Transcript I.Food.safety.workshop.Lundazi

Hygienic and Safe Food Processing Workshop
CTC Center Lundazi
May 2007
Dr. Carmen I. Moraru and Elisabeth A. Bihn
Cornell University
Can foods harm people?
• Yes, sometimes foods
can make people very
sick!
•
When? If they are not properly:
– Processed
– Stored
– Handled
– Prepared/consumed
Where does this happen?
• Everywhere in the world, including Africa and the
United States of America!
– Example: in the US alone, millions of people suffer every
year from food poisoning
• Symptoms: headaches, stomach aches, nausea,
vomiting, diarrhea, etc.
• Sometimes people can even die!
• Can you think of a situation when you felt sick
because of the food you ate?
What is the cause?
• Extremely small living organisms, called BACTERIA
• How small are bacteria?
– About one million times smaller than a human
– Cannot see them with the naked eye, only with a microscope
• How do they look like under the microscope?
– Some are round
- Others are like a rod
Additional harmful organisms of
concern in foods
Viruses
• Hepatitis A virus
• Norwalk-like virus
Viruses
Parasites
• Cyclospora
• Cryptosporidium
• Giardia
Parasites
Are all food related bacteria
dangerous?
• Some bacteria are useful
– E.g. used to make certain foods such as yogurt, cheese
• Others can be harmful:
– Spoil the food: spoilage bacteria
– Make people sick: pathogenic bacteria
Food contaminated
with bacteria
Bacteria survive and even grow
in foods, especially under warm
conditions
Consumers may gets sick
after eating the
contaminated food
Examples of harmful bacteria that can
be transmitted through foods
•
Salmonella species
– Sources: eggs, poultry, peanuts (it gets transmitted into peanut butter, too!)
•
E. coli O157:H7
– Fruits and vegetables, untreated water
•
Shigella species
– Fruits and vegetables, products of animal origin
•
Bacillus cereus
– Fruits and vegetables (transmitted through soil)
•
Listeria monocytogenes
– Fruits and vegetables, milk, meat (beef)
•
Vibrio cholera
– Fruits and vegetables, seafood. Transmitted through water.
•
Staphylococcus aureus
– Mostly from humans (skin infections, nose, etc.).
Important information about bacteria
• Under optimum conditions (moisture,
food, warm temperatures) bacteria
double in number every 30 minutes…
Ex: 1 becomes 2, 2 become 4,
4 become 8, and so on...
• How long will it take one bacterium to
multiply to 100 cells?
*** 3.5 hours ***
How many bacteria are needed to
make us sick?
Pathogen
Multiply in Foods?
Enteric
Source
Infectious
Dose
Sequelae
Salmonella
human
animals
10 - 100,000
Reactive
arthritis
human
animals
10 - 1,000
HUS
Human
10 - 100
Bloody
diarrhea
Cryptosporidium --
human
animals
<20
Severe
diarrhea
Hepatitis A
human
10 - 100
Jaundice
+
E. coli O157:H7
Shigella
+
+
--
(Hemolytic Uremic
Syndrome)
How do bacteria get into foods?
Food handlers/ people
Agricultural raw materials
Water
Packaging materials
Air / dust
Animals and birds
Soil
Garbage and sewage
Rodents
Insects
Contamination sources for local foods
1. Soil
2. Domestic animals and birds
• From skin, feathers, manure,
bedding materials, sheds, etc.
• Contamination transmitted mostly
by people who touch animals or
birds and do not wash their hands
before touching foods
… and even from wild animals!
• Less likely
• Mostly through manure
3. People
How can people contribute to microbial
contamination of foods?
• During processing and handling
• During packing
• In distribution and food service facilities
• At home!
Main vehicle?
What can we do to fight
bacterial contamination?
• Proper agricultural practices
– Critical particularly for the safety of
fresh fruits and vegetables
– Proper fertilization, drainage, etc.
– Proper harvesting and handling
– Proper personal worker hygiene
• Proper processing
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Hygienic processing facilities
Proper processing methods
Clean, sanitary equipment and utensils
… and again, proper personal worker hygiene!
Food Safety: Farm to Fork!
