Servsafe Management Course

foodborne illness

A disease transmitted to people from food

Outbreak confirmation

1. two or more people have same symptoms after eating same food

2. investigation conducted by state and local regulatory authority

3. outbreak confirmed through laboratory analysis

7 challenges to food safety

1. time

2. language and cultural barriers

3. literacy and education

4. pathogens

5. unapproved suppliers

6. high risk customers

7. staff turnover

what usually causes food to be unsafe?

contamination

types of contamination

biological, chemical and physical hazards

5 common risk factors to food safety

1. purchasing food from unsafe sources

2. failing to cook food correctly

3. holding food at incorrect temperatures

4. using contaminated equipment

5. practicing poor personal hygiene

4 main factors of hazards

time-temp control, cross contamination, poor personal hygiene, cleaning and sanitizing

what is TCS food

Time and temperature control safety foods

Name TCS foods

milk and dairy

meat, fish, poultry

eggs

heat treated plant based food

baked potato

tofu and soy protein

sliced tomato, melon and leafy green

sprouts and its seeds

untreated garlic and oil mixtures

RTE food

Ready to Eat food

e.g. bakery items, cooked food, plant foods cooked for hot holding, deli meat, washed fr/veg, sugar, spices and seasoning

Population at high risk for foodborne illness

immunocompromised, elderly, young children

How to keep food safe?

• Control Time and Temp

• Prevent Cross-Cont.

• Practise Good Personal Hygiene

• Purchase from approved, reputable suppliers

• Clean and Sanitize

FDA requirement for food manager

• be a certified food protection manager

• must be onsite at all times during operating hours

there are exceptions such as if minimal risk operation like convenience store

Food Safety Training

Identify training needs (based on roles and responsibilities)

develop the curriculum

implement training

assess knowledge

initial and ongoing training

retrain regularly

document training

monitor employees

take corrective action

What does the FDA do?

FDA inspects all foods except meat, poultry and eggs

Regulate food transported across state lines

Issue FDA food code

What is the USDA stand for and responsible for?

U.S. Department of Agriculture

Inspecting meat, poultry and eggs

Regulate food that involves more than one state line

Which groups writes or adopts codes that regulate retail and foodservice operations?

State and Local Regulatory authorities

What do state and local reg authorities do

1. inspect and enforce regulations

2. investigate complaints and illness

3. issue licenses and permits

Why are inspections required and what do they do?

Measure if they are meeting minimum food safety stds

written report on deficiencies and violations and give them time frame to correct

Fecal Oral Route of Contamination

Food handlers not washing hands after using washroom

Main cause of most contamination

bad food handling

Contamination

Presence of harmful substances in food

types of biological contaminants

bacteria, viruses, parasites and fungi

pathogens - directly or via toxin

THE BIG 6 (bio cont.)

shigella spp.

salmonella typhi

non-tyhphoidal salmonella (NTS)

shiga toxin producing escherichia coli (STEC or E.coli)

Hepatitis A (VIRUS)

Norovirus (VIRUS)

Common Symptoms of Food Borne Ilness

Diarrhea, Vomit, Fever, Nausea, Abdominal Cramp, Jaundice

What is Onset Time

How quickly someone gets sick (30 mins to 6 weeks)

How to control bacterial foodborne illness (FATTOM)

most imp → control time and temp

Food (TCS supports bacterial growth)

Acidity (bacteria grows in food neutral to slightly acidic)

Temperature

Time

Oxygen (type of microbe)

Moisture levels (high moisture, high bacteria)

Temperature Danger Zone + Fastest Growth Zone

1. 41DF to 135DF

2. 70DF to 125DF

Salmonella Typhi

carried in bloodstream and intestinal tract

only small amount

found in RTE and beverages

prevent: exclude handlers with it, wash hands and cook food to required minimum internal temperature

Which bacteria remains in feces for weeks after illness ended

Salmonella Typhi, Nontyphoidal Salmonella, Shigella Spp, E.coli

Non Typhoidal Salmonella

Linked to poultry, eggs, meat, milk and dairy products (animal products) and Produce: Tomatoes, Peppers and Cantaloupes

Preventative: Cook poultry and eggs correctly, prevent cross-contamination between RTE, exclude food handlers diagnosed with it

Shigella Spp

found in diagnosed person’s feces

flies can transfer from feces to food

linked to TCS food: potatoes, tuna, shrimp, macaroni and chicken salad and food contaminated by water such as produce

prevention: exclude food handlers diagnosed with it, wash hands and control flies

E.Coli

found in intestine of cattles

meat contam. during slaughter

toxins cause illness

foods: raw or undercooked ground beef and cont. produce

exclude food handler w it and w diahrea,

cook food to req. min. internal temp esp ground beef,

purchase from reputable supplier and prevent cross cont.

Viruses

hepatitis A and Norovirus

• require a living host to grow

• can be transferred to food

• people can get infected via food, water or any cont. surfaces

• are not destroyed by normal cooking temp.

How do viruses typically occur in food

fecal oral route

How is Norovirus spread most commonly?

Airborne vomit particles