Food Sanitation

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Food Sanitation

• EMD 545b
• Lecture 13

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Food borne Illness

• Range 20 - 80 million cases a year (U.S.)
• 325,00 hospitalizations, 5,000 deaths (U.S.)
• 10 - 83 billion cost from absence from work or
  school, medical costs
• Generally fecal-oral transmission
• food borne infection - invasion by the organism
  with multiplication or toxin production in the
  host.
• food borne intoxication - growth in food source
  with toxin production before ingestion

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Agents

• Clostridium botulinum, C. perfringens
• Staphylococci, Salmonella, Shigella
• Campylobacter jejuni, E. coli 0157H7
• Vibrio parahaemolyticus
• Hepatitis A, Norwalk virus, Rotavirus
• Calicivirus, Listeria monocytogenes
• Cryptosporidium, Giardia, Bacillus cereus
• Toxoplasma gondii, Cyclospora

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Food borne Diseases

• Infection
• long incubation period (days)
• diarrhea, nausea, vomiting, abdominal cramps.
  Fever often
• Salmonella,
• Hepatitis A
• Listeria, Giardia
• Vibrio, Campylobacter
• Norwalk virus

• Intoxication
• short incubation period (minutes - hours)
• Vomiting, nausea, double vision, weakness,
  numbness, disorientation
• C. botulinum
• Staph aureus
• certain fish/ shellfish

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Outbreaks

• 2 or more cases associated in time and place
• E. coli 0157H7 (Northwest)
• Cryptosporidium (Milwaukee)
• Norwalk virus (Cruise ships)
• Vibrio cholerae (South America)
• Listeria (New York, New Jersey, CT)

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Surveillance

• Collection and analysis of data of food borne
  illness - goal to protect public
• Identify irregular patterns
• Notify affected entities
• Who, when, what, where?
• Food items, types of contaminant(s), factors
  associated with the illness

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Natural Barriers to Infection

• Stomach acid pH 2
• GI Tract immune system
• normal intestinal flora
• bile acids and digestive enzymes

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Increased Susceptibility

• Gastrectomy
• acid blockers for ulcers
• antacids, excessive consumption of water
• buffering capacity of food- milk, fatty foods
• antibiotic therapy
• very young, old
• immunocompromised
• stress, poor hygiene, underdeveloped areas

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Hazard Analysis of Critical Control Points
(HACCP)

• System to monitor food service process
• Purchase ? Serving
• Framework of control procedures
• Identifies Critical Control Points (CCPs)
• Points in process where hazards may be introduced
• Reduce risk of food borne illness

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Hazard Analysis of Critical Control Points
(HACCP)

• Purchasing
• Receiving
• Storing
• Preparing
• Cooking
• Serving and holding
• Cooling
• Reheating

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Purchasing

• Evaluate suppliers
• Compliance with federal/state health standards
• Check inspection records
• Trained employees
• Temperature controlled delivery
• Safe/sanitary packaging
• Create specifications for acceptance
• Reject substandard items
• Schedule delivery during slow times

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Approved Food Sources

• Licensed food distributor/establishment
• Compliance with State Public Health Code
• USDA inspected meat, poultry
• Verify supplier as a safe source
• Fish from safe, unpolluted waters
• Pasteurized milk only
• Inspect suppliers facilities

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Receiving

• Verify safe/fresh foods
• Inspect upon delivery
• Appearance, odor, contamination, expiration
  dates, condition of containers
• Reject thawed/refrozen items (large ice
  crystals)
• Reject swollen/rusted/damaged cans
• Check temperature of refrigerated foods

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Receipt Storage

• Check supplies upon receipt for
• signs of spoilage
• color, odor, texture, slime, mold, dirt, insects
• swollen, pierced, rusted, wet containers
• Quality, temperature, general condition
• Arrange delivery for off-peak hours
• Plan ahead to ensure sufficient storage space

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Receiving

• Transfer to proper storage promptly
• Create space for new stock
• Clean transport carts
• Date foods (arrival or use by date)
• Pest control
• Clean, well lit areas

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Storing

• Dry storage
• Clean/orderly, items 6 off floor
• Good ventilation,
• 50 70 F (verify temp periodically)
• First In, First Out (FIFO) rotation
• Dating packages, place new to rear
• Clean spills promptly, trash kept out of room
• Segregate cleaning supplies (avoid contamination)

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Storage

• Purchase foods that will be used ASAP
• Place in properly maintained storage area
• Use food quickly
• Keep potentially hazardous food outside of danger
  zone
• lt 40 F --gt Danger lt---- lt 140 F
• Keep cleaning materials away from food

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Storing

• Refrigerated storage
• lt 40 F (colder preferred, Verify periodically)
• Dont overload
• Allow for air transfer (slotted shelves)
• Date items
• Properly sealed
• Raw/uncooked on bottom away from ready to eat
  foods

