Part 1 - 4 Flashcards
Introduction
Overview
This program is designed to help leaders in the food business and food retail meet the challenges of the complex and demanding business.
Vision: providing customers with wholesome and quality food in an inviting environment
The success relies of your operation relies on the support of skilled and dedicated employees
Each part
Part 1: The challenge to food safety (ch 1 - 5)
gov regulations at a federal, provincial, and municipal level
tips for working with regulatory agencies
food safety
hazards the threaten food
guidelines for training employees
Part 2: The flow of food (ch 6 - 8)
methods for purchasing, receiving, storing, preparing, cooking, holding, displaying, serving, cooling, and reheating food safely
Part 3: Developing a food safety system (ch 9 - 11)
basics of a hazard analysis critical control point
methods for training employees to run the system
challenges of different food operations exp
best practices to keep food safe
Part 4: Maintaining sanitary facilities and equipment (ch 12 - 15)
designing facilities
choosing equipment
thermometers
cleaning and sanitizing
controlling pests
In 2013, the public health agency and health canada revised the way they calculate how many canadians suffer from food borne illness each year
BIGGEST DIFFERENCE/CHANGE: Limits the food borne illness count to only eps of domestically aquired food borne illness, excluding illnesses aquired outside of Canada
Therefore, the annual ests have changed from 11 to 13 million to to 4 million or 1 in 8 Canadians
Of these = 11,600 hospitalizations and 238 deaths annually
Benefits of serving safe food:
Reduced cost: less law suits claiming injury, decreased insurance
Food quality: handling food safelty = better appearance, qaulity, texture, consistancy nutritional value and chem properties
Profitability: success in food service and retail is based on the consumers’ experience and work of mouth. Every disatified customer is tell 10-20 others about that bad exp
Liability: having a food safety program in place can help in law suits. Resonable care is based on proving or your operation have done everything you can that is reasonable accepted to prevent illness = need written standards and procedures and inspections for defence
Marketing: make it clear to everyone that you take food safety seriously by following food safety rules. All upper lvl mgmt must follow food safety rules , set a good ex. employees must know and follow food safty rules and can answer any food saftey questions. Host or display food safety inspections
Food training courses must be offered, updated, and evaluated regularly. Consider awarding certificates for training and using positive reinforcement for employees
What a Food Safety Leader Needs to Know
Hazards: Health departments hold the person in charge responsible for knowing and applying food safety information in their operation:
the diseased that are carried or transmitted by food, including their signs and symptoms
points in the flow of food where hazards can be prevented, eliminated or reduced
Personal hygiene: cross-contamination, sand washing, keeping sick employees away
Time and temp
Cleaning and Sanitizing
HACCP
Develop a Strong Food Safety Culture
What is culture?
beliefs
collective attitudes
policies
values
goals
procedures
Community
Understanding
Leadership (life-long learner)
Training
Uncompromising
Reassurance and respect
Example
The culture of an organization refers to the collective attitudes of its employees towards work, supervision, and company goals
What is culture CONT
The is a direct link bwt employee behaviour and attaining organizational goals. Includes the ability to adapt to changing times
The culture of an organization is the foundation from which everything occurs, from the owner, operator, and manager through to the employee
A strong culture’s mantra is “This is the way we do things around here”
By creating a healthy corporate culture = employees and management have a shared purpose and alignment to company goals, tasks, and responsibilities
Food safety culture = behaviour
This saves the companys’ employees, brand, and bottom line
How Does Food Culture Relate to Food Safety?
“You’re only as good as the last meal you served”
Highly effective organizations understand the value in creating a strong food safetly culture
Food safety culture is NOT a mission statment, marketing slogan, or a chapter in the employee handbook, topic for weekly meetings, or a course you attend every 5 years
Culture is a collection of chocies made DAILY by all the team.
It is ongoing, relentless and often a moving target
Devloping a strong food safety culture is NOT an easy task.
It is created and nutured by changing how to entire team performs. Consistently and without compromise
Changing Culture
When we say “we need to improve our food safety culture”
the most important question should be, “what does improving our food safety cultures really mean?”
Culture development is a TOP DOWN process
Owners, and operators create a vision for their food safety culture. which filters down through the mgmt team, then to employee lvl
Employees need to trust you as a leader are fully committed to protecting food safety culture without compromise
Food safety must take precedent over revenue
Primary goal: protecting the customers’ health!
Risk Assessment
Owner/operators have to assess the risks associated with menus, products and educate staff
Ask yourself:
What are the risks?
Why is it important to manage risks?
How did we manage these risks?
Building Trust
Trust is the highest form of human motivation.
It brings out the very best in people.
But it takes time and patience, and it doesn’t preclude the necessity to train and develop people so that their competency can rise to the level of that trust.
Strong food safety leaders understand that by developing food safety strategies to protect the public they build a loyal clientele while developing employee trust, loyalty and “buy-in”.
Ultimately the profits will follow. It just makes good business sense. So why doesn’t it happen?
Breaking Trust
While building trust takes time, breaking it is easy to do.
Say one thing but do the opposite.
Talk a great deal but don’t take the time to listen to employees.
Lie, cover up, falsify records.
The media is quick to relay food safety infractions.
In the recent past, Salmonella was found in a major U.S. peanut butter company’s diverse product line which sickened over 700 people and caused at least 9 deaths.
The owner covered up the truth, but it still came forth.
Some put the economic loss for this one food poisoning event at more than $500 million.
The result? A record-breaking prison sentence of 28 years was served to the owner.
His two right hand managers who aided in the cover up were given 20 years and 5 years.
Breaking Trust (Cont.)
The worst Listeriosis outbreak in Canadian history occurred in 2008.
Listeria monocytogenes in ready-to-eat meat was the source, resulting in the deaths of 23 Canadians.
The company had created a new low sodium deli meat product for institutions, including hospitals and Long Term Care facilities.
The plant was aware it had occurrences of Listeria in 2007 and 2008.
They tried to correct the problem with sanitation measures.
Believing the Listeria was under control the plant did not conduct a Trend Analysis which was required by their Listeria Control Policy.
Staff notified their superiors at Head Office of the repeated presence of Listeria.
Thinking the problem was under control they did not inform the CEO.
The CFIA inspectors also missed the problem.
Employees were not required legally to tell the CFIA inspectors of the problem and did not volunteer the information.
In 1992 a major fast food burger chain ignored the U.S. Department of Health’s recommendation to increase the minimum internal cooking temperature for hamburger.
The result of this executive decision?
Over 600 documented incidents of E. coli food poisoning, including dozens with acute kidney failure and the deaths of four children.
In the court case that followed, it was uncovered that corporate officials knew about the recommendations but ignored them.
The resulting litigation cost was over $ 50 million.
Only 57 percent of workers surveyed agree that their organizations consistently do what they say they will do.
