1. Chapter 7
Sanitation Hazards

2. Importance of Safe Food Handling
Foodborne Illness
A sickness caused by eating unsafe food
An outbreak is when two or more people eat the same food and get the same sickness
Not only do outbreaks harm the customer, they can result in employees being fired or demoted, businesses getting sued, and reputations being ruined
The bad publicity caused by an outbreak can lead to the establishment going out of business

3. Contamination
The presence of unsafe substances or levels of dangerous microorganisms in food
Can result from biological, chemical, or physical hazards
Other hazards that cause allergic reactions for some individuals may either naturally occur in foods or be introduced

4. Sanitation
The creation and practice of clean and healthy food-handling habits

5. Biological Hazards
Biological hazards are harmful organisms that cause foodborne illness
This source of contamination is troublesome for foodservice
The illness that results can range from mild discomfort to life threatening
Most are too small to see with the naked eye
These pathogens include harmful bacteria, viruses, fungi, parasites, and fish toxins
A pathogen is an organism that causes illness in humans

6. Bacteria
Type of pathogen responsible for many foodborne illness outbreaks is bacteria
Single-celled organisms that reproduce by dividing

7. How Bacteria Grow
Need water, food, and favorable temperatures to thrive
PHF or potentially hazardous foods are any foods that require time and temperature control for safety to limit the growth of pathogens or the formation of their dangerous by-products
Controlling the time these foods are exposed to unsafe temperatures helps to limit bacterial growth

8. How Bacteria Grow, Continued
4. Aerobic bacteria are bacteria that require oxygen to live and grow 5. Anaerobic bacteria are bacteria that thrive without oxygen 6. Facultative bacteria are bacteria that can grow either with or without oxygen 7. If conditions are ideal, they can divide every 20 minutes 8. Some bacteria have an added survival mechanism- a spore is a thick-walled “supersurvival unit”

9. Pathogenic bacteria cause foodborne illness in one of the following way
Infection
Results from live bacteria
Must be ingested to be a threat
Intoxication
Resulting from ingestion of toxins left behind by bacteria
May succeed at killing the bacteria without affecting the toxins
Toxin mediated infection
Bacteria are ingested and then produce harmful toxins while in the human digestive tract

10. Controlling Growth of Bacteria
Food source
High protein & other hazardous food must be handled carefully
Protein in particular is favored pH
Bacteria remain active 4.6-7
Most function best in neutral pH
Acids can help preserve food

11. Controlling Growth of Bacteria, continued
Time
The amount of time in the danger zone must be limited
Shouldn’t be kept in danger zone for longer than 4 hours total
Temperature
Danger zone degrees
Above bacteria dies
Below bacteria reproduce at a slower rate

12. Controlling Growth of Bacteria, continued
Atmosphere
Removing oxygen from their atmosphere stops most growth
Water/Moisture
Removing water from food stops bacterial growth
Way to remember the 6 things needed for bacteria to grow is FAT TOM

13. Viruses
A very small organism that invades another cell and causes it to reproduce the virus
Without a cell host, viruses can survive but can’t reproduce
Two viruses that concern foodservice are hepatitis A and Norwalk virus
Hepatitis A causes liver damage

14. Norwalk caused 5,461,731 illnesses in 2011
Individuals become sick when they consume contaminated water or foods
The foods most often causing the outbreaks are raw or undercooked shellfish and raw salad ingredients
These viruses can be destroyed by heat

15. Viral contamination can be avoided by
Practicing excellent personal hygiene
Washing raw vegetables before preparation and eating
Avoiding shellfish harvested from polluted waters
Purchasing food only from the most reputable suppliers

16. Fungi
Yeast
A microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas
A yeast contamination is characterized by slime, discoloration, bubbles, and an alcoholic or “off” smell
Yeast is easily killed when heated above 136

17. Mold Name for a large family of single-cell fungi
Most molds are not poisonous but can make food unappealing
Temperatures above 140 kills molds but their toxins may not be affected

18. Parasites
An organism that lives in and feeds on the body of another live creature
Parasites can be found in meat and fish
When humans eat food infested with live parasites, the parasites may be transmitted to the human host

19. Trichinella spiralis
Illness marked by fatigue, extreme digestive discomfort, and in rare instances, death
Illness a result of eating undercooked pork, now it is more often improperly cooked game meat
To prevent cook pork to 145, game should be cook to 160

20. Fish also harbor parasites
Such as anisakis
May be present in some raw fish
The only way to kill these parasites is cooking fish to an internal temperature of 140
Or freezing for 15 hours or seven days

21. Fish Toxins Are poisons within the fish’s flesh Ciguatera Scombroid
Results when small fish eat a certain algae, large fish eat them, and humans eat large fish
Fish commonly associated red snapper, grouper, and barracuda
Scombroid
Occurs when fish are left in danger zone for too long
Fish commonly associated yellowfin tuna, skipjack, bonito, and mackerel
Unfortunately, there is no easy way to detect if a fish is contaminated
The best line of defense is to buy fish from reputable sources

22. Chemical Hazards Any chemical that contaminates food Metals
Copper from cookware can leach into food
To avoid this pans are lined with another metal that doesn’t react with food
Tin can be damaged or wear off
Galvanized steel should never be used because it contains zinc and zinc can leach into foods
Fish from polluted waters can contain heavy metals such as mercury
The only was to avoid the danger is to purchase fish from reputable sources

23. Agricultural Chemicals
Insecticides, pesticides, and herbicides may be found on the exterior of fruits and vegetables
The best prevention is washing and peeling produce

24. Kitchen Chemicals
Chemicals such as cleaning supplies, bleach, grease cutters, and polishes
Most chemical contamination results from employee carelessness or improper working habits

25. To prevent chemical contaminations do:
Store chemicals in clearly marked containers
Don’t store food in containers that previously held chemicals
Only use chemicals according to manufacture’s instructions
Store chemical in an area separate from food preparation or storage
Never randomly mix chemicals
Dispose of chemicals in accordance with manufacturer’s directions
If uncertain about how to use a chemical product, ask supervisor
If ingested, call poison control, refer to MSDS, and notify a supervisor

26. Physical Hazards
Solid materials that pose a danger to the consumer when present in food
Physical contamination is the result of carelessness

27. Common Physical Hazards
Glass
Not easily seen
Staples
Be careful when removing food from boxes & when breaking boxes down
Metal Shards
Commercial can openers can tear pieces of metal
Toothpicks
Often used for hors d’oeuvres or sandwiches; make sure easily seen

28. Food Allergens
A misinterpreted protein, the body’s immune system reacts against the allergen
When a customer alerts a restaurant server to an allergy, the kitchen staff must analyze everything that is served to the customer
When an allergen is transferred form its food of origin to a food that does not contain the allergen, it is called cross-contact