1. Chapter 2
FOODBORNE ILLNESS
AND FOOD SAFETY
HAZARDS
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2. What’s Your Knowledge?
(T or F)
1. Foodborne illnesses are mostly
caused by physical hazards, such
as fingernails, glass, etc. getting into
food.
2. Young children are more
susceptible to foodborne illnesses
than adults.
3. Improperly cooled foods can lead to
foodborne illnesses.
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3. What’s Your Knowledge?
(T or F)
4. Time and temperature controls are
the best methods to prevent
microorganisms from growing in
food.
5. The best way to prevent hazards
from causing foodborne illness is to
have good sanitation and personal
hygiene programs.
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4. Objectives
Be able to:
• Explain what a foodborne illness is
• Explain the dangers of foodborne
illness
• Explain why young children are at risk
for foodborne illnesses
• Identify some of the most important
causes of foodborne illness in CNPs
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5. Objectives
• List several implications of foodborne
illness for CNPs
• Explain what biological, chemical, and
physical hazards are
• List some microorganisms of greatest
concern to CNPs
• Identify key practices for preventing
food hazards from contaminating food
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6. What is a Foodborne Illness?
Occurs when a person gets sick
from eating contaminated food
• Results in upset stomach to death
• Caused by harmful
microorganisms
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7. Annual Foodborne Illnesses
Centers for Disease Control and Prevention
• 76 million illnesses
• 325,000 hospitalizations
• 5,000 deaths
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8. Known Pathogens
• 14 million illnesses
• 60,000 hospitalizations
• 1,800 deaths
Salmonellae, Listeria monocytogenes,
Toxoplasma gondii – 1,500 deaths
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9. Today’s Concerns
1.
2.
3.
4.
Children: “At-Risk People”
New microbes
New research findings
Use of fresh produce
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10. Today’s Concerns
5. Food prepared away from home
6. International marketing and travel
7. Consolidation of food production/
processing
8. Food industry employees
9. Employee turnover rates
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11. Implications for Foodborne
Illness Victims
• Flu-like symptoms
• Children: may be life threatening
• Chronic illnesses
– Hemolytic uremic syndrome, GuillainBarre syndrome, or reactive arthritis
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12. $$$ Costs of
Foodborne Illness $$$
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Legal fees
Medical claims
Lost wages
Cleaning and sanitizing costs
Food that must be discarded
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13. Other Consequences
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Bad publicity
Loss of confidence in facility
Embarrassment/remorse
Closing of facility
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14. Common Causes of Foodborne
Illnesses
• Holding food too long in temperature
zone (41oF to 140oF)
• Not heating or cooking to proper
temperature
• Not cooling properly (to 70oF or lower
within 2 hours, and from 70oF to 41oF
within 4 hours)
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15. Common Causes of Foodborne
Illnesses
• Not reheating properly (to at least 165 oF
for 15 seconds within 2 hours)
• Poor personal hygiene
• Cross-contaminating food
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16. Cross - Contamination
The transfer of harmful substances or
microorganisms to food by other food,
equipment and/or utensils, and people
• Causes
– Improper food handling practices
– Poor employee personal hygiene
– Improper cleaning and sanitizing of
equipment/utensils
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17. Cross - Contamination
People are main agents of crosscontamination
So, it is important to:
• Follow practices to prevent crosscontamination
• Follow time/temp control to prevent the
growth of microorganisms in food
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18. Activity
1. Activity: Common Factors
Contributing to Foodborne Illness
2. Homework : Common Employee
Practices Contributing to Foodborne
Illness (FSD)
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19. Food Safety Hazards
Harmful substances that can
contaminate food
• 3 types of Hazards
– Biological
– Chemical
– Physical
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20. Biological Hazards
• Include bacteria, viruses, parasites, and
fungi that can cause illness
• Are present in natural environment
where food is grown
• Cause more foodborne illnesses than
other hazards
