Lab 7 - Food Safety Spring 2020 PDF

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Lab 7 Food Safety

Due date:  27th March 2020, 3.30 noon (Singapore time)

Checklist:  Submit your assignment through UBLearns > Labs > Lab 7 o Lab will be marked by your TA.

Note: Students must work individually for all labs. Students that copy will receive a 0.

7-1 NTR 110SP6

© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved

Spring 2020

Name:

Tharoob Nikhath

Date:

20/3/2020

Food Safety Recognizing food-borne illness. 1. Case Study 1 A 4-month-old baby was brought to the A&E for decreased activity, poor feeding and difficulty breathing. The parents mention that the infant was fed honey. a. Identify the microorganism likely to cause his condition Botulism Toxin. b. Likely Food source Bee honey likely cause of infant botulism. Other food sources not from case study: Botulinum bacteria found everywhere. Improperly canned vegetables, beef, soups (low-acid anaerobic environments). c. List the Symptoms Neurotoxicity: Double vision, inability to swallow, difficulty speaking, progressive paralysis of the respiratory system. Onset: 12 – 72 hours after ingestion. d. Prevention Discard food if toxin suspected (off odor). Avoid cans with bad seams. Need to purchase items with proper canning methods. 2. Case Study 2 A 30-year-old man presents with several days of abdominal cramping, nausea, vomiting, bloody diarrhea, and lethargy. His food history reveals he has consumed beef burger on the roadside on more than one occasion. a. Which microorganism could be the likely cause of his condition? Escherichia Coli (E. Coli).

7-2 NTR 110SP6

© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved

Spring 2020

b. Likely Food source Undercooked beef (e.g. hamburgers). Other food sources not from case study: Fruits, vegetables, sprouts, yogurt. Unpasteurised milk and milk products. c. List the Symptoms Bloody diarrhea, abdominal cramps, kidney failure. Onset: 1 – 8 days after ingestion. d. Prevention Thoroughly cook food, especially beef. Avoid unpasteurized milk and cider. 3. Case Study 3 Over a 4-week period, a total of 3 pregnant ladies were admitted to ICUs for with nausea, diarrhea and flu-like symptoms. It is determined that the affected persons had all ingested soft blue cheeses within the preceding week. a. Which of the following pathogens is most likely responsible for this epidemic? Listeria monocytogenes. b. Possible complication in pregnant women It can result in still births. c. List the Symptoms Fever, headache, vomiting (sometimes severe). Can be fatal. Onset: 9 – 48 hours (early); 14 – 42 (severe). d. Prevention Cook foods thoroughly. Have proper sanitary food-handling practices. Avoid unpasteurized milk and products.

4. Case Study 4 7-3 NTR 110SP6

© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved

Spring 2020

A 19-year-old man presents with diarrhea, fatigue, and a 5-lb weight loss, all of which have been present or developed over the preceding 2 months. He has no history of recent international travel, recent antibiotic. However, he is an avid hiker who consumes water from the streams on his hikes.

a. Which Organism is most likely to have caused this condition? Protozoa. b. Likely Food source Water from the streams. c. List the Symptoms Weight loss, fatigue, diarrhea, abdominal cramp and nausea. d. Prevention Avoid water from natural resources (drinking or recreational) that may be contaminated. Practice good hygiene. Drink bottled water instead.

7-4 NTR 110SP6

© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved

Spring 2020

Name:

Tharoob Nikhath

Date:

20/3/2020

To see if you live in a food safe environment, answer the following questions: 5. Does your refrigerator contain a thermometer? No. 6. What is the temperature in your refrigerator? Is this within recommendations? The temperature is unknown and this is unsafe because there should be a thermometer to know if the temperature is within the recommendations which is 2 to 5 degree Celsius.

7. Where, in the refrigerator, do you store your raw meat products? Is this safe? Explain your answer.

Raw meat products are stored in respective plastic bags in different containers in the freezer (frozen section). Yes, it is safe since it is stored in different containers, however it will be safer if it is stored in the lower shelf instead of the top shelf in the frozen section.

