1. The Summit of Safe Food? Safe Plates Module 5

2. Firefly owner John Simmons poses at his restaurant at 3824 Paradise Road in Las Vegas on Monday Nov. 18, 2013. (Bill Hughes/Las Vegas Review-Journal) http://www.nbcnews.com/health/health-news/possible-food-poisoning-sickens-100-safety-summit-n91631

3. On April 11, 2014, the Baltimore City received reports of illness from attendees Became ill between April 8 and April 10. The attendees suspected that lunch served on April 9 was the source of the illnesses. Follow up interviews found 216 became ill, onset time of 16 hours. Symptoms: Nausea Abdominal cramps or pain Diarrhea What Happened?

4. Possible Cause & Why? Potential Causes: Bacteria Norovirus Possible Reasons Why: Food purchased from unsafe sources Failure to cook food to correct temperature Improper holding temperatures Contaminated equipment Poor personal hygiene

5. Stool specimens from 22 ill individuals were tested 14 days later, toxins found in 4 people. Frozen chicken breasts, garlic, and demi‐glace were cultured for Bacillus cereus and Clostridium perfringens C. Perfringens was the likely cause identified by public health. What They Found

6. As reported, but not documented, by manager. Precooked frozen chicken breasts were placed on sheet pans and thawed in a walk in cooler on April 8. Cooked the morning of April 9 and transferred to 2 ‐ inch pans after cooking. The Marsala sauce was prepared the morning of April 9 and used only for the April 9 lunch. Poured directly over the pans of cooked chicken breasts 1h 20 min before service. Transported to convention center. Held hot until service. What Went Wrong?

8. Learning Objectives Explain the difference between “spore” and “vegetative” cell Describe the sources, symptoms, and control of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus List the correct cooling requirement for TCS foods Describe methods to achieve rapid cooling

9. Learning Objectives List the procedures that can be used for Time as a Public Health Control for TCS Food Define temperature danger zone (TDZ) Explain problems created by a Heat Stable Toxin List practices that create a “reduced oxygen content”

10. Key Terms Spore Vegetative cell Temperature Danger Zone Cooling rate Core (internal) Temperature Oxygen requirement Heat stable toxin

11. Spore Formers Some bacteria may be in vegetative or spore form Vegetative (live) cells can be killed by cooking to proper temperature Higher temperatures kill more bacteria faster Spores can survive and create big problems

12. Spores Similar to a “seed” Resistant to heat 165 o F for 15 seconds will destroy vegetative cells, spores will survive Destruction of spores- pressure and high temperatures required (240 o F) Spores can change to vegetative cells and grow rapidly during cooling and produce toxin Important to have rapid cooling to prevent growth and toxin production

13. Clostridium perfringens Found in soil and animal intestines Symptoms- severe abdominal pain, diarrhea Foods- meats, poultry, products made with meat products (chili, stews, gravies) Symptoms – onset time 12-18 hours Control- proper holding temperatures, proper cooling

14. Bacillus cereus Spore-forming bacteria found everywhere Causes 2 types of gastrointestinal illness 1.Diarrhea Caused by toxin mediated infection (bacteria infects the body and makes toxin) Onset 6-15 hours 2.Nausea, abdominal cramps, and diarrhea Foodborne intoxication (toxin present in food) Highly stable toxin, resistant to heat Onset is pretty quick

15. Bacillus cereus Vomiting symptoms – cooked rice dishes Diarrhea & nausea symptoms – cooked vegetables, meat products Control- proper cook, hold and cooling –Monitor temperature during service & cooling –Proper equipment for hot holding food –Tip sensitive digital thermometers are best

16. Clostridium botulinum Present in soil and water Toxin produced can be fatal pH 4.6 or lower, toxin not produced Requires reduced or lack of oxygen Symptoms- weakness, double vision, difficulty swallowing, speaking Control, use only commercially processed canned goods, proper temperature control Discard any damaged containers of canned food

