1. Food Safety HFA 4MI

2. What is a Safe Food? Absence or acceptable and safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health Basically, “safe food” means food that is free from anything that can cause harm to people

3. Food Safety vs. Food Quality Food Safety Food that will not cause harm to the individual consuming it Food Quality All of the features that make a product valuable to the consumer Positive things: colour, flavour, texture Absence of negative things: spoilage, discoloration, off odours

8. Food Safety Culture When everyone takes their share of responsibility for food safety, a strong food safety culture results In a strong food safety culture, everyone believes in food safety

9. Food Hazard Anything that may cause illness or injury if not controlled or prevented

10. Potentially Hazardous Foods Food capable of supporting growth of pathogenic microorganisms or production of toxins Factors: High protein, low acid, moisture Large surface area (e.g. ground meat) Skin or rind Cooking and cooling Improper storage of cooked food

12. Types of Food Hazards Three types: Physical Biological Chemical

13. Physical Hazards Can cause physical injury to consumer Examples: Foreign objects such as glass, metal fragments, dirt, stones, staples, fingernails, hair Undesirable parts of food such as bone fragments in ground meat Introduced by: Food handlers Harvesting process Physical environment where food is prepared

14. Controlling Physical Hazards Food handling rules (hair covering, no jewellery) Checking and maintaining equipment

15. Chemical Hazards Any type of unwanted chemical substance in food Includes: Accidentally added cleaning chemicals, pesticides or similar substances Intentionally added chemicals like additives and nutrients, added incorrectly Allergens

16. Substances in food that cause allergic reactions in some people Body releases natural chemicals that cause allergic symptoms which may be minor to life threatening Minor: Itchiness, swelling of tongue and throat, skin rash or hives, nausea, vomiting, difficulty breathing Life threatening: Anaphylactic shock – whole body reaction

19. Controlling Allergens Cross-contamination can occur with allergens Tiniest amount is a serious concern Be aware of and follow workplace rules concerning allergens Separation, sanitization and other rules Accurate labelling

20. Biological Hazards Living organisms or the substances they produce that are harmful to people: Bacteria, viruses, parasites and fungi (microorganisms) Natural toxins from some plants, seafood and mushrooms Pathogens are microorganisms that cause illness in humans

21. FOOD BORNE ILLNESS

22. Foodborne illness: Infections vs intoxications Infections Ingested pathogenic microorganisms (i.e. bacteria, virus or parasite) multiply and imbed the gastrointestinal tract, producing inflammation Samonella, E. coli, Campylobacteria and Listeria Intoxications Toxins are produced in food by growth of bacteria before food is ingested Toxins, not bacteria, cause illness Staphylococcus, Clostridium botulinum Not expected to memorize specific infections and intoxications

23. Cases and Outbreaks A case of foodborne illness is when an individual becomes ill from consuming a food An outbreak of foodborne illness occurs when two or more persons become ill from consuming the same food An unexpected, unexplained increase of disease occurring at a given time and place

24. Under-reporting of Foodborne Illness Exact number of foodborne illnesses unknown because of under-reporting Under-reporting may be due to one of many factors: Ill person does not seek medical care Physician does not obtain specimen for diagnosis Laboratory does not perform necessary test Illness and laboratory findings are not communicated to public health department

25. Populations at Particular Risk Elderly persons People with AIDS, cancer, kidney disease, and some other chronic diseases People treated with immune-suppressing drugs Children under 2 years of age Pregnant women and their unborn babies People with history of alcohol abuse or drugs

26. References: Institute of Food Processing. (2012). Food Safety – Level One, Conestoga College.