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21. Bacteria
Living, single-celled, microscopic
organisms
• Ex: Salmonellae and E.coli O157:H7
• 2 types of bacteria as biological hazards
– Pathogenic: cause infections
– Toxigenic: produce harmful toxins
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22. Bacteria
Can be transmitted by
• Water
• Wind
• Insects
• Plants
• Animals
• People
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23. Bacteria
Thrive in
• Scabs and wounds
• The mouth, nose, throat
• Intestines
• Foods from plants and animals that are
– Warm, moist, rich in protein, and neutral or
low in acid
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24. Bacteria
• Can survive on clothes, skin, and hair
• Some survive freezing, or high
temperatures
• Can be prevented from causing
foodborne illnesses by proper
time/temperature controls
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25. Viruses
Small, simple, incomplete particles
- Ex: Hepatitis A virus
• Transmitted by
– Water and food
– People and animals
– Utensils and equipment
– Food-contact areas
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26. Viruses
• May survive freezing and cooking
• Need living host cells
• Cannot
– Live by themselves
– Grow and multiply on food
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27. Viruses
To keep viruses from causing foodborne
illnesses
• Prevent cross-contamination
• Practice proper personal hygiene
• Realize the importance of handwashing
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28. Fungi
A group of organisms that range from
microscopic, single-celled to very
large multicellular organisms
• Ex: molds, yeasts, and mushrooms
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29. Fungi: Molds
Grow as a tangled, fuzzy mass; can
spread rapidly
• Grow on most foods at most storage
temperatures
• Some, on cheeses, are a natural part of
the food
• Molds can spoil food by discoloration
and unpleasant smell and taste
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30. Fungi: Molds
Some produce toxins linked to
cancer in animals
• Cause serious infections and
allergies
• Discard moldy foods where mold
is not a natural part of the food
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31. Fungi: Yeasts
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Spoil food by consuming them
Require sugar and moisture to survive
Produce carbon dioxide and alcohol
Cause pink discoloration or sliminess
Cause food to bubble
No evidence that yeasts cause
foodborne illness
• Spoiled food should be discarded
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32. Parasites
Organisms that need a host to
survive
• Hosts are people, animals, or plants
• Ex: Toxoplasma gondii and
Trichinella spiralis
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33. Parasites
• Infections are caused by
– Undercooked meats, fish
– Cross-contamination
• Eliminate parasites from causing
foodborne illnesses
– Cook foods to proper internal temperatures
– Prevent cross-contamination
– Use frozen foods
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34. Important Illness-Causing
Microorganisms
Important to determine:
• Potential for contamination
• Likely sources
• Preventive measures to take
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35. E.coli O157:H7
• Most deadly – very few cause illness
• May be present in undercooked and/or
reheated ground meat products,
unpasteurized apple juice, others
• Killed by cooking to recommended
minimum temperatures
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36. Salmonellae
• Very dangerous to children
• Responsible for thousands of
illnesses each year
• Found in raw or undercooked foods:
poultry, eggs, and meat
• Killed by properly cooking foods
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37. Listeria monocytogenes
• Especially harmful to pregnant women
and the unborn
• Grow slowly under refrigeration
• Found in high moisture areas
• Killed by pasteurization and cooking
• Controlled by
– Cold storage temperature and time
– Keeping facility clean and dry
– Proper reheating of cold-stored foods
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38. Campylobacter jejuni
• Transmitted through contaminated
water, raw milk, raw or
undercooked meat, poultry, and
shellfish
• Killed by proper cooking
• Cause many cases of illness, but
not large outbreaks
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39. Bacillus cereus
• Associated with grain foods
• Spores become active after cooking
if cooled slowly or if held too cool
(<140oF)
• Controlled by hot holding at 140oF
or higher
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40. Clostridium perfringens
• “the cafeteria germ”
• Growth results from improper cooling,
reheating, holding
