REPORT_FOOD BORNE ILLNESS and its prevention.pptx

technology and home economics

1. FOODBORNE ILLNESS AND ITS PREVENTION

2. What’s Your Knowledge? HACCP for CNPs (T or F) Foodborne illnesses are mostly caused by physical hazards, such as fingernails, glass, etc. getting into food. Young children are more susceptible to foodborne illnesses than adults. Improperly cooled foods can lead to foodborne illnesses.

3. What’s Your Knowledge? (T or F) Time and temperature controls are the best methods to prevent microorganisms from growing in food. The best way to prevent hazards from causing foodborne illness is to have good sanitation and personal hygiene programs.

4. Objectives Be able to: Explain what a foodborne illness is Explain the dangers of foodborne illness Explain why young children are at risk for foodborne illnesses

5. Objectives Explain what biological, chemical, and physical hazards are Identify key practices for preventing food hazards from contaminating food

6. W h a t is a F oo d b o rn e I l ln e ss ? Occurs when a person gets sick from eating contaminated food Results in upset stomach to death Caused by harmful microorganisms

7. Annual Foodborne Illnesses Centers for Disease Control and Prevention 76 million illnesses 325,000 hospitalizations 5,000 deaths

8. Known Pathogens 14 million illnesses 60,000 hospitalizations 1,800 deaths Salmonellae, Listeria monocytogenes, Toxoplasma gondii

9. Implications of Foodborne Illness to Victims Flu-like symptoms Children: may be life threatening Chronic illnesses – H e m o l y ti c u r e m i c s y nd ro m e , G u illai n - Barre syndrome, or reactive arthritis

10. Consequences Legal fees Medical claims Lost wages Cleaning and sanitizing costs Food that must be discarded

11. Other Consequences Bad publicity Loss of confidence in facility Embarrassment/remorse Closing of facility

12. Common Causes of Foodborne Illnesses Holding food too long in temperature zone (41 o F to 140 o F) Not heating or cooking to the proper temperature Not cooling properly (to 70 o F or lower within 2 hours, and from 70 o F to 41 o F within 4 hours)

13. Common Causes of Foodborne Illnesses Not reheating properly (to at least 165 o F for 15 seconds within 2 hours) Poor personal hygiene Cross-contaminating food

14. Cross - Contamination The transfer of harmful substances or microorganisms to food by other food, equipment and/or utensils, and people Causes Improper food handling practices Poor employee personal hygiene Improper cleaning and sanitizing of equipment/utensils

15. Cross - Contamination People are main agents of cross- contamination So, it is important to: Follow practices to prevent cross- contamination Follow time/temp control to prevent the growth of microorganisms in food

16. Food Safety Hazards Harmful substances that can contaminate food 3 types of Hazards Biological Chemical Physical

17. Biological Hazards Include bacteria, viruses, parasites, and fungi that can cause illness Are present in a natural environment where food is grown Cause more foodborne illnesses than other hazards .

18. Bacteria Living, single-celled, microscopic organisms Ex: Salmonellae and E.coli O157:H7 2 types of bacteria as biological hazards Pathogenic : cause infections Toxigenic : produce harmful toxins

19. Bacteria Can be transmitted by Water Wind Insects Plants Animals People

20. Bacteria Thrive in Scabs and wounds The mouth, nose, throat Intestines Foods from plants and animals that are – Warm, moist, rich in protein, and neutral or low in acid

21. Bacteria Can survive on clothes, skin, and hair Some survive freezing, or high temperatures Can be prevented from causing foodborne illnesses by proper time/temperature controls

22. V iru s e s Small, simple, incomplete particles - Ex: Hepatitis A virus Transmitted by Water and food People and animals Utensils and equipment Food-contact areas

23. V iru s e s May survive freezing and cooking Need living host cells Cannot Live by themselves Grow and multiply on food

24. V iru s e s To keep viruses from causing foodborne illnesses Prevent cross-contamination Practice proper personal hygiene Realize the importance of handwashing

25. F u n g i A group of organisms that range from microscopic, single-celled to very large multicellular organisms Ex: molds, yeasts, and mushrooms