Develop a Strong Food Safety Culture
A good food safety culture is really about having all the staff in an organization know what hazards are associated with the food they make/handle from the owner, to management, to the front line staff and when someone is sick, or gets fired, whoever steps in the role as replacement.
Managers have to know what’s needed to keep food safe – and ensure their staff are actually doing it.
Canadian Case Studies
In 1978, four people were taken to hospital and a total of 17 became sick with food poisoning after eating at a Vancouver B.C. seafood restaurant. The source of the outbreak was Hollandaise Sauce, which had been made with fresh eggs and melted butter.
At the end of the evening service, the kitchen staff cleaned up, shut off the lights and went home.
By mistake, the leftover Hollandaise Sauce was left out overnight without any refrigeration. The next morning the kitchen staff started work and, without thinking, served the leftover sauce.
The B.C. media widely reported the details of the outbreak and while the restaurant openly admitted it made a mistake and put forth an aggressive marketing campaign, they were unable to regain the publics’ trust.
Within months the restaurant had to permanently shut down its operations due to lack of business.
In contrast, a different restaurant in a major Vancouver hotel fully recovered after a 1987 food poisoning outbreak.
Five patrons and one employee became sick with botulism, a potentially deadly illness, after eating Clostridium botulinum-contaminated chanterelle mushrooms.
Fully cooperating with the Public Health Department, the high-end restaurant closed for a week.
Assess your organization’s food safety culture
Think about how food safety culture relates to your organization by asking yourself the following questions:
- What challenges impact your ability to develop a strong food safety culture in your organization?
- How would you rate your organization’s food safety culture?
- How could you improve your organization’s food safety culture? Be specific.
Do Your Part
We must all do our part to develop and protect our organization’s food safety culture.
All food handlers need to be trained to know about hazards and how to handle them.
When your team works together and monitors all points of contact throughout the flow of food you can protect your customers and make sure your food establishment maintains its good reputation.
Teach your employees to think beyond temperatures and procedures.
Encourage them to consider how their food safety knowledge can help to position your organization as a food safety culture leader.
Module 1 test
1.) Risk Assessment of menus and products includes:
How the risks will be effectively managed
2.) An organization’s most valuable assets are:
Their employees.
3.) Managers face many challenges including:
Emerging pathogens
High employee turnover
Cash flow
4.) Food safety culture is:
The collection of choices that are made by all the organization’s team.
5.) Effective food safety strategies will help:
Protect the public from foodborne illnesses.
Develop employee trust, loyalty and “buy-in”.
Build a loyal clientele
6.) Building a strong food safety culture is a shared responsibility of:
The entire team.
7.) Most jurisdictions require by law that operators develop a strong food safety culture.
False
8.) Building trust is easy to do; breaking trust takes time.
False
PART 1
Part 1.0 The Challenge to Food Safety
Part 1: The Challenge to Food Safety covers how regulatory agencies have adopted standards to ensure consumers receive safe food. It also covers the need for food safety, the hazards that threaten food and guidelines for training employees in personal hygiene.
This will be covered in the following chapters:
Chapter 1: Regulatory Agencies and Inspections
Chapter 2: Food Safety Essentials
Chapter 3: Microbiology
Chapter 4: Food Allergies
Chapter 5: Personal Hygiene
Chapter 1: Regulatory Agencies and Inspections
Chapter 1: Regulatory Agencies and Inspections will focus on the roles of federal, provincial/territorial and municipal as well as how the inspection process works for food premises.
Test Your Food Safety
Almost every aspect of a food operation is regulated by federal, provincial/terrirorial and mincipal agencies.
These agencies have adopted standards that ensure consumers recieve safe wholesome and quality food
Food handling is one of the areas covered in food safety regulations.
Some other areas include: food storages, food source, potentially hazardous foods, maintenance, personnel, cleaning and sanitizing, and pest control
Provinical/territorial and local agencies have the MOST influence on the daily operation of food service and food retail operations.
These organizations provide interpretation and engorcement of health regulations
A public Health Inspector’s main goal is to work with you and make sure that the health of your customers is not jeopardized which could cause serious injury and cost you your business.
The Levels of Government Regulation
Government Regulation of the Food Industry:
Almost every aspect of a food operation is regulated by federal, provincial or territorial and municipal agencies. These agencies have adopted standards that ensure consumers receive safe, wholesome and quality food. The regulations involve several levels of government.
Federal Governance:
This is the highest level of government in Canada. The Minister of Health is responsible for maintaining and improving the health of Canadians. The Minister’s portfolio is comprised of Health Canada, Public Health Agency of Canada and the Canadian Food Inspection Agency. The health and safety of Canadians and the food supply is governed by many departments and agencies, including their partners:
Public Health Agency of Canada
Health Canada
Canadian Food Inspection Agency
Agriculture and Agri-Food Canada
Fisheries and Oceans Canada
Industry Canada
The Public Health Agency of Canada:
acts as the first point of contact for the federal government with respect to human health impacts of foodborne outbreaks. This agency’s role includes promoting health through prevention and control of chronic diseases and injuries and the prevention and control of infectious diseases.
Health Canada:
sets food safety standards and policies. It makes health risk assessment decisions regarding foods on the market. It communicates to the public on food safety issues.
The Canadian Food Inspection Agency (CFIA):
was created in 1997. It is mandated to safeguard Canada’s food supply and the plants and animals upon which safe and high-quality food depend. Led by a president who reports to the Minister of Agriculture and Agri-Food, the CFIA enforces all federal laws and regulations dealing with food:
It ensures industry compliance with food safety regulations through inspection/compliance verification of food producers.
It investigates food responsible for foodborne illness outbreaks with food safety partners.
It initiates food recalls (with industry).
With the increased globalization of food sourcing and food import/export, the CFIA plays a key role by inspecting imported foods and ingredients.
Canada’s food laws were modernized in an effort to promote food safety and harmonize them with U.S. laws.
In 2012, the Safe Food for Canadians Act (SFCA) consolidated several food statutes, including:
the Meat Inspection Act,
the Fish Inspection Act,
the Canada Agricultural Products Act (CAPA),
and the food-related provisions of the Consumer Packaging and Labelling Act (CPLA).
Regulations are beginning to be brought into force to modernize food safety and inspection practices.
Achieving Food Safety
In the event of an outbreak there is close collaboration between local, provincial and federal agencies as needed, utilizing the resources necessary to resolve the outbreak.
Federal Acts Enforced by the CFIA (Effective January 15, 2019)
FEDERAL ACTS ENFORCED BY THE CFIA (Effective January 15, 2019):
Food and Drugs Act (as it relates to food)
Safe Food for Canadians Act
The Food Retail and Food Services Regulation and Code
Working through the Canadian Food Inspection System Implementation Group (CFISIG), government and industry developed a model to regulate the practices of foodservice and food retail operators.
This model is called the Food Retail and Food Services Regulation (FRFSR).