• Found in soil, dust, sewage, and
intestinal tracts of humans and
animals
• Controlled by proper
cooking/cooling/reheating
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41. Staphylococcus aureus
• Transmitted by humans
• Found in cuts, skin, pimples, noses, and
throats
• Produce harmful toxin if contaminated food
out of temperature
• Controlled by personal hygiene and by holding
procedures
• Killed by proper cooking – but, toxin, once
formed, is NOT affected by heat
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42. Clostridium botulinum
• Produce toxin - affect nervous system
• May be fatal if not treated
• Have been found in improperly canned
foods, garlic in oil, vacuum-packed
food, hazelnut yogurt, salsa, cheese
sauce
• Controlled by proper hot and cold
holding temps
• AND, do NOT vacuum pack food in
your facility
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43. Hepatitis A viruses
• Cause inflammation of the liver
• Often transferred by an infected
employee
• May be carried in cold cuts, sandwiches,
fruits, vegetables, and milk products
• Controlled by sanitation and good
personal hygiene
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44. Toxoplasma gondii
• Harmful parasites, outdoor cats are hosts
• May live in undercooked meat
• Cause toxoplasmosis; an infection of the
central nervous system
• Children/pregnant women “at risk”
• Transmitted by cross-contamination
• Controlled by proper cooking, hygiene,
and sanitation – keep cats off home
countertops
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45. Food Sources of Organisms
Meat and poultry products; plants
• Main sources of organisms
• Contaminated through growing
conditions, slaughter and processing or
cross-contamination
• Controls needed from farm to table to
prevent foodborne illness
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46. New Organisms-New Risks
• New illness-causing
microorganisms
– “Emerging” and “re-emerging”
organisms
• HACCP reduces likelihood of
foodborne illness
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47. Why Are Microbes Present?
• Raw food may contain organisms
• Improper cooking, holding, etc. allow growth
• New contamination may occur during
preparation, holding, etc
• People may contaminate
• Unsanitary facilities and equipment may
contaminate
• Pests may contaminate
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48. Controlling Microorganisms
1.
2.
3.
4.
5.
6.
Food
Acidity (proper pH)
Temperature
Time
Oxygen/No oxygen
Moisture
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49. Control FAT-TOM to Control
Microorganisms
• Limit amount of time food is in
temperature zone (41oF to 140oF)
• Use hot and cold temperature controls
• Dry food
• Add vinegar, lemon juice, lactic acid, or
citric acid to make food more acidic
Food services focus on time and
temperature
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50. Control/Eliminate Biological
Hazards
Through:
• Foundation of prerequisite
programs
• HACCP implementation
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51. Activity
1. Activity: Identification of Possible
Pathogens in Foods (FSD)
2. Homework: Pathogen Analysis in
Menu Items (FSD)
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52. Chemical Hazards
Chemicals that may contaminate food:
• Naturally occurring chemicals
• Chemicals added during processing
• Chemicals used for cleaning,
sanitizing, and pest control
• Toxic metal in cookware
• Personal products
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53. Chemical Hazards
3 Categories:
• Natural toxicants
• Added chemicals
• Food additives
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54. Chemical Hazards
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Sanitizers and cleaners
Detergents
Polishes
Caustics
Cleaning and drying agents
Pesticides
Lubricants
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55. Prevent Chemical Hazards
(SOPs)
• Keep cleaners/sanitizers in original
containers with clear labels
• Store cleaners/sanitizers separately from
food
• Use proper amount of chemicals
• Wash hands when through with
chemicals
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56. Prevent Chemical Hazards
(SOPs)
• Wash fresh produce with plain water,
brush
• Monitor pest control operators
• Keep food covered during pesticide
applications
• Clean and sanitize equipment that may
have come into contact with pesticide
• Limit access to chemicals
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57. Physical Hazards
Physical objects that contaminate food
• Glass
• Bone
• Plastic
• Personal effects
• Metal shavings
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58. Prevent Physical Hazards
(SOPs)
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Inspect equipment
