food safety

FBI

foodborne illness- a disease carried or transmitted to people by food

TCS

time temperature control for safety; 41-135

RTE

Ready to eat

TTI

time temperature indicator

MIT

minimum internal temperature

PCO

pest control operator

PPM

parts per million

PPE

personal protective equipment

CCP

critical control point

ROP

reduced oxygen packaging

MAP

modified atmosphere packaging

ALERT

assure look employee report threat

HACCP

hazard analysis critical control point

UHT

ultra-high temperature (pasteurization)

PIC

person in charge

foodborne illness outbreak

two or more people experience illness after consuming the same ingredient

challenges to food safety

time, language and culture, literacy and education, pathogens, unapproved suppliers, high-risk customers, staff turnover

cost associated with FBI outbreak

loss of customers, loss of reputation, negative media exposure, lower staff morale, lawsuits and legal fees, increased insurance, staff absenteeism, staff retraining costs

biological contaminant

bacteria, viruses, parasites, and fungi such as molds, plants, mushrooms, or toxins found in fish. most common cause of FBI

chemical contaminant

pesticides, food additives, preservations, sanitizers, dish detergent, laundry detergent, boil-out chemicals, delimer, gear lubricant, and other non-food substances

physical contaminant

foreign objects in food such as dirt, hair, sand, metal shards, staples, wood, paper, plastic, glass, or natural objects like bones

unsafe/unapproved source

buying from somewhere else other than what the company allowed products to be purchased from

MIT for whole fish/ shellfish/ meat

145

MIT for ground meat / fish / shellfish

155

MIT for poultry

165

MIT for RTE

41

high risk populations for FBI

elderly, infants, immunocompromised people (in reality pregnant women as well)

Food and Drug Administration (FDA)

inspects all food products except meat, poultry, and eggs

US Department of Agriculture (USDA)

Inspects meat, poultry, and eggs (products not covered by FDA) ; inspection marks on products

Centers for Disease Control (CDC) and Public Health Service (PHS)

conduct ongoing research on foodborne illness outbreaks; publish data and guidance that shape food safety policy and training programs nationwide

Big 6 Pathogens

Shigellosis, Salmonella Typhi, Nontyphoidal Salmonella, Shiga toxin-producing escherichia coli aka E. Coli, hepatitis A, norovirus aka norwalk

Big 6 protocol

exclude employees, notify local regulatory agency, can return once a doctor has approved and the local regulatory agency approves the docotrs approval

common symptoms to hepatitis A

jaundice

Bacteria facts

location- found almost anywhere

detection- cannot be seen, smelled, or tasted

growth- needs the six conditions of FAT TOM

prevention- most important is controlling time, temperature abuse

growth stages of bacteria

lag, log, stationary, death

bacteria lag phase

introduction of bacteria where it starts growing ; 41-70

bacteria log phase

exponential growth; 70-125

stationary bacteria phase

equal parts living and dying; where most bacteria thrives; 70-125

death bacteria phase

more dying bacteria than living; 125-135

what temperature range does bacteria live in

41-135; danger zone

what temperature does bacteria thrive

70-125

FAT TOM

food, acidity, temperature, time, oxygen, moisture

on what food does bacteria thrive the most on

protein and carbohydrate rich food

what acidity does bacteria grow the best

little to no acidity

what kind of moisture does bacteria need to grow

prefers high moisture (water activity) like produce

spores

“shield” for bacteria that stops them from being destroyed; no growth or death

infection

bacteria is still in the food and the bacteria is what makes you sick

intoxication

when the bacteria is no longer present or is present but has a spore formation

toxin-mediated infection

bacteria can be making you sick at the same time that a spore is

MIT for reheated foods

165 for 2hrs and 15 second stability

hot foods w/ temp control

sit out for up to 4 hrs

cold foods w/ temp control

sit out for up to 6hrs; or when it hits 70 degrees

which foods do you have to toss if they have been sitting out for more than 2 hours

tomatoes, cut leafy greens, melons

Salmonella typhi

typically found in RTE food and beverages; spread through feces

Nontyphoidal salmonella

from poultry, eggs, meat, milk, dairy products, produce like tomatoes, pepper and melons; spread through feces

Shigella

from RTE food, specifically may-based salads; spread through feces

E. Coli

from ground beef (raw or undercooked), produce; spread through feces

Viruses facts

location- humans and animals, requires a living host to grow

sources- food, water, contaminated surfaces, typically fecal-oral

destruction- not destroyed by MITs so good personal hygiene and big 6 protocol is crucial

hepatitis A

from RTE food and shellfish from contaminated water like oysters; spread through feces

Norovirus

from RTE food and shellfish from contaminated water like oysters; spread through feces

Parasites facts

location- requires a living host to live and produce

sources- seafood, wild game, and food processed with contaminated water

prevention- purchase from approved supplier

Fungi

yeast, mold, mushrooms

FIRST

for employee awareness

F- follow food defense plan

I- inspect your work

R- recognize anything out of the ordinary

S- secure all ingredients, supplies, and finished products

T- tell management if you notice anything unusual

food allergens

milk, soybeans(soy), eggs, wheat, fish, shellfish, peanuts, tree nuts, sesame