They also developed an accompanying Food Retail and Food Services Code.
These two documents provide a harmonized set of food safety standards and operational guidelines which are recognized by government, the food industry, and consumers.
The Code (FRFSC):
consists of requirements for safeguarding public health and assuring food safety. It provides practical, user-friendly interpretations of the Regulations. It should be used in conjunction with provincial/territorial regulations.
The FRFSC:
includes general information and guidelines to assist operators in the foodservice and food retail industries in the operation of their food premises. It also establishes universal learning outcomes that will help standardize foodhandler educational courses and evaluation criteria.
In 2007 the CFISIG was regrouped under the Federal/Provincial/Territorial Food Safety Committee (FPTFSC) in order to maximize efficiencies. The FRFSC is updated when new science or concerns arise. It was updated in 2004 and again in 2016.
Did You Know
Did you know? Public Health Inspectors may also be involved in the approval of plans for new facilities or renovations to existing food retail and foodservice operations.
All provinces and territories have their own regulations for food premises.
These are usually included in legislation called an “act”.
Regulations are developed to define intentions of the acts and contain minimum standards that must be followed by businesses and individuals in that area.
Legislation passed by the province or territory gives local health departments power to enforce their provincial/territorial acts and food regulations.
Municipal or regional governments may also create by-laws to deal with important issues that fall under their jurisdiction.
Provincial/Territorial and Local Regulatory Agencies
Provincial/territorial and local agencies have the most influence on the daily operation of foodservice and food retail operations.
These organizations provide interpretation and enforcement of the health regulations.
By conducting food premises inspections, they determine if your food establishment is in compliance with those regulations.
Agencies have the authority to test food for safety and have it destroyed, if necessary. In addition, they may suspend your operating license.
Local, Regional and Municipal Governance
By-laws are created by municipal or regional governments to deal with important issues that fall under their jurisdiction.
These issues encompass such things as:
smoking in restaurants,
garbage storage and pick-up
and mandatory recycling programs.
Some municipalities, therefore, have food safety requirements that are different from provincial/territorial requirements.
Provincial and Local Health Units are the government departments that enforce health regulations. They inspect food operations to make sure they are following regulations properly.
Permit Applications
When considering building or renovating a foodservice or food retail establishment, operators are usually required to submit a copy of the plans to the local regulatory authority for approval.
In some jurisdictions you may not be allowed to open or obtain an operating license prior to the approval of the health authority.
Other regulatory agencies may also be involved to ensure compliance with the fire code, plumbing code and building code.
Variances
For special reasons, a regulatory agency may allow a restaurant to vary from the local food legislation.
Variances are changes or suspensions of the rules for a specific procedure or part of the restaurant.
Agencies grant variances only when they are certain that the restaurant’s practices are based on scientific principles and will not lead to a health hazard.
A restaurant must follow the procedures set up by the local agency and make a written application for each variance.
If a variance is granted, the restaurant must comply with the new standards.
Record-keeping must be revised and documentation regarding the effectiveness and safety of the new procedures kept.
If a HACCP system is required, records should include:
CCPs,
monitoring,
corrective actions,
and verification that the system is working
Foodservice, Retail Operators, and the Law
Foodservice and retail operators have the responsibility to know what legislation covers their province/territory and municipality and must comply with it.
This can be easily achieved if they:
Contact provincial/territorial agencies
Contact their local health unit or health authority
Have a plan to meet or exceed the regulations established
This will help ensure the food you serve is safe!
The Inspection Process
A public health inspector (PHI) or environmental health officer (EHO) is trained to evaluate and monitor health and safety hazards, and to develop strategies that control risk.
They inspect restaurants, grocery stores, seniors homes, day care centres, institutions, hotels, public sanitary facilities, recreational facilities, personal services settings, onsite sewage disposal systems, drinking water systems, and other environmental health influences to minimize or eliminate risks to the public:
Sanitation
Pollution control
The handling and storage of hazardous substances
Workplace safety
Inspections by Health Inspectors
Periodic inspections of foodservice establishments are conducted to ensure they are in compliance with the regulations.
These inspections determine if you and your employees are preparing and serving food safely and in a sanitary environment.
The number of inspections conducted is based on risk assessments conducted by local regulatory agencies.
The level of risk is based on the type of food prepared, if the food is prepared for people at high risk, the volume of food prepared, and the food safety history of the establishment.
Complaints about an operation can also increase the number of inspections.
List of inspected areas:
food from approved sources
food storage
food handling
potentially hazardous food
maintenance
personnel
cleaning and sanitizing
pest control
During an Inspection
Public Health Inspectors can conduct an inspection at any reasonable time during your operating hours and do not need to inform you that they are coming.
You should ask your Public Health Inspector for identification.
Find out why the inspector is visiting.
Is it a regular inspection or one in response to a complaint?
Remember, the Public Health Inspector is working with you to ensure the food being served is safe for all consumers.
Be positive and professional with your Public Health Inspector.
Ask questions as you walk with them through the inspection so that there is mutual understanding of the observations.
After an Inspection
Remember, Public Health inspectors are there to help.
They are a great resource.
Do not hesitate to ask them for suggestions on how to correct deviations or problems.
After an inspection, discuss any areas of non-compliance and ask for recommendations so you can correct the problems.
You will be required to sign the report to acknowledge that you received it.
After an inspection:
- study the inspection report
- ask for recommendations to correct problems and write the suggestions given
- correct each problem before the deadline and determine why it happened
- share the result with employees and congratulate them on a job well done
Food Safety Training
Every person operating a commercial food establishment must ensure that all food handlers have the necessary knowledge and skills to handle food safely and protect it from contamination.
Many jurisdictions across Canada require operators of commercial food establishments schedule at least one supervisor or food handler with a government approved food safety training certificate.
Consider This…
Paula, the certified Public Health Inspector from Kitchener’s public health department, announced that she was there to inspect Gerry’s restaurant, the Greek Palace.
Gerry greeted Paula and they walked into the kitchen together.
Their first stop was the food handlers’ hand washing sink where they washed their hands; setting a good example for Gerry’s staff.
Gerry explained that the cook was preparing Chicken Souvlaki.
Paula asked for Gerry’s HACCP-based flowchart for the Chicken Souvlaki.
While Gerry checked the temperature of the chicken to ensure it reached the critical limit (CL) of 74⁰C (165⁰F) for at least 15 seconds, Paula noted times and temperatures and plotted them on a time/temperature graph.
Paula also filled in a product flow chart, noting the chicken was from an approved source, the delivery date and the amount of time before the frozen chicken was put into the freezer, thawing procedures, preparation time and the CCPs for the dish which included cooking and hot holding.
Gerry told Paula what corrective actions his employees were trained to carry out if CL were not fulfilled.
Next Paula checked the concentration of the sanitizing solution in the three-compartment sink that Gerry’s dishwasher used for manually cleaning, rinsing and sanitizing equipment.
