conestoga high school family and consumer sciences ... · family and consumer sciences ....

Conestoga High School

Family and Consumer Sciences

Introduction to

Food Safety

Review sheets must be satisfactorily completed before participating in lab.

Gathering and Organizing Facts About Food Safety (pg 11)

Food Safety Checklist (pg 12)

Food Safety Review Questions (pg 13)

Food Safety Crossword Puzzle (pg 14)

Tredyffrin Easttown School District • Conestoga High School Family and Consumer Sciences • Food Safety

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Table of Contents

Facts About Food Safety and Foodborne Illness....................................................... 4

HACCP – Hazard Analysis of Critical Control Points ................................................... 4

Three General Areas of Concern for Food Safety........................................................ 5

Food Safety Tips.......................................................................................................... 6

Example of FDA News Release – Cookie Dough ........................................................ 7

Foodborne Illnesses ... Causes and Preventions......................................................... 8

Temperature Danger Zone......................................................................................... 10

Gathering and Organizing Facts about Food Safety .................................................. 11

Check Your Understanding: Food Safety Checklist................................................. 12

Check Your Understanding: Review Questions ....................................................... 13

Check Your Understanding: Food Safety Crossword Puzzle.................................. 14


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Facts About Food Safety and Foodborne Illness

A foodborne illness is illness transmitted to human beings through food. It can be caused by either an infectious agent (food-borne infection) or a poisonous substance (food intoxication). Over 80% of foodborne illnesses are caused by pathogenic1 strains of bacteria. Foodborne illness is almost 100% preventable if food is handled properly from the time it is received until the time it is served.

HACCP – Hazard Analysis of Critical Control Points HACCP (pronounced has-sip) stands for Hazard Analysis and Critical Control Points. What is HACCP? HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. Why is HACCP Important? HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened. What are the Major Food Hazards? The more significant hazards facing the food industry today are microbiological contaminants, such as Salmonella, E. coli O157:H7, Listeria, Campylobacter, and Clostridium botulinum. HACCP is designed to focus on and control the most significant hazards. How Does HACCP Work in Food Production? There are seven principles, developed by the National Advisory Committee on Microbiological Criteria for Foods, that serve as the foundation for a HACCP system. They are:

1. Conduct a hazard analysis to identify potential hazards that could occur in the food production process.

2. Identify the critical control points (CCPs) -- those points in the process where the

potential hazards could occur and can be prevented and/or controlled.

1 Pathogens are disease-causing agents, usually a living organism.


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3. Establish critical limits for preventive measures associated with each CCP. A critical limit is a criterion that must be met for each CCP. Where appropriate, critical limits may reflect relevant FSIS regulations and FDA tolerances.

4. Establish CCP monitoring requirements to ensure each CCP stays within its limit.

Monitoring may require materials or devices to measure or otherwise evaluate the process at CCPs.

5. Establish corrective actions if monitoring determines a CCP is not within the established

limits. In case a problem occurs, corrective actions must be in place to ensure no public health hazard occurs.

6. Establish effective recordkeeping procedures that document the HACCP system is

working properly. Records should document CCP monitoring, verification activities and deviation records.

7. Establish procedures for verifying that the HACCP system is working properly.

Verification procedures may include reviewing the HACCP plan, CCP records, critical limits as well as conducting microbial sampling. Both plant personnel and FSIS inspectors will conduct verification activities.

