FOOD SAFETY AND SANITATION

• Food-Borne Illness (FBI)


  Any disease transmitted to humans through the consumption of food
• Outbreak of Food Borne Illness


  An incident where two or more people experience the same illness after eating the same food
• It is not called an outbreak otherwise
• Vulnerable populations at highest risk for FBI

  • Young children
  • Pregnant women
  • Elderly people
  • People taking medication
• Young children

  Underdeveloped immune systems
• Pregnant women


  Compromised immune systems
• Elderly people


  Dormant immune systems
• People taking medication

  Compromised immune systems
• Food Contamination


  Refers to the presence of harmful chemicals and microorganisms that are present in food which can cause consumer illness
• Types of Food Contamination

  • Direct Contamination
  • Cross Contamination
• Direct Contamination


  Presence of chemicals, and physical objects that are otherwise foreign from food
• Cross Contamination


  Transfer of microorganisms from one surface to another
• Biological Hazard


  A danger to safety of food caused by disease-causing microorganisms such as (1) Bacteria, (2) parasites, (3) viruses, and (4) fungi
• Bacteria


  Single-celled microorganisms, leading cause of FBI
• Types of Bacteria

  • Harmless bacteria
  • Beneficial bacteria
  • Undesirable bacteria
  • Pathogens
• Harmless bacteria


  Bacteria that do not affect humans at all, most bacteria fall under this category
• Beneficial bacteria


  Bacteria that help humans with various microbial functions, such as digestion
• Undesirable bacteria


  Bacteria that makes their presence known by adding undesirable attributes to the food they contaminate
• Pathogens


  Dangerous type of bacteria, can cause consumer illness, cannot be easily detected
• What happens when we ingest food contaminated with pathogens

  • Infection
  • Intoxication
  • Toxin-mediated infection
• Infection


  Foodborne infection happens upon consumption of food that contains pathogens
• Intoxication


  Intoxication happens upon consumption of food at poisonous amounts, or if food is naturally poisonous
• Toxin-mediated infection


  Happens on consumption of food with live pathogens on it. These pathogens produce toxins as they grow inside the human, which then intoxicates its host
• FATTOM


  International Culinary code for the factors that we need to control in order to prevent the growth and spread of bacteria
• FATTOM factors


  • Food
  • Acidity
  • Temperature
  • Time
  • Oxygen
  • Moisture
• Food


  Attacking the bacteria's food source which they can get from food that are easily contaminated due to it being a good environment for them to grow and spread in
• Potentially Hazardous Foods

  • High protein (Animal Based)
  • Cooked Grains and Vegetables
  • Dairy
• Acidity/Alkalinity


  Stands for the potential of food to react with strong base, measured quantitatively using pH levels, bacteria grows at between 4.6 - 7.5 pH
• Temperature


  Most important factor as it is also the easiest to control, standardized throughout the culinary world
• Temperature Danger Zone (TDZ)


  The temperatures in which bacteria is at most comfortable to grow in, 4 Celsius - 60 Celsius, 40 Fahrenheit - 140 Fahrenheit
• Time


  Time factor refers to how long food is exposed to the temperature zone before it gets contaminated, different kinds of food have different contamination times
• Rule of Consumption

  • Cooked food that is not consumed should be chilled at a temperature below 41 F to prevent this factor
  • You cannot expose cooked food in room temperature (70F) or any other TDZ for more than 4 hours
  • Food exposed for more than 4 hours in TDZ should be discarded immediately
• Oxygen


  Being living organisms, most bacteria need presence of oxygen in order to survive, however there are exceptions (Aerobic, Anaerobic, Facultative)
• Moisture


  Bacterial equivalent to water, bacteria needs moisture to survive, as it is an essential nutrient to their existence, bacteria growth is stopped/slowed down but they are not killed in dehydrated foods, when dehydrated foods are rehydrated, bacteria present can flourish and the food may become potentially hazardous, bacteria requires water to absorb food, dried food does not support bacterial growth
• Other Biological Hazards

  • Parasites
  • Viruses
  • Fungi
• Parasites


  Tiny organisms that depend on nutrients from a living host to complete their life cycle
• Viruses


  Thrive by invading the living cells of host and programs it to produce more viruses
• Types of Fungi

  • Yeast
  • Molds
  • Mushrooms
• Chemical Hazard


  Hazards that come from extraneous variables unrelated to food production, can be easily addressed by proper assessment of suppliers and performing standardized maintenance procedures
• Types of Chemical Hazards

  • Residuals
  • Food Service Chemicals
  • Toxic Metals