Food Safety and Sanitation

1. Food Safety and Sanitation

2. Next Generation Science / Common Core Standards Addressed! • CCSS. Math. Content.HSS‐ID.A.2 Use statistics appropriate to the shape of the data distribution to compare center (median, mean) and spread (interquartile range, standard deviation) of two or more different data sets. • CCSS. ELA Literacy.WHST.11‐12.6 Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments or information.

3. Agriculture, Food, and Natural Resource Standards Addressed • FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality. • FPP.01.02.02.a. Research and summarize procedures of safe handling protocols (e.g., Hazard Analysis and Critical Control Points Plan (HACCP); Critical Control Point procedures (CCP); Good Agricultural Practices Plan (GAP), etc.).

4. Bell Work / Student Learning Objectives • Explain the causes of food-borne illnesses. • Describe methods for preventing food-borne illnesses. • Explain procedures used in food sanitation. • Explain the Hazard Analysis and Critical Control Point (HACCP) System.

5. Cleaning Food-borne illness Food-borne infection Food-borne intoxication Food sanitation HACCP (Hazard Analysis and Critical Control Point) Metabolites Pathogen Personal hygiene Sanitizing Terms

6. Interest Approach • What type of items are worn by workers in fast food restaurants? • What signs are posted in the restaurant that relate to worker hygiene? • Why?

7. Food-borne illnesses • Food-borne illness is sickness in humans caused by a pathogen. • A pathogen is a microorganism that inflicts illness in humans. • A food-borne illness is rarely life threatening. It can, however, cause great discomfort in humans.

8. Food-borne illness can be traced to two basic causes: • Food-borne infection is caused by ingesting a microorganism in a contaminated food source. • Food-borne intoxication is an illness that is caused by consuming a food that contains harmful metabolites from a microorganism.

9. What procedures can be used to prevent food-borne illnesses? • Preventing food-borne illness is fairly easy. • Using common sense and a few basic procedures, both food processors and homeowners can enjoy safe foods.

10. Safety procedures • Food temperature- match temp. to product. • Ensure proper cooking temperature. • Separate cooked and uncooked foods. • Wash hands and use utensils. • Marinate in the refrigerator.

11. What procedures are employed to insure cleanliness in the food processing environment? • Food sanitation is the overall cleanliness and hygiene in the food processing environment. • This includes the cleanliness of the equipment used in a food processing plant and the hygiene of the workers using the equipment.

12. Sanitation is critical!

13. Environment • The food preparation environment is kept safe through: • Waste removal • Cleaning and sanitizing

14. Personal hygiene • Personal hygiene involves keeping the following clean: • Clothing • Hands • Hair • Footwear • Floor and Work Surfaces

15. What is HACCP and why was it established? • HACCP - Hazard Analysis and Critical Control Point • HACCP is a program designed to analyze every food processing system for its key production points and points of contamination.

16. HACCP • HACCP was developed jointly by the U.S. Army and The Pillsbury Company. • It is administered by the United States Department of Agriculture

17. HACCP is guided by seven basic principles: • Assess all potential hazards from the growing stage through the preparation stage. • Determine critical points where controls are necessary to reduce hazards. • Establish requirements to be met at each critical point.

18. HACCP is guided by seven basic principles: • Establish procedures to monitor each critical point. • Establish corrective procedures when monitoring uncovers problems. • Establish record-keeping procedures. • Establish procedures to monitor the effectiveness of the plan.

19. In establishing a HAACP program, a food processor’s goal is to meet three basic objectives: • To destroy, eliminate, and reduce hazards. • To prevent recontamination of the food product. • Inhibit the growth and production of any toxins that may be present.

20. Hazards must be identified and ranked according to the following system: • Hazard A - applies to products designated for consumption by at-risk populations. • At-risk populations include infants and the elderly. • Hazard B - applies to products containing ingredients known to be toxic.

21. Hazards must be identified and ranked according to the following system: • Hazard C - the process used does not contain a step that effectively controls the toxin identified. • Hazard D - applies to products that are subject to recontamination after processing and before packaging.

22. Hazards must be identified and ranked according to the following system: • Hazard E - applies to products that have a substantial potential for contamination in distribution or consumer handling that could render the product harmful.

23. Review/Summary • How are food-borne illnesses caused? • What procedures can be used to prevent food-borne illnesses? • What procedures are employed to insure cleanliness in the food processing environment? • What is HACCP and why was it established?

24. The End!