At the farm
• This is where food quality and safety start
… or get compromised!
Proper personal worker hygiene
• Very high standards of personal hygiene for
food handlers are required
• Sources of contamination from workers:
– Injuries – cover them up!
– Illness, such as food poisoning, food-borne
diseases, or other existing infections – don’t come
to work when sick!
– Personal habits: chewing, spitting, scratching the
nose, smoking. None of these should be done in
the room where food is handled!
– Personal clothing
Food processing worker apparel
• Clean
• Used only in the food processing
facility
• Consists of:
– Lab coat
– Hair cover (hat or hairnet)
– Beard / mustache net to cover facial
hair (when applicable)
– Clean shoes or shoe covers. For
sensitive products (e.g. peanut
butter), workers should not walk
outside with the same shoes!
– Gloves when necessary
Remember the main vehicle of food
contamination by people?
What can workers do to prevent this?
Wash their hands!
When should you wash your hands?
ALWAYS AFTER:
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Using the toilet
Handling food
Touching animals
Eating, drinking or smoking
Proper hand washing
•
•
Water and soap physically
remove particles of soil and
microbes from skin
Rubbing and scrubbing are
important
Also very important!
• Always use clean water
• Never wash your hands
in used wash water
What else needs special attention?
• Cracks, calluses,
fingernails, and rings can
shelter dirt and
pathogenic microbes
(“germs”)
• Use a nail brush to
remove all dirt from
underneath the fingernails
What is effective hand washing?
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Proper Handwashing
Reduces infection 35 to 50%
Reduces gastro intestinal illness by up to 80%
Practical exercise
Let us wash our hands!
Hand washing demonstration
• Four groups
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Rinse only
Five-second wash
Ten second wash
Twenty-second wash
• Use Germ Glow test kit to check for
cleanliness
Proper handwashing reduces risks
PREVENTION is the key to reducing
microbial contamination
of foods!
Prevention of bacterial contamination
and growth in foods during processing
Important facts about processing:
•
Cook and maintain foods at the correct temperature
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High temperatures kill bacteria
Low temperatures (refrigeration) stop their growth
Besides cooking, other methods can also help preserve foods:
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Salting
Smoking
Drying
Adding sugar
•
Correct handling, preparation, cooling and processing of food
are extremely important
•
Rotate stocks of raw materials and finished foods can prevent
food poisoning and spoilage. Rule: FIRST IN – FIRST OUT!
Premises and equipment
• Maintain premises clean: no dust or dirt on floors,
walls, processing surfaces, processing equipment
• Do not accumulate waste or used water in the
processing facility. Dispose them hygienically.
• Authorized personnel permitted only
• Clean shoes or use shoe covers when entering
premises
• Always wash hands when entering the food
processing facility
Pest control
• Food pests:
– rodents
– birds
– insects;
• Keep all pests out of processing and storage spaces,
because they are an important source of contamination
• Acceptable methods of controlling pests in food
premises:
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Prevent entry (nets, keep doors closed, etc.) – BEST method!
Do not leave food waste or uncovered food laying around
Could use traps for rodents
Do not use poison!
Good Manufacturing Practices
(GMP) during food processing
• Separate different products, particularly raw materials
from final products.
• Chill. As much as possible, keep foods in cool and dry
spaces, as cold storage is one of the most effective ways
to reduce the risk of foodborne illness.
• Clean counter tops, containers and utensils with soapy
water, as follows:
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Scrub dirt and rinse with water
Wash with soapy water
Rinse
Sanitize with dilute bleach solution
Practical exercise
Surface cleaning
Surface cleaning demonstration
• Four groups
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Wipe only
Rinse only
Detergent wash
Detergent + scrubbing
• Use Vericleen test kit to check for
cleanliness
Why is worker training a priority?
• Workers are sometimes the last/only
people to handle the food before the
consumer
• Workers need to be aware of food safety
issues and their impact
• Effective training results in better
employees and safer foods
Training workshop evaluation
Give a grade from 1 (worst) to 10 (best)
•
Was this training useful to you?
•
Was the training engaging enough?
•
Will you use the things you learned today in
your daily work?
THANK YOU FOR YOUR
ATTENTION!