Food Safety

1
Food Safety

• Food Safety is an issue for agriculture,
  fisheries, food manufacturing, distribution, and
  in the Kitchen.

2
Food Safety Outbreaks

• 76 Million Reported Cases per Year
• 300,000 Hospitalized per Year
• 5000 fatalities per Year
• Primary Group, Young, Old, Immune Deficient.

3
Foodborne Illness Outbreaks Reported to CDC
4
Outbreaks per Food Group (CDC 2007)

• Seafood, 1053 outbreaks
• Produce, 713 outbreaks
• Poultry, 354 Outbreaks
• Beef, 506 outbreaks
• Eggs, 309 outbreaks
• Multi-Ingredient foods, 601 outbreaks

5
Hazards in Seafood

• Naturally occurring biotoxins that are expressed
  due to improper handling
• Biotoxins from the environment (man induced)
• Heavy metals (concentration from water)
• Chemical pollution (antibiotics, PCB, pesticides)

6
Foodborne Outbreaks in Seafood (CDC,
2006)
7
Foodborne Outbreaks in Seafood (CDC,
2006)
8
Hazards in Produce

• Pathogenic Bacteria (Salmonella, E coli H70157,
  Shigella, Listeria)
• Viruses (Norovirus, Cholera)
• Ag Chemicals (Pesticides)
• Industrial Pollutants (Perchlorate, Metals)

9
Foodborne Outbreaks in Produce (CDC,
2006)
10
Pathogenic Bacteria Viruses

• Majority of outbreaks caused by bacteria
• Hosts of bacteria are cattle, poultry, birds,
  reptiles, swine and humans
• Examples, E coliH70157 comes from beef/deer and
  have caused outbreaks in undercooked hamburger,
  salads, spinach, green onion, apple juice.
• Salmonella is from birds, reptiles, humans
• Shigella is from cattle, swine and humans
• Listeria is from dairy, and environment

11
Epidemilogy of Outbreaks

• Local health agencies post food borne illness
  reported by hospitals to CDC.
• CDC looks for patterns and reports to FDA and
  State Health Authorities.
• FDA and States follow up with investigation on
  manufacturers and distributors.
• PCR Testing compared to patients and potential
  food source.
• Follow up can take days to weeks and food is no
  longer in the system.

12
Vectors of Pathogenic Bacteria

• Water, is the main vector through irrigation,
  well water, processing, cooling washing
• Humans animals are the second most important
  vector, (act as carriers on skin or fecal matter)
• Equipment is the third most important vector.
• Wind and Insects are possible vectors based on
  last two spinach outbreaks.

13
Viruses as Pathogens

• Norwalk Virus is the most common virus causing
  food borne illness
• Hepatitis A is the second most common pathogenic
  virus
• Both are hosted and vectored by humans

14
Regulatory Authority on Foods

• Food Drug Administration.
• Jurisdiction covers seafood, produce, spices,
  processed foods, dairy, and game.
• US Department of Agriculture.
• Jurisdiction covers meats, poultry, eggs, and raw
  agricultural commodities.
• Environmental Protection Agency
• Jurisdiction covers drinking water, chemicals
  used on crops, preservatives, antibiotics.
• US Department of Commerce (seafood production and
  marketing)
• State County Health Authorities

15
Laws imposed to Enforce Food Safety

• FDA (FDC Act, 21 CFR) (Food Protection Act)
• Good Manufacturing Practices (GMP)
• HACCP Mandates (Seafood, Dairy, Juice, Sprouted
  Foods)
• Guidance for Good Agriculture Practices
• USDA (Ag Marketing Act)
• HACCP for processed meats, poultry, eggs, baked
  goods.
• EPA (FIFRA, 40 CFR)
• Establishes tolerances for chemicals used in
  foods and production
• State Health Authority
• Model Food Code for restaurants and retail
  grocery

16
Prevention Tactics Risk Management

• Establish a policy that all vendors have
• Basic sanitation practices from field to fork
• Risk or Hazard Analysis to focus on the specific
  biological, chemical or physical agent.
• Adequate kill steps at control points.
• Verification with audits and testing

17
Auditing Process to Verify GAP/HACCP Risk
Management

• Each Supplier Must have Risk Management with
  Prevention
• Each Supplier Goes Thru a Scored audit and must
  score better than 80.
• Grower Audits contain modules for each area.
• Land use, Water Management, Harvest Crews
• Packer/Distributor Audits include HACCP

18
Crop Risk Management

• SCS created Crop Risk Guide based on CDC data
• High Risk Foods (5 or more outbreaks and consumed
  raw) include leafy veges, melons, sprouts,
  tomatoes, mushrooms, green onions)
• Mid Risk Foods (At least one outbreak, and
  consumed raw) include grapes, berries, tree
  fruit, smooth skin melons, carrots, citrus)
• Low Risk Foods (No associated outbreaks or
  consumed cooked) Potatoes, Hard Squash, Globe
  onions, etc)

19
Using GAP to Manage Risk in Production (Leafy
Greens Agreement)

• Water Controls
• Irrigation
• Use water that meets Rec Water Stds (126 mpn E
  coli)
• Monitor Well head and aquifer
• Monitor Main Irrigation Canals
• Cooling
• Use maintain potable water in hydrocooling
• Washing
• Uses and maintain potable water in double or
  triple wash system.

