CH5-overview-of-potential-hazards-in-food-service-operations.pptx

hazards

1. Risk Management as Applied to Safety Security and Sanitation RISMAN Chapter 5: Overview of Potential Hazards in Food Service Operations   Osorno , Rene (2019). Risk Management as Applied to Safety, Security and Sanitation.

2. Intended Learning Outcomes Upon completion of course, the student can: Identify the health hazards posed by biological, chemical, and physical contaminants to food; Understand how microorganisms, chemical, and physical hazards are acquired during food handling; and Devise measures to prevent food-borne and cross-contamination in a food service facility.

3. Food-borne Disease (Food-borne Illness) Occurs when a person consumes food that contains pathogenic disease-causing microorganism, harmful chemicals, or hard foreign objects that can cause choking, injury to the mouth, or other internal injury.

4. Food-borne Disease (Food-borne Illness) Food may look, smell, taste and in all other ways appear completely wholesome. However, microorganisms, chemicals and hard foreign objects are found in and raw foods.

5. Food-borne Disease (Food-borne Illness) In order to make sure that no one is made seriously ill, hazards must be prevented and/or controlled through correct knowledge of how to safely grow, harvest, slaughter, deliver, handle, prepare, serve, and store food ingredients and products, and how to perform these tasks correctly 100% of the time .

6. Food-borne Disease (Food-borne Illness) A Food Safety Hazard is a biological, chemical, or physical agent, or condition of food, with the potential to cause harm or an adverse health when the food is eaten.

7. Food-borne Disease (Food-borne Illness) A Food Safety Hazard is anything in a food that can cause harm to the consumer in the form of food-borne illness.

8. Food-borne Disease (Food-borne Illness) There are more than 250 known food-borne diseases. Majority are infectious and are caused by bacteria , viruses, and parasites.

9. Food Safety Hazards can be classed as: Biological such as microorganisms. Chemical such as pesticides, cleaning agents, and allergens. Physical foreign objects that are not supposed to be in the food, such as timber, glass, and metal.

10. Food-borne Disease (Food-borne Illness) Food businesses should aim to reduce the risk of hazards ensuring food is safe to consume. A food safety program outlines the systems in place to keep food safe.

11. Physical Hazards Hard or soft “foreign objects” in food that can cause illness and injury.

12. Physical Hazards Can be found in food include: Objects naturally present in the food (animal hair, bone chips, leaves, etc.) Objects occurring in agriculture (dirt, manure, leaves, etc.) and Objects added during processing (glass, plastic, hair, metal, etc.)

13. Physical Hazards

14. Physical Hazards Normally controlled by procedures such as visual inspection of food and Good kitchen procedures (no wood or no glass policy)

15. Chemical Hazards Toxic substances that may occur naturally or may be added during the processing of food.

16. Chemical Hazards Can be found in food include: Naturally occurring poisonous chemicals present to plants and animals. Chemicals added via water. Agricultural chemicals from soils, plants, and animals. Chemicals added during food processing.

17. Chemical Hazards Some people have an allergic reaction to certain ingredients or parts of food. Common allergens:

18. Chemical Hazards Common allergens:

19. Chemical Hazards Can be controlled by: Purchasing from approved supplier; Covering food and protecting it from contamination; Having an allergen awareness, and strategies to prevent cross contamination;

20. Chemical Hazards Cont’d: Can be controlled by: Separate chemical storage area, away from food; Use of food safe chemicals within the food preparation areas; and Correct cleaning procedures.

21. Biological Hazards The primary target of food safety program. Usually caused by pathogens.

22. Biological Hazards Pathogens are the microorganisms which cause harm to humans, when they reach a high level in food. Some of them are:

23. Biological Hazards Bacteria ; Viruses; Yeasts; Molds; Protozoa.

24. Biological Hazards Most food poisoning occurs due to the continued growth to dangerous levels of microorganisms, particularly bacteria, in food.

25. Biological Hazards Can be controlled by: Awareness of the food handlers on food poisoning bacteria and the conditions they require for growth, to ensure food-borne illness is avoided.

26. Food Safety Hazards Situations when food safety hazards are likely to pose significant risks are: Handling “Potentially Hazardous Foods (PHF)”. Handling raw food and fresh foods. Handling foods with your raw hands.

