Implement the Food Safety Program and Procedures Implement Food Safety Program and Procedures – FDFFS2001A Implement the Food Safety Program and Procedures 1. Food hygiene risks AGENDA Presentation_6/ TAFE NSI Ryde/MB_ZGtbc_2012

TOPIC SIX Food Hygiene Risks Spoilage / Food Borne Illness What are Micro-organism and where do they come from Symptoms of Food Poisoning People at risk Physical, chemical, microbial / biological risks

Food Spoilage Food spoilage makes food inedible by a change in: Appearance Smell Color Flavour Ageing

Microbial Spoilage Micro-organisms are one of the major causes of food spoilage, the main offenders being: Bacteria Yeasts Moulds

Chemical Spoilage Reaction of fats with oxygen High temperatures Oils that are heated for too long or at too high a temperature

Enzymic Spoilage The ripening of fruit Physical signs: colour, increased sweetness, Flavour, soft flesh. Meat aging: enzymes act as a meat tenderiser

Food Borne Illness / Food Poisoning You can’t see it You can’t smell it You can’t taste it

There are three causes of food poisoning / Food Hygiene Risks: Chemical Physical Biological / Microbial

BIOLOGICAL HAZARDS Bacteria Viruses Moulds Yeasts PHYSICAL HAZARDS Person Premises Pests Plant Packaging Product

CHEMICAL HAZARDS Chemical contamination of foodstuffs can happen at any stage of their production, from growing of raw materials through to the consumption of the finished product. The effect of chemical contamination on the consumer can be long-term (chronic) such as for carcinogenic or accumulative (e.g. mercury) which can build up in the body over many years, or it can be short-term (acute) such as the effect of allergenic foods. The current main chemical hazard issues in food products are as follows: Cleaning Chemicals Pesticides Allergens Toxic Metals

The presence of these hazards in food can result from: Poor temperature control Cross-Contamination from: -poor level of personal hygiene -unsatisfactory standards of cleanliness and sanitising -poor standard of food handling -poor standard of storage -inappropriate disposal and handling of waste -presence of pests and vermin

Characteristics Used to Identify Bacteria Size Shape Ability to form spores (Spores can be killed by heating food to 121 C for three minutes (Food canning manufacturers)

Requirements for Microbial Growth F-A-T T-O-M Nutrients or Food (rich in protein-High Risk Foods) Ideal temperature 5-60C (Danger Zone) Water Optimum pH level (Neutral, 7) Availability of oxygen (some don’t) Time to multiply

Temperature Danger Zone 5ºC - 60ºC

Water Availability Food poisoning bacteria can only grow on moist foods like meat or milk. Mould can grow on drier foods such as cheese and bread.

pH Values Is it acid or is it alkaline? The acidic range is from 0 – 7 The alkaline range is from 7 to 14 7 is neutral

Availability of Air Aerobic – will only grow in the presence of oxygen Anaerobic – micro-organisms can grow in the absence of oxygen Facultative – they can grow in either the presence or absence of oxygen.

Bacteria need time to grow Bacteria grow by spitting in two (ideal condition – every 20 minutes) The growth cycle: Lag phase no multiplication Log phase rapid multiplication Stationary phase numbers remain constant Decline phase the numbers decrease

Viruses They invade the cell that becomes the host. Cause cell damage Viruses use food and food handlers are transport mediums. An infected handler leaves the virus on the food. The spread of infection may also be due to foods which are infected by contact with insects, dirty work surfaces, garbage, etc.

Food Poisoning Micro-organisms Bacillus cereus Campylobacter jejuni Clostridium botulinum Clostridium perfingens Escherichia coli Salmonella Staphlococcus aureus

SYMPTOMS OF FOOD POISONING Common Symptoms: Stomach pains & cramps Diarrhoea High Temperature Rarer Symptoms: Kidney damage Paralysis Nausea and vomiting Headache Miscarriage Brain damage

‘AT RISK’ PEOPLE the elderly the sick and those with weak immune systems under fives pregnant women and their babies

Types of food Poisoning Chemical - e.g. Pesticides Physical – e.g. Glass fragments Biological – e.g. mushrooms, bacteria etc.

Microbial food poisoning Viruses Moulds Bacteria

FOOD POISONING CHAIN OF EVENTS Source of Bacteria Food/humans/equipment/work surfaces/insects/rodents Right Conditions for Bacteria Growth Food/water/temperature/neutral pH/environment(oxy/no oxy) Sufficient Time For bacteria to grow to large numbers

FOOD POISONING CHAIN OF EVENTS (cont) Person eats contaminated food Symptoms of food poisoning