Food Sanitation

EMD 545b Lecture #13

Food borne Illness

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

 food borne intoxication - growth in food source with toxin production before ingestion

Agents

 Clostridium botulinum, C. perfringens  Staphylococci, Salmonella, Shigella  Campylobacter jejuni, E. coli 0157:H7  Vibrio parahaemolyticus  Hepatitis A, Norwalk virus, Rotavirus  Calicivirus, Listeria monocytogenes  Cryptosporidium, Giardia, Bacillus cereus  Toxoplasma gondii, Cyclospora

Food borne Diseases

 Infection         long incubation period (days) diarrhea, nausea, vomiting, abdominal cramps. Fever often Salmonella, Hepatitis A Listeria, Giardia Vibrio, Campylobacter Norwalk virus Intoxication      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  E. coli 0157:H7 (Northwest)  Cryptosporidium (Milwaukee)  Norwalk virus (Cruise ships)  Vibrio cholerae (South America)  Listeria (New York, New Jersey, CT)

Surveillance

 Collection and analysis of data of food borne illness - goal to protect public  Identify irregular patterns  Notify affected entities  Who, when, what, where?

 Food items, types of contaminant(s), factors associated with the illness

Natural Barriers to Infection

 Stomach acid pH 2  GI Tract immune system  normal intestinal flora  bile acids and digestive enzymes

Increased Susceptibility

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

Hazard Analysis of Critical Control Points (HACCP)

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

Hazard Analysis of Critical Control Points (HACCP)

 Purchasing  Receiving  Storing  Preparing  Cooking  Serving and holding  Cooling  Reheating

Purchasing

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

Approved Food Sources

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

Receiving

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

Receipt & Storage

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

Receiving

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

Storing

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

Storage

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

Storing

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

Storing

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

Preparing

   Thawing and Marinating   Keep foods out of temperature danger zone  40 F < Danger < 140 F Never thaw on counter or non-refrigerated area   Use refrigerator – in pan on bottom shelf Under running water (70 F) < 2 hours Marinate meats/fish in refrigerator  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)  Sanitize surfaces/equipment immediately after contact with potentially hazardous food  Hand washing prior to handling food  ill or infected workers not allowed to handle food  For big or catered events, hold reference sample of all foods served for 72 hours

Potentially Hazardous Foods

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

Cooking

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

The Safe Food Handler

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

Serving and Holding

     Keep hot food above 140 F   Steam tables, keep food covered Stir foods to ensure even heating Keep cold food below 40 F  Refrigeration unit/ice Check temperature periodically  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 Clean/sanitary long handled ladles and spoons for serving Never touch parts of cups/plates that will have contact w/food Cover cuts w/ bandages and cover with gloves Change gloves after contact with contaminated surface

Serving and holding

 Sneeze guards  Avoid cross-contamination  Pre-wrap as much food as possible  Watch customer behavior – remove contaminated food

Serving

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

Serving

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

Serving

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

Cooling

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

Sanitary Facilities & Equipment

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

Sanitary Facilities & Equipment

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

Reheating

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