Food Sanitation EMD 545 b Lecture 13 Food

Food Sanitation EMD 545 b Lecture #13

Food borne Illness Range 20 - 80 million cases a year (U. S. ) n 325, 00 hospitalizations, 5, 000 deaths (U. S. ) n 10 - 83 billion cost from absence from work or school, medical costs n Generally fecal-oral transmission n food borne infection - invasion by the organism with multiplication or toxin production in the host. n food borne intoxication - growth in food source with toxin production before ingestion n

Agents Clostridium botulinum, C. perfringens n Staphylococci, Salmonella, Shigella n Campylobacter jejuni, E. coli 0157: H 7 n Vibrio parahaemolyticus n Hepatitis A, Norwalk virus, Rotavirus n Calicivirus, Listeria monocytogenes n Cryptosporidium, Giardia, Bacillus cereus n Toxoplasma gondii, Cyclospora n

Food borne Diseases n Infection n n n n long incubation period (days) diarrhea, nausea, vomiting, abdominal cramps. Fever often Salmonella, Hepatitis A Listeria, Giardia Vibrio, Campylobacter Norwalk virus Intoxication n n short incubation period (minutes - hours) Vomiting, nausea, double vision, weakness, numbness, disorientation C. botulinum Staph aureus certain fish/ shellfish

Outbreaks 2 or more cases associated in time and place n E. coli 0157: H 7 (Northwest) n Cryptosporidium (Milwaukee) n Norwalk virus (Cruise ships) n Vibrio cholerae (South America) n Listeria (New York, New Jersey, CT) n

Surveillance Collection and analysis of data of food borne illness - goal to protect public n Identify irregular patterns n Notify affected entities n Who, when, what, where? n n Food items, types of contaminant(s), factors associated with the illness

Natural Barriers to Infection Stomach acid p. H 2 n GI Tract immune system n normal intestinal flora n bile acids and digestive enzymes n

Increased Susceptibility Gastrectomy n acid blockers for ulcers n antacids, excessive consumption of water n buffering capacity of food- milk, fatty foods n antibiotic therapy n very young, old n immunocompromised n stress, poor hygiene, underdeveloped areas n

Hazard Analysis of Critical Control Points (HACCP) n System to monitor food service process n Purchase Serving Framework of control procedures n Identifies “Critical Control Points” (CCP’s) n n n Points in process where hazards may be introduced Reduce risk of food borne illness

Hazard Analysis of Critical Control Points (HACCP) Purchasing n Receiving n Storing n Preparing n Cooking n Serving and holding n Cooling n Reheating n

Purchasing n Evaluate suppliers n Compliance with federal/state health standards n Check inspection records Trained employees n Temperature controlled delivery n Safe/sanitary packaging n Create “specifications” for acceptance n n Reject substandard items n Schedule delivery during “slow” times

Approved Food Sources Licensed food distributor/establishment n Compliance with State Public Health Code n USDA inspected meat, poultry n Verify supplier as a safe source n Fish from safe, unpolluted waters n Pasteurized milk only n Inspect suppliers facilities n

Receiving n Verify safe/fresh foods n Inspect upon delivery n Appearance, odor, contamination, expiration dates, condition of containers n Reject “thawed/refrozen” items (large ice crystals) n Reject swollen/rusted/damaged cans n Check temperature of refrigerated foods

Receipt & Storage n Check supplies upon receipt for: n signs of spoilage n color, odor, texture, slime, mold, dirt, insects n swollen, pierced, rusted, wet containers n Quality, temperature, general condition Arrange delivery for off-peak hours n Plan ahead to ensure sufficient storage space n

Receiving n Transfer to proper storage promptly Create space for new stock n Clean transport carts n Date foods (arrival or “use by” date) n Pest control n n Clean, well lit areas

Storing n Dry storage Clean/orderly, items 6” off floor n Good ventilation, n 50 – 70 F (verify temp periodically) n First In, First Out (FIFO) rotation n n Dating packages, place new to rear Clean spills promptly, trash kept out of room n Segregate cleaning supplies (avoid contamination) n

Storage Purchase foods that will be used ASAP n Place in properly maintained storage area n Use food quickly n Keep potentially hazardous food outside of danger zone n n n < 40 F --> Danger <---- < 140 F Keep cleaning materials away from food

Storing n Refrigerated storage < 40 F (colder preferred, Verify periodically) n Don’t overload n Allow for air transfer (slotted shelves) n Date items n Properly sealed n Raw/uncooked on bottom – away from ready to eat foods n

