gilbert noussitou 20102-1 chapter 02 food safety & sanitation

Gilbert Noussitou 2010 2-1

CHAPTER 02

FOOD SAFETY&

SANITATION


Food Safety and Sanitation

• The Canadian Food Inspection Agency has overall responsibility for setting and monitoring food safety standards

• Federal, provincial and municipal health, building and other codes are designed to ensure that foods are handled in a safe and proper manner

• In BC provincial health regulations require that the heath license holder be Food Safe certified as well as a minimum of one employee per shift per department


Top Ten Improper Food Handling Practices

% of Foodborne % of Foodborne Illness OutbreaksIllness Outbreaks

3. Infected person13%

4. Inadequate reheating11%

5. Improper hot holding9%6. Contaminated raw ingredient5%

7. Unsafe source4%

9. Cross-contamination3%

3% 8. Use of leftovers

2% 10. Inadequate cooking

2. Advance preparation17%1. Improper cooling30%


Food Safety and Sanitation

• Sanitation refers to the creation and

maintenance of conditions that will

prevent & control food contamination or

food-borne illnesses

• Contamination refers to the generally

unintended presence of harmful

organisms or substances


Causes of Contamination

Chemical Cleaning Agents Pesticides Dissolved Metals

Biological Bacteria Viruses Parasites Protozoa Fungi (Yeasts & Moulds)

Physical Glass Wood Splinters Toothpicks Hair Bandages Insect Parts Metal Particles

Foodborne Intoxication Staphylococcus aureus Bacillus cereus Clostridium botulinum

Foodborne Infection Salmonella spp Campylobacter jejuni E. coli O157:H7


Contamination

Contamination occurs in two

ways:

1. Direct contamination

2. Cross-contamination


Direct ContaminationBiological Contaminants

Bacteria

Single-celled microorganisms and are the leading cause of food-borne illness

– Putrefactive bacteria (spoil food without rendering it unsafe; example: digestion and composting)

– Pathogenic bacteria (dangerous, disease causing)



Bacteria Biological Contaminants

Types of Bacteria:

Rods Cocci Spirilla


Intoxications & Infections: Biological Contaminants

Three ways pathogenic bacteria can cause illness in humans:

1. Intoxication - Botulism, Staph

2. Infection - Salmonellosis, Strep, Listeriosis

3. Toxin-Mediated Infection -

• Clostridium perfringens (CP)

• Escherichia coli 0157.H7 (E. coli)


PreventionBiological Contaminants

– Food

– Acidity (proper pH)

– Temperature

– Time

– Oxygen (proper atmosphere)

– Moisture

All bacteria need certain conditions to complete their life cycle

Prevention is possible by controlling these conditions:


PreventionControlling the Food

– Meat– Poultry– Fish – Shellfish – Dairy Products – Eggs

Bacteria thrive on Potentially Hazardous Foods

–some grains and vegetables – cooked grains and

vegetables, as well as all foods and

items containing these foods


PreventionControlling the Temperature

• 4°C to 60°C (40°F to140°F) Danger Zone

– Bacteria grow rapidly if potentially hazardous foods are held within these temperatures

• 74°C (165°F) Cooking/Reheating

– Most bacteria are killed

• 82°C to 100°C (180°F to 212°F) Sanitizing

– All bacteria are killed (but toxins may not be destroyed)


Frozen food storage

• All Bacteria are killed

0F

98.6F

40F

32F

180F

165F

140F

212F

-18C

82C

74C

60C

37C

4C

0C

100C

• Most Bacteria are killedCooking/reheating

Chilled foodThawing food

Water Freezes

Holding food

• Bacteria stop reproducing• Protein coagulates• Red meat is rare• Starches start gelatinizing• Yeast is killed• Washing temperature• Rinsing temperature20C

10C Blood (Body) Temp

Room Temp

Dry Storage Temp

Water boils

Poaching

Simmering

Boiling

Understanding Temperatures

Bacteria multiply rapidly

Most bacteria will survive but will not multiply quickly

Most bacteria will survive but not grow


PreventionControlling the Temperature• Keep hot food hot

– 60°C (140°F) or above

• Cool foods rapidly: (within 6 hours)• Down to 21°C (70°F) within 2 hours

• Down to 4°C (40°F) within 4 hours

• Keep cold food cold– 4°C (40°F) or below

• Keep frozen foods frozen until use; – -18°C (0°F) or below

• Thaw foods properly– Under refrigeration

Simply stated:


PreventionControlling Time

Under ideal conditions, bacteria multiply every 20 minutes

Single cells are microscopic Large colonies may be visibleto the naked eye

10-12 hours1 hour 20 minutes1 hour20 minutes 40 minutes

Bacteria reproduce by dividing


PreventionControlling Time

When bacteria move from one place to another, they require time to adjust to new conditions

