This document discusses food safety and preventing foodborne illness. It describes biological, chemical, and physical food hazards as well as food allergies. Foodborne illnesses are caused by bacteria, viruses, parasites, and chemical contaminants. Those most vulnerable are young, old, or immunocompromised individuals. Proper training, hygiene, storage, preparation, sanitation, and monitoring through programs like HACCP can help prevent foodborne illness.

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Food Safety
4

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• Food safety is a priority in the U.S.
– CDC investigates causes of foodborne
illnesses
– FDA and USDA share responsibility for
monitoring food supply
– Food defense: protecting against food
terrorism
Food Safety

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• Symptoms include gastroenteritis,
nausea, abdominal cramps, diarrhea,
and vomiting
• Who is most vulnerable to foodborne
illnesses?
– Those who are very young, old, or with
compromised immune systems
• Most biological hazards can be
inactivated or killed by adequate cooking
What is a Foodborne Illness?

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What is a Foodborne Illness? (cont’d.)

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• Naturally occurring hazards
– Bacteria
– Molds
– Viruses
– Parasites
Biological Hazards

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• Infection
– Salmonella, listeria monocytogenes,
yersinia enterocolitica, shigella
• Intoxication/poisoning
– Clostridium perfringens, staphylococcus
aureus, clostridium botulinum
• Toxin-mediated infection
– Escherichia coli, campylobacter jejuni, vibrio
Bacteria

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Bacteria (cont’d.)

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Bacteria (cont’d.)

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• Produce mycotoxins
• Are visible, unlike bacteria
• Examples:
– Aflatoxin
– Patulin
– Fumonisins
Molds

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• Foods with molds in general should not
be eaten
– Exceptions: certain cheeses (like bleu);
other foods (like soy sauce) that depend on
healthful molds
– Cheeses such Swiss and cheddar can be
cut one inch from the mold
– Soft cheeses like cottage or cream should
be discarded because the mold may
penetrate the cheese
Molds (cont’d.)

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Viruses

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• Roundworms
– Trichinella spiralis
– Herring worms or cod worms
• Protozoa
– Giardia lamblia
– Toxoplasma gondii
Parasites

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• Bovine spongiform encephalopathy
(BSE) found in cows
• When humans eat infected cows, they
develop a transmissible spongiform
encephalopathy (TSE)
• TSE attacks brain tissue
• USDA has tight regulations to prevent
outbreaks of mad cow disease
Prions—Mad Cow Disease

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Chemical Hazards

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• Seafood toxins
– Ciguatera fish poisoning
– Histamine food poisoning
– Pufferfish poisoning
– Red tide
Chemical Hazards (cont’d.)

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• Foreign items in the food supply
– Examples
• Glass
• Bone
• Metal
• Wood
• Stones
• False fingernails
• Insects
Physical Hazards

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• Food allergy: immune response to a
protein
• Food intolerance: inability to digest a
food due to an enzyme deficiency
• Food sensitivity: general term
encompassing allergies, intolerances,
and other adverse reactions to foods
Food Allergy, Intolerance, and Sensitivity

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• Best method of prevention is avoidance
• Food Allergen Labeling and Consumer
Protection Act (FALCPA) requires
manufactures provide warnings on labels
of foods containing foods that could
cause allergic reactions
• Prevention of cross-contamination
happens at all stages of food
manufacture and storage
Food Allergy, Intolerance,
and Sensitivity (cont’d.)

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• Food service personnel
– Training
– Personal hygiene habits
• Purchasing from safe sources
• Inspection of food deliveries
Preventing Foodborne Illness

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Preventing Foodborne Illness (cont’d.)

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Preventing Foodborne Illness (cont’d.)

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• Food storage
– Refrigerator
– Freezer
– Dry conditions
Preventing Foodborne Illness (cont’d.)

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Preventing Foodborne
Illness (cont’d.)

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• Preparation
– Prepreparation
• Thawing; cross-contamination
– Cooking
• Minimum internal temperature
– Holding
• Time limit; protective barriers
Preventing Foodborne Illness (cont’d.)

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• Preparation (cont’d.)
– Cooling
• Within four hours of cooking
– Reheating
• Within two hours before serving
– Serving
• Personal hygiene, cross-contamination
Preventing Foodborne Illness (cont’d.)

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• Sanitizing dishes
– Heating
– Three compartment sink
– Chemicals
– Air- or heat-dried
• Sanitation schedule
• Sanitizing equipment
• Sanitizing facilities
Preventing Foodborne Illness (cont’d.)

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Preventing Foodborne Illness (cont’d.)

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• Pest control
– Blocking entrances
– Blocking access to food
– Pest-control program
Preventing Foodborne Illness (cont’d.)

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• FDA Food Code
– Foundation for food safety programs
– Lists government safety recommendations
– Updated every few years
• Health Department inspections
– Too many violations can result in
suspension or revocation of license
Food Safety Monitoring

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• Hazard Analysis and Critical Control
Points (HACCP)
– Assessing potential hazards
– Identifying critical control points (CCPs)
– Establishing quantifiable limits for each CCP
– Monitoring CCPs
– Taking corrective action
– Verifying through regularly evaluating
records
– Documenting through record keeping
Food Safety Monitoring (cont’d.)

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• Types of foodborne illnesses
– Biological hazards
– Chemical hazards
– Physical hazards
– Food allergy, intolerance, and sensitivity
Chapter Summary

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• Factors in preventing foodborne illnesses
– Personnel
– Purchasing
– Storage
– Preparation
– Sanitation
– Food safety monitoring
Chapter Summary (cont’d.)