Food Safety Overview Legislation Microbiology

Food Safety

Overview • • Legislation Microbiology Hazardous Food Safe Food Handling Cross Contamination Hygiene & Hand Washing Cleaning & Sanitation Food Poisoning & Allergies

Legislation • Health Protection & Promotion Act – general, broad-based legislation that requires that food premises be inspected • Food Premise Regulation – more detailed requirements that food premises must comply with

Food Premise Regulation • Applies to all food premises except some specific exemptions (some special events and true farmer’s markets) • Applies in full except for a few reduced provisions for some specific premises • Covers many areas like sanitation, maintenance, food handling & food sources

Microbiology

Understanding Microorganisms • Most microorganisms are beneficial – sauerkraut, yogurt, cheese, beer • Microorganisms that cause disease – pathogens (germs) • Pathogenic microorganisms are odourless, tasteless & invisible • Spoilage microorganisms can cause odours & off-taste in food

What Bacteria Need to Grow • Bacteria need a combination of things to grow – – – protein or carbohydrate (food) moisture neutral (or slightly acidic) conditions temperature (4°C/40°F to 60°C/140°F) time • These conditions are found in hazardous foods

Sources of Bacteria • Sometimes the food itself is the source of harmful germs – Salmonella in poultry – E. coli in beef (hamburger) • Sometimes the person handling the food is the source of harmful germs – staphylococcus in nose or cuts/pimples – norwalk virus in faeces or on hands

Viruses • Food & equipment can be a “vehicle” for the transmission of viruses – “vehicle” means the virus is found in the food, on surfaces or on utensils, but it cannot grow in these places • Norwalk virus – the food gets contaminated when the food handler does not wash their hands properly

Hazardous Food

Foods Commonly Associated with Food-borne Illness 1. Poultry 2. Beef & veal 3. Pork & ham 4. Fish & seafood 5. Mixed salads 6. Cooked rice & pasta 7. Dairy products 8. Eggs 9. Cream pastries 10. Ice cream

Eggs • Use only graded eggs (not from a farmer) • The use of raw eggs in food that will not be cooked before consumption is strongly discouraged (egg nog, Caesar salad, mayonnaise)

Safe Food Handling

Temperature • Internal temperature of the food is always the most important temperature • Keep hazardous foods out of the Danger Zone – keep cold foods cold below 4°C (40°F) – keep hot foods hot above 60°C (140°F)

Time • Foods should be kept out of the Danger Zone – bacteria will double every 20 minutes when conditions are favorable • Time is an important factor in preventing growth of germs • Avoid leaving food at room temperature

Refrigeration • All fridges must have a visible thermometer Fridge temperature must be below 4°C (40°F) • Freezer -18*C (0*F)

Safe Hot Holding • Maintain temperature of hot hazardous food above 60°C (140°F) • Check internal temperature of the food with a probe thermometer

Cooking Food • Hot & cold holding reduces or stops bacterial growth • Cooking food is the process that kills bacteria • Adequate cooking is critical to food safety

Cooking Food • If you need to remember one internal temperature of cooked hazardous foods: 74°C (165°F) or higher Whole chickens 82°C

Cooling Food • To cool large batches of food, use shallow pans that are less than 10 cm (4 inches) deep • Cool foods as rapidly as possible • Stirring helps to cool the food quickly

Cooling Example • It takes up to 6 days (144 hours) to cool a medium sized stockpot from cooking temperature to fridge temperature (Montana Environmental Health Association Newsletter)

Reheating Food • Reheat food to an internal temperature of 74°C (165°F) & check with a thermometer • Reheat food quickly • Never reheat food in a hot holding unit, such as a steam table • Hot & cold spots occur in microwaves - stir products to ensure even temperatures

Defrost Food Safely • Never defrost hazardous food at room temperature • Defrost food – in the refrigerator – in the microwave – under cold running water

Time & Temperature Abuse • Wrong time + Wrong temperature = Food Poisoning • General Rule of Thumb WHEN IN DOUBT, THROW IT OUT

Cross-contamination

Cross-contamination • The transfer of germs from a contaminated source to a ready-to-eat food • Can occur in 3 ways: – people to food – food to food – equipment/utensils to food

People to Food • • • Lack of hand washing Unconfined hair Dirty uniforms Coughing/sneezing near or onto food Cuts/burns/pimples/boils Sick kitchen staff

Food to Food • Uncovered food • Raw foods (like chicken) stored touching or above ready-to-eat foods (like salad) • General rule of thumb – raw foods on the bottom shelves – cooked & ready-to-eat foods on the top shelves

