Harmful substances in food Read Pg 2.1 Shigella outbreak Ch 2 – Contamination Harmful substances in food Read Pg 2.1 Shigella outbreak

Contamination Most common symptoms Can be found* in: Where is it? What Happens? Most common symptoms Diarrhea Vomiting Fever Nausea Cramps Jaundice (yellowing of skin) Onset times vary, and symptoms range from mild to death Can be found* in: Animals Air Water Dirt Naturally in food Food contaminated by the food handler (see notes) *But you usually can’t tell. Fecal-oral, being in contact with a person who is ill, sneezing/etc on food, cross cont

FBI – Foodborne Illness The Big 6 Shigella Salmonella Typhi Nontyphoidal Salmonella E-coli Also called Shiga-Toxin Producing Escherichia Coli (STEC) Hepatitis A Norovirus Cold take 30 minutes, or up to 6 weeks to show up! Not all persons will show symptoms – some can be ‘carriers’ What have I got – pg 2.11 Viruses Bacteria

Biological Contamination – Gen Info Pathogens that EITHER Make you sick OR Produce toxins that make you sick Bacteria Viruses Parasites Fungi ~Either way, you could get sick and/or make others sick!

Biological Contamination - Bacteria Live anywhere Cannot be seen/smelled/tasted Multiply rapidly when FATTOM is correct (jars) FATTOM – Food, Acidity, Temp, Time, Oxygen, Moisture The only ones you can control are time/temp There are 4 types: Salmonella Typhi Nontyphoidal Salmonella Shigella E-coli See pg 2.5, and your chart

Biological Contamination - Viruses Are not found in food, come from the FOOD HANDLER Transferred through food, water, or contaminated surfaces Are NOT destroyed by cooking The ONLY prevention is practicing good personal hygiene . See pg 2.6-2.7, and your chart The 2 types: -Norovirus -Hepatitis A

Biological Contamination - Parasites Require a living host to survive Associated w/ Seafood wild game food treated w/ contaminated water (such as produce) Prevention Purchasing from ARS Cooking food properly

Biological Contamination - Fungi Found naturally in air, soil, water, on plants, etc Ex: Yeasts, Molds, and Mushrooms Produce toxins that make you sick Throw food away! The only way to prevent this is to purchase from A/RS

Biological Contamination - Toxins Poisons that will make you sick Associated w/ plants, seafood Some fish have toxins naturally (from eating algea/smaller fish) Cigutera toxin Some toxins aren’t harmful unless t/t abuse occurs – so control it! Histamine Symptoms usually occur w/in mins, but not always Nausea/vomiting Neurological – tingling, hot/cold, hives, difficulty breathing, heart palpitations, burning in the mouth, etc Prevention – Purchasing from A/RS Apply your knowledge – who am I – pg 2.12 – both activities

Chemical Contamination Any chemicals – foodservice AND personal Acidic food stored in improper containers that leech chem Copper, zinc, galvanized metal, etc Symptoms within minutes – call poison control Vomiting, etc Prevention – keep chem separate at all times Follow manuf instructions Do not mix chemicals Keep in original containers or clearly label new ones Keep MSDS handy

Physical Contamination Objects in food Natural Bones, pits, etc Other Plastic, fingernails, staples, glass, jewelry, dirt, glass, bandaids, etc Can cause physical harm choking, bleeding, etc Apply your knowledge pg 2.10 and 2.11 - all Prevention Purchasing Train employees (SOPs, personal hygiene, etc)

Deliberate Contamination of Food Terrorists, disgruntled employees, competitors, etc Acronym of the Day – a tool to keep food safe – A.L.E.R.T A – Assure – L – Look – monitor the security of your facility (‘bee’ sure &‘see’ sure) E – Employees – know WHO is in your facility R – Reports – keep documentation when people make complaints T – Threat – is it? Read – Rajneeshee Bioterror Attack - pg 2.14 Chef – read the NOTES for this section! ALERT A How do you ASSURE that the supplies and ingredients you use are from safe and secure sources? L How do you LOOK after the security of the products and ingredients in your facility? E What do you know about your EMPLOYEES and people coming in and out of your facility? R Could you provide REPORTS about the security of your products while under your control? T What do you do and who do you notify if you have a THREAT or issue at your facility, including suspicious behavior? http://www.foodqualityandsafety.com/article/food-safety-in-the-retail-world/

Responding to an Outbreak Gather info Notify Authoriies (state/local reg auth) segregate product Document Everything! ID staff on duty cooperate fully review procedures make changes where neessary willy Corrective action

Allergens Symptoms: Nausea/vomiting /diarrhea Wheezing Shortness of breath Hives/rash Abdominal pain Swelling of face/eyes/hands/feet Can appear immediately or take hours. Can escalate quickly Warning: ANAPHYLAXIS = death

Food Problems Will Send The EMS. Milk/Dairy Fish Tree Nuts Wheat Eggs s Shellfish Peanuts Soy s Common allergens Food Problems Will Send The EMS.

Be overly careful to avoid cross contact at all costs! S APPLY KNOWLEDGE PG 2.19 CASE STUDY – 2.22 STUDY QS 2.23 FOH Staff BOH Staff W/R/S everything Keep equipment separate Fryers, cutting boards, etc Wash hands/change gloves Label EVERYTHING! Be overly careful to avoid cross contact at all costs! S Must be able to: Describe ingredients EVEN if they’re a SECRET! Suggest other menu items Deliver food separately APPLY YOUR KNOWLEDGE – PG 2.19 CASE STUDY – 2.22 STUDY QS 2.23