FOOD SAFETY

AND SANITATION
MANAGEMENT

A food that
shows no signs
of spoilage may
not always be
safe.

Dont count on these to

test for food safety!

Sight

Smell

Taste

Even IF tasting would tell

Why risk getting sick?
A tiny taste may not
protect you as few as
10 bacteria could cause
some foodborne illnesses!

NEW
CHALLENGES
PRESENT NEW
OPPORTUNITIES

INCIDENCE OF
FOODBORNE ILLNESS

FOOD INDUSTRY
One

of the worlds largest enterprise

Made-up of businesses that produce,
manufacture,
transport,
and
distribute food for the people in the
US and throughout the world.
Food
Production involves many
activities that occurs in farms,
ranches, orchards and in fishing
operations.

CONTINUATIONFOOD IND
Food

Manufacturing takes the raw

materials converted into forms
suitable for distribution and sale.
Retail distribution system- stores,
prepares, packages, serves, vends or
otherwise provide food for human
consumption i.e. food establishment

CONTINUATIONFOOD IND
Size

and diversity of the food

industry has made it virtually
impossible for regulatory officials to
continuously monitor all aspects of
food safety.
Food safety programs must involve
governmental agencies and the food
industry ,working closely together, to
ensure the safety of our food.

People with a higher risk of foodborne

illness

Infants

Young children and

older adults
Pregnant
women
People with weakened immune systems
and individuals with certain chronic diseases
Cancer
AIDS
Diabetes
Under medication that suppress response to infection

Signs and symptoms of Foodborne

Illness

Upset stomach

Vomiting

Fever

Diarrhea

Dehydration
(sometimes severe)

THE
PROBLEM:
FOODBORNE
ILLNESS

FOOD-BORNE
ILLNESS
A disease caused
by the consumption
of contaminated
food.

OUTBREAK
Outbreaks-

the incidence of
foodborne illness

CASE
An

instance of one person

.represents one individual in
an outbreak of foodborne
illness

FOOD-BORNE ILLNESS OUTBREAK

Defined

as an incident in
which two or more people
experience a similar
illness after eating a
common food.

CONTAMINATION

CONTAMINATION

Presence

of substances or
conditions in the food that
can be harmful to humans
Greatest threats:
Bacteria
Viruses

FOODS CAN BE
CONTAMINATED AT A
VARIETY OF POINTS
At the farm, ranch

or

board ship
During processing and
distribution

SOURCES OF CONTAMINATION

CROSS CONTAMINATION
the

transfer of a harmful substance

from one food to another by direct or
indirect contact
It happens when microbes from a
raw food are transferred to a cooked
or ready to-eat food by
contaminated hands,equipments and
utensils.

CAUSES OF
FOODBORNE
ILLNESS

FOODBORNE
HAZARDS

FOODBORNE HAZARDS
Refers

to
biological,chemical,or
physical hazards that can
cause illness or injury when
consumed along with the
food.

BIOLOGICAL HAZARDS
Include

bacteria, viruses,parasites
and fungi
Commonly associated with humans
and with raw products entering the
food establishments
Most important foodborne hazard in
any type of food establishment.
Caused most foodborne illness and
primary target of a food safety
program.

Staphylococcus
Aureus
Found in human
nose and throat
(also skin)

Salmonella
Found in animals,
raw poultry and
birds

Bacillus Cereus
Found in soil,
vegetation,
cereals and
spices

Clostridium
Perfingens
Found in animals
and birds

Clostridium
Botulinum
Found in the soil
and associated
with vegetables
and meats

ALL BACTERIA EXIST IN

VEGETATIVE STATE

Vegetative

Grow

cells

Reproduce
Produce

wastes just like

other microorganisms

SOME BACTERIA HAVE THE ABILITY

TO FORM SPORES

Spores help bacteria survive when their

environment is
Too hot
Cold
Dry
Acidic
Not enough food

Spores do not grow or reproduce

Can grow for many months as spores
Some spore bacteria can return to vegetative
state

VEGETATIVE AND SPORES

When

conditions become suitable for

growth ,the spore will germinate
much like a seed
Bacterial spore can then return to
the vegetative state and begin to
grow again.
Bacteria is harder to destroy when
they are in a spore form

SPOILAGE AND DISEASECAUSING BACTERIA

Classification

Bacteria

Spoilage

of

of Bacteria
Pathogenic Bacteria
( disease causing
microorganisms)

SPOILAGE BACTERIA
Degrade foods so that they look,taste, and smell
bad.
They reduce the quality of food to unacceptable
levels.
If food is affected,it will have to be thrown away

PATHOGENIC BACTERIA
Are

disease causing
microorganisms that can
make people ill if they or
their toxins are consumed
with food.

