Hazards

Hazards
Hazards
to
to
to
Food Safety
Food
Food Safety
Safety
2
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 23 – 73
RSG. Pg. 20 - 60
1
 Hazards
to Food Safety

Points to Ponder
 What is the difference between an
infection, an intoxication, and a
toxin-mediated infection as classes
of foodborne illness?
 What are three types of hazards
associated with foodborne illness?

RBP. Pg. 23 – 24
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 2
RSG. Pg. 21
 Hazards
to Food Safety
More Points to Ponder
 What are the major types of
potentially hazardous foods?
 What conditions do bacteria need
to grow?
 What is the food temperature
danger zone?
 How can foodborne hazards be
controlled?
RBP. Pg. 23 – 24
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 3
RSG. Pg. 21
Foodborne Illness

Foodborne
illnesses are
classified as:
 Infections

 Intoxications

 Toxin-mediated
Infections.
Foodborne illness
RBP. Pg. 24 – 27
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 4
RSG. Pg. 22 - 23
Onset Time

The onset time

for foodborne
illnesses can
vary from a
number of
minutes to a
Onset times will vary.
number of
days.
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 26 – 27
5
RSG. Pg. 23
Highly Susceptible
Populations

Anyone can
become ill from
eating
contaminated
foods, however,
it can be life
threatening for
some people!

Highly susceptible
populations RBP. Pg. 27
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 6
RSG. Pg. 23 - 24
Foodborne Hazards –
Biological

Biological
hazards
Shiga toxin-
include:
producing
Escherichia coli
 Bacteria
 Viruses
Salmonella  Parasites
 Fungi.
Listeria
monocytogen
es RBP. Pg. 28 – 29
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 7
RSG. Pg. 24
oodborne Hazards –
Chemical and Physical

Physical
hazards in
foods
typically
Physical hazard
occur by
accident or
by poor
Chemical hazard Chemical hazards food-
can be man-made handling
or naturally practices.
occurring.
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 29
RSG. Pg. 25
8
 2 .1
p !
t o
y S
f et
Sa

RBP. Pg. 23 – 29
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 9
RSG. Pg. 20 - 25
Bacteria — Characteristics

Bacteria and
viruses are
responsible
for more
cases of
foodborne
illness than
any other
hazard.

Vegetative cells
RBP. Pg. 29 – 31
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 10
RSG. Pg. 25 - 26
Bacteria
Sporeforming vs.
Non-Sporeforming

Bacteria are
classified as
sporeforming
and non-
sporeforming.

RBP. Pg. 42 – 43, 47

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 11
RSG. Pg. 34 - 35
Bacterial Growth

Bacteria
reproduce
through
binary fission
– each cell
divides to
form two new
cells.

RBP. Pg. 31 – 32
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 12
RSG. Pg. 26 - 27
Bacterial Growth:
FATTOM

What
bacteria
need to
grow.

RBP. Pg. 32 – 33
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 13
RSG. Pg. 27 - 28
Bacterial Growth:
Food

Bacteria
prefer foods
that are
high in
proteins or
carbohydrat
es!
RBP. Pg. 34
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 14
RSG. Pg. 29
Bacterial Growth:
Acid

Disease-causing
bacteria grow
best in a mildly
acidic
environment
(pH level of
4.6 to 7.0).

pH levels of food vary.

RBP. Pg. 34 – 35
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 15
RSG. Pg. 29
Bacterial Growth:
Temperature

Bacteria grow best

between 41oF (5oC)
and 135oF (57oC).

To keep foods safe,

keep them out of
this “Temperature
Danger Zone!”

RBP. Pg. 35 – 37
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 16
RSG. Pg. 30
Bacterial Growth:
Time

Under ideal conditions, bacterial cells

can double every 15 to 30 minutes.

Bacteria need about four hours to grow

to high enough levels to cause illness.
RBP. Pg. 37
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 17
RSG. Pg. 30
Bacterial Growth:
Oxygen

Regardless of
available oxygen,
some disease-
causing bacteria
will find the
conditions
suitable for
•Aerobic
growth.
•Anaerobic
•Facultative
anaerobic
RBP. Pg. 37 – 38
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 18
RSG. Pg. 31
Bacterial Growth:
Moisture

Disease-
causing
bacteria can
only grow in
foods that
have a water
activity (Aw)
higher than .
85.

Water activity AW RBP. Pg. 38

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 19
RSG. Pg. 31 - 32
 Bacterial Growth Curve

Bacteria life cycle

1. Lag phase.

2. Log phase.

3. Stationary phase.

4. Death phase.

RBP. Pg. 31 – 32
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 20
RSG. Pg. 27
Potentially Hazardous
Foods
Potentially
hazardous foods
are:
 High in protein or
carbohydrates

 High in moisture

 Low in acidity.
Potentially hazardous foods

RBP. Pg. 38 – 40
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 21
RSG. Pg. 32 - 33
Ready-To-Eat Foods

Ready-to-eat
foods can become
contaminated if
they are not
handled properly.