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Storing

• Freezing
• 0 F, store foods immediately
• For foods that are frozen upon receipt
• Slotted shelves (circulation)
• Use moisture proof containers/wrappings
• Avoid multiple entries
• Segregate large warm container into smaller
  ones

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Preparing

• Thawing and Marinating
• Keep foods out of temperature danger zone
• 40 F lt Danger lt 140 F
• Never thaw on counter or non-refrigerated area
• Use refrigerator in pan on bottom shelf
• Under running water (70 F) lt 2 hours
• Marinate meats/fish in refrigerator
• Avoid cross contamination (never reuse)
• Sanitize cutting boards, knives between use

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Preparation

• Handle raw, high risk foods in separate area at
  separate time (Border Café in Cambridge, MA)
• Sanitize surfaces/equipment immediately after
  contact with potentially hazardous food
• Hand washing prior to handling food
• ill or infected workers not allowed to handle
  food
• For big or catered events, hold reference sample
  of all foods served for 72 hours

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Potentially Hazardous Foods

• Beef, poultry, pork, gravies, soups
• Meat or fish stuffing
• Finfish, shellfish, raw fish
• Dairy products
• Eggs, cream-filled pastries, custards
• Vegetables (cooked, raw sprouts, cabbage)
• Starchy foods (grains, rice, potatoes)

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Cooking

• Cook foods to proper internal temperature
• Internal temp of 165 F
• Stir foods in deep pots frequently
• Regulate size/thickness of foods (uniformity)
• Validate cooking times/temperatures
• Check thickest part of the food
• Always use sanitary cooking/serving utensils
• Never touch prepared foods with bare hands

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The Safe Food Handler

• Training
• Food borne infection
• Reporting to public health authorities
• Carrier state
• during incubation, illness or recovery
• asymptomatic chronic shedding
• Salmonella typhi (Typhoid Mary)
• Personal hygiene

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Serving and Holding

• Keep hot food above 140 F
• Steam tables, keep food covered
• Stir foods to ensure even heating
• Keep cold food below 40 F
• Refrigeration unit/ice
• Check temperature periodically
• Sanitize thermometer after each use
• Discard food held in danger zone (4 hours)
• Never add fresh food to food already out for
  serving

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Serving and Holding

• Wash hands before serving food
• Clean/sanitary long handled ladles and spoons for
  serving
• Never touch parts of cups/plates that will have
  contact w/food
• Cover cuts w/ bandages and cover with gloves
• Change gloves after contact with contaminated
  surface

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Serving and holding

• Sneeze guards
• Avoid cross-contamination
• Pre-wrap as much food as possible
• Watch customer behavior remove contaminated food

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Serving

• Rigid personal hygiene requirements
• handling raw food
• touching unclean surfaces or equipment
• Keep hands away from face, head
• no smoking, eating, handling money
• hand washing following restroom use
• adequately cover cuts, abrasions
• no gum chewing, spitting, coughing
• clean work clothes, hair restraints used

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Serving

• Dont wear jewelry
• Use utensils for serving
• Dont taste food with finger
• Report any illness to management, avoid handling
  food
• Healthy workers, hair washing, bathing, with
  frequent hand washing

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Serving

• Temperature of food out of danger zones
• Thermometers to check food temp
• steam tables 180 - 200 F to maintain 140 F food
• Sneeze guards and utensils for salad bar
• no dirty plates used for return trip
• Avoid touching food contact surfaces with hands
• Server trained in choke saving procedure

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Cooling

• Problems here are 1 cause of food borne illness
• Rapid cooling important
• Chill to below 40 F
• Reduce food mass (divide into multiple
  containers)
• Shallow pre-chilled pans
• Use ice water bath for quick chill then
  refrigerate
• Stir to increase cooling
• Monitor temperature periodically
• Store in covered containers

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Sanitary Facilities Equipment

• Cleaning Sanitization
• Pest Control
• Inspections
• clean floors, no debris, clutter, mouse droppings
• no food storage on floor
• check cleanliness of dishes, utensils in storage
• check drawers for debris, cleanliness
• check cleanliness of all equipment used in food
  preparation or serving (slicers, soup kettles,
  dispensers

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Sanitary Facilities Equipment

• Cleanliness of dishwasher
• temperature, detergent, scaling agents
• food debris inside machine, grooves on door
• washing arms free of obstruction
• Backflow prevention devices on plumbing
• Mop closets clean, mop head stored upright,
  replaced or washed frequently
• Facility surfaces and equipment sanitized and
  inspected on an ongoing basis

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Reheating

• Boil/heat to gt 165 F within 2 hours of removal
  from refrigeration
• Never reheat more than once
• Never mix leftover and fresh food
• Discard leftovers refrigerated for more than a
  week from preparation date