A multiplication quiz
Bacteria numbers can double in 20 minutes!

How many bacteria will grow from 1 BACTERIA

left at room temperature 7 hours?

Answer: 2,097,152!

Refrigerate perishable foods within TWO hours.

Growth Stages of Bacteria

GROWTH STAGES

Lag phase

Log phase

Bacterial growth is very rapid with bacteria doubling in

numbers every few minutes

Stationary

Exhibit little or no growth, bacteria adjust to their

surroundings, last only a few hours at room
temperature,duration can be increased by keeping food at
41 F or 5 C or below

The number of bacteria being produced equals the number

of organisms that are dying off during the phase, bacteria
have used up much of the space ,nutrients and moisture in
the food

Decline

Bacteria die off rapidly because they lack nutrients and

are poisoned by their own toxins

CHEMICAL HAZARDS
Are toxic substances that may occur naturally or
may be added during the processing of food.
Examples: agricultural chemicals,cleaning
compounds, heavy metals ,food additives, and food
allergens.
intentionally added chemicals

Food

additives, preservatives and insecticides

Untentionally added chemicals

Cleaning

and sanitary supplies

PHYSICAL HAZARD
Are hard or soft foreign objects in food that can
cause illness and injury.
Include items such as fragment of glass,metal,
unfrilled toothpicks,jewelry ,adhesive bandages
and human hair.
Hazards results from accidental contamination
and poor food handling practices
Rarely a casue of foodborne illness/injury

CONDITIONS NECESSARY
FOR BACTERIAL GROWTH

What Microorganisms Need to Grow

FAT TOM

FAT TOM is a mnemonic device that is used in

the food service industry to describe the six
favorable conditions required for the growth of
foodborne pathogens. It is an acronym for food,
acidity, time, temperature, oxygen and
moisture.

Food

Microorganisms require
nutrients to grow

Proteins

Carbohydrates

Fungi require nutrients,oxygen

nd time to grow
Viruses and protozoa do not
reproduce in foods and cause
only infections

Acidity

Pathogenic bacteria grow

well at a pH of 4.6 to 7.0

Raw Chicken
5.56.4

Egg Yolks
6.06.3

Butter
6.06.8

ACIDITY

pH

it is used to
designate the acidity or
alkalinity of a food
pH

scale ranges from 0

to 14

ACIDIC
ACIDIC foods have a pH of less than 7.0
VERY ACIDIC foods (pH below 4.6) will not
normally support growth of bacteria
Examples

Lemon

Vinegar
Limes

Tomatoes

ALKALINE
ALKALINE

above 7.0
Examples :
Olives
Egg

foods have a pH of

whites
Soda crackers

ACIDITY
Range where harmful bacteria will grow: from
4.6 to 7.0
Examples of food within this range

Milk

Meat
Fish

Most bacteria prefer a neutral environment ( pH

7.0) but are capable of growing foods that have
pH in the range of 4.6 to 9.0.

Temperature

The Temperature Danger Zone

(TDZ) = 41F to 140F (5C to 60C)
(130F)

Most microorganisms
grow well in the TDZ

Some survive and grow

outside the TDZ

Body

temperature- most
favorable for growth of
pathogenic bacteria

ALL BACTERIA DO NOT HAVE THE SAME

TEMPERATURE REQUIREMENTS FOR
GROWTH
Psychrophilic bacteria grow within a temperature

range of 32 to 70 F ( 0-21C)
Capable of multiplying both in cold and room
temperature
Mesophilic bacteria grow at temperatures between
70 to 110 F ( 21-43C)
Rapid growth at human body temperature ( 98.6 F
or 37 C
Thermophilic bacteria can grow best at
temperatures above 110 F or 43 C)
they are spoilage organisms

TEMPERATURE ABUSE
A

term applied to foods that

have not been heated to a
safe temperature or kept at
the proper temperature
Can result to foodborne
illness.