RBP. Pg. 40 – 41
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 22
RSG. Pg. 33
 2 .2
p !
t o
y S
f et
Sa

RBP. Pg. 29 - 41
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 23
RSG. Pg. 25 - 33
 Biological Hazards
Common
biological
hazards
include:
 Bacteria
 Viruses
 Parasites
 Fungi.
Types of biological hazards
RBP. Pg. 41
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 24
RSG. Pg. 34
Bacillus cereus

Bacillus cereus
is commonly
found in:
 Rice
 Pasta
 Potatoes
 Meats and fish
 Milk
 Vegetables.
Cooked rice
RBP. Pg. 44
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 25
RSG. Pg. 36
Clostridium perfringens

Clostridium
perfringens can be
commonly found in:
 Gravy
 Foods commonly
grown in soil
 Vegetables
 Meats
Cool foods properly.
 Spices.

RBP. Pg. 45
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 26
RSG. Pg. 37
Clostridium botulinum

Clostridium
botulinum can
commonly be
found in:
 Improperly
home-canned
foods
 Vacuum-packed
refrigerated foods
 Garlic or onions
Vacuum packed foods stored in oil.

RBP. Pg. 46 – 47
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 27
RSG. Pg. 38
Campylobacter jejuni

It is estimated that
100% of raw
poultry is infected
with Campylobacter
jejuni.

Raw poultry

RBP. Pg. 47
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 28
RSG. Pg. 39
Shiga toxin-producing
Escherichia coli
Shiga toxin-
producing
Escherichia coli is
commonly found
in:
Unpasteurized fruit
juices
Improperly
pasteurized milk
Raw and
undercooked red
meats.
Unpasteurized apple cider
RBP. Pg. 48
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 29
RSG. Pg. 40
 Listeria monocytogenes
Listeria
monocytogenes is
commonly found in:
 Ready-to-eat meats
(luncheon meats and
hot dogs)
 Raw meats
 Raw poultry
 Dairy products
 Raw vegetables
Hot dogs
 Raw seafood
 Seafood salads.
RBP. Pg. 49
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 30
RSG. Pg. 41
 Salmonella spp.

Salmonella spp. is
commonly found in:
 Intestinal tracts of
humans and animals
 Raw meat and raw
poultry
 Pork
 Dairy products
 Chocolate
 Cream-filled
desserts. Eggs

RBP. Pg. 50
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 31
RSG. Pg. 42
Shigella spp.

Shigella accounts for

about 10% of
foodborne illnesses in
the United States and
are commonly found in:

 Intestines of humans
 Ready-to-eat salads
 Poultry
 Milk and dairy products
 Raw vegetables.

Ready-to-eat salads

RBP. Pg. 51
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 32
RSG. Pg. 43
Staphylococcus aureus

Staphylococcus aureus can

commonly be found in:
 Pre-cooked, ready-to-eat foods
that have been re-contaminated
by food employees
 Vegetable and egg salads
 Milk and dairy products
 Foods that require considerable
food preparation and handling.

Pre-cooked, ready-to-eat
foods
RBP. Pg. 52 – 53
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 33
RSG. Pg. 44
Vibrio spp.

Vibrio spp. is
commonly
found in
seafood such
as:
 Fish
 Oysters
 Crabs
 Shrimp
 Clams Handle seafood carefully.

 Lobster.
RBP. Pg. 53
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 34
RSG. Pg. 45
 2 .3
p !
S to
et y
a f
S
RBP. Pg. 41 – 53
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 35
RSG. Pg. 33 - 45
Viruses Differ from
Bacteria
Foodborne Diseases
Caused by Viruses

Hepatitis A virus
Norwalk virus
Rotavirus

RBP. Pg. 53 – 54
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 36
RSG. Pg. 45
Hepatitis A virus

Hepatitis A
virus is
transferred by:
 Contaminated
or polluted water

 Infected food
employees.
Do not handle food if you
are infected with Hepatitis A
virus. RBP. Pg. 54
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 37
RSG. Pg. 46
Norwalk Virus & Rotavirus

Norwalk virus
and Rotavirus
are commonly
found in raw
and
undercooked
seafood.

Clams

RBP. Pg. 55 – 56
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 38
RSG. Pg. 47
 2 .4
p !
S to
et y
a f
S
RBP. Pg. 53 –56
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 39
RSG. Pg. 45 - 47
Parasites

Parasites are
small or
microscopic
creatures that
need to live on
or in another
living
organism to
survive.

Parasites
RBP. Pg. 56
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 40
RSG. Pg. 47
 Anisakis spp.

Anisakis spp. is
commonly found in
bottom-feeding
fish such as:
 Salmon
 Cod
 Haddock.

Salmon

RBP. Pg. 56 – 57
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 41
RSG. Pg. 48
 Cyclospora cayetanensis

Cyclospora
cayetanensis is
commonly found
in contaminated:
 Water
 Raspberries
 Strawberries
 Fresh produce.