Paula watched Gerry’s staff for about 15 minutes, asking the cook, salad prep and dishwasher questions.
Following the inspection, Gerry and Paula discussed the report. Gerry compared his product flowchart for the Chicken Souvlaki with the one that Paula completed and made minor changes.
Gerry and Paula chatted about a local Hepatitis A outbreak that affected one of Gerry’s competitors.
Paula emphasized the importance of food handler hygiene, handwashing and a staff illness policy.
Did Gerry correctly handle the inspection?
What does Gerry need to do following this inspection?
Conclusion
- check souvlaki is a potentially hazardous food
- gerry has a good system in place
- if corrective action occur frequently, he may need to retrain some of his employees to follow procedures
- gerry cooperated with Paula and took advantage of her expertise
- self insepections are a good way to check if correct practices are being used
An inspection serves as a test of how well a food safety system is working. In this case, Gerry has thought about and implemented a good system. Gerry knows about the risks that are associated with his dishes, he stays on top of changing ingredients and this is reflected in his documentation.
Gerry knew that the chicken souvlaki was a dish that contained potentially hazardous food. He had designed a flowchart, setting up CCPs and corrective actions. He co-operated with Paula throughout the inspection and encouraged a dialogue with her about how to improve his systems. Gerry took advantage of having a food safety expert in his restaurant by asking her how to avoid what happened to his competitor.
Gerry should continue to conduct his own self-inspections and monitor his procedures to test how well his system is working. It’s important that the correct practices are being carried out all the time, not just when the inspector is present. If corrective actions occur frequently, he may need to retrain some of his employees to follow the procedures. Gerry may also want to bring Paula in to talk with his staff about why following safe food handling and preparation steps are important.
Summary
Almost every aspect of a foodservice and food retail operation is regulated by federal, provincial/territorial or municipal (local) agencies.
Each province/territory has a set of food safety regulations that operators must follow
Regions/municipalities may also have a set of by-laws. It is important to know which legislation applies to your establishment.
Establishments must follow standard food safety practices critical to the safety and quality of the food being served.
The Food Retail and Food Services Regulation and Food Retail and Food Services Code consists of model requirements for safeguarding public health and assuring food safety.
The manager/operator has to be aware of and follow the local standards.
An inspection system lets the establishment know how well it is following good food-handling practices.
Establishments should maintain high standards for sanitation and food safety and should use the health department inspections as a supplement to their self-inspections.
Obtain a copy of the legislation that has authority in your area and make sure your establishment meets and goes beyond their requirements.
Part I, Chapter 1 - Regulatory Agencies and Inspections
TEST
1.) Public Health Inspectors:
Conduct inspections for the local health unit
2.) If a restaurant does not meet the deadline for correcting violations:
A restaurant may be fined or closed
3.) Which one of the following must obey food safety laws?
Food processors
Convenience store managers
Hot dog stands
4.) On-site visits by the local Public Health Inspector to check if a restaurant’s food handling practices meet the local legislature are called:
Operational inspections
5.) During the inspection you should:
Answer questions and provide the requested records
6.) What are some of the common areas inspected?
Pest-control
Personnel
Food handling
7.) The frequency of inspections of a food establishment is based on:
The type of food prepared
Who the food is prepared for
The volume of food prepared
8.) When the Public Health Inspector arrives for an inspection:
Walk with him or her during the inspection
Chapter 2: Food Safety Essentials
Chapter 2: Canada’s food safety system is internationally recognized as one of the safest in the world.
Our status as a leader in producing, serving and selling safe quality food is secure as long as we all commit to applying sound principles of food safety.
The Challenge to Food Safety
Foodborne illness has long been a challenge for all levels of the food industry. Foodborne illness is caused by diseases that are carried or transmitted to people by food.
Food is contaminated if it contains:
Bacteria
Viruses
Parasites/Protozoa
Fungi
Toxins
Salmonella and E. coli are two of the best known types of bacteria.
An outbreak of foodborne illness is defined as “an incident in which two or more people experience the same illness after eating the same food”.
Factors that Challenge Food Safety
As a manager/operator/store owner, you are faced with the challenge of preventing outbreaks caused by various factors such as:
The types of customers you are serving
The number and types of foods at risk
Shortage of employees trained in food safety and high employee turnover
Multiple chances for food to become contaminated throughout the flow of food (the path that foods follow from receiving through storing, preparing, cooking, holding, serving, cooling and reheating)
Foodservice and food retail leaders are ultimately responsible for making sure that the food they offer is safe.
A good food safety system and strong training program are vital.
High Risk Populations
The type of customer you are serving needs to be taken into consideration.
Children, elderly people, pregnant women and people with weakened immune systems are all at the highest risk for foodborne illness.
These high risk populations are less able to fight off disease and, therefore, are more susceptible to illness.
Infants and young children:
- Have not built up their immune systems to fight off illness.
- Also, because of their small body size, children can become dehydrated.
Pregnant women:
- Are carrying an unborn child and are at risk of premature delivery, infection of the newborn, even stillbirth or miscarrying if they become ill.
Elderly people:
- Their immune systems have become weakened as they age and are therefore more susceptible.
People taking certain medications:
- People taking medications such as antibiotics and immunosuppressants are at a higher risk for foodborne illness.
People with weakened immune systems:
- People that are seriously ill from illnesses or major surgery can be at higher risk.
How Food Becomes Unsafe
Chemicals, foreign objects, bacteria, viruses, parasites and other microorganisms are all called hazards or contaminants.
Contamination
Contamination refers to the unintended presence of harmful substances or microorganisms in food.
These substances can be natural to food, as in the case of allergens, however most contamination occurs when substances or microorganisms accidentally get into food.
Contamination (Cont.)
Direct transmission of foodborne disease occurs when microorganisms transfer directly from the source to the food. Touching, coughing, or sneezing onto the food are common ways food becomes contaminated.
Indirect transmission of foodborne disease occurs when microorganisms travel or “hitchhike” from one surface to another. This is called “cross-contamination”.
How Food Becomes Unsafe
Chemical Contamination:
Toxic substances that may occur naturally.
Examples include:
pesticides,
food additives and preservatives,
cleaning supplies
and toxic metals that leach through worn cookware and equipment.
Lubricants used on equipment, personal care products and paints or petroleum products can also contaminate food.
Physical Contamination:
Foreign matter that gets into food. Examples include:
Environmental: Wood, dirt, twigs, insects, bits of metal, glass, and any object that gets into food.
People: Hair, fingernails, earrings, or jewelry from body piercings, and bandages.
Food Source: Bones, scales, feathers.
Biological Contamination:
Living organisms that can multiply and grow.
The four categories of biological hazards are
1. bacteria,
2. viruses,
3. parasites
4. and fungi.
Bacteria are the greatest threat to food safety; and are naturally found in the environment, including soil, produce and livestock.
