E

E

E

E

Food Most Likely to Become Unsafe

TCS food:

Preparation

Washing

Cooking

Ready-to-eat food is food that can be eaten without further:

Cooked food

Washed fruit and vegetables

Deli meat

Bakery items

Sugar, spices, and seasonings

Ready-to-eat food includes:

Elderly people

Preschool-age children

People with compromised immune systems

These people have a higher risk of getting a

foodborne illness:

Purchasing from approved, reputable suppliers

Controlling time and temperature

Preventing cross-contamination

Practicing personal hygiene

Cleaning and sanitizing

Focus on these measures:

Train staff to follow food safety procedures.

Provide initial and ongoing training.

Provide all staff with general food

safety knowledge.

Provide job-specific, food safety training.

Retrain staff regularly.

Document training.

Training and monitoring:

Monitor staff to make sure they are following

procedures.

If a task is done incorrectly, take corrective

action immediately.

Retrain an employee or multiple employees if

they often complete a task incorrectly.

Training and monitoring:

Be a Certified Food Protection Manager

Be onsite during operating hours

Show that they have the required knowledge

The Person in Charge must:

You must pass a test from an accredited program

The program must be accredited by an agency approved by a Conference

for Food Protection

Completing this course and passing the ServSafe exam meets this

requirement

To become a Certified Food Protection Manager:

CDC study suggests that it

reduces the risk of foodborne illness.

was a distinguishing factor between restaurants that experienced an outbreak

and those that had not.

FDA studies suggest more effective control of risk factors for foodborne

illness

Why is it important to be a Certified Food Protection Manager:

The Food and Drug Administration (FDA)

U.S. Department of Agriculture (USDA)

Centers for Disease Control and Prevention

(CDC)

U.S. Public Health Service (PHS)

State and local regulatory authorities

Government agencies:

Inspecting operations

Enforcing regulations

Investigating complaints and illnesses

Issuing licenses and permits

Approving construction

Reviewing and approving HACCP plans

Regulatory authority responsibilities

include:

Presence of harmful substances in food

Contamination:

Be biological, chemical, or physical

Cause foodborne illness

Result in physical injury

Contaminants can:

Animals we use for food

Air, contaminated water, and dirt

Chemicals we use in our operations

Naturally occurring, such as fish bones

People

• Deliberately

• Accidentally

Contaminants come from a variety of places:

They don’t wash their hands after using the restroom

They are in contact with a person who is sick

They sneeze or vomit onto food or food contact surfaces

They touch dirty food-contact surfaces and equipment and then touch food

People can contaminate food when:

Allowing ready-to-eat food to touch a surface that contacted raw meat, seafood, or poultry

Storing food or cleaning products incorrectly

failing to spot signs of pests

Simple mistakes can cause contamination:

small, living organism that can be seen only with a microscope

microorganism:

harmful microorganism

make people sick when eaten or produce toxins that cause illness

pathogen

poison

toxin

bacteria

viruses

parasites

fungi

four types of pathogens can contaminate food and cause foodborne illness

Shigella

Salmonella Typhi

Nontyphoidal Salmonella

Shiga toxin-producing Escherichia coli (E. coli)

Hepatitis A

Norovirus

The Big Six Pathogens

Diarrhea

Vomiting

Fever

Nausea

Abdominal cramps

Jaundice

Common symptoms of foodborne illness

depend on the type of food borne illness

can range from 30 mins to six weeks

onset times:

found almost everywhere

Bacteria: Basic Characteristics

location:

cannot be seen, smelled, or tasted

Bacteria: Basic Characteristics

detection:

grow rapidly if FAT TOM conditions are correct

Bacteria: Basic Characteristics

Growth:

control time and temperature

Bacteria: Basic Characteristics

prevention:

F ood

A cidity

T emperature

T ime

O xygen

M oisture

Bacteria: Conditions for Growth

most bacteria need nutrients to survive

TCS food supports the growth of bacteria better than other types of food

Bacteria: Conditions for Growth (Food)

Bacteria grows best in food that contains little or no acid

Bacteria: Conditions for Growth (Acidity)

Bacteria grow rapidly between 41F and 135F (5C and 57C)

Bacteria: Conditions for Growth (Temperature)

Bacteria need time to grow

The more time bacteria spend in the temperature danger zone, the greater chance they have to grow unsafe levels.

Bacteria: Conditions for Growth (Time)

Some bacteria need oxygen to grow

Other bacteria grow when oxygen isn’t there

Bacteria: Conditions for Growth (Oxygen)

Bacteria grow well in food with high levels of moisture

aw = water activity'; the amount of moisture available in food for bacterial growth

aw scale ranges from 0.0 to 1.0

water has a water activity of 1.0

Bacteria: Conditions for Growth (Moisture)

Temperature

• keep TCS food out of the temperature danger zone

Time

• limit how long TCS food spends in the temperature danger zone

The conditions you can control:

• Salmonella

• Typhi

• Nontyphoidal salmonella

• shigella spp

• shiga toxin-producing E. coli

The FDA has identified four types of bacteria that causes severe illness and are highly contagious:

Salmonella Typhi

People

Food linked

Ready-to-food

beverages

Prevention Measures

Exclude from operation food handlers diagnosed with an illness caused by salmonella typhi

wash hands

cook food to minimum internal temperatures

Major Bacteria that Cause Foodborne Illness PT. 1 Salmonella Typhi

Nontyphoidal salmonella

Farm animals, people

Food linked

poultry and eggs

meat

milk and dairy products

produce

prevention measures

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

Major Bacteria that Cause Foodborne Illness PT. 2

shigella spp.

human feces

food linked

food easily contaminated by hands, such as salads containing TCS food (potator, tuna, shrimp, macaroni, chicken)

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

prevention measures

exclude from the operation food handlers who have diarrhea and have been diagnosed with an illness caused by shigella spp.

wash hands

control flies inside and outside the operation

Major Bacteria that Cause Foodborne Illness PT. 3 shigella spp.

shida toxin-producing Escherichia coli

intestines of cattle; infected people

food linked

ground beef (raw and under-cooked)

contaminated produce

exclude from the operation food handlers who have diarrhea and have been diagnosed with a disease from the bacteria

cooked food, especially ground beef, to minimum internal temperatures

purchase produce from approved, reputable suppliers

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

Major Bacteria that Cause Foodborne Illness PT. 4

hepatitis A

Norovirus

The FDA has identified two viruses that are highly contagious and can cause severe illness

Hepatitis A

Human feces

food linked

ready-to-eat food

shellfish from contaminated water

exclude from the operation staff who have been diagnosed with hepatitis A

exclude from the operation staff who have had jaundice for seven days or less

wash hands

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

purchase shellfish from approved reputable suppliers

Major Bacteria that Cause Foodborne Illness PT. 5

Norovirus

Human feces

food linked

ready-to-eat food

shellfish from contaminated water

exclude from the operation staff who are vomiting or have diarrhea and have been diagnosed with norovirus

wash hands

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

purchase shellfish from approved reputable suppliers

Major Bacteria that Cause Foodborne Illness PT. 6