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Good Farmer’s Market Practices. Manager and Vendor Specific. Food Safety Principles. Session One. Overview Factors contributing to foodborne illness Food commodities What bacteria need to grow Viruses Food safety culture. Food Safety Culture.
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Good Farmer’s Market Practices Manager and Vendor Specific
Food Safety Principles Session One • Overview • Factors contributing to foodborne illness • Food commodities • What bacteria need to grow • Viruses • Food safety culture
Food Safety Culture • Know the risks associated with the products or meals produced • Know why managing the risks is important • Effectively manage potential risks • Tools • Messages • Information • Compelling messages Powell et al., 2011
Food Safety Culture • Support for scientifically validated safe food-handling behaviors • Food safety equals behavior • Thought and behavior • Application through management and communication • Saving money happens through food safety culture • Food safety tells a story and is a selling point Powell et al., 2011
What Is Food Safety? Handling Preparation Storage AVOID FOODBORNE ILLNESS
What Are We Dealing With? • Preventing contamination • Destroying harmful microorganisms • Limiting the growth of harmful microorganisms
Foodborne Illness In The US • 47.8 Million episodes of foodborne illness • 127,839 Hospitalizations • 3,037 Deaths -in- Scallan et al., 2011
Major Pathogens • Norovirus • Campylobacter • Salmonella • Clostridium perfringens • Staphylococcus • E. coli O157 • Shigella • Listeria monocytogenes • Hepatitis A • Giardia lamblia
Symptoms Of Foodborne Illness Fever Muscle aches Loss of appetite Vomiting Fatigue Chills Nausea Headaches Jaundice Dark urine Abdominal cramps Diarrhea (may be bloody)
Protecting Real People Travis Cudney 2010 Champion Child Blind since age 2 Complications from a pathogenic E. coli infection 22 year-old Stephanie Smith “I ask myself every day, ‘Why me?’ and ‘Why from a hamburger?
Farmer’s Market Outbreak • In 2000, Escherichia coli O157:H7 linked to produce samples offered at a farmer’s market in Fort Collins, CO • 14 People were ill and two elementary school-aged children required dialysis
Farmer’s Market Outbreak • In 2010, Salmonella linked to guacamole, salsa and uncooked tamales at a farmer’s market in east-central Iowa • 44 People sick and five hospitalized
Farmer’s Market Outbreak • In 2011, Escherichia coli O157:H7 linked to strawberries sold at multiple farm stands and farmer’s markets in Oregon • 12 Females and four males became ill • 4 Individuals were hospitalized and 2 people suffered kidney failure
Fruit & Vegetable Outbreaks • Escherichia coli O157:H7 • Lettuce • Unpasteurized juices • Salmonella • Melons • Cryptosporidium • Berries • Listeria • Cole slaw Gast et al., 1997
Food Commodities • Seafood • Fin fish, shellfish, crabs/crustaceans, etc. • Animal meats • Beef, poultry, pork, game, etc. • Produce • Fruits and vegetables • Grains & nuts • Cereal, nut meats, etc. • Eggs • Processed foods • Frozen, fresh, canned, etc. • Dairy • Fluid milk, cheese, yogurt, confections, etc.
Food Safety Hazard Categories • Physical • Chemical • Biological
Physical Hazards • Object or foreign matter in a food item • May cause illness or injury to a person consuming the product • Sources • Raw materials • Badly maintained facilities & equipment • Improper production procedures • Poor employee practices • Examples • Bone • Metal flakes • Stones • Glass • Wood fragments • Insects
Chemical Hazards • Toxic substances in a food item • May cause food to be unsafe to consume • Examples and Sources • Pesticides • Fertilizers • Antibiotics • Hormones • Nitrates • Lubricants • Paint • Cleaners • Sanitizers
Biological Hazards • Microorganisms that cause foodborne illness • Examples and Sources • Parasites • Viruses • Bacteria
Top Five Factors Responsible For Foodborne Illness Outbreaks • Improper hot/cold holding temperatures of potentially hazardous food • Improper cooking temperatures of food • Dirty and/or contaminated utensils and equipment • Poor employee health and hygiene • Food from unsafe sources CDC
High Risk Populations (YOPIs) • Pregnant • Immunocompromised naturally • Immunocompromised • AIDS, chemotherapy, transplants, external stress • Very young • Underdeveloped • Very old • Decreased immune function
What Bacteria Need To Grow • Temperature • pH • Organic acids • Oxygen • Water activity • Other factors: • Inhibitors • Nutrients • Competition It is important to understand that ALL of these factors are important and ALL play into the safety of a food product
Temperature • Time and temperature control for bacterial growth • Temperature Danger Zone • Hold hot food above 135°F • Hold cold food below 41° • Temperature Abuse • Foods not heated to a safe temperature or kept at a safe temperature
