Food Borne Illness

Often unreported and misdiagnosed

3,000 to 4,000 deaths (US) each year and higher

in underdeveloped countries

50 million become ill every year

Food and Drug Administration (FDA) publish

food code

Local or State Health Department do local

facility/kitchen inspections
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 Food Borne Hazards

Food borne hazards are anything that could harm

consumers by causing illness or injury.
Contamination is the presence in food of any
harmful substance or object

Biological - grows in food or on food

Physical - object in food

Chemical - pesticides, food additives(MSG,

nitrites, sulfites) sanitizers, lead, copper, zinc,
pewter, etc.
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 SIX REPORTABLE DISEASES

SALMONELLA TYPHI - HUMAN CARRIERS

SALMONELLA NON-TYPHI - POULTRY, EGGS, DAIRY

E COLI 0157:H7 - RAW GROUND MEATS

SHIGELLA - UNTREATED WATER,RAW SALADS, HUMAN CARRIERS

NOROVIRUS - WATER, RAW SALADS, INFECTED HUMAN FECES

HEPATITIS A - WATER, SHELLFISH, INFECTED HUMAN FECES

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 Conditions for Bacterial Growth

F - Food , prefer high protein

A - Acidity, PH scale 0 to 14. Prefer slightly acidic of 4.6 to 7.5, & is

neutral

T - Temperature - Danger Zone is 41 to 135

T - Time - No more than 4 hours in DZ. Bacteria reproduce by

binary fission

O - Oxygen - Most aerobic, some anaerobic, both

M- Moisture - Need a lot of moisture to reproduce. “aw” is the

available water in a food. need above .85 to multiply. Salt and sugar
absorb water. dehydrated or dried foods increase lif

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 Examples of TCS Foods
Foods Requiring Time & Temperature Control
For Safety
Red Meat and poultry

Cooked meat products

Milk and dairy products

Raw shell eggs

Fish and shellfish

Cooked rice, beans, pasta, and potatoes

Raw seed sprouts and soy products

Cut melon, cut tomatoes and cut leafy greens

Garlic bulb in oil mixtures

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 Temperature Danger Zone

Danger Zone is between 41 and 135. Perfect temperature for

bacteria to grow and reproduce.

KEEP COLD FOODS COLD , 41 or below

KEEP HOT FOODS HOT, 135 or above

Calibrate thermometers daily or if dropped for accuracy. Most

common thermometer is the bimetallic stem. Needs to be accurate
to plus or minus two degrees. read after 15 seconds.

Calibrate by ice bath method to 32 degrees or boiling water to 212

degrees. Clean with alcohol wipe between uses

Other types are thermocouples, laser(external use only), paper strips

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Minimum Safe Internal Cooking Temperatures

165 F- Reheat within 2 hours

165 F- food cooked in microwave; reaching all parts and stand for 2 minutes

165 F- poultry and all stuffed items for 15 seconds

155 F - all ground meats(except poultry), unpasteurized shell eggs for later
service; mechanically tenderized meats, ratites(ostrich or emu)

145 F - Eggs for immediate service. Seafood,steaks,chops . All roasts for 4

minutes. Commercially raised game. Variance if dressed in restaurant for
later home use, if hunter catches it in wild.

135 F - Veggies, grains, legumes, fruits that will be hot held for service

130 F - Roasts of pork, beef, veal and lamb for 112 minutes

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 Cooling Methods

One Stage Cooling - Cool food within fours

hours form 135 to 41 degrees. THE TOTAL TIME
IS 4 HOURS.

• Two Stage Cooling - First step is to cool

food from 135 to 70 in first 2 hours, once
this is done then you have an additional 4
hours to cool to 41. THE TOTAL TIME IS
6 HOURS.

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Stage of Cleaning in a Three Compartment
Sink

Stage One - Remove all loose dirt

Stage Two - Wash with detergent in hot water

Stage Three - Rinse, with clean hot water

Stage Four - Sanitize with hot water (171F) or chemicals (75 F)

Stage Five - Air Dry

In automatic dish machine final rinse is 180 F to sanitize and

165 for washing

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 Chemicals for Sanitizing

Chlorine - most common and cheapest. Follow

manufactures directions 50 to 100 mls
concentration; > 7 seconds immersion

Quaternary Ammonia - Quats concentration

between 200 to 220ppm; > 30 seconds
immersion

Iodine - Stains, concentration between 12.5 to 25

mls; > 30 seconds immersion

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 Active Managerial Control
Five Common Risk Factors for FBIs

Purchasing food from unsafe source

Failing to cook food correctly

Holding food at incorrect temperatures

Using Contaminated equipment

Practicing poor personal hygiene

Active managerial control by HACCP

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 FDA’S ALERT POGRAM

To prevent intentional tampering with food

ASSURE- Products from safe sources

LOOK - Monitor product security(lock)

EMPLOYEES - ID all visitors and staff

REPORT - Keep updated log books

THREAT - Have emergency contact list

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 Responding to FBI Outbreak

Gather information from complainant and

document what food and symptoms

Notify local regulatory authority(health dept)

Segregate product: Label with Do Not Use and Do

Not Discard and document info in log book

ID staff working during suspected outbreak and

cooperate with authorities with documentation and
staff files. Review procedures after complete
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 Seven Principles of HACCP

Conduct a hazard analysis (menu and facility)

Identify critical control points CCPs

Establish critical limits (temperatures)

Establish a system to monitor CCPs

Establish corrective action procedures

Establish verification procedures to confirm HACCP system

is working effectively

Establish effective record keeping system

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