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Food Safety Concepts

Food Safety Concepts. Concept Team: Janet Johnson, M.S. , Tom Miller, M.D. and Jean Weese, Ph.D. OUTBREAKS OF FOODBOURNE ILLNESS. An Outbreak is: When two or more people become sick from the same source or in a manner related to the source. Total Incidence of All Microorganisms.

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Food Safety Concepts

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  1. Food Safety Concepts Concept Team: Janet Johnson, M.S. , Tom Miller, M.D. and Jean Weese, Ph.D.

  2. OUTBREAKS OF FOODBOURNE ILLNESS • An Outbreak is: • When two or more people become sick from the same source or in a manner related to the source

  3. Total Incidence of All Microorganisms

  4. Total Incidence per Organism Type

  5. National Outbreaks of Foodborne Illness • Jack in the Box (1993) • Source: Undercooked Hamburger • Organism: E. coli O157:H7 • Human Impact: 4 children dead • 250 individuals sick • Company Impact: Millions of Dollars • Results: Company and Government look at standards

  6. E. coli 0157:H7 Outbreak in 1993

  7. National Outbreaks of Foodborne Illness • Odwalla Apple Juice (1996) • Source: pasteurized apple juice • Organism: E. coli O157:H7 • Human Impact: 1 child died • 60 Individuals Sick • Company Impact: Millions of Dollars • Results: Company and Government looked at standards

  8. National Outbreaks of Foodborne Illness • Hudson Foods (1997) • Source: Hamburger • Organism: E. coli O157:H7 • Human Impact: 0 dead • 17 individuals sick • Company Impact: Millions of Dollars • Results: Company and Government look at standards

  9. Alabama Outbreaks of Foodborne Illness • Beverly’s Bar-B-Que (1998) • Source: Bar-B-Que Sauce • Organism: Salmonella • Human Impact: 1 person died • 100 individuals sick • Results: Judgement still out

  10. Immune Compromised • Who might be immuno-compromised or have a weakened immune system? • Examples of persons with weakened immune systems include those that are very young and those that are elderly. Also those with immune compromising diseases such as: Diabetes, AIDS, cancer and others.

  11. Biological Contamination of Food • Microorganisms • Bacteria • Salmonella • Shigella • Campylobacter • Listeria • Virus • Hepatitis • Norwalk • Parasites • Trichinella • Giardia

  12. Environmental Needs of Bacteria • Temperature and Time • Microorganisms like to grow at room temperature

  13. Danger Zone The temperature range from: 40°F to 145° F

  14. Environmental Needs of Bacteria • Temperature and Time • pH (Acidity) • Bacteria like neutral pH like most foods

  15. pH of Foods Acid Fresh Meat Alkaline Limes chicken waterI__I__I__I__I__I__I__I__I__I__I__I__I__I__I 0 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10 11 12 13 14

  16. Environmental Needs of Bacteria • Temperature and Time • pH (Acidity) • Water (Moisture/ A w ) • Bacteria need water just like people to live and grow

  17. Water Activity Aw minimum for bacteria to grow I I___I___I___I___I___I___I___I___I___I___I 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0

  18. Environmental Needs of Bacteria • Temperature and Time • pH (Acidity • Water (Moisture/ A w ) • Air • Aerobic • Require oxygen to grow • Anaerobic • Will not grow in the presence of oxygen

  19. Potentially Hazardous Foods Egg and Egg Products Custards Cream Pies Milk and Milk Products Sauces Puddings Gravies Meat and Meat Products Chicken Pot Pie Meat Loaf Shellfish or Fish

  20. Chemical Contamination of Food • Household Cleaners • Insect Sprays

  21. Physical Contamination of Food • Stones, Dirt, Metal Pieces • Large pieces of Food can result in choking • Peanuts • Popcorn • Hard Candies • Whole Grapes

  22. Allergies Associated with Foods • Foods which have the greatest incidence of food allergies • Peanuts • Milk • Eggs • Fish and Shellfish • Wheat • Soy • Tree Nuts (Walnuts, Pecans, etc.)

  23. Pathogens in Alabama • Salmonella • Giardia • Shigella • Campylobacter • Hepatitis • Listeria • Vibrio

  24. What Can You DO! • Wash Your Hands • Handle Foods Properly • Store Foods Properly • Cook foods to the proper temperatures • Serve Food Properly

  25. What Can You DO! • Wash Your Hands • For approximately 20 sec • With warm water and soap • Rinse well • Dry with a disposable towel or air dryer

  26. What Can You DO! • Handle Foods Properly • Keep cold foods cold (milk, eggs, meats) • Keep hot foods hot • After handling raw meat clean counter, sink and cutting boards

  27. What Can You DO! • Store Foods Properly • Store dry foods away from moisture • Don’t store raw meat above raw produce • Don’t store chemicals with food products • Label and date leftovers in the refrigerator • Wrap and label foods stored in the freezer • Cover foods when stored in the refrigerator

  28. What Can You DO! • Cook foods to the proper temperatures • Use a thermometerto check the internal temperature of food products • Never eat ground meat that is pink when you break a hamburger into two halves • Never eat chicken that is not cooked to well done. • Cook eggs until the white and yolk is firm • Be sure to heat leftovers to 165° F

  29. What Can You DO! • Serve Food Properly • Do not eat foods that have fallen on the floor • Do not eat foods that have been handled with dirty hands or utensils • Do not handle the service end of utensils • Do not serve foods with your hands, use a clean utensil • Never place cooked food on the plate that contained the raw food

  30. Bottom Line WHEN IN DOUBT! THROW IT OUT

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