This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.
7. Rates of lab confirmed infections Figure 2. Changes in incidence of laboratory-confirmed bacterial infections, United States, 2009 1 compared with 1996–1998
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10. Table 2. TOP five pathogens contributing to domestically acquired foodborne illnesses Pathogen Estimated number of illnesses 90% Credible Interval % Norovirus 5,461,731 3,227,078–8,309,480 58 Salmonella , nontyphoidal 1,027,561 644,786–1,679,667 11 Clostridium perfringens 965,958 192,316–2,483,309 10 Campylobacter spp . 845,024 337,031–1,611,083 9 Staphylococcus aureus 241,148 72,341–529,417 3 Subtotal 91
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16. THE FDA FOOD CODE is issued by the FOOD and Drug Administration. It outlines the federal governments recommendations for food safety regulations for the food service industry. Health inspectors from state health departments conduct food service inspections of food service establishments. Self- Inspections- A well managed food service operation have frequent self inspections to keep food safe. (CDC, 2011)
17. FOOD Safety Regulations & Standards The FDA Food Safety Modernization Act (FSMA) was signed into law by President Obama on January 4th, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it. (FDA, 2011)
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19. The Costs of Foodborne Illness Foodborne illness is much more than the “stomach flu”, and it is a serious health issue and economic burden for consumers. According to the Economic Research Service (ERS) of the USDA, each year $6.9 billion in costs are associated with five bacterial pathogens, Campylobacter , Salmonella , Listeria monocytogenes , E. coli O157:H7, and E. coli non-O157:H7 STEC (2000). These costs are associated with medical expenses, lost productivity, and even death. The Costs of Foodborne Illness Foodborne illness is much more than the “stomach flu”, and it is a serious health issue and economic burden for consumers. According to the Economic Research Service (ERS) of the USDA, each year $6.9 billion in costs are associated with five bacterial pathogens, Campylobacter , Salmonella , Listeria monocytogenes , E. coli O157:H7, and E. coli non-O157:H7 STEC (2000). These costs are associated with medical expenses, lost productivity, and even death.
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26. Causes of illness in 1,565 single food commodity outbreaks, 2003–2008
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Notas do Editor
My target audience for this presentation is for University students who have an interest in food safety and food science. As well as persons who work in the area of food and nutrition services. Providing the customer the safe, quality, and nutritious food is essential and extremely important for most humans as it is the basis of wellness and and good health. This topic has also been on the increase in the US as food borne illness outbreaks in the US have also increased over the past decade.
FATTOM Food safety training program and personal hygiene of employees The audience will learn these outcomes by the end of this presentation.
National Restaurant association (2005) Servsafe Essentials (5 th ed) Chicago, IL Learning Objectives 1.- Recognize the importance of food safety 2. Recognize the risks associated with high risk populations. 3. Avoiding potential hazards to food safety 4. Understanding how food becomes unsafe 5. Understanding important prevention measures for keeping food safe.
CDC (2011) Food borne Active Surveillance Network, US 1996-2009. Retrieved from .WWW.CDC.gov/foodsafety Food service mangers have the the responsibility to the operation, employees, and customers
CDC(2011) Food safety retrieved from www.cdc.gov/food safety Food borne illness is a disease transmitted to people by food
CDC(2011) Rates of lab confirmed infections. Retrieved from www CDC.gov/foodsafety Learning Objectives- Identify the types of pathogens that cause illness 2. What do pathogens need to grow? 3. The foods most likely to become unsafe. 4. The major food borne illnesses and their characteristics
Hazards to food can be biological, chemical, and physical. Prevention measures for keeping food safe are 1- controlling measures for keeping time and temp 2- prevent cross- contamination, practice personal hygiene, and purchase from approved suppliers Harmful microorganisms are called pathogens and microorganisms are called pathogens
CDC(2011) Food safety: Foodnet surveillance. Retrieved from www.cdc.gov/foodsafety
CDC(2011) Top five pathogens retrieved from www.CDC.gov/foodsafety
National Restaurant Association (2005) Servsafe Essentials Chicago, IL 4 types of pathogens- viruses, bacteria, parasites, and fungi
TSC food are better for pathogen growth Viruses are the leading cause of food borne illness as they can survive cooler and freezer temps. Key to prevent the spread of viruses.
CDC(2011) Food safety retrieved from www.cdc.gov/foodsafety Learning objectives- Preventing cross- contamination 2- Preventing time-temperature abuse. 3. Use of correct and accurate thermometers to take temperatures.