Equipment/Utensils to Food • Same equipment/utensils used for raw & ready to eat foods (use separate, colour coded equipment) • Same wiping cloths (dish cloths) used for different tasks • Lack of cleaning/sanitizing of equipment/utensils • Inadequate temperatures or sanitizing solutions used during cleaning process • Boxes/containers from floors to counter-tops

Hygiene & Hand Washing

Personal Hygiene • Staff must not smoke when preparing or around food. • Kitchen staff must wear headgear that confines the hair • Staff must wear clean clothing & change aprons as often as necessary • Staff are not to handle food if they have diarrhea, coughing or sneezing

Hand Washing Handwashing is the single most effective means of preventing food-borne illness

When to Wash your Hands • • After using the washroom After breaks or when starting work After handling raw foods After sneezing or coughing into hands Before starting a new task After smoking or eating Whenever hands are visibly dirty

Six Step Method of Hand Washing

Anti-Bacterial Soap • Regular soap has the same effect • The most important part of handwashing is the physical scrubbing • Anti-bacterial hand soaps may lead to antibiotic resistance on some bacteria

Hand Sanitizers • Not intended to replace hand washing • Only effective when hands are clean, must wash hands first • Alcohol concentrations over 60% • May cause drying of the skin, can use a moisturizer after hand sanitizer

Glove Use • Can be worn to cover cuts, sores or infections • Must be changed after every task • False sense of security • Not required if proper hand washing is done • Must wash hands before putting on gloves

Safe Food Supplies

Approved Sources • Meat – must be inspected • Milk, fruit juice, cider – pasteurized • Eggs – must be graded and not cracked

Stock Rotation • FIFO – first in first out • Expiry date – discard after this date • Best before date – consumer guide

Approved Supplies • All food containers must be food safe • Cardboard boxes and cans can not be re-used

Cleaning & Sanitation

Cleaning & Sanitizing • Cleaning – water & detergent are required to remove dirt & organic material from surfaces – removes what you can see • Sanitizing – this step will kill all remaining germs – use an approved chemical sanitizer (like Javex) – removes what you can’t see

Dishwashing By Hand • Change solutions & water in sinks before they get excessively dirty or cold • Use adequate sanitizing solution • Air dry the dishes • Use handles when touching clean utensils • Store dishes & utensils properly to protect them from contamination

Two Sink Method of Dishwashing • Sink 1 – Clean water – Dishsoap – Rinse dishes with tap water • Sink 2 – Sanitize with approved sanitizer & clean water

THREE COMPARTMENT METHOD OF DISHWASHING Sink #1 WASH in a detergent capable of removing grease Sink #2 RINSE in clean water 43 o. C or more Sink #3 DISINFECT using one of the following: 100 ppm chlorine 24 o. C* 200 ppm “quats” 24 o. C 25 ppm iodine 24 o. C *1 m. L of household bleach per 1 L of water = 100 ppm (1 tsp per 1 gallon) Owen Sound 519 -376 -9420 or 1 -800 -263 -3456 Walkerton 881 -1920 or 1 -800 -821 -7714 www. publichealthgreybruce. on. ca adapted with permission of the Oxford Board of Health

Food Poisoning & Allergies

Food Poisoning: Where Does it Occur? • Can occur anywhere food is prepared or served • Research Statistics – 77% - Food Service Premises – 20% - Home – 3% - Food Processing Plants (based on reported incidences)

Food Poisoning Symptoms • Symptoms vary depending on the specific type of illness • Common symptoms include: nausea, vomiting, abdominal cramps, diarrhea • Can be a life threatening illness requiring hospitalization

Food Poisoning: How Serious Is It? • Can lead to serious complications in the very young, the elderly or immuno-compromised people or pregnant women • Complications can occur, including death

Allergies • Some of the most common allergies include reaction to peanuts, milk, eggs, seafood & additives/preservatives • Know what ingredients are in food • If you are not sure of food’s ingredients, the customer or client that you are not sure! tell

Summary • Handwashing is critical • Don’t handle food if you aren’t feeling well • Sanitize utensils & food contact surfaces using approved sanitizer • Cook food to chicken 82°C 74°C (minimum) whole

Summary • Keep foods out of the Danger Zone – 4°C (40°F) to 60°C (140°F) – cook & reheat food to 74°C (165°F) – rapidly cool food in shallow pans • Ensure all foods are from an approved source • When in doubt, throw it out!!!

Questions