Bacterial growth curve


Bacterial Growth:Temperature/Time Relationship

10 Thousand

1 Billion

100 Million

10 Million

1 Million

100 Thousand

10°C 5°C 0°C

SLIMESLIME

BAD BAD ODOURODOUR

0 5 10 15 20DAYSDAYS

NU

MB

ER

OF

N

UM

BE

R O

F

OR

GA

NIS

MS

OR

GA

NIS

MS


Temperature/Time Relationship• Sanitizing: 180°F (82°C) for min 12 seconds

or: 170°F (77°C) for 2 minutes

• Pasteurization: (examples only)

63°C (145°F) for 30 minutes

72°C (161°F) for 16 seconds min.

135°C (275°F) for 2-4 seconds (Ultra Pasteurization)

138°C to 150°C (280°F to 300°F) for 2 -6 seconds (UHT)

• Anisakis (parasite in fish) – 4°F (–20°C) for 24 hours

• Trichinella spiralis (pork) 137°F (58°C) for 10 seconds

• Clostridium Botalinum 240°F (116°C) for 20 minutes

• Salmonella: …???...

• Molds 140°F (60°C) for 10 minutes (NOT the TOXINS!)


Eggs are pasteurized by heating them in warm water. The temperature of the yolk must be controlled between 53°C & 59°C (128 & 138.5°F)

At lower temperatures, the egg is not pasteurized, and at higher temperatures, the albumen (egg white) loses its functionality. Each egg is weighed and directed to a series of warm water baths.

The combination of time and water temperature heats the eggs enough to kill Salmonella without cooking the egg. The entire process takes about an hour.

Doesn't heating the eggs denature the proteins? Well, yes--but not much.

With careful scrutiny, the yolk will seem more substantial and the white will appear better formed and appear to have a very mild opaqueness, according to the Davidson's Eggs website. It adds that the egg will taste and cook the same as a quality farm-fresh egg in all respects.

Egg Pasteurization


PreventionControlling Moisture

• Bacteria need a certain amount of moisture expressed as water activity or AW

• Water has an AW of 1.0

• Foods with an AW of 0.85 or greater are considered potentially hazardous

• Dried foods (sugar, crackers, jerky, etc.) are examples of foods with an AW below 0.85


PreventionControlling The pH

Acid/Alkaline content of food is expressed on a scale of 0 to14

– A pH of 7.0 is neutral

– Most bacteria prefer a pH of 6.6 to 7.5

– Bacterial growth is usually halted at a pH of 4.6 or less


pH Scale

NeutralAcid Alkaline

4.50 7.0 14

raspberriesvinegarappleslemons

egg whites(albumen)

Baking powder

Disease-causing bacteria do not grow well at a pH below 4.5

PotentiallyHazardous Foods

whole egg & poultrymilk - Melon - tofu

fresh meatfish/seafood

9.0


PreventionControlling The Atmosphere (Air)

• Some bacteria, known as aerobes, thrive in the presence of oxygen

• Others, known as anaerobes, do not require the presence of oxygen

• Others, known as facultative, can adapt and will survive with or without oxygen

• Unfortunately, most pathogenic bacteria are facultative


VirusesBiological Contaminants

• Viruses are the smallest known form of life

• Viruses invade the living cells of a host and take over their genetic materials

• Viruses can survive (but not multiply) on any food or food contact surface

• Viruses are not affected by AW , pH or oxygen content of the environment

• The only way to prevent food-borne viral illnesses is to prevent contamination


VirusesBiological Contaminants

• Hepatitis A: often from shellfish harvested in sewage polluted waters– Often carried by human and transmitted as a result of

poor hygiene and cross-contamination

• Norwalk virus: spread is almost always as a result of poor hygiene– Found in human feces, contaminated waters and

vegetables fertilized with manure– Often found in foods not heated after handling

(sandwiches, salads, milk, baked goods and ice cubes)


ParasitesBiological Contaminants

• Parasites depend on nutrients from a living host to complete their life cycle– Trichinosis (Trichinella Spiralis): Trichina larvae is

killed if held at a 58°C (137°F) for 10 seconds. CFIA recommends 66°C (150°F)

– Anisakiasis: Anisakis parasitic roundworms reside in fish organs. Killed if held at 63°C (145°F) for 15 seconds

– Cyclospora: caused by a single-celled parasite found in water or food infected by feces. Common in products from undeveloped countries


FungiBiological Contaminants

Moulds:• Moulds are algae-like fungi that form long

filaments or strands• Most only affect the appearance and flavour

of foods• Some rare forms, mycotoxicoses, produce

heat-resistant toxins that cause food-borne illnesses

• Mould cells can be destroyed at temperatures of 60°C (140°F) for 10 minutes


FungiBiological Contaminants

Yeasts:• Yeasts require water and carbohydrate for survival

• Yeasts expel alcohol and carbon dioxide gas through a process known as fermentation

• Naturally occurring yeasts are not harmful

• Some yeasts can cause food to spoil

• Yeasts are killed at 58°C (136°F)


Chemical Contaminants

• Residual chemicals: – antibiotics, insecticides, herbicides, etc.