How Can Consumers Use HACCP? Consumers can implement HACCP-like practices in the home by following proper storage, handling, cooking and cleaning procedures. From the time a consumer purchases meat or poultry from the grocery store to the time they cook and serve a meal, there are many steps to take to ensure food safety. Examples include properly refrigerating meat and poultry, keeping raw meat and poultry separate form cooked and ready-to-eat foods, thoroughly cooking meat and poultry, and refrigerating and cooking leftovers to prevent bacterial growth. FOOD

Three General Areas of Concern for Food Safety

FACILITIES

1. Food – the safe condition of food from its harvest through preparation and service.

2. People – the people involved in handling food, both as employees and consumers.

3. Facilities – the sanitary condition of the kitchen and the food preparation equipment.

PEOPLE

More Information FDA Office of Consumer Affairs HFE-88 Rockville, MD 20857 FDA Consumer Information: (1-800) 532-4440 10 a.m. to 4 p.m. Eastern time, Monday through Friday http://www.fda.gov/ USDA's Meat and Poultry Hotline http://www.fsis.usda.gov/OA/programs/mphotlin.htm (1-800) 535-4555

http://www.fda.gov/

http://www.fsis.usda.gov/OA/programs/mphotlin.htm


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Food Safety Tips Use Caution While Shopping

• Don't buy foods in dented, rusty, bulging, or leaky cans or in cracked jars or jars with loose or bulging lids. Never buy cracked eggs.

• When shopping for frozen foods, make sure to get them into the freezer at home quickly.

Keep Cold Foods Cold • Low temperatures may make you cold, but your food loves it! As the temperature of food goes

down, so does the risk of organisms growing in it, organisms that could make you sick! • Keep your refrigerator at 40º F or lower. • Keep your freezer 0º F or below. • Don't let cooked or refrigerated foods, such as salads, sit at room temperature for more than two

hours.

Keep Hot Foods Hot • Get food hot enough to sizzle. High food temperatures (165º F to 212º F) reached by boiling,

baking, frying, and roasting kill most food poisoning organisms. • Cook foods thoroughly at a high enough heat to kill organisms. • Never eat raw eggs; they might contain harmful organisms. • When cooking in the microwave, stir or turn the food and turn the dish several times. • Once cooked, keep hot foods hot until eaten.

Keep It Clean

• Keep food free from organisms that cause food poisoning by keeping the food, the preparation equipment, and yourself clean.

• Wash your hands with soap and warm water before you start preparing food and after using the bathroom.

• Don't sneeze or cough on food. • Thoroughly rinse fruits and vegetables with water before eating or preparing.

Keep It Separate – Don't Cross-Contaminate • Wash your hands with soap and warm water for 20 seconds before handling food and between

handling a different food, such as lettuce and raw meat. • Avoid cross-contaminating foods: Organisms can "travel" from raw to cooked food, so never let

possibly contaminated raw food touch cooked food. • Wash utensils, including the cutting board, with soap and warm water between each preparation

step.

Use Caution • Be suspicious. If you notice mold, cut off a large section of the food around the mold and throw it

out. • If you're not absolutely certain about whether a food is safe to eat, throw it out. When in doubt,

throw it out!


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Example of FDA News Release – Cookie Dough Consumer Inquiries: 888-INFO-FDA

FDA Warns Consumers Not to Eat Nestle Toll House Prepackaged, Refrigerated Cookie Dough Nestle Voluntarily Recalls all Varieties of Prepackaged, Refrigerated Toll House Cookie Dough The U.S. Food and Drug Administration and the Centers for Disease Control and Prevention are warning consumers not to eat any varieties of prepackaged Nestle Toll House refrigerated cookie dough due to the risk of contamination with E. coli O157:H7 (a bacterium that causes food borne illness). The FDA advises that if consumers have any prepackaged, refrigerated Nestle Toll House cookie dough products in their home that they throw them away. Cooking the dough is not recommended because consumers might get the bacteria on their hands and on other cooking surfaces. Retailers, restaurateurs, and personnel at other food-service operations should not sell or serve any Nestle Toll House prepackaged, refrigerated cookie dough products subject to the recall. Nestle USA, which manufactures and markets the Toll House cookie dough, is fully cooperating with the ongoing investigation by the FDA and CDC. The warning is based on an ongoing epidemiological study conducted by the CDC and several state and local health departments. Since March 2009 there have been 66 reports of illness across 28 states. Twenty-five persons were hospitalized; 7 with a severe complication called Hemolytic Uremic Syndrome (HUS). No one has died. E. coli O157:H7 causes abdominal cramping, vomiting and a diarrheal illness, often with bloody stools. Most healthy adults can recover completely within a week. Young children and the elderly are at highest risk for developing HUS, which can lead to serious kidney damage and even death. Individuals who have recently eaten prepackaged, refrigerated Toll House cookie dough and have experienced any of these symptoms should contact their doctor or health care provider immediately. Any such illnesses should be reported to state or local health authorities. The FDA reminds consumers they should not eat raw food products that are intended for cooking or baking before consumption. Consumers should use safe food-handling practices when preparing such products, including following package directions for cooking at proper temperatures; washing hands, surfaces, and utensils after contact with these types of products; avoiding cross contamination; and refrigerating products properly. For more information on safe food handling practices, go to http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm109899.htm. For answers to consumer questions about this recall and warning, go to: http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm168346.htm. Consumers who have additional questions about these products should contact Nestle consumer services at 1-800-559-5025 and/or visit their Web site at www.verybestbaking.com. Source: http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm167908.htm