Food Contact Surfaces
Food contact surfaces include any equipment or utensil surface which normally comes in contact with food or which may drain, drip, or splash in food or on surfaces normally in contact with food.
Cutting boards, knives and splash areas are examples of food contact surfaces.
Sources of Cross-Contamination
Disease can also be spread by cross-contamination.
Cross-contamination happens when safe food comes in contact with contaminated food, contaminated food handler or contaminated equipment.
Cross-contamination can occur at any step during the flow of food and is especially dangerous with ready-to-eat foods and/or foods that have already been cooked since they will not be processed further.
Safety Tip:
Cross-contamination with allergens can occur through equipment (utensils, food contact surfaces that come in contact with food).
People:
Hands that touch raw food then cooked food.
Example: A food handler prepares raw hamburgers, then slices a bun with unwashed hands.
Equipment:
A safe food comes into contact with a piece of contaminated equipment.
Example: Cleaning cloths or work surfaces that touch raw food that are not cleaned and sanitized, and then come into contact with ready-to-eat food.
Food:
A safe food comes into contact with a contaminated food.
Examples: Meat juices that drip onto lettuce.
Contaminated water is used for washing food or food contact surfaces.
Biological hazards:
Biological hazards:
- trichinella spiralis
- hepatitis A
- mould
- samlonella
How to Prevent Chemical Contamination
Prevent food from becoming contaminated by following these food safety controls.
Pesticides:
Keep food covered.
Wash produce before preparation (produce is often sprayed with pesticides which can be harmful if consumed).
Clean and sanitize all equipment and utensils that may have come in contact with any pesticides.
Only allow trained professionals to apply pesticides.
Store pesticides in their original containers and store away from food contact surfaces.
Toxic Metals and Plastics
Chemical contamination can occur during cooking or storage when certain metals touch high-acid foods.
Potentially toxic metals include lead, copper, brass, zinc coating, antimony and cadmium. Some foods involved in metal poisoning are sauerkraut, tomatoes, fruit gelatins, lemonade and fruit punches.
The following are food safety controls:
Use only food-grade containers and equipment.
Use metal and plastic containers only for their intended use.
Do not use enamelware as it can chip and expose the underlying metal.
Do not use galvanized (zinc-coated) containers to store juice, lemonade, tea or salad dressings.
Do not allow carbonated water in soft-drink mix systems to flow back into copper water intake lines. The carbonation may leach the copper into the water used to mix drinks (See
Plumbing in Chapter 12 for ways to avoid backflow).
Do not use galvanized (zinc-coated) containers for preparing or storing juices, lemonade, tea or salad dressing.
Do not use lead or lead-based products, including lead-glazed ceramics, in food preparation areas.
Chemicals Used in Food Environments
Detergents, polishes, caustics, cleaning and drying agents, and other similar products are poisonous to humans.
Keep them away from food.
The following are food safety controls:
Follow label directions for storing and using chemicals.
Use automatic dispensers to measure chemicals.
Store chemicals in their original containers. Keep them in dry, locked cabinets or areas away from food, food contact surfaces and other chemicals that may react with them.
If chemicals are transferred to different, smaller containers or spray bottles, each new container must be properly stored and labeled with the contents and hazards. According to Workplace Hazardous Material Information System (WHMIS), all gloves, funnels, measuring cups and other supplies used to transfer chemicals must also be labeled and stored properly.
Never use food containers to store chemicals or chemical containers to store food. Empty chemical containers must be disposed of as the manufacturer directs.
Food handlers who use chemicals must wash and dry their hands before returning to food preparation duties.
Food handlers who must take medication should never do so in a food preparation or foodservice area.
Pesticides
Prevent chemical contamination: pesticides
- wash produce before preparation
- pesticides must only be applied by pest control operators and stored safely away from food and food contact surface
- clean and sanitize all equipment and utensils that may have some in contact with pesticides
Toxic metals
Prevent chemical contamination: toxic metals
- use only food-grade containers and equipment
- do not use enamelware as it can chip and expose the underlying metal
- do not use galvanized (zinc coated) containers to store juice, lemonade, tea, or salad dressings
How to Prevent Physical Contamination
Physical contamination results when foreign objects are accidentally introduced to foods.
If the contaminated food is consumed, serious injury may result.
The following are food safety controls to prevent physical contamination:
PEOPLE:
Always keep long hair tied back and wear hair nets to prevent hair from falling into food.
Never wear false nails when preparing or serving food.
EQUIPMENT:
Do not use glasses to scoop ice. Use only commercial food-grade plastic or metal scoops with handles.
Do not chill glasses or any food items in ice that will be used for drinks.
Do not store toothpicks or non-edible garnishes on shelves above food storage or preparation areas.
Place and maintain protective shields on lights over food storage and preparation areas.
Clean can openers before and after each use and replace or rotate blade as often as necessary. Watch for small shavings of paper or metal which may fall into food.
FOOD:
Remove staples, nails and similar objects from boxes and crates when food is received so these materials do not later fall into the food.
When boning fresh fish or poultry make sure that you thoroughly check the product for scales or small or broken bones that may have been missed.
How to Prevent Biological Contamination
Biological hazards are naturally found in the environment, including soil, produce, livestock and humans.
The best way to prevent biological contamination is to:
Prevent microorganisms from getting into food.
Delay the growth of microorganisms with time and temperature controls.
Prepare food safely.
Kill microorganisms (proper cooking and sanitation).
Handle dishes carefully when serving.
Practice good personal hygiene.
Potentially Hazardous Foods
While any food can become contaminated, foods most likely to be contaminated are potentially hazardous foods and ready-to-eat foods.
They are a risk for contamination due to methods used to produce and process them, and have been associated with foodborne illness outbreaks.
Potentially hazardous food or “high risk food” is defined as any perishable food capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.
They are usually moist, high-protein, and low in acid.
Low Risk Foods
Non-hazardous or “low risk food” is food that does not support the growth of pathogenic organisms or the production of the toxins of such organisms.
They do not pose a significant health hazard by themselves. These products include the following:
Shelf stable foods (ie: do not need refrigeration).
Crackers
Dry Cereals
Foods in unopened cans
Ready-To-Eat Foods
Ready-to-eat foods are foods that do not require any further preparation before being consumed, except perhaps washing, thawing or moderate reheating.
Ready-to-eat foods may be high risk or low risk.
Clean vs. Sanitary
There is a distinct difference between clean and sanitary.
Clean means free of visible soil, food residue and other foreign material, while sanitary means free of harmful levels of contamination.
It is important that food handlers understand the difference. A washed glass may look clean but can still carry harmful bacteria and chemicals.
Sanitizing is best defined as the use of heat or chemicals to destroy 99.99% of the disease causing microorganisms on a food contact surface.
Factors Most Often Named in Foodborne Outbreaks
The following list outlines the most common factors that cause foodborne outbreaks.
