2FOOD SAFETYa.ppt

Labensky, CHAPTER 2FOOD SAFETYand Food Code 2005JCAHO and Title 22 (CA) Food safety continues to be a concern Yearly there are: 76 million illnesses, 325,000 hospitalizations, 5000 deaths (2005 Food Code) Cost of foodborne illness: $10- $83 yearly (estimate) Healthy People 2010 – priority to ↓ infections caused by food pathogens, outbreaks of foodborne illness, improve food employee behaviors food production practices that relate to illness in retail food establishments Why are concerns are increasing? Food Safety “Our lives are not in the lap of the gods but in the lap of our cooks.” Lin Yutang, Chinese-American writer, in The Importance of Living 1937 Federal, state, county and municipal health, building other codes are designed in part to ensure food is handled in a safe and proper manner. JCAHO and State surveyors monitor food in institutional settings. Be able to apply these terms to your labsite exam: Contamination: direct vs cross 3 types direct: biological, chemical, physical How to preventing direct contamination: temperature, time, moisture, acid/alkali, atmosphere, How to reduce cross contamination: employee health hygiene, dish/equipment, pest management Contamination - Biological Several microorganisms, primarily bacteria, parasites, viruses, and fungi can cause biologically based food-borne illnesses Bacteria a single-celled microorganisms Leading cause of food-borne illness Parasite – enter with contaminated product then live in host’s GI tract: Trichinosis, anisakiasis, cyclospora Virus – can survive in food or food contact surface; enter host then produce more virus: Hepatitis A, Norwalk Fungi – molds, yeasts Factors affecting bacterial growth Temperature: 41° F (5° C) to 135° F (57° C) Water activity level - 0.85 or more it is considered potentially hazardous pH - acidic (4.6) growth slowed Atmosphere- aerobic, anaerobic, facultative Bacteria Duplication Intoxications and Infections 3 ways Pathogenic Bacteria ca