http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm109899.htm

http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm168346.htm

http://www.verybestbaking.com/


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Foodborne Illnesses ... Causes and Preventions

DISEASE AND PATHOGEN

INCUBATION PERIOD

SYMPTOMS TYPICAL FOODS CONTAMINATION SOURCE PREVENTION

Botulism

Clostridium botulinum 12 – 36 hours • Vertigo

• Inability to swallow

• Respiratory paralysis

• Low-acid canned foods, garlic-in-oil products, grilled onions, meat/poultry

• Types A & B: soil or dust

• Type E: water and sediments

Thoroughly heat and rapidly cool foods

Clostridium Perfringens (the “Buffet Bacteria”)

Clostridium Perfringens

8 – 22 hours

• Abdominal pain

• Diarrhea

• Rarely nausea and vomiting

• Meat cooked (at low temperature) or cooled for long time

• Gravy

• Beans

• Soil, dust

• Human and animal feces

• Raw foods


E. coli

Escherichia coli (E. coli 0157:H7)

12 – 72 hours (depends on specific microorganism

• Diarrhea

• Fever (severe bloody diarrhea with potential kidney problems)

• Undercooked ground meats

• Unpasteurized milk, cheese

• Intestinal tract of animal

Cook meats thoroughly

Pasteurize milk (Note: milk in stores is pasteurized)

Hepatitis

Hepatitis A 15 – 50 days • Fever

• Nausea

• Abdominal pain

• Fatigue

• Prepared salads; salad bars

• Raw/lightly cooked clams (from contaminated waters)

• Raw foods

• Feces and urine of infected persons

• Contaminated water

Foodhandlers practicing good personal hygiene (washing hands thoroughly and often)

Listeriosis

Listeria monocytogenes 1 day – 3 weeks • Nausea

• Vomiting

• Meningitis

• Unpasteurized milk

• Poultry/meat

• Ready-to-eat foods

• Unpasteurized milk, poultry, meat, ready-to-eat foods; (Note: milk in stores is pasteurized)

Avoid cross-contamination

Use pasteurized milk (Note: milk in stores is pasteurized)


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Foodborne Illnesses ... Causes and Preventions

Continued

DISEASE AND PATHOGEN INCUBATION PERIOD

SYMPTOMS TYPICAL FOODS CONTAMINATION SOURCE PREVENTION

Salmonellosis

Salmonella 8 – 72 hours • Abdominal pain

• Nausea

• Vomiting

• Fever

• Diarrhea

• Raw or undercooked protein foods: poultry, meat, milk, eggs, custards

Infected food handler

Animals

Human feces

Use good hygiene


Cook eggs, meat, poultry thoroughly

Shilgellosis

Shigella 1 – 7 days • Diarrhea

• Fever

• Lassitude

• Dehydration

• Potato, tuna, shrimp, turkey, and macaroni salads

• Lettuce

• Moist and mixed foods

• Human feces

• Flies


Avoid fecal contamination from foodhandlers by practicing good personal hygiene

Control flies

Staphylococcus

Staphylococcus aureus (Staph)

