Safety & SanitationIn your Kitchen

Presented by: Alex Shortsleeve, MBA

In the News!!

36 illnesses per catering outbreak; 13 at restaurants:

Between 1998 and 2008, there were 833 outbreaks of foodborne illness traced tocaterers, incidents that sparked 29,738 illnesses, 345 hospitalizations and 4 deaths, according to Dana Cole, a CDC researcher

• Federal Register Final Rule (July 9, 2009, 74 FR 33030): Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation

• The Food and Drug Administration (FDA) is issuing a final rule that requires shell egg producers to implement measures to prevent Salmonella Enteritidis (SE) from contaminating eggs on the farm and from further growth during storage and transportation, and requires these producers to maintain records concerning their  compliance with the rule and to register with FDA.

– www.fda.gov

Food Safety Update

FDA Food Safety Modernization Act

FDA Food Safety Modernization Act

• Key points:• ‐ The FDA would have the authority to issue direct recalls of 

foods that are suspected to be tainted, rather than relying on individual producers to voluntarily issue recalls.

• ‐ Food producers would be required to develop written food safety plans, accessible by the government in case of emergency. These would include hazard analysis and a plan for implementing corrective measures.

• ‐ The Secretary of Health and Human Services would be required to create a food tracing system that would streamline the process of finding the source of contamination, should an outbreak occur.

• ‐ Importers would be required to verify the safety of all imported foods to make sure it's in accordance with U.S. food safety guidelines.

– www.cnn.com

Cost of a foodborne illness• Loss of customers and sales• Loss of prestige and reputation• Lawsuits resulting in lawyer and 

court fees• Increased insurance premiums• Lowered employee morale• Employee absenteeism• Need of retraining employees• EMBARRASSMENT! 

1 The three (3) hazards that can result in food borne illnesses

Types of Microorganisms, Pathogens, and Toxins

The five (5) risk factors that can lead to food borne illnesses

The seven (7) principles of a HACCP system

Today’s Menu Agenda

2

3

4

Jewelry Pins, Staples

Hair, Bone

Foil, String

Physical Hazards in Food

Physical Hazards

Pesticide Residues

Food Allergens

Food Additives

Food Toxins

Cleaning Chemicals

Vet Residues

Chemical Hazards

Foodborne Disease Caused by Chemicals

Naturally Occurring:

Allergens CiguatoxinMycotoxin Scombrotoxin Shellfish toxins.

Man-made chemicals:

Cleaning solutions Food additives Pesticides Heavy metals.

Naturally Occurring ChemicalsFood Allergens

90% of all allergies are caused by:Milk products Egg productsWheat proteins Peanuts Soy products Tree nuts Fish Shellfish.

Common allergens

Man-Made Chemicals

Man‐made chemicals can be: Intentionally addedFood additivesPreservatives

Non‐intentionally addedCleanersSanitizers. Pesticides are a common

man-made chemical found on fruits and vegetables.

Flies Weevils Rats Roaches

Ants Moths Mice

TreatmentPest Management

•Licensed PCO•Look for infestation•Use preventative care

Biological (visible) Hazards

Biological (invisible) Hazards

Molds

Bacteria prefer foods that are high in proteins or high in carbohydrates.

Parasites are small or microscopic creatures that need to live on or in another living organism to survive.

Viruses are smaller than bacteria and require a living host in which to grow and reproduce.

Carbon dioxide and alcohol are produced as yeast slowly consumes food.

Grow under almost any condition, but grow well in acidic foods with low water activity.

Protozoa VirusesYeastsBacteria

Microbiological

BacteriaBacillus cereus

Bacillus cereus is commonlyfound in: Rice Pasta Potatoes  Meats and fish Milk Vegetables.

Bacillus cereus can be found in cooked rice.

Bacteria Clostridium botulinum

Clostridium botulinum can commonly be found in: Home‐canned foods Vacuum‐packed refrigerated foods

Garlic or onions stored in oil. Improperly vacuum-

packed foods may contain Clostridium botulinum.

Bacteria Campylobacter jejuni

Cross contamination is the major cause of Campylobacter jejuni.