26. Fungi: Molds Grow as a tangled, fuzzy mass; can spread rapidly Grow on most foods at most storage temperatures Some, on cheeses, are a natural part of the food Molds can spoil food by discoloration and unpleasant smell and taste

27. Fungi: Molds Some produce toxins linked to cancer in animals Cause serious infections and allergies Discard moldy foods where mold is not a natural part of the food

28. Fungi: Yeasts Spoil food by consuming them Require sugar and moisture to survive Produce carbon dioxide and alcohol Cause pink discoloration or sliminess Cause food to bubble No evidence that yeasts cause foodborne illness Spoiled food should be discarded

29. P arasi t e s Organisms that need a host to survive Hosts are people, animals, or plants Ex: Toxoplasma gondii and Trichinella spiralis

30. P arasi t e s Infections are caused by Undercooked meats, fish Cross-contamination Eliminate parasites from causing foodborne illnesses Cook foods to proper internal temperatures Prevent cross-contamination Use frozen foods

31. Illness-Causing Microorganisms Important to determine: Potential for contamination Likely sources Preventive measures to take

32. E.coli O157:H7 Most deadly – very few cause illness May be present in undercooked and/or reheated ground meat products, unpasteurized apple juice, others Killed by cooking to recommended minimum temperatures

33. Salmonellae Very dangerous to children Responsible for thousands of illnesses each year Found in raw or undercooked foods: poultry, eggs, and meat Killed by properly cooking foods

34. Listeria monocytogenes Especially harmful to pregnant women and the unborn Grow slowly under refrigeration Found in high moisture areas Killed by pasteurization and cooking Controlled by Cold storage temperature and time Keeping facility clean and dry Proper reheating of cold-stored foods

35. Campylobacter jejuni Transmitted through contaminated water, raw milk, raw or undercooked meat, poultry, and shellfish Killed by proper cooking Cause many cases of illness, but not large outbreaks

36. Bacillus cereus Associated with grain foods Spores become active after cooking if cooled slowly or if held too cool (<140 o F) Controlled by hot holding at 140 o F or higher

37. Clostridium perfringens “the cafeteria germ” Growth results from improper cooling, reheating, holding Found in soil, dust, sewage, and intestinal tracts of humans and animals Controlled by proper cooking/cooling/reheating

38. S t a p h y lo c o c c u s a u reus Transmitted by humans Found in cuts, skin, pimples, noses, and throats Produce harmful toxin if contaminated food out of temperature Controlled by personal hygiene and by holding procedures Killed by proper cooking – but, toxin, once formed, is NOT affected by heat

39. Clostridium botulinum Produce toxin - affect nervous system May be fatal if not treated Have been found in improperly canned foods, garlic in oil, vacuum-packed food, hazelnut yogurt, salsa, cheese sauce Controlled by proper hot and cold holding temps AND, do NOT vacuum pack food in your facility

40. Hepatitis A viruses Cause inflammation of the liver Often transferred by an infected employee May be carried in cold cuts, sandwiches, fruits, vegetables, and milk products Controlled by sanitation and good personal hygiene

41. T o xopl a s m a g on d ii Harmful parasites, outdoor cats are hosts May live in undercooked meat Cause toxoplasmosis; an infection of the central nervous system Children/pregnant women “at risk” Transmitted by cross-contamination Controlled by proper cooking, hygiene, and sanitation – keep cats off home countertops

42. Food Sources of Organisms Meat and poultry products; plants Main sources of organisms Contaminated through growing conditions, slaughter and processing or cross-contamination Controls needed from farm to table to prevent foodborne illness

43. Why Are Microbes Present? Raw food may contain organisms Improper cooking, holding, etc. allow growth New contamination may occur during preparation, holding, etc People may contaminate Unsanitary facilities and equipment may contaminate Pests may contaminate

44. Controlling Microorganisms F ood A cidity (proper pH) T emperature T ime O xygen/No oxygen M oisture

45. Control FAT-TOM to Control Microorganisms HACCP for CNPs 45 Ch 2- Limit amount of time food is in temperature zone (41 o F to 140 o F) Use hot and cold temperature controls Dry food Add vinegar, lemon juice, lactic acid, or citric acid to make food more acidic Food services focus on time and temperature