8. List 3 potential ways cross contamination occurs. Cooked items placed with raw items. Cooked food placed on plate that held raw food. Utensils & surfaces not cleaned between uses. 9. What steps can you take to prevent cross contamination? Wash plates between uses or use separate plates: one for holding raw meat, poultry and seafood; another for cooked foods. Store raw meats, poultry & seafood on the bottom shelf of the refrigerator so juices don't drip onto other foods. Place washed produce into clean storage containers, not back into the original ones. Use one utensil to taste and another to stir or mix food. Make sure you use clean scissors or blades to open bags of food. Wear latex gloves if you have a sore or cut on your hand. Store raw meat wisely in refrigerator (On the lower shelf or place it on plate or in plastic bag). Cover foods before storage in the refrigerator, freezer, and cupboards to protect them from contamination. Clean all surfaces, utensils and equipment before and after use. 7-5 NTR 110SP6

© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved

Spring 2020

Use hot, soapy water (Bleach or sanitize, if necessary). Wash and replace kitchen sponges and towels regularly. 10. Proper hand washing can eliminate a lot of food illnesses. List 5 situations during food preparation that you should wash your hands. 1) 2) 3) 4) 5)

Before any food preparation. After handling raw meat, fish, poultry or eggs. After using toilet. After handling pets, pet litter or pet food. After coughing or sneezing.

Name:

Tharoob Nikhath

Date:

20/3/2020

7-6 NTR 110SP6

© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved

Spring 2020

11. Properly cooking your meats is also vitally important. For the following products list the minimum internal temperature required for safety. Egg Dishes:

__160 °F___________

Chicken Breast:

____165 °F_________

Whole Turkey:

_____165 °F________

Fish:

___145 °F__________

Beef Steak:

___145 °F__________

12. Where should you be obtaining this temperature from (i.e. what part of the meat)? Insert probe into the thickest part of the food avoiding bone, fat and gristle. 13. How long can food sit out until you need to worry about it?

Under room temperature, the time allowed for food to sit out varies. At 40 - 140 °F (5 - 60 °C), known as the danger zone, foods are safe for 2 hours. At temperature above 90 °F (33 °C) at maximum, 1 hour is advised.

14. How should you store leftovers safely? Let the food cool to below 41 °F (5 °C) within 2 hours. If temperature is above 80 °F, then cool within 1 hour. Leftovers should be stored separately into shallow containers for faster cooling and it should be used within four days. 15. To what temperature should you heat leftovers? Reheat the leftovers to 165 °F /74 °C (Hotter than eating temperature, then let cool).

7-7 NTR 110SP6

© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved

Spring 2020

Name:

Tharoob Nikhath

Date:

20/3/2020

Even though food spoilage does not lead to food borne illnesses, it can lead to discomfort. Therefore, you should know when to discard your food. For the following items, list how long they will last in the refrigerator:

16.

Milk:

____7 days___

Shelled Eggs:

___2-4 days____

Fresh, ground meat:

__1-2 days_____

Raw Seafood:

____Must consume on the day of purchase_______

Hotdogs (opened pack):

___1 week____

Grapes:

______3-4 days______

17. Approximately how long will uncooked meat last in the freezer? It will last for 3-4 months.

18. What is the name of the organization in Singapore that ensures food safety? It is governed by Singapore Food Agency (SFA).

7-8 NTR 110SP6

© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved

Spring 2020

Name:

Tharoob Nikhath

Date:

20/3/2020

19. What is HACCP and how many principles does it have? Hazard Analysis Critical Control Point (HACCP) system is designed to identify biological, chemical, and other potential food-safety hazards during distribution and sales. It is an internationally recognized and recommended system of food safety management. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution etc. It addresses the food safety hazards as a means of prevention rather than finished product inspection. There are 7 principles of HACCP. 20. What is the name of the new government agency formed on April 1, 2019 to oversee food safety and security in Singapore? From 1 April 2019, all food-related functions under AVA, the Health Sciences Authority (HSA), and National Environment Agency (NEA) were consolidated into a new statutory board called the Singapore Food Agency (SFA).

7-9 NTR 110SP6

© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved

Spring 2020...