Time

Pathogenic microorganisms
can grow to high levels if they
remain in the TDZ for more
than four hours

TIME
Under ideal conditions,bacterial cells can double
in number every 15 to 30 minutes
It is very important not to give bacteria an
opportunity to multiply.
Proper storage and handling of foods helps to
prevent bacteria from multiplying
A single bacteria can produce over 1 million cells
in just 5 hours under ideal conditions

RULE OF THUMB

Bacteria

need about 4
hours to grown to high
numbers to cause
illness

Oxygen

Microorganisms have different

oxygen needs for growth

Aerobic needs oxygen to grow

Anaerobic grows only when

oxygen is absent

Facultative can grow with

or without oxygen

OXYGEN
Aerobic bacteria must have oxygen in order to
grow
Anaerobic bacteria cannot survive when
oxygen is present because it is toxic to them

Grow

foods

in vacuum packaged foods or canned

Facultative Anaerobic forms of bacteria can

grow with or without free oxygen but have a
preference

Moisture

Most potentially hazardous

foods have a water activity
of .85 or above

Raw Chicken and Butter

Water Activities of .951.0

MOISTURE
Important factor in bacterial growth
Man has dried foods for thousand of years as a way
to preserve them.
It is not the percentage of water in a food that
most affects the bacteria rather the amount of
available water for bacterial activity

WATER ACTIVITY
is a measure of the amount of water that is not
bound to the food and is, therefore, available for
bacterial growth
disease causing bacteria can only grow in foods
that have a water activity higher than .85

EXAMPLE OF WATER ACTIVITY

A fresh chicken has 60% water by volume,and its

water activity is approximately .98
The

same chicken when frozen,still 60% water by

volume but water activity is now 0

WATER ACTIVITY
1.0
Dairy

products
Poultry and eggs
Meats
Fish and shellfish
Cuts melon and
sprouts
Steamed rice
Pasta

.85

Dry

noodles
Dry rice and pasta
Flour
Uncut fruits and
vegetables
Jams and jellies
Solidly frozen
foods

POTENTIALLY HAZARDOUS FOODS

Foods

that have the ability to

support the rapid and progressive
growth of infectious and toxinproducing microorganisms.
Foods that are more likely than
others to be implicated in an
outbreak of foodborne illness
Usually high protein or
carbohydrates and have a pH above
4.6 and water activity is above .85

ROUTE OF TRANSMISSIONS FOR

PATHOGENS
Human wastes- feces
Carriers-a person who with or without
symptoms of a communicable disease harbors
and gives off from his or her body the specific
bacteria of a disease, usually without being
aware of it
Infected person- one in whose body the specific
bacteria of a disease are lodged and have
produce symptoms of illness
Indirect route- spread throughout respiratory
discharges-handkerchief, contaminated
hand,subsequent handling of foods/plates/cups in
serving a patron

CLASSIFICATION OF
FOODBORNE ILLNESS

INFECTION

Caused by eating food that contains living

disease-causing microorganisms

INTOXICATION
Caused by eating food that contains a harmful
chemical or toxin produced by bacteria or other
source
If the food containing the toxin is eaten, the
toxin causes an illness.
Also called food poisoning.
Ex: Clostridium Botulinum and Staphylococcus
Aureus
Occur also when an individual consumes food
that contains man-made chemicals such as
cleaning agents or pesticides

TOXIN-MEDIATED INFECTION
Caused

by eating a food that

contains harmful microorganism
that will produce a toxin once inside
the human body.
Once the organisms is inside the
human body, it produces a toxin that
causes the illness.
Toxin is produced inside the body.
Ex. Clostridium Perfringens

BIOLOGICAL
HAZARDS

INFECTIOUS MICROORGANISMS
Salmonella
C.jejuni
E.Coli
Listeria monocytogenes

SALMONELLA
Acct for numerous cases of g.i. disorders called
SALMONELLOSIS
Excreted in the feces
Poultry, poultry products beef, pork ,eggs and egg
containing products
Proper cooking will kill this bacteria, avoid cross
contamination

C.JEJUNI
Long known as an animal pathogen
Often linked to consumption of raw milk,
contaminated water, undercooked chicken ,beef
,pork and raw clams
Cross contamination as a transmission route
Readily killed by heat and highly sensitive to
chlorine-containing sanitizers

E.COLI
Imported soft cheese was the cause of the first
indentified outbreak
Most serious case and highly publicized
outbreaks occurred when 4 children died after
eating undercooked hamburger
Found in feces of humans and animals
Illness range from travellers diarhhea to a life
threatening hemolytic uremic syndrome
Easily killed by heat but avoid cross
contamination

INTOXICATING MICRORGANISMS
Staphylococcus aureus
C.botulinum
C.Perfringens
Molds that produce MYCOTOXIN, the best
known as AFLATOXIN

STAPHYLOCCOUS AUREUS
Common in high protein menu
Found on healthy human skin esp.
nose..abundant in pimples and suppurating
wounds (pus)
Not destroyed by cooking techniques

C.BOTULINUM
Spore forming microorganisms that causes a far
more serious food intoxication known as
BOTULISM
Can grow or produce toxin in various low acid
foods under anaerobic conditions
Toxin is fatal
Certainly foods that doesn't appear normal
should not be tasted because a small amount will
cause illness
Destroyed by boiling vigorously for 20 minutes
Commonly found in Canned foods

