Food Sanitation
EMD 545b
Lecture #13
Food borne Illness
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Range 20 - 80 million cases a year (U.S.)
325,00 hospitalizations, 5,000 deaths (U.S.)
10 - 83 billion cost from absence from work or
school, medical costs
Generally fecal-oral transmission
food borne infection - invasion by the organism with
multiplication or toxin production in the host.
 food borne intoxication - growth in food source with
toxin production before ingestion
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Agents
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Clostridium botulinum, C. perfringens
Staphylococci, Salmonella, Shigella
Campylobacter jejuni, E. coli 0157:H7
Vibrio parahaemolyticus
Hepatitis A, Norwalk virus, Rotavirus
Calicivirus, Listeria monocytogenes
Cryptosporidium, Giardia, Bacillus cereus
Toxoplasma gondii, Cyclospora
Food borne Diseases
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Infection
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long incubation period (days)
diarrhea, nausea, vomiting,
abdominal cramps. Fever
often
Salmonella,
Hepatitis A
Listeria, Giardia
Vibrio, Campylobacter
Norwalk virus
Intoxication
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short incubation period
(minutes - hours)
Vomiting, nausea, double
vision, weakness, numbness,
disorientation
C. botulinum
Staph aureus
certain fish/ shellfish
Outbreaks
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2 or more cases associated in time and place
E. coli 0157:H7 (Northwest)
Cryptosporidium (Milwaukee)
Norwalk virus (Cruise ships)
Vibrio cholerae (South America)
Listeria (New York, New Jersey, CT)
Surveillance
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Collection and analysis of data of food borne
illness - goal to protect public
Identify irregular patterns
Notify affected entities
Who, when, what, where?
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Food items, types of contaminant(s), factors
associated with the illness
Natural Barriers to Infection
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Stomach acid pH 2
GI Tract immune system
normal intestinal flora
bile acids and digestive enzymes
Increased Susceptibility
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Gastrectomy
acid blockers for ulcers
antacids, excessive consumption of water
buffering capacity of food- milk, fatty foods
antibiotic therapy
very young, old
immunocompromised
stress, poor hygiene, underdeveloped areas
Hazard Analysis of Critical
Control Points (HACCP)
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System to monitor food service process
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Framework of control procedures
Identifies “Critical Control Points” (CCP’s)
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Purchase  Serving
Points in process where hazards may be introduced
Reduce risk of food borne illness
Hazard Analysis of Critical
Control Points (HACCP)
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Purchasing
Receiving
Storing
Preparing
Cooking
Serving and holding
Cooling
Reheating
Purchasing
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Evaluate suppliers
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Compliance with federal/state health standards
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Check inspection records
Trained employees
 Temperature controlled delivery
 Safe/sanitary packaging
 Create “specifications” for acceptance
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Reject substandard items
Schedule delivery during “slow” times
Approved Food Sources
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Licensed food distributor/establishment
Compliance with State Public Health Code
USDA inspected meat, poultry
Verify supplier as a safe source
Fish from safe, unpolluted waters
Pasteurized milk only
Inspect suppliers facilities
Receiving
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Verify safe/fresh foods
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Inspect upon delivery
Appearance, odor, contamination, expiration dates,
condition of containers
 Reject “thawed/refrozen” items (large ice crystals)
 Reject swollen/rusted/damaged cans
 Check temperature of refrigerated foods
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Receipt & Storage
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Check supplies upon receipt for:
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signs of spoilage
color, odor, texture, slime, mold, dirt, insects
 swollen, pierced, rusted, wet containers
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Quality, temperature, general condition
Arrange delivery for off-peak hours
Plan ahead to ensure sufficient storage space
Receiving
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Transfer to proper storage promptly
Create space for new stock
 Clean transport carts
 Date foods (arrival or “use by” date)
 Pest control
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Clean, well lit areas
Storing
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Dry storage
Clean/orderly, items 6” off floor
 Good ventilation,
 50 – 70 F (verify temp periodically)
 First In, First Out (FIFO) rotation
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Dating packages, place new to rear
Clean spills promptly, trash kept out of room
 Segregate cleaning supplies (avoid contamination)
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Storage
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Purchase foods that will be used ASAP
Place in properly maintained storage area
Use food quickly
Keep potentially hazardous food outside of
danger zone
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< 40 F --> Danger <---- < 140 F
Keep cleaning materials away from food
Storing
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Refrigerated storage
< 40 F (colder preferred, Verify periodically)
 Don’t overload
 Allow for air transfer (slotted shelves)
 Date items
 Properly sealed
 Raw/uncooked on bottom – away from ready to eat
foods
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Storing
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Freezing
0 F, store foods immediately
