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Food Safety

Foodborne Illness

Three types of food hazards

  • Biological
  • Chemical
  • Physical

Symptoms

  • Inflammation of the gastrointestinal tract lining (gastroenteritis)
  • Nausea
  • Abdominal cramps
  • Diarrhea
  • Vomiting

Preventing Foodborne Illness

Bacterial and viral

Majority of illnesses originate in restaurants

FDA’s Current Good Manufacturing Practices (cGMPs): Manufacturing guidelines for food products, drugs, active pharmaceutical ingredients (APIs)

Top 3 causes of foodborne illness

  • Poor personal hygiene
  • Cross-contamination
  • Time/temperature control

Personnel

  • Personal hygiene habits
    • Avoid hand-to-mouth (e.g., double dipping, hand sampling)
    • Hand (and nail) washing
      • Hot soapy water for 20 seconds, then air or disposable towel dry
      • Hand sanitizers never a substitute
  • Uniform
    • Cleaned often; use hairnets/hats; no jewelry

Cross-Contamination

Wash hands and utensils after handling meats, dairy and eggs dairy.

Use separate cutting boards.

Vulnerable foods

High risk foods

  • High water and protein content
  • High water activity
  • Low acid content

High water activity

  • High water content = bacteria friendly = high risk of bacterial contamination
  • Food preservation achieved via…
    • Drying foods
    • Adding sugar or salt attracts water, killing bacteria

FDA requires following label on untreated juices and cider

      • WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems (28).

Foods with low acidity

  • FDA: Proper pH (acidity < 7, alkalinity >7) prevents harmful bacterial growth
  • Most bacteria do not grow well in pH of 4.6 or less
  • Acid is …
    • Added as a chemical (e.g., acetic in vinegar, citric in candy)
    • Produced via fermentation (e.g., lactic in yogurt)

Storage

  • Temperature
    • Temperature danger zone (TDZ)
    • Ideal range for bacterial growth
    • Consumers: 40°F–140°F (4°C–60°C)
    • Retailers: 41°F–135°F (5°C–57°C)

Danger Zone for non-commercial is 40° F to 140° F

Retail and Serve Safe Training Danger Zone is 41° F to 135° F

HACCP – Hazard Analysis & Critical Control Point

  • Systematized approach to preventing foodborne illness during all phases of food production and preparation

CCP — Critical Control Point

  • Point in HACCP process to be controlled to ensure the safety of food

FIFO (first in / first out)

For restaurants and in the grocery store.

Government Food Regulations

US food supply is the safest in the world

Relevant federal agencies

  • Food & Drug Administration
  • United States Department of Agriculture
  • Environmental Protection Agency
  • Centers for Disease Control

International agencies

  • Food & Agricultural Organization
  • World Health Organization of the UN
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