Conditions that pathogens need to grow FATTOM food, acidity, temp, time, oxygen, and moisture. Danger Zone- 41F- 135F or 5C – 57C
FDA(2011) Food safety Modernization Act retrieved from www.fda.gov Learning Objectives 1- Purchase form approved reputable suppliers, Use criteria to accept or reject food during receiving 3- Labeling and dating of food 4. Proper Storing of food and nonfood items
5 ways to control risks- knowledge, staff health controls, controlling hand sanitation, TM and temp parameters, consumer advising
National Restaurant Assoc(2005) Servsafe Essentials Chicago, IL Cross contamination- the food handler transfers the pathogen from one surface or food to another.
USDA standard internal temperatures for meats ,poultry, and pork Learning Objectives 1- Thawing food correctly 2- Preventing cross- contamination and time- temperature abuse 3- Cooking food to a minimum internal temperature 4 Cooling and reheating food to the right temperature in the right amount of time.
USDA (2011) Food safety & Inspection service: Recommended Internal cooking temperatures Retrieved from www.fsis.usda.gov Danger Zone 41F – 135F
Moeller, D (2005) Environmental Health. Cambridge, MA Harvard University press
CDC(2011) Food safety retrieved from www.cdc.gov/food safety. CDC has identified the 5 most common risk factors that cause food borne illness
National Restaurant Association(2005) Sersafe Essentials(5 th ed) Chicago, IL FAT TOM
National Restaurant Association (2005) Sersafe Essentials (5 th ed) Chicago, IL
National Restaurant association(2005) Servsafe essentials (5 th ed) Chicago, IL Good personal hygiene such as hand washing, hand care, glove use and hair net. And bare hand contact
CDC(2011) Causes of food borne illness 2003-2008 retrieved from www.cdc.gov/foodsafety
Moeller, D (2005)Environmental Health 3 rd ed, Cambridge, MA Harvard University Press Separate equipment, clean and sanitize, prep food at different times, buy prepared food Pathogens grow faster at 70F to 125F
Moeller, D(2005) Environmental Health 3 rd ed, Cambridge, MA Harvard University press
Purchase from approved reputable suppliers GMP GAP, stamped by USDA
Moeller, D(2005) Environmental Health 3 rd ed, Cambridge, MA Harvard University press
National restaurant Association(2005) Servsafe essentials 5 th ed Chicago, IL
National restaurant Association (2005) Servsafe essentials 5 th ed Chicago, IL cross contact – allergens are not transferred from food containing an allergen to the food served to the customer
Partnership for Food safety Education(2011) Food safety retrieved from www.fightbac.org
National Restaurant Association(2005) Servsafe essentials 5 th ed Chicago, IL Learning Objectives 1- Food safety management system 2- Crisis- management plan
Learning Objectives 1- Who is involved in creating and enforcing food safety regulations 2- How regulatory and self- inspection works
Moeller, D (2005) Environmental Health 3 rd ed, Cambridge. MA Harvard University press Learning Objectives Kitchen layout can affect food safety 2- Select materials and equipment that are safe for use in food service 3. Maintaining equipment 3 How to avoid food safety hazards caused by utilities 4. How to maintain your facility
System used to control risks and hazards throughout the flow of food.
A plan is required when there is a variance such as pasteurized juice on site.
A written plan which identifies hazards at specific points throughout the flow of food.
Partnership for Food safety education( 2011) Food safety programs retrieved from www.fightbac.org Learning Objectives How to clean and sanitize surfaces 2- Methods of sanitizing 3- How to wash items in a dishwasher or three compartment sink 4- How to use and store cleaning tools and supplies 5 How to develop a cleaning program
Learning Objectives- Making sure staff is trained and on an ongoing basis 2- Identify specific training needs 3- Identify tools for food safety training 4- Maintaining food safety training records
CDC(2011) Food safety retrieved from www.cdc.gov/foodsafety Prep, response, and reconvert when have out breaks
CDC(2011) Future estimates in food borne illnesses retrieved from www.cdc.go Crisis management includes food borne illness , defense issues, product recalls, water interpretation, power outage, sewage backup and flooding plans
CDC(2011)Food net retrieved from www.cdc.gov/foodsafety
Water safe to drink- potable-
3pts that a food defense program focus on to prevent threats to food- human element, building interior, building exterior
MSDS requirements for using chemicals in food . Cleaning program in place-master schedule, train employees and monitor program
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