TASTY TIMELINE The Jungle, by Upton Sinclair, is published and creates the first food safety uproar.

1
TASTY TIMELINEThe Jungle, by Upton Sinclair, is
published and creates the first food safety
uproar.

• 1906
• 1907
• 1908

2
Food SafetyChapter 3 (There is only one
PowerPoint lesson for this week.)

• FCS 1120
• A. Eades MS, RD

3
What Are The Consequences of Foodborne Illness?

• According to the Centers for Disease Control and
  Prevention (CDC)
• 325,000 hospitalizations occur per year
• foodborne microbes cause 76 million
  gastrointestinal illnesses per year
• 5,000 deaths each year are a result of foodborne
  illness

4
Main Reasons for Foodborne Illness

1. Improper food handling!
2. Improper temperature control!

5

Food Spoilage
vs.
Food Contamination

1. Decline in quality of food
2. Changes in appearance, taste, texture, and/or
   odor are visible
3. Will not necessarily cause foodborne illness

• Contamination not detectable by sight
• Hazard in causing foodborne illness

6
Aspects of Contamination

1. Food Additives
2. Natural Toxicants
3. Environmental Contaminants
4. Physical Hazards
5. Microbiological Hazards

7
Who Is Most At Risk ?

• Seniors
• Children and infants
• Pregnant women and their unborn infants
• Individual who are ill such as those with cancer
  and AIDS

8
Perishability Factors

• Water Perishability
• Fat Perishability
• Sugar Perishability
• Salt Perishability
• pH Perishability

9
Foods Most Likely to Become Contaminated

• High protein foods
• High pH foods (low acid foods)
• High water containing foods
• Depending on the specific food, those with or
  without oxygen
• Perishable foods
• Foods left in the temperature danger zone

10

• Identify
• That
• Bacteria

11
Identify the bacteria (There may be more than
one answer.)

• Passes from feces of people or animals to other
  people or animals
• Undercooked hamburger is the most common meat
  source of this type of contamination.
• The number-one cause of this infection is due to
  poor personal hygiene.
• This bacteria causes the rarest, yet deadly,
  foodborne illness.
• This bacteria can survive with or without oxygen
  and common carriers are vegetables grown in soil
  fertilized with manure, and raw milk.
• This can be transferred by workers touching the
  mouth, nose, a pimple, sneezing not washing
  hands, or an infected cut.

12
1
2
3
b
a
4
13
How Can You Prevent Foodborne Illness?

• Personal hygiene
• Wash hands for 20-30 seconds with warm (as close
  to hot as you can tolerate without burning
  yourself), soapy water
• Clean and sanitize work area and utensils
• Do not cross-contaminate foods!

14
What did she do wrong?

• Bethany is making chicken strips and a lettuce
  salad. She cuts the chicken on a clean cutting
  board with a clean knife. She puts the chicken
  in a frying pan then sanitizes the cutting
  board. She then continues to cut tomatoes and
  carrots on the cutting board for the salad and
  also tears leaves from the lettuce head. After
  cutting the vegetables, she puts the knife and
  cutting board in the dishwasher and starts the
  wash process.

15
Prevention, continued

• Temperature control for consumers-Use the 224
  rule
• Cooking
• Cooling
• Storing
• Storage depends on the perishablity of the foods.
• KEEP FOOD OUT OF DANGER ZONE! 40-140 F

16
Internal temperatures required in the food
service setting to kill potentially harmful
bacteria

• Eggs
• Ground beef
• Steaks
• Pork
• Poultry,stuffed fish meat

• 145 F or gt
• 155 F or gt
• 160 F or gt
• 155 F or gt
• 165 F or gt

17
Benefits of Safe Food in the Food Industry!
Increased job satisfaction
Reputation
High quality food
Higher profits
Less open to lawsuits
Repeat business
18
How is Food Safety Monitored?

1. In-house inspection
2. Health Department Inspection
3. National Surveillance
4. Centers for Disease Control and Prevention
5. United States Department of Agriculture
6. Food and Drug Administration
7. Food
8. HACCP

19
Hazard Analysis and Critical Control Point System
(HACCP) Steps

• 1. Assess the hazards.
• 2. Determine critical control points (CCP).
• 3. Establish standards at each CCP.
• 4. Monitor CCP.
• 5. Take corrective action.
• 6. Documentation
• 7. Verification

20
Review tips to keep you safe from food-borne
illness

• Keep food out of danger zone.
• Wash hands thoroughly before, during, and after
  food preparation.
• Cook to proper temperatures.
• Do not leave food out for more than 2 hours.
• Practice safe thawing methods

21
Review tips to keep you safe from food-borne
illness

• Store meat on the bottom shelf of the
  refrigerator.
• First food in, first food out.
• If you are going to eat raw cooking dough, make
  sure the eggs are pasteurized, such as the dough
  that is sold prepackaged in the grocery store?
• Better to be safe than sorry, SO, if in doubt,
  throw the food out!