C.PERFRINGENS
Anaerobic, spore forming micro organisms
Found widely distributed in soil, water, dust,
sewage and manure and intestinal tracts of
human healthy animals
Keep hands clean and sanitize equipment

CHEMICAL
HAZARDS

FOOD ALLERGENS
Allergy due to chemical in foods and food
ingredients
Causes immune system to overreactof lips
Symptoms: hives; swelling of the lips, tongue,
mouth; diff.in breathing,vomiting,diarrhea and
cramps ( occur in as little as 5 minutes)
ANAPHYLAXIS- life threatening allergic
reactions ( itching, hives, swelling of throat,
difficulty in breathing, lower blood pressure and
unconsciousness

SCOMBROTOXIN
Called histamine poisoning,eating foods high in
chemical compound called HISTAMINE
Histamins is produced be certain bacteria when
they decompose foods containing the protein
histidine
Common in dark meat like tuna, anchovies,
mackerel, mahi mahi
Not inactivated by cooking
Symptoms: dizziness, burning sensation, facial
rash, shortness of breath, peppery taste in the
mouth.
Prevention: store fresh seafood between 32F to
39F

MYCOTOXIN
Molds,yeast and mushrooms
Common is high in starch food and sugar
Produce toxic chemicals called MYCOTOXINS
which can casue cancer
AFLATOXIN- an important foodborne mycotoxin
produced by ASPERGILLUS SPP molds
Mostly not destroyed through cooking
Prevention: Keep grains ,nuts dry and protected
from humidity

Recommendation 1: CLEAN
Clean hands,
food-contact
surfaces, fruits
and vegetables.
Do NOT wash or rinse meat and poultry as
this could spread bacteria to other foods.

KEEPING IT SIMPLE

Wash your hands!

Hand washing is the most effective way

to stop the spread of illness.

How to wash hands

1. Wet hands with
WARM water.

2. Soap and scrub for

20 seconds.

3. Rinse under clean,

running water.

4. Dry completely
using a clean cloth
or paper towel.

Wash hands after

Using the toilet or

changing nappies

Handling pets

Sneezing, blowing
nose & coughing

AND before ...

Touching a cut or
open sore

Handling food

Clean during food preparation

Wash cutting
boards, knives,
utensils and
counter tops in
hot soapy water
after preparing
each food and
before going on to
the next.

Avoid spreading bacteria

Use paper towels or

clean cloths to wipe
up kitchen surfaces
or spills.

Wash cloths often in

the hot cycle of your
washing machine
and dry in a hot
dryer.

Use different cutting

boards

Use one cutting board

for fresh produce and a
separate one for raw
meat, poultry and
seafood.

When groovy isnt a good thing

Replace cutting boards

if they become
excessively worn or
develop
hard-to-clean grooves.

Use clean plates

NEVER serve foods on a
plate that previously
held raw meat, poultry
or seafood unless the
plate has first been
washed in hot, soapy
water.

Recommendation 2: COOK

Cook foods to a
safe temperature
to kill microorganisms.

Chicken and turkey

Thermy says: Cook chicken and turkey

(whole birds, legs, thighs & wings) to 82 degrees C.

Minced meats

Thermy says: Cook hamburger, minced beef

and other minced meats to 71 degrees C
and minced poultry to 74 degrees C.

The ONLY way to know food

has been cooked to a safe
internal temperature is to
use a food thermometer!

Which minced beef patty is cooked to

a safe internal temperature?

Source: United States Department of Agriculture/Food Safety & Inspection Service

http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

This IS a safely cooked

hamburger, cooked to
an internal temperature
of 71 degrees C, even though it's
pink inside.

This is NOT a safely cooked hamburger.

Though brown inside, its undercooked.
Research shows some ground beef
patties look done at internal temperatures
as low as 57 degrees C.

Source: United States Department of Agriculture/Food Safety & Inspection Service

http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

1 out of 4 hamburgers turns

brown before it has been cooked
to a safe internal temperature

Source: United States Department of Agriculture/Food Safety & Inspection Service

http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

Recommendation 3: CHILL
Chill
(refrigerate)
perishable foods
promptly and
defrost foods
properly.

The TWO-hour rule

Refrigerate perishable foods so
TOTAL time at room temperature is
less than TWO hours or
only ONE hour when room temperature is
above 32 degrees C.
Perishable foods include:
Meat, poultry, fish, eggs, tofu
Dairy products
Pasta, rice, cooked vegetables
Fresh, peeled/cut fruits and
vegetables

How to be cool part 1

Cool food in shallow

containers. Limit
depth of food to
2 inches or less.