Strawberries and
RBP. Pg. 57
raspberries
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 42
RSG. Pg. 49
Cryptosporidium parvum
& Giardia lamblia
Cryptosporidium
parvum and Giardia
lamblia are
transferred by:
 Contaminated water

 Infected employees.

Employees need to be clean.

RBP. Pg. 58
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 43
RSG. Pg. 51
Toxoplasma gondii

Toxoplasma gondii is
commonly found in:
 Red Meats,
especially:
 Pork
 Lamb
 Venison.

RBP. Pg. 59
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 44
RSG. Pg. NA
Trichinella spiralis

Trichinella
spiralis is
commonly
found in:
 Pork

 Wild game
meats.
Pork

RBP. Pg. 60
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 45
RSG. Pg. 50
 2 .5
p !
S to
et y
a f
S
RBP. Pg. 56 – 60
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 46
RSG. Pg. 47 - 51
Foodborne Disease
Caused by Chemicals

 Naturally  Man-made
Occurring: Chemicals:
 Allergens
 Cleaning
 Ciguatoxin
solutions
 Mycotoxin
 Food additives
 Scombrotoxin
 Pesticides
 Shellfish toxins.
 Heavy metals.
RBP. Pg. 61
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 47
RSG. Pg. 52
Food Allergens

90% of all allergies

are caused by:
 Milk products
 Egg products
 Wheat proteins
 Peanuts
 Soy products
 Tree nuts
 Fish
 Shellfish.
Label products correctly.
RBP. Pg. 62 – 63
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 48
RSG. Pg. 53
Ciguatoxin

Ciguatoxins are
commonly
found in marine
finfish such as:
 Snapper
 Grouper
 Barracuda
 Jack
 Mackerel
 Reef fish.
Red snapper

RBP. Pg. 64
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 49
RSG. Pg. 54
Scombrotoxin

 Scombrotoxin  Histamine is
is caused by produced by
eating foods certain bacteria
that contain when they
high levels of decompose foods
histamine.
containing the
protein histidine.
 Scombrotoxin
creates a peppery
taste when infected
fish are eaten.
RBP. Pg. 64 – 65
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 50
RSG. Pg. 55
Shellfish Toxins

Shellfish toxins
are
commonly
found in:
 Mussels
 Clams
 Oysters
 Scallops.
Shellfish

RBP. Pg. 65 – 66
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 51
RSG. Pg. NA
Mycotoxins

Mycotoxins are
commonly found in:
 Milk
 Moldy grains
 Corn and corn
products
 Peanuts
 Pecans
 Walnuts.
Nuts
RBP. Pg. 66
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 52
RSG. Pg. NA
Man-Made Chemicals

Man-made
chemicals can be:
 Intentionally added
 Food additives
 Preservatives.

 Non-intentionally
added
 Cleaners
 Sanitizers
 Heavy metals.
Non-intentionally added
chemical RBP. Pg. 67
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 53
RSG. Pg. 55
Physical Hazards

Physical hazards
are objects in
food that can
cause injury or
illness such as:
 Toothpicks
 Stones
 Human hair
 Jewelry.

Physical hazards can create injury.

RBP. Pg. 67 – 68
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 54
RSG. Pg. 56
 2 .6
p !
S to
et y
a f
S
RBP. Pg. 61 – 68
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 55
RSG. Pg. 52 - 56
 Session Two:
Concepts to Keep

 Foodborne illnesses are classified as infections,

intoxications, or toxin-mediated infections.
 The three types of food hazards are biological,
chemical, and physical.
 The six conditions required for bacterial growth
are:
 Food
 Acidity  Time
 Temperature  Oxygen
 Moisture.

RBP. Pg. 23 – 73
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 56
RSG. Pg. 20 - 60
 Session Two:
More Concepts to
Keep

 The best ways to control foodborne illness

in retail food establishments are to:
 Keep foods below 41°F (5°C) or above 135°F (57°C)
 Prevent contamination and cross contamination of
foods
 Practice good personal hygiene
 Purchase ingredients from approved sources
 Store foods properly.

RBP. Pg. 23 – 73
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 57
RSG. Pg. 20 - 60
 Session Two:
More Concepts to
Keep

 Viruses differ from bacteria.

Viruses:
 Are smaller than bacteria
 Do not grow on foods
 Can cause illness with only a few viral
particles
 Usually come from contaminated water,
ready-to-eat foods, or food handlers.
RBP. Pg. 23 – 73
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 58
RSG. Pg. 20 - 60
 “Take This Back
To Your Team!”
 Some bacteria can survive in the
Temperature Danger Zone.
 Biological hazards can be prevented
when proper procedures are followed:
Proper Time and Temperature Controls
Proper Personal Hygiene and Handwashing
Proper Cleaning and Sanitizing
Avoiding Cross Contamination
Purchasing from Reputable Suppliers.

RBP. Pg. 23 – 73
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 59
RSG. Pg. 20 - 60