46. Chemical Hazards Chemicals that may contaminate food: Naturally occurring chemicals Chemicals added during processing Chemicals used for cleaning, sanitizing, and pest control Toxic metal in cookware Personal products

47. Chemical Hazards 3 Categories: Natural toxicants Added chemicals Food additives

48. Chemical Hazards Sanitizers and cleaners Detergents Polishes Caustics Cleaning and drying agents Pesticides Lubricants

49. Prevent Chemical Hazards (SOPs) Keep cleaners/sanitizers in original containers with clear labels Store cleaners/sanitizers separately from food Use the proper amount of chemicals Wash hands when through with chemicals

50. Prevent Chemical Hazards (SOPs) Wash fresh produce with plain water, brush Monitor pest control operators Keep food covered during pesticide applications Clean and sanitize equipment that may have come into contact with pesticide Limit access to chemicals

51. Physical Hazards Physical objects that contaminate food Glass Bone Plastic Personal effects Metal shavings

52. Prevent Physical Hazards (SOPs) Inspect equipment Avoid temporary “make-shift” repairs Remove staples from food boxes Inspect raw materials Wear proper attire Avoid loose jewelry, acrylic nails, polish Use proper hair restraints

53. Prevent Physical Hazards (SOPs) Store food in approved containers and bags Use commercial scoops to scoop ice Use separate ice for storage and for beverages Store non-edibles away from the prep area Regularly clean can openers Throw away broken or chipped tableware

54. Key Practices for Preventing Food Hazards Establish sound prerequisite programs K n o w f o o d h a za r d s: b i o l og i ca l, chemical and physical Implement regular employee training program

55. Key Practices for Preventing Food Hazards Develop and implement sound HACCP program based on seven principles Be committed to safe food – safe customers

56. Case Study 1 Barbara cuts up uncooked chicken on a cutting board and then rinses the knife and the cutting board in warm water. Then, she uses the same board to slice melons. What is wrong with what she did? What microorganisms could contaminate the food because of this practice?

57. Case Study 2 Your CNP served macaroni and cheese, salad, and fresh apples for lunch. Two children became sick. Their mothers claim that it was from the food they ate at lunch. The food service director says that could not be possible because there was no meat on the menu. Is this food service director correct? Explain.

58. Case Study 3 Jill, a new employee, is unloading some buns that have just arrived. The cover of one box is torn. It is not known where the tear occurred. What should she do with the box of buns?

59. Case Study 4 Tom is putting some ingredients in the refrigerator. He puts the lettuce salad for today’s lunch under a pan of some uncooked chicken. What is wrong with what he did? Why?

60. Case Study 5 Martha is cooking some hamburger patties for lunch. She cooks them until they are brown and the juices run clear. Then she puts them in a warmer until they are ready to be served. What is wrong with what she did?

61. Case Study 6 Bill is serving tuna noodle casserole for lunch. He needs another pan of it but he just started to reheat it. He needs to serve it in a hurry. He touches the side of the pan and it seems hot. He decides to serve it as is. What is wrong with what he did?

62. Case Study 7 Maya is serving macaroni and cheese. She is wearing gloves. Her eyes begin to water and tear so she wipes away a tear with the back of her hand. She continues serving the macaroni and cheese. What is wrong with what she did?

63. Case Study 8 Steak soup has been delivered to Riley Day Care from the central kitchen. The delivery truck was late and the child care worker needs to serve the food right away. The containers feel hot, so she does not check the temperature before serving. What is wrong with that?

64. Case Study 9 Chicken fajitas have been delivered to the Boy's and Girl’s Club from the central kitchen. They are supposed to arrive cold and the food service assistant is to reheat them. When he takes the chicken out of the transport boxes, the containers feel like they are at room temperature. He reheats the chicken for five minutes and then serves it. What is wrong with what he did?

65. Case Study 10 Frank has just finished cutting up chicken. He wipes that area he used with a clean cloth and then rinses the cloth thoroughly. Later he uses the same cloth to wipe out the salad bowl before the lettuce salad is put in it to be served for lunch. What is wrong with what he did?

66. Case Study 11 Anita has just finished cutting up melon. She wipes the area she used with a clean cloth and rinses the cloth thoroughly. She uses the same cloth to wipe out the bowl before the cut melon is put in it to be served for lunch. What is wrong with what she did?