1 – 6 hours • Nausea

• Vomiting

• Cramps

• Diarrhea

• Ham, meat, & poultry

• Custards

• Cream-filled pastries

• Cheese

• Potato & meat salads

• (Moist, high-protein and salty foods)

• Foodhandlers with sore throats or infected cuts


Use good hygiene

Avoid hand contact with hair, face, nose, mouth; Use gloves


Butter: There is very little risk associated with butter, even left at room temperature for long periods of time. The very small amount of water and high levels of salt in most butter make it a very safe product. Source: Douglas L. Holt, Food Science Program, Ph.D., Chair of Food Science Program & State Extension Specialist for Food Safety, University of Missouri-Columbia State Extension Specialist for Food Safety; http://extension.missouri.edu/explore/qa/foodnutrition0012.htm Source for information in chart: National Restaurant Association Educational Foundation.(2002). Servsafe Essentials.


Temperature Danger Zone

Image Source: http://www.arlingtontx.gov/health/foodsafetytips_temperature.html Accessed 9/2010

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Name _________________________________________

Day ___ Period ____ Date ______ Points ____ / 25

Gathering and Organizing Facts about Food Safety Directions: Use the following table to gather and organize facts about food safety. First, write down any facts that you already know about food safety. Next, read the Food Safety Information packet, watch the movie, and then write down additional facts that you gather about food safety that you can apply in the foods lab and at home. Ensure that you list information at each bullet under “Facts I Learned”.

Food Safety Facts I Already Know Facts I Learned

Storing Foods

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Cold Foods

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Hot Foods

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Cleaning (foods & food handler)

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Separating Foods

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Name _________________________________________


Check Your Understanding: Food Safety Checklist

PROCEDURES DISCUSSED IN CLASS EXPLAIN WHY THIS PROCEDURE IS IMPORTANT

Personal Hygiene

Clothing – Wear designated, clean apron

Hair – Tie back/up long hair

Jewelry – Limit; remove from hands

Illness – Avoid preparing when ill

Sores/Cuts – Completely covered

Sneeze/cough – cover mouth, then wash hands

Eating & drinking – Only at designated times

Gum – No gum in lab

Handwashing Procedures

Handwashing – Know when and how

Cleaning and Sanitizing

Laundry Procedures – Towels & sponges washed every class period

Cleaning Products – When and how to use

Sanitize the sink – at the end of class

Other Information

Time/Task – Remain on task at all times

Equipment – Use properly

Food Safety HACCP Procedures - In notebook

I have read, understand, and agree to strictly adhere to all lab safety and food safety procedures. _________________________________________________________ _______

Student Signature Date

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Name _________________________________________


Check Your Understanding: Review Questions

Answer the following questions after gathering information from this packet, the movie about food safety, and our class discussions.

1. What is HACCP and how can consumers use it?

2. What are three general areas of concern for food safety?

3. At what temperature should the refrigerator and freezer be maintained?

4. What is the danger zone in which bacteria grow exponentially?

5. Explain the procedures for hand-washing, including how long hands should be washed.

6. Explain the procedures for safely defrosting meat.

7. Which food is associated with the most cases of foodborne illness due to Salmonellosis?

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Check Your Understanding: Food Safety Crossword Puzzle

Directions: After reading the information about food safety and completing the review sheet, use this crossword puzzle as a “test” of your knowledge about food safety before beginning work in the lab.

Name _________________________________________


Across 1. These should be washed for at least twenty seconds 3. One of three areas of concern for food safety 4. Number of hours that food can remain at room temperature 5. Frequently implicated in Salmonella food illness cases 6. Easily spread Down 1. Food safety procedures that focus on preventative controls 2. Temperature of refrigerator

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