Food Safety and Sanitation Chapters 1, 2 and 3 PDF

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Summary

These are the notes for the first three chapters on the TAP series on Food Safety and Sanitation Management which help to study for the exam...

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LESSON 1 -

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Foodborne illness: sickness/injury direct result of eating contaminated food 1 in 6 Americans gets sick from foodborne illnesses this year according to numbers 148 million instances of foodborne illness 128,000 hospitalizations 3,000 deaths US economy loses 15.6 Billion due to illnesses - Loss of sales - Negative media - Lawsuits - Insurance costs - Loss of reputation - Drop in staff morale - Steps to fix problems and train staff Highly susceptible populations - Very young - Elderly - Chronically ill - Immune problems Five most common risk factors - Purchasing food from unsafe sources - Failing to cook food adequately - Holding food at improper temperatures - Using contaminated equipment - Practicing poor personal hygiene USDA: US Department of Agriculture - Meat, poultry and eggs, food crossing state boundaries FDA: Food and Drug Administration - Regulates all food except USDA CDC: Center for Disease Control and Prevention - Conducts research into the causes of illness and assists in investigations PHS: Public Health Service - Conducts research into the causes of illness and assists in investigations State and Local Health Jurisdictions Role as Manager - Ensure customer safety - Ensure food is safe from the time it is delivered until food service - Ensure protocols are in place and followed - Ensure staff knows their role - Be prepared for inspections Challenges faced by managers: - Push for faster service - Avoiding shortcuts

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- Increased rate of pathogens coming into operation Staff issues: - Language and cultural differences - Literacy - Turnover Active managerial controls: - Create set of standard operating procedures - Ensure SOPs are followed - Train or re-train staff - Evaluate and revise

LESSON 2 -

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Foodborne Illness Outbreak - Two+ unrelated people have the same symptoms after having same food - Investigation conducted by state and local regulatory authority - Confirmed by lab analysis Common symptoms - Fever - Tingling mouth, hands or feet - Nausea - Swelling of mouth/throat - Abdominal cramps - Vomiting - Diarrhea Types of foods most likely to be unsafe - Time and temperature control safety - Ready-to-eat foods Causes - Biological pathogens - Bacteria or viruses - Biological toxins - Chemical contamination - Physical contamination - Food adulteration - Intentional Contamination Types of biological contamination - Bacteria - Cannot be seen, smelled or tasted - Generally only when bacteria exists in large numbers it can cause problems - Single can split every 20 minutes and become 2 million in 10 hours - Important to control conditions in which bacteria grow

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- Virus - Parasite - Fungi Bacteria - 6 factors that affect the rate of bacterial growth in food - Food - Bacteria need food (especially high protein like meat and dairy) - Acidity - Best grow in foods between pH of neutral and slightly acidic (4.67) - Temperature - Grow rapidly in temps between 41-135*F 95-57*C) - Temperature danger zone - Grow faster between 70-125*F (21-52*C) - Time - Longer time in danger zone, more time there is for growth - Oxygen - Some bacteria require oxygen and some don't - Moisture - Needs moisture to grow - Amount of moisture is called water activity - Measured in scale from 0.0 - 1.0 - Higher value = higher level of moisture Virus - Can only live within another organism - Related to colds and flu - Can be transferred from person to person, to food and person to contact surfaces - Cannot be destroyed by cooking - Foodborne illness due to infected workers handling food and not using hygiene Parasite - Organism that lives within other organisms. - Animal and human can be hosts - Found in feces of animals and humans, contaminated water, irrigation water - Seafood, wild game and produce are most susceptible - Prevention includes purchasing from trusted sources and cooking to a minimum internal temperature - Become concern when consumers eat raw or lightly preserved fish - When preparing products, use commercially frozen fish or freeze fish to internal temperature of -4*F for at least 7 days to kill parasites Fungi - Some produce pathogens others are poisonous - Yeast - Turns sugar into alcohol - Molds

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Adaptive and grow on any food in moist or dry conditions, low or high temperatures, wide range of acidity Natural part of some foods like cheese Indicate spoilage in other foods...