Available Oxygen • Oxygen availability affects bacterial growth • Aerobic: bacteria require oxygen in order to grow • Anaerobic: bacteria cannot survive in oxygen
pH • Designates the level of acidity of a food product • pH ranges from 0 to 14 • Acid: 0 to 7 • High acid foods have a pH at or below 4.6 • Slows the rate of bacterial growth • Disease-causing bacteria grow best at a pH between 4.6 to 7 • Alkaline: 7 to 14
Organic Acid • Used to control the entry & growth of microorganisms • Usually added or produced • Add: preservative • Produced: fermentation • Examples • Acetic • Propionic • Citric • Benzoic • Ascorbic
Water Activity • Measure of the amount of water not bound to a food and available for bacterial growth • Water Activity ranges from 0 to 1 • Pure water has a water activity of 1 • Disease causing bacteria grown in foods that have a water activity of 0.85 • Yeasts & molds can grow on food products that have a water activity as low as 0.75
Viruses • Smaller than bacteria • Require a host to grow and reproduce • Human or animal • Do not multiply in food • Examples • Hepatitis A virus • Norwalk virus • Rotavirus • Effects • Temperature • Disinfection • pH • Hygiene control • Human element • Handling
What Specific Foods Cause Illness? What people thought: • 1: Chicken • 2: Meats • 3: Ground meats • 4: Fin fish • 5: Shellfish Environics, 2005 What actual causes illness: • 1: Produce • 2: Poultry • 3: Beef • 4: Eggs • 5: Seafood CDC, 2009
What Foods Cause Illness? • ANY FOOD can cause foodborne illness • Foods classified as potentially hazardous have a greater possibility of supporting the growth of harmful bacteria and causing illness
Potentially Hazardous Foods • Allow for rapid progression & growth of pathogens • Examples • These products must be kept at proper temperatures • Dairy products • Meat • Poultry • Game animals • Seafood • Eggs • Leafy greens • Sliced melons • Raw sprouts • Cut tomatoes • Tofu • Garlic-in-oil mixtures
Potentially Hazardous Foods • Potentially hazardous food characteristics • High in protein or carbohydrate • Low acid
Low Acid Foods • Any food with: • pH greater than 4.6 • Water activity greater than 0.85 • Examples: • Red meat • Seafood • Poultry • Milk • Fresh vegetables
Ready-To-Eat Foods • Foods that do not need any further processing or cooking for safety • Examples: • Salad • Fruits • Vegetables • Baked goods • Nuts • Spices • Fermented sausage • Deli meats
Legal Requirements For Specific Foods • Know requirements to legally sell foods • More importantly: • Know food safety precautions • Labeling • Certifications • Classes (i.e.: GAPs, Acidified Foods School)
Labeling • Current labeling regulations: • All food products in package form must conform to required label information • Product name • Net weight • Ingredient listing • Manufacturer/distributor name and address • Nutrition information • Some food product labels may also be required to have product coding and other statements related to product storage
Acidified Foods Better Process Control School • Processing acidified foods • Certified supervisor • Adequate pH, time, and temperature • What is an acidified food? • A food, usually a vegetable, which is preserved by an acid, such as vinegar • Why? • Processes for rendering the product safe • Inhibit the presence of dangerous microorganisms • Example: Clostridium botulinum • When? • 2+ times per year in North Carolina Check out: http://www.ncagr.gov/fooddrug/food/homebiz.htm
Food Safety Principles Questions
Personnel Health & Hygiene Session Two • Training program • Communication • Supervision • Proper handwashing techniques • Sanitizers & One-use gloves • Open wounds • Restroom use • Clothing and cleanliness
Coding System -- Responsibility V: Vendor Specific M: Manager specific
Top Five Factors Responsible For Foodborne Illness Outbreaks • Improper hot/cold holding temperatures of potentially hazardous food • Improper cooking temperatures of food • Dirty and/or contaminated utensils and equipment • Poor employee health and hygiene • Food from unsafe sources CDC
Training Program • Understand food safety culture • Responsibility • Consequence of action OR no action • Reason, understand, protect Powell et al., 2011
Communication • Effectively manage potential risks • Tools • Messages • Information • Compelling messages • Food safety equals behavior • Thought and behavior • Application through management and communication Powell et al., 2011
Restroom Facilities • Restrooms with handwashing facilities should be available within 200 feet of the market • General considerations • Accessibility needs • Children • Handicapped persons M
Restroom Facilities • Restroom not to be used for storage of food, equipment, or supplies • Clean toilet facilities • Toilet rooms separated from other areas • Toilet paper provided in a permanently installed dispenser at each toilet • Handwashing facilities • Near toilet rooms M