Avoid temporary “make-shift” repairs
Remove staples from food boxes
Use razor blades in secure devices
Inspect raw materials
Wear proper attire
Avoid loose jewelry, acrylic nails, polish
Use proper hair restraints
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59. Prevent Physical Hazards
(SOPs)
• Store food in approved containers and bags
• Use commercial scoops to scoop ice
• Use separate ice for storage and for
beverages
• Store toothpicks and non-edibles away from
prep area
• Cover glass bulbs in preparation area
• Regularly clean can openers
• Throw away broken or chipped tableware
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60. Key Practices for Preventing
Food Hazards
• Establish sound prerequisite programs
• Know food hazards: biological,
chemical and physical
• Implement regular employee training
program
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61. Key Practices for Preventing
Food Hazards
• Develop and implement sound HACCP
program based on seven principles
• Be committed to safe food – safe
customers
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62. Activity
1. Discussion Questions
2. Review Questions
3. Case Study
(Choose among next 11 slides)
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63. Case Study 1
Barbara cuts up uncooked chicken on a
cutting board and then rinses the knife
and the cutting board in warm water.
Then, she uses the same board to slice
melons. What is wrong with what she
did? What microorganisms could
contaminate the food because of this
practice?
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64. Case Study 2
Your CNP served macaroni and
cheese, salad, and fresh apples for
lunch. Two children became sick.
Their mothers claim that it was from
the food they ate at lunch. The food
service director says that could not be
possible because there was no meat
on the menu. Is this food service
director correct? Explain.
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65. Case Study 3
Jill, a new employee, is unloading
some buns that have just arrived.
The cover of one box is torn. It is
not known where the tear occurred.
What should she do with the box of
buns?
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66. Case Study 4
Tom is putting some ingredients in
the refrigerator. He puts the lettuce
salad for today’s lunch under a pan
of some uncooked chicken. What is
wrong with what he did? Why?
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67. Case Study 5
Martha is cooking some hamburger
patties for lunch. She cooks them
until they are brown and the juices
run clear. Then she puts them in a
warmer until they are ready to be
served. What is wrong with what
she did?
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68. Case Study 6
Bill is serving tuna noodle casserole for
lunch. He needs another pan of it but
he just started to reheat it. He needs
to serve it in a hurry. He touches the
side of the pan and it seems hot. He
decides to serve it as is. What is
wrong with what he did?
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69. Case Study 7
Maya is serving macaroni and
cheese. She is wearing gloves. Her
eyes begin to water and tear so she
wipes away a tear with the back of
her hand. She continues serving the
macaroni and cheese. What is
wrong with what she did?
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70. Case Study 8
Steak soup has been delivered to Riley
Day Care from the central kitchen. The
delivery truck was late and the child
care worker needs to serve the food
right away. The containers feel hot, so
she does not check the temperature
before serving. What is wrong with that?
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71. Case Study 9
Chicken fajitas have been delivered to the
Boy's and Girl’s Club from the central
kitchen. They are supposed to arrive
cold and the food service assistant is to
reheat them. When he takes the
chicken out of the transport boxes, the
containers feel like they are at room
temperature. He reheats the chicken for
five minutes and then serves it. What is
wrong with what he did?
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72. Case Study 10
Frank has just finished cutting up chicken.
He wipes that area he used with a clean
cloth and then rinses the cloth
thoroughly. Later he uses the same
cloth to wipe out the salad bowl before
the lettuce salad is put in it to be served
for lunch. What is wrong with what he
did?
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73. Case Study 11
Anita has just finished cutting up melon.
She wipes the area she used with a
clean cloth and rinses the cloth
thoroughly. She uses the same cloth to
wipe out the bowl before the cut melon
is put in it to be served for lunch. What
is wrong with what she did?
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