They can be divided into three categories: time and temperature abuse, poor personal hygiene, and cross-contamination.
Here are a few examples:
Examples of Time and Temperature Abuse include:
Improperly cooked food.
Food not properly cooled.
Food not reheated properly.
Preparing food a day or more in advance of being served.
Allowing foods to stay too long at temperatures favourable to bacterial growth (e.g., thawing food on the counter, room temperature holding).
Examples of Poor Personal Hygiene include:
Infected employees who practice poor personal hygiene at home and work.
Employees that work when they are sick with a communicable disease.
Employees that do not properly wash their hands after handling raw food and then handle cooked or ready-to-eat food.
Examples of Cross-contamination include:
Adding raw, contaminated ingredients to ready-to-eat food.
Cooked food comes into contact with raw food by improperly cleaned and sanitized equipment or by employees who mishandle food.
Contaminated water is used for washing food or food contact surfaces.
Summary
Foodborne illness is a major concern to the food industry however, a well designed food safety program protects your customers, employees and your reputation.
Remember:
Protect food throughout the flow of food.
High-risk populations such as children, pregnant women, elderly and sick people are more susceptible to foodborne illness than others.
Potentially hazardous foods and ready-to-eat foods are considered high risk items.
Identify potentially hazardous foods and take great care to avoid contamination.
Biological, chemical and physical hazards, allergens and cross-contamination all pose a threat to the health of consumers.
A food contact surface can look clean but not be sanitized, leading to foodborne illness.
Exercise extreme caution when handling food so that foreign objects (like dirt, hair, staples, metal fragments) are not accidentally introduced into food.
Establishing a well designed food safety system can help protect your customers by preventing outbreaks of foodborne illness and help the premises avoid the potentially high cost associated with them.
Part I, Chapter 2 - Food Safety Essentials
1.) From receiving to storing, preparing, cooking, holding, serving, cooling and reheating is called the:
Flow of food
2.) Cross-contamination is the:
Transfer of harmful substances or microorganisms to food from food or from a non-food contact surface, such as equipment, utensils, or hands
3.) People who are very young, or are already weak or ill, are seriously threatened by foodborne illness because they:
Cannot fight off the disease very well
4.) The factors most often linked to unsafe food are:
Time and temperature abuse
Cross-contamination
Poor personal hygiene
5.) Contamination refers to the:
Unintended presence of harmful substances or microorganisms in food
6.) Sanitary can be defined as:
Free of harmful levels of contamination
7.) Foodborne illnesses are diseases that are:
Carried or transmitted to people by food
8.) Dirt, broken glass and staples from packaging are classified as:
Physical hazards
Chapter 3: Microbiology
Chapter 3: Microbiology will focus on biological hazards (which include bacteria, viruses, parasites and fungi).
This chapter also provides information on seafood and shellfish toxins and plant toxins.
Biological Hazards
Biological hazards are living organisms that can grow and cause disease. While not all microorganisms cause disease, some do.
These are called “pathogens” and can be caused by disease causing microorganisms, certain plants, and fish that carry toxins (poisons).
Foodborne microorganisms pose a threat to food safety because they are so tiny that they can only be seen by a microscope.
Biological hazards affect a great number of people if present in food.
Sources of biological hazards include bacteria, viruses, insects, plants, birds, animals, fish and humans.
Once in food, some of these hazards may be very hard to kill or control because some are able to survive freezing and high cooking temperatures.
Types of Biological Hazards
The four groups of pathogenic microorganisms that can contaminate food are:
- bacteria,
- viruses,
- parasites,
- and fungi.
Toxins from seafood, shellfish and plants are caused by bacteria that produce harmful toxins as they multiply, die and break down; they are also pathogenic.
Key Terms to Know
Disease-causing microorganisms need a source (a host, carrier, or vehicle) to survive and reproduce.
A host:
is a person, animal or plant on which another organism lives and feeds.
A carrier:
is someone who does not show any noticeable signs of being sick but carries microorganisms that can be transferred to food or other people which can cause a foodborne illness.
A vehicle:
is an item (wind, water, human hands or dirty utensils) that carries disease-causing microorganisms.
The Top Four Leading Pathogens in Canada
Norovirus, Clostridium perfringens, Campylobacter and Salmonella are the leading pathogens which account for approximately 90% of the pathogen-specific illnesses acquired by Canadians. (Source: Health Canada)
Characteristics of Bacteria
Bacteria are a great concern to the food industry, due to the large number of varieties and their ability to survive and grow outside as well as inside the human body.
Bacteria cause a large number of foodborne illnesses.
It is important to understand bacteria so that you can prevent them from making food unsafe.
Bacteria are living single-celled organisms.
They are so small that they can hitch a ride on everything from dust particles in the air to insects, plants, animals and people.
Bacteria survive on skin and clothes, as well as in human hair, scabs, scars, the mouth, nose, throat and intestines.
For these reasons, they can spread very quickly throughout a foodservice or food retail operation.
Some bacteria are beneficial (such as found in yogurt), some cause food spoilage, and some are inactive.
Pathogenic and Toxigenic Bacteria
When a bacteria causes disease it can be pathogenic or toxigenic.
Pathogenic bacteria can cause illness and sometimes death in humans.
They feed on potentially hazardous foods and can multiply very quickly under favourable circumstances.
A disease-causing microorganism is often referred to as a pathogen.
Toxigenic bacteria produce harmful toxins as they multiply, die and break down. They are also pathogenic.
Food can look safe but may be contaminated.
Bacteria and the toxins they produce do not have an odour or taste to help you detect them.
You cannot tell if they are in food.
This is why it is so important to keep them out of food and keep them from multiplying.
How Bacteria Reproduce
Bacteria can exist in two different forms: the vegetative state and the spore state.
VEGETATIVE STATE
Bacteria normally exist as vegetative cells, which can grow and reproduce.
When in this state, the bacteria can survive low temperatures, even freezing, but can be killed by high temperature.
These cells reproduce by dividing in two.
Then, each of those cells divides into two more cells, and so on.
As a result, bacteria can multiply very quickly.
This rapid rate of reproduction increases the risk of foodborne illness.
SPORE STATE
Some kinds of bacteria can change into a different form called spores. In this state, they have very thick walls that protect them from an inhospitable environment.
This means that spores survive cooking or freezing temperatures, high acidity, high salt conditions and some sanitizing mixtures.
Spores do not grow or reproduce but they can become vegetative again within minutes when living conditions (nutrients, moisture, neutral pH) improve.
The bacteria can once again grow and reproduce.
Since spores are difficult to destroy, it is important to cook, cool, and reheat food properly.
Bacterial Growth
While in the vegetative state bacteria cells reproduce by dividing in two.
Then each of those cells divides into two more cells, and so on.
When conditions of survival are ideal, bacteria will divide approximately every twenty minutes.