It is estimated that 100% of all raw poultry is infected with Campylobacter jejuni.

BacteriaShiga toxin-producing Escherichia coli

Shiga toxin‐producing Escherichia coli is best controlled by: Cooking ground meats to at least 155oF (68oC)

Storing foods at proper temperatures

Practicing proper personal hygiene and avoiding cross contamination

Using only pasteurized apple cider, fruit juices, and milk.

Raw or undercooked ground beef has been known to contain Shiga toxin-producing e-coli.

BacteriaListeria monocytogenes

Listeria monocytogenes is commonly found in: Raw meats Raw poultry Dairy products Raw vegetables Raw seafood Hot dogs and luncheon meats.

Hot dogs may contain Listeriamonocytogenes.

BacteriaSalmonella spp.

Salmonella spp. is commonly found in: Intestinal tracts of humans and animals

Raw meat and raw poultry Pork Dairy products Chocolate Cream‐filled desserts.

Eggs are a common source of Salmonella spp.

BacteriaShigella spp.

Shigella spp. accounts for about 10% of all foodborne illnesses in the United States and is most commonly 

transferred by a food worker’s 

contaminated hands.

Shigella spp. is commonly found in ready-to-eat foods.

BacteriaStaphylococcus aureus

Staphylococcus aureuscan be commonly found in: Pre‐cooked, ready‐to‐eat foods that have been re‐contaminated by food workers

Foods that require considerable food preparation and handling

Vegetable and egg salads.

Pre-cooked, ready-to-eat food

BacteriaVibrio spp.

Vibrio spp. is commonly found in seafood such as: Fish Oysters Crabs Shrimp Clams Lobster.

Handle seafood carefully.

VirusesHepatitis A virus

Hepatitis A virus can be transferred by: Contaminated or polluted water

Infected food workers.

VirusesNorwalk Virus

Norwalk virus is commonly found in raw 

and undercooked seafood. Eating raw or undercooked clams

or oysters poses a high risk for infection.

ParasitesGiardia duodenalis

Parasites are small or microscopic creatures that need to live on or in another living organism to survive.

Giardia duodenalis

ParasitesAnisakis spp.

Anisakis spp. is commonly found in bottom‐feeding fish such as: Salmon Cod Haddock Crab Shrimp. Salmon fillet

ParasitesCyclospora cayetanensis

Cyclospora cayetanensis is commonly found in: Contaminated water Raspberries Strawberries Fresh produce.

ParasitesTrichinella spiralis

Trichinella spiralis is commonly found in: PorkWild game meats.

Wild boar

Mold Basic Characteristics

• Spoil food and sometimes cause illness

• Grow under almost any condition, but grow well in acidic foods with low water activity.

• Freezing temperatures prevent or reduce the growth of molds, but do not destroy them

Yeasts Grow well in

• Jellies• Jams• Syrup• Honey• Fruit Juice

Food should be discarded if spoiled by yeast!

The Five (5) Risk Factors• Purchasing food from unsafe sources

• Failing to cook food adequately• Holding food at improper temperatures

• Using contaminated equipment • Poor personal hygiene

7 Principles HACCP (Hazard Analysis Critical Control Points)

7. Design and use a Record Keeping System

6. Design a Verification Process

5. Design Procedures for Corrective Action

4. Monitor the Critical Control Points

3. Set Limits for your Critical Control Points

2. Identify the Critical Control Points

1. Identify Potential Hazards

Resources• Essentials of Food Safety & Sanitation: Food Safety Fundamentals:• On Cooking: A Textbook of Culinary Fundamentals for Education 

Management Corporation, 4th Edition. • http://www.msnbc.msn.com/id/38420815/ns/health‐food_safety/• http://www.msnbc.msn.com/id/38741401/ns/health‐food_safety/

• http://articles.cnn.com/2010‐12‐21/politics/house.food.safety_1_food‐safety‐modernization‐act‐government‐inspections‐food‐supply?_s=PM:POLITICS

• http://www.cnn.com/video/Gupta

• http://www.cdc.gov/foodsafety/resources/CDCandFoodSafety_121410.pdf

• http://www.foodsafety.gov/keep/charts/mintemp.html