Foodborne Illness and Sanitation in the Baking Industry

Biological Hazards

Microorganisms that are bacteria

The ones that can cause disease are called pathogens

• Intoxications: caused by poisons (toxins) the bacteria produce while they are growing in the food.

• Infections: caused by bacteria (or other organisms) that get into the intestinal system and attack the body.

• Toxin-mediated infections: caused by poisons the bacteria produce as they grow and multiply in the body.

Viruses - do not grow or multiply in food, as bacteria do, caused by direct contact with contaminated

Parasites - survive only by living on, with, or inside another organism

Fungi - Molds/Yeasts, food spoilage rather than foodborne

Plant Toxins - Wild mushrooms,

Allergens - Allergic reactions, not all allergens are biological hazards

Chemical Hazards

Chemical Poisoning

30 minutes withing eating the food

1. Antimony. Caused by storing or cooking acid foods in chipped gray enamelware.

2. Cadmium. Caused by cadmium-plated ice-cube trays or containers.

3. Cyanide. Caused by silver polish containing cyanide.

4. Lead. Caused by lead water pipes, solder containing lead, or utensils containing lead.

5. Copper. Caused by unclean or corroded copper utensils, acid foods cooked in unlined copper utensils, or carbonated beverages that come in contact with copper tubing.

6. Zinc. Caused by cooking foods in zinc-plated (galvanized) utensils.

Physical Hazards

• Glass

• Metal shavings from an improperly opened can

• Soil from poorly washed fruits

• Insects or insect parts

• Hair

• Bones

Symptoms of foodborne illness

Common symptoms include vomiting, diarrhea, and nausea.

Bacteria multiplication rate

Bacteria multiply every 15-30 minutes in ideal conditions.

Safe food temperatures

Food should be kept at temperatures below 4°C and above 74 (77)°C to prevent foodborne illness.

FATTOM

Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Microorganisms that can contaminate food

Four kinds include bacteria, viruses, fungi, and parasites.

Onset of foodborne illness symptoms

Symptoms usually appear within 1 hour to 5 days after consuming contaminated food.

Ideal food for bacterial growth

Bacteria grow best in nutrient dense foods, especially those rich in protein, like poultry and seafood.

Danger zone for bacterial growth

The danger zone for bacterial growth in food is between 5°C and 57°C.

Principles of protecting food from bacteria

The three main principles are: Keep bacteria from spreading, stop bacteria from growing, and kill bacteria.

Pathogen

A microorganism that can cause disease.

Bacterial pathogens

Includes intoxications, infections, and toxin-mediated infections.

virus

A foodborne pathogen that requires a host cell to reproduce and can cause illnesses like Norovirus and Hepatitis A.

what temperature should poultry be cooked to

74°C.

Staphylococcus (Staph)

The bacteria known for causing symptoms such as stomach cramps, diarrhea, and vomiting within 2-4 hours of consuming contaminated food.

what do when you discover contaminated foods?

isolate, remove, throw out, separate

common chemical hazards

chemicals/ food additives / sanitizers / lead

after how many hours should food be thrown out n why

If food is left out in the danger zone for more than 2 hours, pathogens can multiply to harmful levels.

Technology in food safety

Helps by providing tools like thermometers to check safe food temperatures, apps for food safety education, and advanced storage methods to prevent bacterial growth.

Cooperation in food safety

Ensures that everyone follows hygiene practices, handles food properly, and prevents cross-contamination, which is critical in preventing foodborne illness.

Assert rights in kitchen

Follow all food safety guidelines, use tools like thermometers, and speak up if someone is violating safety procedures.

Scenario for foodborne illness prevention

Preparing a chicken salad at a potluck: Cook chicken to 74°C, wash hands, sanitize surfaces, store salad in the fridge, keep at safe temperature.

Chemical hazards

Can be caused by improper handling or use of equipment such as Antimony, Cadmium, and Cyanide.

Antimony poisoning

Can occur when food is stored or cooked in chipped gray enamelware.

Cadmium poisoning

Is caused by cadmium-plated ice-cube trays or containers.

Cyanide poisoning

Is caused by silver polish containing cyanide.

Cyanide

A toxic compound that can cause poisoning.

Lead poisoning

Poisoning caused by lead water pipes, solder containing lead, or utensils containing lead.

Copper poisoning

Poisoning that can occur from cooking food in unclean or corroded copper utensils or using copper tubing in carbonated beverages.

Zinc poisoning

Poisoning caused by cooking foods in zinc-plated (galvanized) utensils.

Physical hazard

The contamination of food with objects that may cause injury or discomfort but are not toxic.

Examples of physical hazards

Glass, metal shavings, stones, insects, hair.

Sanitation

A set of practices used to maintain cleanliness and hygiene in food service to prevent the spread of germs.

Workers' hand washing

Workers should always wash their hands thoroughly after handling raw meat, eggs, using the restroom, or touching their hair/face.

Bleach-based products

Products used to clean and sanitize cutting boards, especially after handling raw poultry.

Proper hand washing duration

Proper hand washing should last for at least 20 seconds, using warm water and soap.