Bacteria can multiply very quickly, which increases the risk of foodborne illness.
What Bacteria Need to Grow
Bacteria can live in similar environmental conditions as humans.
Generally, bacteria live well in potentially hazardous foods because these foods are often warm, moist, carbohydrate or protein-rich, and neutral or low in acid.
These favourable conditions can be remembered by the acronym FAT-TOM.
As FAT-TOM shows, several common conditions support bacterial growth.
These conditions can occur at any point in the flow of food.
That is, whenever food is received, stored, thawed, prepared, cooked, held, served, cooled or reheated.
To control contamination, set up barriers that will reduce the conditions of FAT-TOM, such as raising or lowering the temperature of food to keep it out of the danger zone or pre-chilling recipe ingredients.
The goal is to lower the risk that a single food-handling error will let bacteria grow enough to cause an illness.
Food
Most bacteria need nutrient-rich foods like carbohydrates and proteins to survive and grow.
Bacteria grow more easily and quickly on moist food such as meats, poultry, cooked rice and vegetables.
Foods may be received already contaminated and are at risk for contamination in the flow of food.
Acidity
Bacteria do not survive and grow in food that is very acid or alkaline.
Acidity and alkalinity are measured on a scale called the pH scale that goes from 0 (very acid) to 14.0 (very alkaline or basic).
A solution with a pH (acid-alkaline measurement) of 7.0 is neutral.
Most potentially hazardous foods have a pH level between 4.6 and 7.5.
Therefore, high acid foods such as citrus fruit, rarely allow the growth of harmful bacteria.
The addition of acid ingredients such as vinegar and lemon juice can lower the pH to safe levels.
Pathogens grow rapidly over a pH of 4.5.
Time
Foodborne microorganisms take time to grow to levels high enough to make someone ill.
At room temperature, bacteria can double in number every 10 to 20 minutes.
Time must also be used as a control for growth especially for foods such as special sauces that cannot be kept above 60⁰C (140⁰F).
To use time as a control, you must mark food with the time/date it will be cooked, served, sold or discarded.
Time/Temperature Factor
The longer that food is in the Temperature Danger Zone, the more bacteria will grow.
The goal is to lower the risk that a single food-handling error will let bacteria grow enough to cause an illness.
Develop written procedures and keep them in your foodservice or food retail operation.
Make them available to your employees and your Public Health Inspector.
Temperature
The Temperature Danger Zone for potentially hazardous foods is 4⁰C to 60⁰C (40⁰F to 140⁰F).
Foodborne microorganisms grow best in the Temperature Danger Zone therefore you need to keep potentially hazardous foods out of the Temperature Danger Zone to minimize the growth of microorganisms.
Exposing bacteria to temperatures outside the Temperature Danger Zone doesn’t always kill them.
Refrigeration for example, is not total protection against bacterial growth as it may only slow it down.
Freezing and cooking temperatures will not kill some spores and toxins.
Control Bacterial Growth
Out of all the conditions required for bacteria to grow, time and temperature are the easiest to manipulate.
Managers should make sure that employees are well trained to understand the importance of time and temperature.
Time can be used as a control by:
Receiving/storing food quickly
Minimizing time food spends in the Temperature Danger Zone
Labelling food with time to cook, serve or discard
Discarding food that has been held at room temperature for more than 2 hours
Discarding food that is past the used by or best-before date
Temperature control can prevent or at least limit bacterial growth by:
Keeping foods out of the Temperature Danger Zone
Storing food at proper temperatures
Pre-chilling cold recipe ingredients
Cooking food to minimum safe internal temperatures
Holding food at proper temperatures. Discard prepared food that has been held at room temperature for more than 2 hours
Cooling and reheating food quickly and to the correct temperature
Time (4 Hour Rule)
Foods are most at risk during preparation and service.
As foods are received, thawed, cooked, held, served, cooled and reheated, they may pass through the Temperature Danger Zone several times.
Keep in mind that although temperature abuse may be only for a short period of time at each stage, the total accumulated time may be enough to cause foodborne illness.
Food must not spend more than a maximum total of four hours in the Temperature Danger Zone throughout the process of preparing the food.
All food handlers must understand this important principle and keep in mind that the four hours are shared with other employees throughout the flow of food.
Some jurisdictions enforce a more stringent requirement, insisting food must not spend more than a maximum of two hours (Ontario) in the Temperature Danger Zone. Please check with your local health unit.
Oxygen
Microorganisms have different oxygen needs for growth:
Aerobic bacteria need oxygen to grow
Anaerobic bacteria grow only when oxygen is absent (Example: Clostridium botulinum)
Most microorganisms that cause foodborne illness can grow with or without oxygen (Facultative)
Moisture
The amount of available water in food is called the water activity (aw).
Most potentially hazardous foods have a high “water activity” level, meaning that moisture is more available to bacteria.
Available water is measured on a scale ranging from 0 to 1.0.
Food with an aw level of 0.85 or lower is not considered potentially hazardous.
Most potentially hazardous food have aw values of 0.97-0.99, which is ideal for bacterial growth.
Water activity can be reduced to safer levels by freezing, dehydrating (removing the water), or adding sugar or salt.
Dry foods such as beans and rice become potentially hazardous when water is added.
Almost all the foods we serve are moist and therefore must be handled carefully to prevent bacterial growth.
Foodborne Illnesses Caused by Bacteria
FOODBORNE INFECTION is an illness that is the direct result of consuming food containing harmful living microorganisms. Symptoms usually do not appear right away.
As the bacteria is acting on the body, the illness is slower and a fever is a distinctive symptom.
Diseases such as Salmonellosis, Shigellosis, and Listeriosis are foodborne infections.
FOODBORNE INTOXICATION is a disease that results from consuming food containing toxins.
The toxin may have been produced by harmful bacteria found on the food. Symptoms usually appear within a few hours. Moulds, certain plants and some seafood (e.g., poisonous mushrooms, puffer fish) also produce toxins.
TOXIN-MEDIATED INFECTION is a disease that results when a person eats food containing harmful microorganisms which then grow inside the body and form toxins.
This differs from foodborne intoxication where toxins are produced on the food prior to eating.
Examples of Toxin-mediated infections are Bacillus cereus Gastroenteritis, Clostridium perfringens Gastroenteritis and E. coli 0157:H7 Enteritis.
Top Bacterial Illnesses
The 3 bacterial illnesses cause the majority of foodborne illnesses annually in Canada are:
- Clostridium Perfringens Gastroenteritis
- Campylobacteriosis
- Salmonellosis
Clostridium perfringens
Clostridium perfringens gastroenteritis (177,000 illnesses per year) is a toxin-mediated infection with mild symptoms including abdominal pain, diarrhea, and dehydration.
The source of Clostridium perfringens is the intestinal tract of humans and animals as well as in soil.