Storing n Freezing 0 F, store foods immediately n For foods that are frozen upon receipt n Slotted shelves (circulation) n Use moisture proof containers/wrappings n Avoid multiple entries n Segregate large warm “container” into smaller ones n

Preparing n Thawing and Marinating n Keep foods out of temperature danger zone n 40 F < Danger < 140 F Never thaw on counter or non-refrigerated area n Use refrigerator – in pan on bottom shelf n Under running water (70 F) < 2 hours n n Marinate meats/fish in refrigerator n n Avoid cross contamination (never reuse) Sanitize cutting boards, knives between use

Preparation Handle raw, high risk foods in separate area at separate time (Border Café in Cambridge, MA) n Sanitize surfaces/equipment immediately after contact with potentially hazardous food n Hand washing prior to handling food n ill or infected workers not allowed to handle food n For big or catered events, hold reference sample of all foods served for 72 hours n

Potentially Hazardous Foods Beef, poultry, pork, gravies, soups n Meat or fish stuffing n Finfish, shellfish, raw fish n Dairy products n Eggs, cream-filled pastries, custards n Vegetables (cooked, raw sprouts, cabbage) n Starchy foods (grains, rice, potatoes) n

Cooking n Cook foods to proper internal temperature n Internal temp of 165 F Stir foods in deep pots frequently n Regulate size/thickness of foods (uniformity) n Validate cooking times/temperatures n Check thickest part of the food n Always use sanitary cooking/serving utensils n Never touch prepared foods with bare hands n

The Safe Food Handler Training n Food borne infection n Reporting to public health authorities Carrier state during incubation, illness or recovery n asymptomatic chronic shedding n Salmonella typhi (Typhoid Mary) n n Personal hygiene

Serving and Holding n Keep hot food above 140 F n n n Keep cold food below 40 F n n n Refrigeration unit/ice Check temperature periodically n n Steam tables, keep food covered Stir foods to ensure even heating Sanitize thermometer after each use Discard food held in danger zone (4 hours) Never add “fresh” food to food already out for serving

Serving and Holding Wash hands before serving food n Clean/sanitary long handled ladles and spoons for serving n Never touch parts of cups/plates that will have contact w/food n Cover cuts w/ bandages and cover with gloves n Change gloves after contact with contaminated surface n

Serving and holding Sneeze guards n Avoid cross-contamination n Pre-wrap as much food as possible n Watch customer behavior – remove contaminated food n

Serving n Rigid personal hygiene requirements handling raw food n touching unclean surfaces or equipment n Keep hands away from face, head n no smoking, eating, handling money n hand washing following restroom use n adequately cover cuts, abrasions n no gum chewing, spitting, coughing n clean work clothes, hair restraints used n

Serving Don’t wear jewelry n Use utensils for serving n Don’t taste food with finger n Report any illness to management, avoid handling food n Healthy workers, hair washing, bathing, with frequent hand washing n

Serving Temperature of food out of danger zones n Thermometers to check food temp n n n steam tables 180 - 200 F to maintain 140 F food Sneeze guards and utensils for salad bar n no dirty plates used for return trip Avoid touching food contact surfaces with hands n Server trained in choke saving procedure n

Cooling Problems here are #1 cause of food borne illness n Rapid cooling important n Chill to below 40 F n Reduce food mass (divide into multiple containers) n Shallow pre-chilled pans n Use ice water bath for quick chill then refrigerate n Stir to increase cooling n Monitor temperature periodically n n Store in covered containers

Sanitary Facilities & Equipment Cleaning & Sanitization n Pest Control n Inspections n clean floors, no debris, clutter, mouse droppings n no food storage on floor n check cleanliness of dishes, utensils in storage n check drawers for debris, cleanliness n check cleanliness of all equipment used in food preparation or serving (slicers, soup kettles, dispensers n

Sanitary Facilities & Equipment n Cleanliness of dishwasher temperature, detergent, scaling agents n food debris inside machine, grooves on door n washing arms free of obstruction n Backflow prevention devices on plumbing n Mop closets clean, mop head stored upright, replaced or washed frequently n Facility surfaces and equipment sanitized and inspected on an ongoing basis n

Reheating Boil/heat to > 165 F within 2 hours of removal from refrigeration n Never reheat more than once n Never mix leftover and fresh food n Discard leftovers refrigerated for more than a week from preparation date n