 For foods that are frozen upon receipt
 Slotted shelves (circulation)
 Use moisture proof containers/wrappings
 Avoid multiple entries
 Segregate large warm “container” into smaller ones
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Preparing
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Thawing and Marinating
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Keep foods out of temperature danger zone
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40 F < Danger < 140 F
Never thaw on counter or non-refrigerated area
 Use refrigerator – in pan on bottom shelf
 Under running water (70 F) < 2 hours
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Marinate meats/fish in refrigerator
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Avoid cross contamination (never reuse)
Sanitize cutting boards, knives between use
Preparation
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Handle raw, high risk foods in separate area at
separate time (Border Café in Cambridge, MA)
Sanitize surfaces/equipment immediately after
contact with potentially hazardous food
Hand washing prior to handling food
ill or infected workers not allowed to handle food
For big or catered events, hold reference sample of
all foods served for 72 hours
Potentially Hazardous Foods
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Beef, poultry, pork, gravies, soups
Meat or fish stuffing
Finfish, shellfish, raw fish
Dairy products
Eggs, cream-filled pastries, custards
Vegetables (cooked, raw sprouts, cabbage)
Starchy foods (grains, rice, potatoes)
Cooking
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Cook foods to proper internal temperature
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Internal temp of 165 F
Stir foods in deep pots frequently
Regulate size/thickness of foods (uniformity)
Validate cooking times/temperatures
 Check thickest part of the food
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Always use sanitary cooking/serving utensils
Never touch prepared foods with bare hands
The Safe Food Handler
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Training
Food borne infection
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Reporting to public health authorities
Carrier state
during incubation, illness or recovery
 asymptomatic chronic shedding
 Salmonella typhi (Typhoid Mary)
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Personal hygiene
Serving and Holding
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Keep hot food above 140 F
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Keep cold food below 40 F
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Refrigeration unit/ice
Check temperature periodically
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Steam tables, keep food covered
Stir foods to ensure even heating
Sanitize thermometer after each use
Discard food held in danger zone (4 hours)
Never add “fresh” food to food already out for serving
Serving and Holding
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Wash hands before serving food
Clean/sanitary long handled ladles and spoons
for serving
Never touch parts of cups/plates that will have
contact w/food
Cover cuts w/ bandages and cover with gloves
Change gloves after contact with contaminated
surface
Serving and holding
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Sneeze guards
Avoid cross-contamination
Pre-wrap as much food as possible
Watch customer behavior – remove
contaminated food
Serving
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Rigid personal hygiene requirements
handling raw food
 touching unclean surfaces or equipment
 Keep hands away from face, head
 no smoking, eating, handling money
 hand washing following restroom use
 adequately cover cuts, abrasions
 no gum chewing, spitting, coughing
 clean work clothes, hair restraints used
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Serving
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Don’t wear jewelry
Use utensils for serving
Don’t taste food with finger
Report any illness to management, avoid
handling food
Healthy workers, hair washing, bathing, with
frequent hand washing
Serving
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Temperature of food out of danger zones
Thermometers to check food temp
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Sneeze guards and utensils for salad bar
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steam tables 180 - 200 F to maintain 140 F food
no dirty plates used for return trip
Avoid touching food contact surfaces with hands
Server trained in choke saving procedure
Cooling
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Problems here are #1 cause of food borne illness
Rapid cooling important
Chill to below 40 F
 Reduce food mass (divide into multiple containers)
 Shallow pre-chilled pans
 Use ice water bath for quick chill then refrigerate
 Stir to increase cooling
 Monitor temperature periodically
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Store in covered containers
Sanitary Facilities & Equipment
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Cleaning & Sanitization
Pest Control
Inspections
clean floors, no debris, clutter, mouse droppings
 no food storage on floor
 check cleanliness of dishes, utensils in storage
 check drawers for debris, cleanliness
 check cleanliness of all equipment used in food
preparation or serving (slicers, soup kettles, dispensers
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Sanitary Facilities &
Equipment
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Cleanliness of dishwasher
temperature, detergent, scaling agents
 food debris inside machine, grooves on door
 washing arms free of obstruction
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Backflow prevention devices on plumbing
Mop closets clean, mop head stored upright,
replaced or washed frequently
Facility surfaces and equipment sanitized and
inspected on an ongoing basis
Reheating
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Boil/heat to > 165 F within 2 hours of removal
from refrigeration
Never reheat more than once
Never mix leftover and fresh food
Discard leftovers refrigerated for more than a
week from preparation date