General%20Food%20Safety

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General Food Safety
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• Who might be immuno-compromised or have a
  weakened immune system?
• Examples of persons with weakened immune systems
  include those with AIDS cancer and transplant
  patients who are taking certain immunosuppressive
  drugs and those with inherited diseases that
  affect the immune system. The risk of developing
  severe disease may differ depending on each
  person's degree of immune suppression.

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Reporting Illnesses andProduct Complaints

• Foodborne Illness
• Reporting Foodborne Illness (CDC)
• Contact your state or local Health Department
• Meat, Poultry, Egg Products
• Contact Food Safety and Inspection Service
  (FSIS) of USDA
• Seafood, Fruits, Vegetables, Other Non-Meat
  Food Products
• Contact Center for Food Safety and Applied
  Nutrition of FDA

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OUTBREAKS OF FOODBOURNE ILLNESS

• An Outbreak is
• When two or more people become sick from the same
  source or in a manner related to the source

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National Outbreaks of Foodborne Illness

• Jack in the Box (1994)
• Source Undercooked Hamburger
• Organism E. coli O157H7
• Human Impact 4 children dead
• 250 individuals
  sick
• Company Impact Millions of Dollars
• Results Company and Government look
  at standards

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National Outbreaks of Foodborne Illness

• Odwalla Apple Juice (1996)
• Source pasteurized apple juice
• Organism E. coli O157H7
• Human Impact 1 child died
• 60 Individuals Sick
• Company Impact Millions of Dollars
• Results Company and Government looked at
  standards

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National Outbreaks of Foodborne Illness

• Hudson Foods (1997)
• Source Hamburger
• Organism E. coli O157H7
• Human Impact 0 dead
• 17 individuals
  sick
• Company Impact Millions of Dollars
• Results Company and Government look
  at standards

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National Outbreaks of Foodborne Illness

• Raspberries (1997)
• Source Raspberries
• Organism Cyclosproidium
• Human Impact No deaths
• 510 individuals
  sick
• Results Country and Government look
  at standards

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National Outbreaks of Foodborne Illness

• Andrew and Williamson Sales of San Diego (1997)
• Source Frozen Strawberries
• Organism Hepatitis A
• Human Impact 0 children dead
• Hundreds of children sick
• Company Impact Million of Dollars
• Results Company and Government look
  at standards

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National Outbreaks of Foodborne Illness

• White Water (1998)
• SourceSwimming Pool Water
• Organism E. Coli O157H7
• Human Impact No deaths
• 25 children sick
• Results Country and Government look
  at standards

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National Outbreaks of Foodborne Illness

• Jack in the Box
• Odwalla Apple Juice
• Hudson Foods
• Raspberries
• Frozen Strawberries
• White Water

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National Outbreaks of Foodborne Illness

• http//www.fda.gov/opacom/7alerts.html

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Alabama Outbreaks of Foodborne Illness

• STOP (1992)
• Source Hamburger (Camping Trip)
• Organism E. Coli O157H7
• Human Impact 1 child sick
• Results Consumer Organization starts

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Alabama Outbreaks of Foodborne Illness

• Beverlys Bar-B-Que (1998)
• Source Bar-B-Que Sauce
• Organism Salmonella
• Human Impact 1 person died
• 100 individuals
  sick
• Results Judgement still out

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Alabama Outbreaks of Foodborne Illness

• La Fiesta (1997)
• Source Unsure
• Organism Shigella
• Human Impact 75 people sick
• Results Thousands of dollars in Suits

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Pathogens in Alabama

• Vibrio
• Listeria
• Hepatitis
• Campylobacter
• Shigella
• Giardia
• Salmonella

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What Does Bacteria Need to Grow?
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Environmental Needs of Bacteria

• Temperature and Time
• ground beef should be cooked to 155 F for 15
  seconds

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Time /Temperature (F) Chart

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• 0 1 2 3 4 5 6 7 8 9
  10 11 12 13 14

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Danger Zone
The temperature range from 41F to 140 F
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Environmental Needs of Bacteria

• Temperature and Time
• pH (Acidity)

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Environmental Needs of Bacteria

• Temperature and Time
• pH (Acidity)
• Water (Moisture/ A w )

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Water Activity Aw

• minimum for bacteria to grow
• I
• I___I___I___I___I___I___I___I___I___I___I
• 0 0.1 0.2 0.3 0.4
  0.5 0.6 0.7 0.8
  0.9 1.0

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Environmental Needs of Bacteria

• Temperature and Time
• pH (Acidity
• Water (Moisture/ A w
• Air

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Oxygen Requirements

• Aerobic
• Require oxygen to grow
• Anaerobic
• Will not grow in the presence of oxygen

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Potentially Hazardous Foods
Egg and Egg Products Custards Cream
Pies Milk and Milk Products Sauces
Puddings Gravies Meat and Meat Products
Chicken Pot Pie Meat Loaf
Shellfish or Fish
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Food Laws
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Food Code
Developed by the U. S. Department of Health and
Human Services, Public Health Service, Food and
Drug Administration (FDA), Washington, DC
20204 Most Recent Food Code 1999
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HACCP PRINCIPLES

• Assess Hazards
• Determine CCP
• Establish Critical Limits
• Establish Monitoring Procedures
• Establish Corrective Action
• Establish Effective Records
• Establish Verification Procedure

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What Can You DO!

• Wash Your Hands
• Dont Cross Contaminate
• Keep Hot Foods Hot
• Keep Cold Foods Cold
• Do not eat ground meats raw

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Bottom Line

• WHEN IN DOUBT!
• THROW IT OUT

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