Revised by Billy Moss and Rachel Postin Food Safety 02421 8.1 Ardith R. Brunt, PhD RD LD Tennessee Tech Revised by Billy Moss and Rachel Postin GA Ag Ed Curriculum Office To accompany Georgia Agriculture Education Curriculum Lesson June, 2002

What is the difference between clean and sanitary? Maintaining safe adequate food supply throughout the food chain--farm to fork production at the farm transportation processing handling throughout each step contamination can occur at any step in process What happens if we don’t?

Bacterial Hazards bacterial, parasitic, or viral contamination bacterial growth bacterial, parasitic, or viral survival bacterial toxin production bacterial, parasitic, or viral cross- contamination

Food borne illness--who is most susceptible? Very young--those with small body size (less opportunity for dilution of bacteria) those with compromised immune systems or poor nutritional status cancer AIDS malnourished (depends how toxin is metabolized) very old Symptoms: abdominal pain, N&V&D

Bacterial growth phases Stationary phase Log phase Decline Toxins effective Lag phase

Conditions necessary for growth Warm temp --40-140 Moist water activity > 85% pH--neutral to slightly acidic Oxygen requirement--> depends on the pathogen

Food Borne infections Pathogens- Campylobacter Giardiasis Hepatitis Listeriosis Perfringens Salmonella E coli Traveler’s diarrhea Shilgella Trichinosis Food Intoxication Botulism Staphylococcus aureus

Potential Hazards: Physical objects stones glass metal fragments packaging materials

Potential Hazards: Chemical contamination nonfood-grade lubricants cleaning compounds food additives insecticides

Leading causes of food-borne disease outbreaks

Cited factors for foodborne illness Fail to refrigerate food promptly Fail to cook or heat food thoroughly Infected employees who practice poor hygiene Foods prepared 1 day + in advance

Cited factors for foodborne illness Foods remain in incubating temps Fail to reheat properly Raw contaminated ingredients added to foods that require no additional cooking Cross contamination

Time-temperature relationships for cooling cooked foods 140 ° F to 70 ° F in 2 hours 70 ° F to  41 ° F in 4 hours Do not cover hot food completely until it has reached 45° F or lower

Acceptable ways to cool hot food Place food in smaller containers Place food in shallow pans Place food in ice water bath Stir food frequently Use thermometers frequently to check / record in log

Acceptable ways to thaw foods Refrigerator Under cold running water Oven or microwave--> only if the cooking process is completed

Web site for food pathogens http://www.foogene.co.uk/pages/bugs.htm Web site for incidence of food borne illness & death http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm