SAFESAN: OVERVIEW OF THE FOOD HAZARDS IN THE FOOD SERVICE OPERATIONS

Foodborne illness

Also known as food poisoning, refers to illnesses caused by consuming contaminated food or beverages. This contamination can be due to various factors, including bacteria, viruses, parasites, toxins, or chemicals.

48 million, 128k hospitalized and 3k death

FOODBORNE ILLNESS IN U.S. how many in gastrointestinal

legal fees, medical claims, wasted food, bad publicity and closure of establishment

FOODBORNE ILLNESS CAN LEAD TO…

food, acidity, temperature, time, oxygen and moisture

what are microbiological hazards?

Food safety hazard

There are three major hazards that may be introduced into the food supply any time during harvesting, processing, transporting, preparing, storing and serving food. These hazards may be microbiological, chemical or physical.

microbiological hazards

occurs when food becomes contaminated by microorganisms found in the air, food, water, soil, animals and the human body. Microorganisms commonly associated with foodborne illnesses include bacteria, viruses and parasites.

Chemical Hazard

can occur at any point during harvesting, storage, preparation and service. When toxic chemicals used for pest control or for cleaning and sanitizing food contact surfaces and food preparation equipment come into contact with food, the food may be contaminated by those chemicals.

Physical Hazard

usually result from accidental contamination and/or poor food handling practices. Examples include, slivers of glass, human hair, nails, false nails, nail polish, pieces of jewelry, metal fragments from worn or chipped utensils and containers, dirt, stones, frilled toothpicks.

Bacteria, Viruses, Parasites and Fungi

Types of biological hazards

Salmonella

linked to poultry, eggs, meat.

Escherichia coli

ground beef, raw produce

Listeria monocytogene

dairy, ready-to-eat foods.

Clostridium botulinum

improperly canned goods.

Norovirus

highly contagious, linked to seafood and contaminated water.

Hepatitis A

spreads through poor hygiene, contaminated shellfish or produce.

Giardia lamblia

waterborne contamination.

Trichinella spiralis

undercooked pork.

Toxoplasma gondii

raw/undercooked meat, contaminated produce.

Molds

Aspergillus, Penicillium species.

Mycotoxins

toxic compounds in grains, nuts, and cereals.

Application of heat

Adequate heat (proper temperature and period of exposure) kills microorganisms by changing physical and chemical properties of their proteins.

Application of low temperature

This category includes refrigerating and freezing. Modern refrigeration at 40°F will stop or slow down the growth of micro organisms, although they can still survive at refrigeration temperatures.

Controlling of pH conditions

Lowering the pH of a food to a level where most microorganisms cannot survive (<4.6) can be accomplished by fermentation or acidification with ingredients like vinegar, lemon juice or citric acid.

Chemical Hazard

in food include chemical compounds that when a sufficient amount is consume, can inhibit absorption and or destroy nutrients. These hazards are carcinogenic, mutagenic, and teratogenic.

Ciguatoxin

Fish poisoning intoxication from the consumption of tropical fish

Mycotoxin

From foodborne molds, and are found in dry and/or acidic foods

Scrombrotoxin

Histamine poisoning caused by eating foods high in a chemical compound

Shellfish Toxins

natural poisons that accumulate in bivalve mollusks when they consume toxic microscopic algae

Physical Hazard

Foreign materials unintentionally introduces to food products or naturally occurring objects that pose threats to consumers. Easily be identified and most frequent reasons of consumer complaints.