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Lesson 1

lesson 1

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0% found this document useful (0 votes)

42 views49 pages

Lesson 1

lesson 1

Uploaded by

Klein E. Andrada

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as PDF, TXT or read online on Scribd

Lesson 1 - Understanding Food Contamination

1.1 Understanding Food Contamination

Notes:
Understanding Food Contamination

Copyright 2017 © Canadian Institute of Food Safety. All Rights Reserved. Canadian Institute of
Food Safety, [Link], the CIFS logo and the CIFS Wheat Symbol are trademarks of the
Canadian Institute of Food Safety. All other trademarks are the property of their respective
owners.
1.2 Lesson Overview

Notes:
Welcome to the lesson.

At the end of this lesson you’ll have a good understanding of:

● The causes of food-borne illness
● Biological contamination
● Physical contamination
● Chemical contamination
● And cross-contamination

Notes:
Foodborne illness is caused by contaminated food.

There are three types of contamination.

Biological contamination occurs when food is contaminated by bacteria or other

microorganisms.

Chemical contamination occurs when food is contaminated by chemicals such as

cleaning products.

And physical contamination occurs when food is contaminated by a physical object such
as a piece of wire.

Most food-borne illness outbreaks are caused by biological contamination.

Notes:

Micro organisms are living organisms often consisting of just one cell. They’re too small
to be seen with the naked eye but can be seen with a microscope. Micro organisms are
sometimes called microbes.

Biological contamination is the term used to describe what happens when these tiny
microorganisms, such as bacteria, reach dangerous levels in food and cause foodborne
illness

When microorganisms are harmful to people they are called pathogens. But most Micro
organisms aren’t pathogens - in fact many are helpful to us! Some bacteria help us to
breathe and to digest food properly.

We even use certain types of microorganisms - such as yeasts and mould - to produce
food such as bread, cheese and beer.

Notes:
It’s the responsibility of all food handlers to control the number of harmful
microorganisms (pathogens) in the food that’s served to customers.

That’s not as simple as it sounds. Pathogens can be found in many places in commercial
kitchens.

Just some of the places that they love to thrive include:

● On the human body
● On dust, in the air and in water
● In raw meat and other foods
● On uniforms, aprons and shoes
● On pets and pests
● On garbage, waste and recycling; and
● On kitchen cloths

Notes:
There are 6 types of microorganisms that can cause foodborne illness. These are:
● Bacteria
● Viruses
● Parasites
● Protozoa
● Fungi
● Prions

Notes:
Bacteria are the most common cause of food-borne illness.

These tiny, single celled organisms are found everywhere. In fact, there are millions of
them on your body right now. Most are harmless.

Bacteria can multiply rapidly by splitting themselves into two. In the right conditions, one
single-celled microbe can become millions within a few hours.

Notes:
Most bacteria in food can be killed or stopped from reproducing by cooking the food.

Freezing food stops bacteria from reproducing, but it does not kill bacteria.

However some bacteria can develop a type of shell that can protect them from extreme
heat or cold. These are called ‘spore forming bacteria’.

In a spore state, bacteria can’t multiply. However, when the conditions are right for
growth they break out of the spore state and start multiplying again.

On the next slide, we’ll take a closer look at the conditions that are favourable for
bacteria growth.

Notes:
There are 6 factors that affect how well bacteria grow. These are:
● Food
● Acidity
● Temperature
● Time
● Oxygen
● And moisture

It may help to use the acronym ‘FATTOM’ to remember these factors.

Click on the tabs to learn more.

Notes:
Bacteria are living organisms - and like any other living organisms, they need food to
survive.

Although bacteria can grow on any food, foods that are high in protein such as meat,
seafood and dairy products provide an environment in which bacteria can thrive.

But it’s not just meat and dairy food that you need to consider. Recent food-borne illness
outbreaks have been linked to foods such as cooked rice, cantaloupe melons and
various vegetables.

Notes:
The term pH refers to acidity, and is measured on a scale of 1 to 14, where 1 is most
acidic and 14 is most alkaline.

Acidic foods, such as fruits, tend to have a pH level of between 1 and 5.9, and many
alkaline foods, such as vegetables, have a pH level at the alkaline end of the scale.

Pathogens grow rapidly on foods with a PH of over 4.5, and grow best on neutral foods
that are neither acid nor alkaline, somewhere between 6 and 8.9 on the scale.

Meat and seafood are good examples of neutral acidity foods.

Sometimes lemon juice or other acidic ingredients are added to foods to make them less
attractive for bacteria growth.

Notes:
In certain temperatures, bacteria can multiply rapidly to harmful levels which increases
the risk of foodborne illness

By keeping food at high or low temperatures, we can stop or slow down the growth.

The temperature range in which bacteria multiply most quickly is called the " temperature
danger zone". The temperature danger zone is 4°C to 60°C, or 40°F to 140°F.

Notes:
The longer a food is left in the temperature danger zone, the more opportunity bacteria
will have to multiply.

As a food handler, you need to minimize the amount of time that food spends in the
temperature danger zone.

Always store food quickly after it’s been received and only work with small amounts of
food at a time. High risk food that’s been in the Temperature Danger Zone for over 2
hours must be thrown out.

Notes:
Most harmful bacteria that cause food-borne illness need oxygen to survive. These are
called aerobic bacteria.

But there are a few - known as anaerobic bacteria - that can survive without. This is why
it’s still possible to get food-borne illness from canned goods, or from soups or stews.

Notes:
Water is essential for bacteria to survive. Without some form of moisture bacteria stop
growing and may even die.

For many hundreds of years, preservation techniques such as salting and drying foods
have been used to remove moisture, and so prevent the growth of bacteria.

Adding moisture to dried goods can make the food hazardous. For example, cooked rice
is considered a high risk food but uncooked rice isn’t.

The term ‘water activity’ (aw) is used to determine if the moisture levels within a food are
suitable for bacteria growth.

Meat, fish and vegetables are examples of foods with high aw conditions which can lead
to a rapid growth of pathogens.

1.11 Biological Contamination

Notes:
High risk foods are those which have ideal conditions for bacteria growth.
Typically these are:
- Low in acid
- High in protein
- Moist

These foods are foods that are most likely to harbour dangerous levels of bacteria and
are often also referred to as 'potentially hazardous foods’

Notes:
As part of this course you’ve been provided with a guide on how to prepare specific
types of potentially hazardous foods safely.
This guide is located in the resources section on the course page.

Notes:
Low risk foods are those that do NOT have good conditions for bacteria growth. These
foods include:
- High acid foods
- Salted foods
- Dry foods
- Canned or vacuum packed foods
- High sugar foods

These are sometimes called non-hazardous foods.

Notes:
Viruses such as Norovirus or Hepatitis A are another common source of food-borne
illness outbreaks.

Viruses require a living host such as a human or animal to survive and reproduce, but
they can travel on all types of food. People get sick when they eat food that’s been
contaminated by the virus.

Viruses are often passed onto customers from food handlers who are carrying the virus
and haven’t washed their hands properly or followed the correct personal hygiene
procedures when preparing food.

Viruses can multiply even faster than bacteria. Many viruses can survive extreme hot
and cold temperatures, and are not destroyed by processes such as cooking or freezing.

Notes:
Parasites are organisms that live on or inside of humans or animals. They are
transferred to humans who consume food or water containing the parasites.

Tapeworms and roundworms are examples of parasites that are sometimes passed onto
humans. These days, such parasites are usually passed on through eating wild, hunted
animals. Most farm animals are treated to prevent such parasitic infections but it’s
important to only purchase from reputable suppliers to be sure.

A more common parasite that is passed onto humans is Anisakis. Anisakis is a parasite
that lives on fish and can be contracted by eating sushi or sashimi. Freezing or cooking
help to destroy many parasites. But because sushi and sashimi are served raw, any
parasites that would normally be destroyed by cooking can still remain if the fish hasn’t
been frozen before preparation.

Parasites depend on the host for nutrients and can be quite difficult to get rid of once
they’re in your body.

Notes:
Protozoa are tiny single-celled microbes found in water and food. Most protozoa are
beneficial to humans, but some, such as giardiasis, are harmful and cause food-borne
illness.

Giardiasis microbes are found in contaminated water, often as a result of improper

sewage disposal from human or animal waste.

The two most common ways for giardisis to be spread is by:

● Washing food in contaminated water
● And improper handwashing by food handlers.

Notes:
Fungi range from single cell to large multi cell organisms. They grow on animals, plants
and humans.

Moulds and yeasts are types of fungi. Many fungi are beneficial to humans. We eat
mushrooms directly and use other fungi to help us to bake and produce goods such as
beer, bread and cheese.

Harmful fungi are most often seen as fuzzy patches of mould on food, such as the
greeny-blue mould found on bread. If you do see mould on food, it’s best to discard the
item as the mould may have produced toxins that remain in the food even once the
mould has been cut off.

Yeast contamination is most often identified by slime, an alcoholic taste or smell, or a

bubbling within the food.

Fungi grow very easily. They prefer warm and damp environments - however they can
grow in refrigerated temperatures and on almost any food.

Notes:
Prions are disease-causing protein particles.

The most well-known prion is Bovine spongiform encephalopathy - more commonly

known as BSE or mad cow disease . This prion is found in cattle and livestock, and has
been known to cause Creutzfeldt-Jakob disease - or CJD - in humans.

It’s very difficult to destroy prions with normal pathogen destruction methods such as
cooking or freezing.

Notes:
Perishable foods are foods which are likely to spoil, decay or become unsafe to eat if
they're not stored correctly or consumed shortly after purchase

These foods include:

● Meat
● Seafood
● Poultry
● Dairy products such as milk and cheese
● And fruits and vegetables

Notes:
Food spoilage occurs when there's a disagreeable change in the normal state of the
food. This may be a change to the smell, taste, touch or sight of the food. Spoilage is
usually caused by bacteria, moulds or yeasts.

A typical example of spoilage is green fuzzy patches appearing on a piece of bread.

Spoilage doesn't always mean that the food is unsafe to eat, although you shouldn't
serve spoiled food to customers. If food spoilage is caused by harmful bacteria that
causes it to be unsafe to eat, this is known as pathogenic spoilage.

Notes:
Signs of spoilage on meat, seafood and poultry include the food item become slimy,
discoloured or having a bad smell.

The most common signs of spoilage on dairy products include green or black mold, a
strong smell or curdling.

Signs of spoilage on fruits and vegetables are mould, a soft and mushy consistency and
a bad smell.

Other lower risk foods can also spoil.

For example, baked goods may develop a white or green mould.

And signs of spoilage of canned goods include a bulging can or lid, a strong smell when
you open the can, gas or spurting liquids, or cloudy, mushy food.

Notes:
One of the ways in which suppliers protect perishable food from spoilage is to use
modified atmosphere packaging (MAP).

Modified atmosphere packaging means adding additional gases such as carbon dioxide
or nitrogen to oxygen before packaging the item.

These added gases stall the growth of bacteria that cause spoilage, and extend the shelf
life of the product.

Modified atmosphere packaging is often used for meat, poultry, seafood and dairy items.

Notes:
Types of Food-Borne Illness

There are three types of food-borne illness that may be caused by biological
contamination:
1. Food-borne infections
2. Intoxications
3. Toxin-mediated infections

Notes:
Food-borne infections arise when the number of bacteria, or pathogens, within a food
reach dangerous levels.

The bacteria are eaten with the food and then continue to multiply in the body until the
person becomes sick.

It can take 12-48 hours to become sick from a food-borne infection. This time is know as
the incubation period.

People suffering from food-borne infections may experience vomiting, diarrhoea,

stomach cramps, nausea, headache, fever and dehydration.

Notes:
Fever is a key indicator that someone is suffering from a food-borne infection as
opposed to an intoxication.

Food-borne infections can also cause death.

Salmonella, Shigella and Listeria are examples of three bacteria that commonly cause
food-borne infections.

Notes:
Intoxications occur when food is contaminated with toxins produced by the bacteria.
Intoxications can be just as deadly as foodborne infections. Symptoms include vomiting,
diarrhoea, stomach cramps and nausea.

The incubation period for intoxications is only 1 to 8 hours. Intoxications are considered
more difficult to prevent than foodborne infections because cooking doesn’t necessarily
kill all toxins, whereas cooking will kill most bacteria.

Staphylococcus aureus is an example of a toxin produced by bacteria that is responsible

for a number of foodborne illness outbreaks every year.

This bacteria is present in around 25% of healthy people. It gets transferred to food by
food workers handling food after touching open cuts, burns, boils, or pimples. This
transfers the bacteria onto their hands, and then from their hands onto the food.

It is commonly found on foods that require a lot of hand contact to prepare such as
sandwiches, salads and baked goods.

1.25 Biological Contamination

Notes:
Toxin-mediated infections are a combination of foodborne infections and intoxications.
Toxin mediated infections occur when we eat a food containing high levels of bacteria
which then produce toxins once the bacteria is in our body.

[Link] is an example of a bacteria that frequently causes toxin-mediated infections

Notes:
Many food-borne illness outbreaks caused by biological contamination have one of three
main causes:
1. Poor personal hygiene of food handlers
2. Inadequate time and temperature control
3. Improper cleaning and sanitizing

Later in the course, we’ll provide training on all three of these topics.

Notes:
Although physical and chemical contamination do not cause as many foodborne illness
outbreaks as biological contamination, these types of contamination must still be taken
very seriously.

Physical contamination occurs when actual objects contaminate the food.

These objects could cause a choking hazard or a physical injury if consumed by a
customer.

They could also be carrying bacteria which may in turn lead to biological contamination.

Notes:
Some common physical contaminants found in commercial kitchens include bandages,
wood, glass, staples, plastic, hair, insects, insect droppings, fingernails, jewelry and
animal bones.

Notes:
To prevent physical contamination of food, store food in sealed containers away from
any physical contaminants, and take care during the preparation of food to ensure that
physical contamination does not occur.

Hairnets or hats, and disposable gloves, should be worn when preparing food to prevent
physical contamination from hair, nails or dirt.

Notes:
Chemical contamination occurs when food is contaminated by chemicals.
Some of the most common causes of chemical contamination are cleaning products, or
pesticides and herbicides from unwashed fruit and vegetables.

Notes:
There are 5 main types of chemical contaminants. Click on the tabs to learn more.

Notes:
Industrial chemicals and cleaning products include detergents, sanitizers and other
chemical products that you may have on site.

Always store these well away from food and food preparation areas, and store in their
original labelled containers.

Never store chemicals in containers that were used for food, and don’t store food in
containers that were used for chemicals.

Always remember to rinse items when cleaning and sanitizing.

Notes:
Agricultural chemicals include herbicides, pesticides and fertilisers that may be present
on fruit and vegetables.

Always wash fruit and vegetables - even if the item has a thick skin or rind, you are still
in danger of transferring chemicals from the outside to the inside when you cut into the
product.

Choose fresh produce suppliers that have programs in place to prevent contamination.

Notes:
Toxic metal contamination can occur when using pots and pans, food containers or
utensils that have been manufactured using non-food grade materials, or that are not
suitable for the purpose for which they are being used.

Storing acidic food in galvanised metal containers can cause chemical contamination.
Use food grade plastic containers instead.

Notes:
Preservatives are ingredients added to food to make it last longer or taste better.

Example preservatives include sulphites in wine and nitrates used in meat.

Adding too much preservative to a food can be harmful to human health. Always use
reputable suppliers and follow instructions when using these products.

Notes:
Naturally occurring chemical toxins are chemicals that are produced or contained
naturally within shellfish, seafood or plants.

These toxins may not cause any harm to the organism that produces them, but can be
harmful to humans.

Paralytic Shellfish Poisoning is an example of an illness caused by consuming a

naturally occurring toxin.

Always purchase seafood and fresh produce from reputable suppliers to avoid this type
of toxin.

1.33 Cross-Contamination

Notes:
Cross contamination occurs when contaminants are transferred from a contaminated
food or surface to other food.

There are 2 types of cross-contamination:

1. Direct cross-contamination
2. And indirect cross-contamination.

Notes:
Let’s take a look at an example.

If juices from raw meat drip onto a prepared salad in a refrigerator, then bacteria from
the juices may contaminate the salad.

If so, cross-contamination has occurred.

This is called direct cross-contamination. Direct cross-contamination means one food

has directly contaminated another.

Notes:
Let’s consider a different example.

If a surface isn’t cleaned and sanitized properly after handling raw eggs, and the same
surface is used to prepare fruit, bacteria from the eggs may contaminate the fruit.

If so, cross-contamination has occurred. This is called indirect cross-contamination.

Indirect cross-contamination means that there’s an object between two foods that
passes contaminants from one food to another

Notes:
Some of the most common sources of indirect cross-contamination in commercial
kitchens include:
● utensils
● hands
● kitchen surfaces
● kitchen equipment including small items such as chopping boards
● large items such as hot drink machines
● clothing - including disposable items such as hairnets and gloves
● pests
● And cloths, towels and wipes.

Notes:
Some rules to follow to prevent cross-contamination are:
1. Consider all raw and potentially hazardous foods as contaminated
2. Don’t use the same equipment or utensils for raw and cooked foods
3. Use separate preparation areas for raw and cooked foods. If this is not possible,
then ensure that surfaces and equipment are thoroughly cleaned and sanitised
before switching between food types.
4. Always wash your hands or change gloves after working with raw or potentially
hazardous foods
5. Change aprons, hair coverings and disposable gloves when switching between
food types. If you’re not switching between food types, then change these items
at least once every 4 hours.

Notes:
That brings us to the end of the lesson. Please close this window and proceed to the
online quiz on the course page.

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