Food SafetyHFA 4MI

What is a Safe Food?•Absence or acceptable and safe levels

of contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health• Basically, “safe food” means food that

is free from anything that can cause harm to people

Food Safety vs. Food QualityFood Safety

• Food that will not cause harm to the individual consuming it

Food Quality• All of the features

that make a product valuable to the consumer• Positive things: colour,

flavour, texture• Absence of negative

things: spoilage, discoloration, off odours

Food Safety Culture

• When everyone takes their share of responsibility for food safety, a strong food safety culture results• In a strong food

safety culture, everyone believes in food safety

Food Hazard

•Anything that may cause illness or injury if not controlled or prevented

Potentially Hazardous Foods• Food capable of supporting growth of pathogenic

microorganisms or production of toxins

Factors:• High protein, low acid, moisture• Large surface area (e.g. ground meat)• Skin or rind • Cooking and cooling• Improper storage of cooked food

Types of Food Hazards

•Three types:•Physical•Biological •Chemical

Physical Hazards• Can cause physical

injury to consumer• Examples:• Foreign objects such as

glass, metal fragments, dirt, stones, staples, fingernails, hair• Undesirable parts of

food such as bone fragments in ground meat

• Introduced by:• Food handlers• Harvesting

process• Physical

environment where food is prepared

Controlling Physical Hazards

• Food handling rules (hair covering, no jewellery) •Checking and maintaining equipment

Chemical Hazards

• Any type of unwanted chemical substance in food• Includes:• Accidentally added cleaning chemicals,

pesticides or similar substances• Intentionally added chemicals like

additives and nutrients, added incorrectly• Allergens

Allergens• Substances in food that cause allergic reactions

in some people• Body releases natural chemicals that cause

allergic symptoms which may be minor to life threatening• Minor: Itchiness, swelling of tongue and

throat, skin rash or hives, nausea, vomiting, difficulty breathing• Life threatening: Anaphylactic shock – whole

body reaction

Controlling Allergens

• Cross-contamination can occur with allergens• Tiniest amount is a serious concern• Be aware of and follow workplace rules

concerning allergens• Separation, sanitization and other rules• Accurate labelling

Biological Hazards• Living organisms or

the substances they produce that are harmful to people:• Bacteria, viruses,

parasites and fungi (microorganisms)• Natural toxins from

some plants, seafood and mushrooms

• Pathogens are microorganisms that cause illness in humans

FOOD BORNE ILLNESS

Foodborne illness: Infections vs intoxications

Infections

• Ingested pathogenic microorganisms (i.e. bacteria, virus or parasite) multiply and imbed the gastrointestinal tract, producing inflammation• Samonella, E. coli,

Campylobacteria and Listeria

Intoxications

• Toxins are produced in food by growth of bacteria before food is ingested• Toxins, not bacteria,

cause illness• Staphylococcus,

Clostridium botulinum

Not expected to memorize specific infections and intoxications

Cases and Outbreaks• A case of foodborne

illness is when an individual becomes ill from consuming a food

• An outbreak of foodborne illness occurs when two or more persons become ill from consuming the same food• An unexpected,

unexplained increase of disease occurring at a given time and place

Under-reporting of Foodborne Illness• Exact number of foodborne illnesses unknown

because of under-reporting• Under-reporting may be due to one of many

factors:• Ill person does not seek medical care• Physician does not obtain specimen for

diagnosis• Laboratory does not perform necessary test• Illness and laboratory findings are not

communicated to public health department

Populations at Particular Risk

• Elderly persons• People with AIDS, cancer, kidney disease,

and some other chronic diseases• People treated with immune-suppressing

drugs• Children under 2 years of age• Pregnant women and their unborn babies• People with history of alcohol abuse or

drugs

References:

Institute of Food Processing. (2012). Food Safety – Level One, Conestoga College.