20
Water, Holding Ponds (126 mpn, E Coli)
21
Well Head Integrity(126 mpn E coli plus Potable
if going to wash process)
22
Irrigation Canal Management(126 mpn E coli.)
23
Land Use Controls

• Land History
• Livestock Use
• Non Food Crops
• Industrial
• Surrounding Land Use
• Buffers zones for Feedlots
• 400 feet for commercial feedlots
• 30 feet for individual applicaitons
• Dairy Sludge Pond Runoff (EPA requirements)
• Year Round Issues
• Flooding
• (non harvest of contacted produce
• Non use of the land for 60 days after flooding
• Drift of Pesticides
• Wildlife
• Dispose of foods exposed to migratory birds
• Containment of local migration patterns (deer
  pigs)

24
Production Controls

• Soil Amendments
• Compost Use
• Biosolids
• Raw Manure
• Agriculture Chemicals
• Registered for crop
• Organic vs Conventional
• Potable water used in mix

25
Using Potable Water with Pesticides
26
Harvest Controls

• Personnel Hygiene.
• Providing and use of sanitation supplies.
• Cleaning of harvest equipment.
• Integrity of the packaging.

27
Providing Sanitation in Field
28
Basic Food Safety Equip Provided

• Enough Portable toilets provided and in locations
  amenable for use.
• Portable toilets provided with supplies.
• Hand wash stations with water and soap provided.
• Sanitizer solutions provided for harvest tools.

29
Personnel Hygiene in Harvest
30
Harvest Crew Management

• Harvest Crew Supervisor trained in Food Safety.
• Harvest Crew Trained in Food Safety.
• Hand wash policy enforced.
• Harvest tools not brought into toilets.
• Harvest crew uses toilets.
• Meals taken out of field.

31
Packing, Processing and Distribution

• GMP and HACCP apply as might food processing laws
  (CFR 21. 110).
• Modules included
• GMP for Packing Distribution
• Water management
• HACCP on tomato melon wash water
• Fresh Cut, Sprouts Juice have HACCP
• GMP on Building and Equipment
• HACCP on wash water, seed disinfection,
  pasteurization.

32
GMPs (CFR 21110) in Packing Plants Building,
Processes , and Equipments must not provide
source of contamination of the food

• Personnel Hygiene
• Food Contact Equipment
• Facility and Grounds
• Water Used
• Packaging

33
Water Must meet Potable Water Stds
34
Wash water must meet potable water Standards even
during use.
35
Sanitizing Sprays use up to 200 ppm Chlorine.
36
Foodhandler Guidelines

• Fingernails Keep fingernails clean and trimmed.
  False fingernails and fingernail polish should
  not be worn.
• Hair restraints wear hats in a way that will
  prevent hair from falling into food and will also
  discourage you from touching your hair.
• Jewelry Do not wear jewelry. It can collect soil
  and is difficult to keep clean. Jewelry can fall
  off and get lost in food. It also can cause
  injury by getting caught on hot or sharp objects
  or in equipment.

37
Personnel Hygiene Cont.

• Smoking, eating and drinking Smoking, eating and
  drinking can contaminate your hands and fingers
  and any food or food-contact surface you then
  touch.
• Smoke only in designated areas.
• Eat only in designated break roomsNEVER in your
  work area.
• Drink only in designated areasNEVER on or over
  work areas.
• Clean uniforms Wear clean clothing or uniforms
  to work daily. Clean your hats often they are
  part of your uniform.

38
Personal Hygiene must be in place
39
Personnel Hygiene
40
Protective Clothing ?
41
Cleaning, sanitizing, maintenanceof food contact
surfaces (equipment, utensils, packlines, tables,
carts, etc.)

• Schedule for cleaning/sanitizing maintenance
• Procedures
• Materials for cleaning/sanitizing
• Storage procedures

42
Food contact Surface
43
Food Contact Surface must be washable and
sanitizable
44
Facility and Grounds

• Storage of equipment
• Waste removal/treatment
• General maintenance of surrounding grounds
• Sanitary facilities
• Doors
• Floors, walls, and ceilings
• Monitoring and record keeping

45
Facility and Grounds, Cannot provide cross
contamination of product
46
Maintenance of sanitary facilities

• Hand washing and sanitizing units
• Schedule for cleaning
• Procedures
• Materials
• Restrooms
• Schedule for cleaning, sanitizing and maintenance
• Procedures
• Materials described and adequate for intended use
• Door not opening directly into processing area
• Enough units for employees

47
Pest control proceduresPrevention and exclusion

• Avoid harborage
• Landscaping
• Old equipment/debris storage
• Building design
• Plumbing
• Doorways
• Roof
• Structural damage

48
Product Traceability and Recall

• Product identification and coding
• Procedures adequate to identify , locate, and
  retrieve product
• Person(s) responsible for taking recall actions
  are identified
• Consumer Complaint Policy
• Press Crisis Management

49
Testing and Monitoring (Leafy Greens HACCP)

• Water Testing
• Establish base line of E coli and monitor
• In Field Product (Pesticide Residue Pathogens)
• If base line exceeds 126 mpn E coli
• Random testing limitations
• In Packing and Processing
• Rinse water
• Equipment
• Finished Product
• Military Standards (Square root risk)
• Types of Tests (Quick tests, PCR, BAM
  confirmation)
• Hold Release

50
Lab Testing Accreditations

• Pesticide Residue Testing Accreditation
• Methods AOAC, FDA BAM,
• California ELAP or ISO 17025
• Microbiological Testing Accreditation
• American Microbiological Soc, or ISO 17025.

51
Responsibilities of Food Service

• Model Food Code, GMP, HACCP.
• Potentially Dangerous Foods
• Sprouts, Fresh Cut Salads and Fruit, Juice
• Prevent Cross Contamination from raw meats, non
  sanitized surfaces, equipment.
• Maintain Proper Temperatures for Safety and
  Quality.
• 36-40F for most items
• Not less than 50 F for tropical fruit, tomato,
  and stone fruit.

52
Consumer Education on Food Safety.

• USDA Fight BAC Program
• University Extension
• Retail Packaging Handling Instructions
• Public Education

53
The End

• Wilfred Sumner
• SCS