17. Temperature Temperature Danger Zone Check temperature Cooling

18. Cooling Rates - minimize time in TDZ Keep TCS (temperature control for safety) foods @ 41 o F or lower or 135 o F or higher

19. Cooling Cool TCS food from 135 o F to 41 o F or lower in 6 hours –Step 1: 135 o F to 70 o F within 2 hours (Fast growth of pathogens) –Step 2: 70 o F to 41 o F within 4 hours If food is cooled to from 135 o F – 70 o F in less than 2 hours, you still have 6 total hours to reach 41 o F

20. Cooling If food has not reached 70 o F in 2 hours, it must be thrown out (discarded) or reheated to 165 o F, used for immediate service, or cooled correctly Properly cooled food can only be kept for 7 days Freezing stops the clock, restarts when thawed Mixing older items with new items uses the older date

21. Depth heat must move Greater depth= longer time Larger containers (slower) Small shallow containers (faster) –Ideally 2-3 inches deep Factors Influencing Cooling

22. Liquid vs solids –Liquids(broth) - fast –Solid (semi-solid e.g. Chili) – slow

23. Air vs Water Cooling method –Air - slow cooling - good insulator –Water- faster cooling - good conductor Cool in ice water bath faster than air in cooler or freezer Factors Influencing Cooling

24. Other Factors Loosely cover containers during cooling Stirring- increases cooling rate Use ice paddle (clean and sanitary) prevent contamination Tumble chillers- tumble bags of food in chilled water Blast chiller

25. Best Procedures: Summary Place food in small shallow container Place in ice water bath Stir (ice paddle) Monitor time and temperature with tip sensitive digital thermometer

26. Other Options Addition of ice or cold water to recipe –Water left out of original recipe –Avoid cross contamination (ice or water)

27. Time as a Public Health Control TCS food can remain without temperature control for up to 4 hours: Must have written procedure before hand Marked with start time Start temp must be above 135 o F or below 41 o F Discard after 4 hours Can not reheat or re-cool If food is monitored and doesn’t exceed 70 o F, can be held for 6 hours

28. Reduced Oxygen Packaging Sealed package without any air and no oxygen passing through package –Sous Vide –Cook/Chill large batches for later use Must control Botulism risk (and Listeria) Keep at low temperature (also use pH < 4.6 or a w <.91) Have documented procedures and training May apply for a variance, need HACCP

29. What’s your experience Have you changed cooling practices at your restaurant to minimize food safety risks?

30. Case Study Food Safety Conference attendees became ill Everyone ate chicken Marsala How it happened Frozen chicken breasts, garlic, and demi ‐ glace had C. perfringens What they found

31. Case Study Improper cooling Spores germinated to vegetative cells and produced toxin What went wrong Proper cooling Proper reheating Maintain all food at proper temperatures below 41 o F or above 135 o F Prevention

32. Quiz According to the FDA Food Code, the ‘temperature danger zone’ is: a)45 o F - 140 o F b)41 o F - 135 o F c)45 o F - 141 o F d)None of the above

33. Quiz Which of the following is not an acceptable method of cooling food? a)Dividing the hot food into smaller or thinner portions and place in refrigerator or freezer b)Using an ice bath- transfer the food to a clean cold container and place the container in a large on that holds ice or ice and water c)Placing hot food in shallow pans and leave at room temperature for initial cooling d)Stirring or rotating food while it is cooling

34. Quiz According to the FDA Food Code, Cooked TCS food should be cooled as follows: a) From 130 o F to 60 o F within two hours and then from 60 o F to 41 o F or colder within four hours b) From 135 o F to 70 o F within two hours; from 70 o F to 41 o F or colder within four additional hours c) From 135 o F to 45 o F within four hours d) From 135 o F to 40 o F within eight hours

35. Summary Bacillus and Clostridium are spore formers Spores not killed at normal cooking temperatures Do not use non commercial canned products Temperature abuse Proper and rapid cooling is critical Monitor temperatures and time