27. Food Safety Hazards Cooking food Chilling food Thawing food Reheating food Displaying food on buffet Preparing food in temperatures in which microorganisms grow rapidly (5-60 degrees C)

28. Sources of Food Safety Hazards Risk of hazard resulting to FBI can arise from every step of food process from production to consumption. Material, men, method, machine and environment.

29. Sources of Food Safety Hazards Contamination The unintended presence of harmful substance in food. Cross Contamination The transfer of harmful substance from one food to another through a non-food surface (equipment and food workers).

30. General Categories of Contamination Inherent in raw material. Contamination through time-temperature abuse. Cross contamination Poor personal hygiene.

31. SOURCES OF FOOD CONTAMINATION

32. The Food System Hazard Control Points Hazard from growing and harvesting.

33. The Food System Hazard Control Points How contaminated is the food?

34. The Food System Hazard Control Points Poultry and Egg Hazards

35. The Food System Hazard Control Points Fish and Shellfish hazards

36. The Food System Hazard Control Points Hazards on fruits and vegetables

37. The Food System Hazard Control Points Hazards from slaughtering and processing.

38. The Food System Hazard Control Points Hazards in transportation and distribution.

39. The Food System Hazard Control Points Hazards at the market. The human factor.

40. Food-Borne Illness (Food Poisoning) In general, the term “food poisoning” is used to refer to any illness involving a combination of intestinal symptoms such as nausea, vomiting, and diarrhea.

41. Food-Borne Illness (Food Poisoning) Foodborne Illness Is the sickness that some people experience when they eat contaminated food. Foodborne Disease Outbreak Occurs when two or more people become ill after eating common food.

42. Food-borne Illness Have you ever had a foodborne illness? What did you feel? What were the symptoms you experienced?

43. General Symptoms of Foodborne Illness Diarrhea Vomiting Nausea Abdominal pain Fever Headache Fatigue Dehydration

44. Foods Associated with FBI Raw Food Fruits & Veg. Raw Sprouts Unpasteurized Juices Foods touched by ill person

45. HIGHLY SUSCEPTIBLE TO FOODBORNE ILLNESS: Infants and young children Elderly Pregnant or lactating women With impaired immune systems due to cancer, AIDS, diabetes, etc. Individuals with unhealthy lifestyle

46. Treatment to FBI Mild effect – increasing fluid intake. Severe situation – seek medical attention.

47. Socio-economic effects of FBI Cost that may be incurred by the sick individual or caregiver/family. Business and industry costs. Costs to the nation and government.

48. Managing the risk of FBI Step 1: Accept that FBI’s do happen. Step 2: Review policies and procedures that keep food safe with food handlers.

49. 4 C’s of Safe Food Preparation 1. Clean Wash hands and surfaces often.

50. 4 C’s of Safe Food Preparation 2. Compartmentalize Do not cross contaminate.

51. 4 C’s of Safe Food Preparation 3. Cook Heat to proper temperature. Red Meat: 145 o F Ground Beef: 160 o F Poultry: 180 o F Fish until it is opaque and flakes with a fork. Eggs until the yolks and whites are firm. 180F

52. 4 C’s of Safe Food Preparation 4. Chill Refrigerate promptly.

53. 4 C’s of Safe Food Preparation 4. Chill Perishables, prepared food and leftovers should be refrigerated or frozen Allow air circulation to maintain proper temperature. Monitor temperature.

54. Potentially Hazardous Foods (PHF) PHF’s are foods that have the ability to support the rapid and progressive growth of infections and toxin-producing microorganisms.

55. Characteristics of PHF’s A history of being involved in FBI. A natural potential for contamination. High moisture that supports bacterial growth. High protein and carbohydrate. Not acidic enough to inhibit growth of microorganism.

56. Potentially Hazardous Foods (PHF)

57. Characteristics of PHF’s Usually: High in protein or carbohydrates Have pH above 4.6 – 9.0 Have Aw above 0.85 Must NOT be held at temperature danger zone (5-60 degrees C) for 4 hours or more.

58. Potentially Hazardous Foods (PHF) The 4-hour/2-hour Rule (Table 5.2 p. 89) Time at 5 o C - 60 o C (41 o F - 140 o F) 0-2 hours 2-4 hours Over 4 hours 0-2 hours or returned to refrigerator Discard or use immediately Discard

59. Potentially Hazardous Foods (PHF) Meals whether served at home or in a food service setting should be assumed to be potentially hazardous.

60. End. Quiz Next Meeting Quiz Next Meeting Chapter 5