Safe practices when tasting food

Always use clean spoons for tasting, never reuse a spoon, and avoid putting the tasting spoon back into the food.

Dangers of improperly handling raw meat

Can lead to cross-contamination with other foods, spreading harmful bacteria like Salmonella, E. coli, and Listeria.

Preventing contamination with raw poultry

Use separate utensils and cutting boards, clean all surfaces with hot, soapy water, and wash hands before and after handling.

Cleaning sponges and dishcloths

Damp sponges and dishcloths can contain harmful bacteria; regular cleaning or replacing helps prevent cross-contamination.

HACCP system steps

The steps include assessing hazards, identifying critical control points (CCPs), setting up standards or limits for CCPs, establishing monitoring procedures, corrective actions, recordkeeping, and verifying the system.

Contamination prevention

Prevent contamination by using separate utensils and cleaning surfaces when handling raw poultry.

HACCP purpose

To identify, monitor, and control dangers of food contamination.

Transmission of E. coli

Most E. coli illness is linked to eating undercooked, contaminated ground beef.

Symptoms of E. coli infection

Can include severe abdominal cramps, diarrhea, and vomiting.

Prevention of E. coli infection

Cook all ground beef to a minimum internal temperature of 160°F.

Hygiene and E. coli

Bacteria in diarrhea stools can be passed from person to person if hygiene is poor.

Viruses in the digestive tract

Can cause illnesses such as the common cold and diarrhea.

Bacteria in the digestive tract

Often cause diarrhea when they infect the digestive system.

Parasites in the digestive tract

Need a living host to survive and can cause various illnesses.

Antibiotics and bacteria

Can often kill bacteria and parasites, but not viruses.

Symptoms of viral infections

Can include respiratory illnesses and digestive issues.

Sanitizing cutting boards

Wash with hot, soapy water and sanitize with a bleach-based cleaner.

Pasteurized milk

Recommended to prevent E. coli infection; do not drink raw milk.

Pasteurized juices

Recommended to prevent E. coli infection; do not drink unpasteurized juices.

Contaminated ground beef

Looks and smells normal but can carry harmful E. coli bacteria.

Infection sources

Can include swimming in sewage-contaminated water.

High-risk groups for E. coli

Toddlers and their family members are at high risk of infection.

Salmonella

Salmonella is a bacteria that infects the intestines, causing diarrhea, fever, and stomach cramps 12 to 72 hours after infection.

Duration of Salmonella Illness

The illness often lasts 4 to 7 days.

Handling Reptiles

Reptiles such as iguanas and turtles are very likely to have Salmonella.

Trichinellosis

Disease that can affect both animals and humans, caused by small nematodes (roundworms) of the Trichinella species.

Transmission of Trichinellosis

In many countries, human trichinellosis has been associated with the consumption of improperly or uncooked meat from infected swine.

Cooking Temperature for Meat

All wild game meat, pork, and horse meat should be cooked to an internal temperature of at least 71°C.

Curing Methods

Curing (salting), drying, smoking, or microwaving the meat does not consistently kill infective larvae.

Clinical signs of trichinellosis in animals

Not easily recognized; may include abnormal fear of light, facial swelling, fever, gastrointestinal upset, headaches, muscle pain, and skin rash.

Symptoms of human trichinellosis

Appear 5 to 15 days after exposure and may include abnormal fear of light, facial swelling, fever, gastrointestinal upset, headaches, muscle pain, and skin rash.

Transmission of Listeria

Can be spread between foods through improper handling and from contact with infected animals.

Symptoms of listeriosis

Include vomiting, cramps, diarrhea, headache, constipation, and fever, appearing 2-30 hours after exposure and lasting up to 90 days.

Prevention of listeriosis

No vaccine exists; reduce risk by following food safety tips, cooking food properly, and washing hands often.

Sources of botulism

Include improperly prepared home-canned foods, stored food products, and traditionally prepared fish or marine mammal meat.

Symptoms of botulism

Can include nausea, diarrhea, vomiting, dry mouth, constipation, drooping eyelids, difficulty swallowing, blurred or double vision, unreactive pupils, difficulty speaking, partial facial paralysis, and a change in voice sound.

Prevention of botulism

No vaccination exists; prevent by following safe food handling practices, refrigerating leftovers, and learning about home canning safety.

Safe food handling for botulism

Includes refrigerating leftovers promptly and keeping foods stored in oil in the fridge.

Safe food handling practices

Practices include keeping foods stored in oil in the fridge, ensuring products marked 'keep refrigerated' are kept in the fridge, and learning about home canning safety.

Hamburger cooking safety

Gray or brown throughout, juices run clear, and the inside reaches a minimum of 160°F.

Freezing pork and Trichinella

Freezing pork does not make it safe from Trichinella, nor does it apply to wild game meat like bear or boar.

Cooking meat temperature

The only guaranteed method to make meat safe is cooking it to an internal temperature of at least 71°C (160°F).

E. coli Transmission

Young children often pass the organism in their stool for a week or 2 after their illness goes away.