• Food service chemicals and cleaners: – bug spray, drain cleaners, oven cleaners, silver cleaner

• Toxic metals: – In fish and shellfish from polluted waters

– Acidic foods on unlined copper or galvanized (zinc) metal

– Antimony from chipped enamelware

– Lead from lead pipes and solder from glazes of some imported items

Chemical contamination is usually inadvertent and invisible,

making it extremely difficult to detect


Physical Contaminants• Foreign objects that find their way into food by

mistake:– Metal shavings (can opener, metal pot scrubbers)

– Pieces of glass (broken containers)

– Hair (from human or animals)

– Lubricants (dripping from mixers, etc.)

– Dirt or sand (improperly washed or handled foods)

– Tooth picks, bandages, insects, wood splinters, bones, shells, brush bristles, rubber from spatulas, etc.


Cross-Contamination

Process by which one item (your finger or a cutting board) becomes contaminated and then contaminates another tool or food

• Reducing Cross-Contamination

– Personal cleanliness

– Dish and equipment cleanliness

– Pest management


Cross-Contamination Breaking the Links

ENVIRONMENTENVIRONMENTFOOD FOOD HANDLERHANDLER

FOODFOOD


Personal Cleanliness: Reducing cross-contamination

• Wash your hands thoroughly for at least 30 seconds

• Keep fingernails short

• Keep any cut or wound antiseptically bandaged

• Bathe daily and more often if required

• Keep hair clean and restrained

• Wear neat and clean work clothes; avoid jewellery


Dish & Equipment Cleanliness Reducing cross-contamination

• Clean: – the item has no visible soil on it

• Sanitary: – harmful substances are reduced to safe levels

• Sterilize: – all living microorganisms are destroyed

Definition of Terms:


Mechanical Dishwashing Reducing cross-contamination

1. Organize

2. Scrape or pre-rinse; pre-soak cutlery

3. Sorting & racking

4. Wash: minimum 60°C (140°F) with approved detergent

5. Rinse: minimum 60°C (140°F)

6. Sanitize: minimum 82°C (180°F) for minimum 12 seconds

7. Dry


Manual Dishwashing; 3 Compartment Sink Reducing cross-contamination

1. Scrape or pre-rinse; pre-soak cutlery

2. Wash: minimum 45°C (113°F) with approved detergent

3. Rinse: immersion in clear water; minimum 45°C (113°F)

4. Sanitize: Immersion in clear water with appropriate chemical sanitizing solution; minimum 77°C (170°F) for 2 minutes

5. Dry


Glass WashingCold Temperature Washing


Pest ManagementReducing cross-contamination

• An insect or rodent infestation is considered a serious health hazard and should be dealt with immediately and thoroughly

• Pest must be controlled by:– Building them out of the facility

– Creating an environment in which they cannot find food, water or shelter

– Relying on professional extermination


Pest ManagementReducing cross-contamination

• Store all foods at least 15 cm (6 in.) off the floor and 5 cm (2 in.) away from walls

• Rotate stock to disrupt nesting places and breeding habits

• Provide good ventilation

• Clean up spills and crumbs immediately


HACCP Systems

• An effective and efficient system for maintaining sanitary conditions in all types of food service operations

• It focuses on the flow of food through the food service facility:

Receiving storing preparing cooking holding cooling (leftovers) reheating

Hazard Analysis Critical Control Points


Identify potential hazards & evaluate their severity & risks

Identify the Critical Control Point, which are steps Where hazards can be deduced or eliminated

Establish procedures for controlling hazards & correcting problems

Monitor the Critical Control Points & correct problems as they arise

A HACCP SYSTEM FLOW CHART

Set up & use a record keeping system

Verify that the system is working & adjust as needed


The Safe Worker

• The best way to prevent work-related injuries is through proper training, adherence to good work habits and careful supervision

• The Occupational Health and Safety Act (OHSA) covers a broad range of safety matters

• Human error is the leading cause of accidents

• Safe behaviour on the job reflects pride, professionalism, and consideration for your fellow workers

gilbert noussitou 20102-1 chapter 02 food safety & sanitation

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