Place very hot foods

on a rack at room
temperature for
about 20 minutes
before refrigeration.

How to be cool part 2

Its OK to
refrigerate foods
while theyre still
warm.
Leave container
cover slightly open
until the food has
cooled.

Recommended refrigerator
& freezer temperatures

Set refrigerator
at
5 degrees C
or below.

Set freezer at
-18 degrees C.

Place an appliance thermometer in

your refrigerator AND freezer

The THAW LAW

Plan ahead to defrost

foods.

The best way to thaw

perishable foods is in the
refrigerator.

When to leave your leftovers

Refrigerated
leftovers may
become unsafe
within 3 to 4 days.

If in doubt, toss it
out!

Time to toss

"If it walks out,

let it go!"
~ seen on a refrigerator magnet

Cleaning fruits & vegetables

1. Remove and discard outer
leaves.

2. Rinse under clean, running

water just before preparing or

eating.

3. Rub briskly scrubbing with a

clean brush or hands to

remove dirt and surface microorganisms.

4. Dont use soap or

detergent.

Cleaning fruits & vegetables

5. After washing, dry with a

clean cloth or paper towel.

6. Moisture left on produce may

promote survival and growth
of microorganisms. Drying is
critical if food wont be eaten
or cooked right away.

7. Cut away bruised and

damaged areas.

Separate fruits & vegetables from other

foods
Keep fruits and
vegetables
separate from raw
meat, poultry and
seafood while
shopping, preparing
or storing them.

Read labels
Read labels on bagged
produce to determine if it is
ready-to-eat.
Ready-to-eat, pre-washed,
bagged produce can be
used without further
washing
if kept refrigerated and
used by the use-by date.

Dairy dos and donts

Avoid raw
(unpasteurized) milk or
milk products such as
some soft cheeses.
Refrigerate dairy foods
promptly. Discard dairy
foods left at room
temperature for more
than two hours even if
they look and smell
good.

Do NOT drink milk directly

from the carton.

Avoid washing raw meat & poultry

Do NOT wash raw meat and poultry.
Washing is not necessary.
Washing increases the danger of crosscontamination, spreading bacteria
present on the surface of meat and
poultry to ready-to-eat foods, kitchen
utensils, and counter surfaces.

Refrigerator storage

Store raw meat, poultry

and seafood on the
bottom shelf of the
refrigerator so juices
dont drip onto other
foods.

Cook to safe temperatures

Avoid raw or partially
cooked eggs or foods
containing raw eggs
and raw/undercooked
meat
and poultry.
Scrambled, poached, fried and hardcooked eggs are safe when cooked so both
yolks and whites are firm, not runny.

Should you keep or toss

Pizza left on the

counter overnight?

Toss it out!
Even if you reheat pizza
left on the counter overnight,
some bacteria can form a heat
resistant toxin that cooking wont
destroy.

Should you keep or toss

Beef burger
thawed on the
kitchen counter?

Toss it out!

As with pizza left out more than TWO

hours, bacteria may have formed heatresistant toxins.

The best way to thaw perishable

foods is in the refrigerator.

Thaw packages of meat, poultry and

seafood on a plate on the bottom shelf of
the refrigerator to prevent their juices
from dripping on other foods.

Should you keep or toss

Perishable food left

out from the midday meal until the
evening meal?

Toss it out!
Perishable foods such as
meats, gravy and cooked
vegetables should be
refrigerated within TWO hours.

Should you keep or toss

Cut/peeled fruits
and vegetables at
room temperature
for over TWO
hours?

Toss it out!

Once you have cut

through the protective
skin of fruits and vegetables,
bacteria can enter.

Refrigerate cut or peeled

fruits and vegetables within
TWO hours.

Should you keep or toss

Leftovers in the
refrigerator for
over a week?

Toss it out!

Refrigerated
leftovers may
become unsafe
within 3 to 4 days.

You cant always see

or smell if a food is
unsafe. It may be
unsafe to taste a
food.

Should you keep or toss

A FULL pot of
chicken soup
stored in the
refrigerator
while still hot?

(can you guess?)

How long would it
take an 8-inch
stock pot of
steaming chicken
soup to cool to a
safe temperature
in your
refrigerator?

Would you believe 24 hours!

TOSS IT
OUT!
Remember: Transfer hot foods to
shallow containers
to speed cooling.

Should you keep or toss

A turkey in
your freezer
for five years?

You decide!
Food kept frozen at
-18 degrees C is still
safe to eat.
However, it may not
taste as good.
To assure best
flavour, eat a frozen
turkey within a year.

Remember: