REVIEWER IN FOOD RISK MNGMNT.
Erderly and Child Care, Nursing
Homes
(GTHRSKMT)
Military Bases, Prison Jails
Transportation with Food Service
Facilities
Foodborne Disease Outbreak
Occurs when 2 or more people
become ill after eating common Foodborne Illness
food.
- Commonly known as food
Food Industry poidoning, caused by eating food
that is contaminated by
America’s largest enterprise
bacteria/harmful substances
Made up of businesses that
produce, manufacture, transport Foodborne disease cause
and distribute food for people.
- 76 M illnesses
Food Production - 325 TH hospitalization
- 5 K Deaths
Activities that occurs on farms,
ranches, orchards, and fishing MAJOR ECONOMIC IMPACT
operations.
Medical expenses
Food Manufacturing Loss of work
Reduced productivity
Takes the raw materials harvested
Legal fees
by producer and converts them into
Punitive damages
forms suitable for distribution and
Loss of business
sale.
Loss of reputation
Retail Distribution System Increased insurance premium
Consist of many food operations, COST OF FOODBORNE ILLNESS
provide for human consumption.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits resulting in lawyer and
TYPES OF FOOD ESTABLISHMENTS
court fees
Full service Restaurant Increased insurance premium
Quick service/Fastfood Lowered employee morale
Convenience Stores Employee absentism
Caterers/Food Concessions Need for retraining employee
Lodging and Accommodation area Embarrassment
Schools/Universities Cafeteria
CAUSES OF FOODBORNE ILLNESS IN FOOD WASH HANDS ……after…
ESTABLISHMENTS
- After using restroom
Poor Personal Hygiene - Touching your face, hair, boy
- Before and after handling raw foods
- Transferring pathogens from body to
- Taking out garbage
food
- Sneezing
Cross-Contamination - Handling chemicals
- Smoking, using e cigarettes, chewing
- Transferring pathogens from one
gum etc.
surface to another.
- Eating or drinking
Time Temperature Abuse
- Letting food stay too long at
USING A HANDWASHING SINK
temperatures that are good for
pathogen growth. - DO NOT use hwsink for other things
- Never dump dirty water in them
Poor Cleaning and Sanitizing
- Never prepared food in them
- Incorrectly cleaned surfaces to food. - Never wash tools and equipment.
- Neber do tgese things in the
following areas in Food handling
YOU’RE ROLE IN KEEPING FOOD SAFE areas and food storage area
- Wash hands properly Glove Use
- Prevent ill employees from working
- Use to cover burn, cut or rash
- Maintenance general personal
- Fingernails, rings, bandage
cleanliness
- single used glove shall not be
- Observe strict rules for eating,
washed
drinking, and smoking.
- only use once
Temperature Danger Zone
HOW AND WHEN TO WASH YOUR HANDS
- pathogens can grow in this range
- Handwashing is a critical step for and cause foodborne illness
avoiding food contamination - 135 F to 43 F
- Take 20 seconds
Store refrigerated food
- Wet, Apply, Scrub, Rinse, Dry
- designated hand wash sink - 41F – 5 C lower
Keep food frozen solid
- 0 F to 18C lower
What should you look when inspecting a - Quality date
delivery vehicle? - Product is still safe to eat past this
date after the quality date but the
- Overall condition of the vehicle
quality was lessen.
- Condition of the product
- Sign of pests in the vehicle Use-By Date
- Door lock sand seals are functioning
- The last day recommended for the
- Correct truck temperature
product while at peak quality. Still
Temperature Logs safe
- First food safety documents other Expiration Date
Department of Health request
- Do not distribute infant formula,
during an inspection.
baby food or vitamins after the
Storing food safety expiration date.
- Store food only in designated areas FEFO
- Six inches off the ground
- First expired, first out
- Away from walls
- Ready to eat food above uncooked Discard cans if they have these problems
food.
- Severe dent in can seams
Store cleaning products and chemicals - Crushed cons that are not stackable
- Deep dents in body of can
- Label cleaning products
- Missing labels
- Keep away from food areas
- Unreadable labels
- Store in designated areas for
- Swollen or bulging ends
cleaning products and chemicals
- Rust that will not wipe off
- Bleach, paint, etc. should not be
- Holes or leaking
stored in the same area.
Discard commercially packaged dry food
Sell-By Date
with these problems
- Also called pull date
- Unlabeled or not correctly labeled
- The store must sell those products
- Unreadable label
before the code date and often
- No code dates
donates these foods when they are
- Signs of pest (gnaw marks,
closed to date ex. Eggs, lunch meat.
droppings, insects)
Packing or Manufacturing Date - Wet, damaged, or stained
- Open packaging
- Not an expiration date
- The day that the food was package, Prepare delivery vehicles to protect food
ex. Crackers, canned foods, spices. from contamination.
Best-By or Best if used by date
- Clean inside of the vehicles at least - Scales
once per week as often as necessary - Prep tables in clean rooms
- Make sure vehicles are pest free - Sorting tables
- Never deliver food in vehicles used - Scoops
to haul garbage.
HANDLING GARBAGE
- Do not bring pets when delivering
food - Remove garbage as quickly as
- Keep items that could contaminate possible
food separate from the delivery - Be careful not to contaminate food
- Lock and seal delivery vehicles when or surfaces when removing garbage
they are not being unloaded or - Clean the inside and outside of
loaded. garbage containers often
- Do not clean garbage containers in
When loading and transporting food
clean rooms or food storage areas
- Keep refrigerated food at 41F (5C) or - Close the lids on outdoor containers
lower during transport - Keep indoor containers covered
- Keep frozen food at temperature when they are not in use
that will keep it frozen.
Trends in Food consumption and choices
- Keep food cold in unrefrigerated
vehicles - Menus reflect changing appetite
- Always cover refrigerated and frozen among diners
food with thermal blankets - People have a wide of variety food
- Or place coolers with icepacks to choose from.
- Load ref. and frozen food so air can
CAUSES OF FOODBORNE ILLNESS
circulate around it.
Shiga Toxin – producing Escherichia
Cleaning
coli bacteria in lettuce and
- Removes food and other dirt from a unpasteurized apple juice.
surface Salmonella Spp. In alfalfa sprouts,
ice creams and dry cereal
Sanitizing
Hepatitis – a virus in raw and lightly
- Reduce pathogens on a surface to cooked oysters
safe levels Listeria Monocytogenes – in hotdogs
and luncheon meats.
Cleaning and sanitizing surfaces
- All surfaces must be cleaned and
rinsed
- Walls and floors
Contamination
- Storage shelves
- Garbage containers
- --Any surfaces that touches food
- Is the presence of substances or Edema of the face, tongue, eyelids,
conditions in the food that can be mouth
harmful to humans Skin rashes – itchy eyes
Respiratory – bronchitis, tightness of
Sources of contamination
the chest
- Soil, oil, water, air, plants, animals, Nausea, vomiting and diarrhea
humans. Anaphylactic shock
Bacterial Contamination THE EIGHT PRINCIPAL FOODS THAT MAKE
UP 90% OF ALL ALLERGIC REACTIONS.
- The principle cause of food
poisoning is the direct - Tree nuts
contamination of high risk foods - Peanuts
- Harmful bacteria may also - Milk
contaminate food by means of a - Fish
vehicle or route of contamination - Wheat
- Soy
TYPES AND FORMS OF BACTERIA
- Shellfish
Pathogenic Bacteria - Egg products
- Harmful bacteria responsible for HIGH RISK FOODS
food related illness.
- Which if contaminated with
- Reproduce by Binary Fission in 10-20
pathogenic bacteria and given ideal
mins.
conditions for the bacteria.
Spoilage Bacteria
Types of foods that associated with high
- Responsible for the decomposition risk foods
of foods.
- Cooked meats
- Rotting food, slime on meet,
- Cooked meat products with gravies
Beneficial Bacteria and stocks
- Cooked rice
- Involved in fermentation
- Shellfish/seafood
process/food supplement.
- Cooked eggs and products prepared
-
with eggs.
FOOD ALLERGENS
FORMS OF HEAT TREATMENT PROCESS
Allergy is an immunological
- Pasteurization
response to certain foods, food
- Sterilization
additives and colorings that can
- UHT Treatments
cause respiratory reactions and
other symptoms THE FOLLOWING DETAILS ARE IMPORTANT
TO ASCERTAIN THE INCIDENT ([Link])
- Name, address, and contact details
- Date and time of recovery
- Has anyone shown any sign of illness
- Date and time of the meal
- Medical details
- Has family members unwell?
- Date and timings of onset, man
symptoms and details
- Date such as place of food
consumption over the previous 2
days
- Has any family member returned
from overseas?
Microorganisms
- Most common type of food
contamination/ includes bacteria,
viruses and parasites.
Microbes
- Everywhere around us—in soil,
water, air, plants etc.
The Food Flow
- Consist of food products, and
ingredients, used to make them as
they flow through a food
establishment.
HACCP
- Hazard Analysis Critical Control
Points
- Identifies hazard within the flow of
food
- Receive – Store – Prepare – Cook –
Hold – Cool – Reheat.