Implicated foods are cooked meat and fish products, poultry, gravy, and beans that have been cooled slowly.
The duration of illness is usually 24 hours but may last 1 to 2 weeks.
Prevention includes using careful time and temperature controls when cooling large volumes and reheating products to 74⁰C (165⁰F) for at least 15 seconds within two hours.
DID YOU KNOW?
A catering kitchen prepared a meal that created illnesses for the client as well as the prep kitchen.
The common food was found to be Turkey a la King.
Laboratory analysis found the turkey dish to be heavily contaminated with Clostridium perfringens bacteria.
The cooling process was to blame; the volume cooked filled a large, deep container that was placed in a refrigerator while hot and tightly covered in foil.
Campylobacteriosis
Campylobacteriosis (145,000 illnesses per year) is an infection with symptoms of diarrhea (watery or bloody), fever, nausea, abdominal pain, headache, and muscle pain.
The source of Campylobacter jejuni is domestic and wild animals (intestinal tract).
High risk foods are unpasteurized milk and dairy products, poultry, pork, beef, lamb, and non-chlorinated water.
To help prevent Campylobacteriosis, thoroughly cook food to minimum safe internal temperatures, and avoid cross-contamination.
DID YOU KNOW?
In 2000, 116 confirmed cases of Campylobacter were associated with the E.coli O157:H7 outbreak in Walkerton, ON.
Household and community settings typically have the largest number of reported Campylobacter outbreaks.
Salmonellosis
Salmonellosis (88,000 illnesses per year) is a bacterial infection with abdominal pain, headache, nausea, vomiting, fever, and diarrhea.
The source of Salmonella is in the intestinal tract of animals, birds and humans.
Implicated foods are poultry, meat, fish, shrimp, sliced melons and tomatoes, shell eggs, egg custard and sauces, other protein food, and milk.
Raw or undercooked eggs and raw fruits and vegetables are also likely sources.
Prevention includes cooking poultry and meats to acceptable temperatures, avoiding cross contamination when handling raw animal proteins, and ensuring good handwashing practices to prevent fecal contamination.
DID YOU KNOW?
In Alberta (2012) a Salmonella outbreak was attributed to a lunch truck that was using contaminated eggs from an illegal supplier.
The pooled eggs were in a bucket that had not been cleaned in several weeks.
A total of 91 cases of Salmonella were confirmed. 6 of 14 employees were found positive for Salmonella.
The caterer was prosecuted and the illegal egg supplier was jailed for 14 days.
Other Illnesses of Concern (Bacteria)
Bacillus cereus Gastroenteritis
Bacillus cereus is a spore forming bacteria of concern because two different toxins are involved:
Emetic (vomiting) which is an Intoxication
Diarrheal which is a Toxin-mediated Infection
The emetic form creates heat-resistant toxins while the diarrheal form has toxins that are normally destroyed in the cooking process.
Toxin-mediated is formed in the intestines, not in the food. Time and temperature control is key to preventing foodborne illness caused by both forms of Bacillus cereus.
Botulism
Botulism is a serious and sometimes fatal Intoxication caused by the anaerobic spore forming bacteria, Clostridium botulinum.
Symptoms include fatigue, weakness, vertigo, double vision, difficulty speaking and swallowing, constipation.
DID YOU KNOW?
Infant botulism is unique in that it occurs in children under one year of age when they are fed honey.
E.coli 0157:H7 Enteritis
E. coli 0157:H7 Enteritis is a Toxin-mediated Infection.
Escherichia coli is found in animals’ intestinal tracts (particularly cattle and humans).
Symptoms include watery or bloody diarrhea, severe abdominal cramps, vomiting, low grade fever.
Listeriosis
Listeriosis is an Infection.
Symptoms include nausea, vomiting, diarrhea, headache, persistent fever, chills, backaches, meningitis.
Listeria monocytogenes is found in soil, water, humans, animals and damp environments.
There is a low number of incidents, but high fatality rates in immuno-compromised individuals (e.g. pregnant women, elderly).
DID YOU KNOW?
Listeria can survive and grow on foods stored in the refrigerator.
The first proven case of Listeria linked to food was in 1981 in the Maritimes with 41 cases and 17 fatalities.
Listeria contaminated manure was used on cabbages that were an ingredient of coleslaw.
Shigellosis
Shigellosis is an Infection.
Shigella is found in the intestinal tracts of humans and flies.
Symptoms include watery or bloody diarrhea, abdominal pain, fever, vomiting, chills, dehydration.
Staphylococcal Gastroenteritis
Staphylococcal gastroenteritis is a foodborne intoxication with a rapid onset as short as 1-2 hours.
Symptoms are normally nausea, vomiting and abdominal cramps.
In more severe cases, headache, muscle cramping, and changes in blood pressure and pulse rate can occur.
The source is in humans on their skin, hair, nose, throat, infected sores as well as in animals.
As cross-contamination is the greatest risk, all protein foods can be infected.
High risk foods are ham and other meats, poultry, warmed-over foods, egg products, milk and other dairy products, custards, potato salads, cream filled pastries, and other protein foods.
To help prevent this intoxication, avoid contamination from bare hands by practicing good personal hygiene, and excluding foodhandlers with skin infections from food preparation.
Prevent the growth of Staphylococcus aureus and the production of toxins by properly refrigerating food, and rapidly cooling prepared foods.
Vibrio Infections
Vibrio vulnificus and Vibrio parahaemolyticus are bacteria that occur naturally in warm coastal areas in the summer months.
Vibrios typically cause disease in people with weakened immune systems who have consumed contaminated seafood.
Most people come in contact with Vibrio by eating raw or undercooked shellfish, especially oysters.
Viruses
Viruses differ from foodborne bacteria. Viruses are one of the smallest, simplest life forms known.
They are protein-wrapped genetic material that are not complete cells and do not reproduce in food.
Viruses need a living host (like animals, plants, humans) in order to grow and reproduce.
Once inside a host, viruses can transfer from:
Food to food
Person to food
Water to food
Some viruses can survive cooking or freezing.
Major Foodborne Illnesses Caused by Viruses
Two viruses that are of the most concern to the food industry are
1. Hepatitis A
2. and Norovirus.
These microorganisms usually contaminate food through poor personal hygiene by foodhandlers, contaminated water supply, or shellfish harvested from sewage-contaminated waters.
Good personal hygiene is the best defence against foodborne viruses.
Norovirus and Norwalk Viruses
Both of these strains are members of a group called ‘caliciviruses’ and are associated with many foodborne illness outbreaks, affecting approximately 1,048,000 Canadians, or 65% of the foodborne illnesses annually.
Norovirus infection affects the stomach and intestines, causing gastroenteritis.
Often mistaken for the ‘stomach flu’, gastroenteritisis an inflammatory condition inducing symptoms of nausea, vomiting, diarrhea, abdominal pain, headache and low grade fever.
This virus can be in a sick person’s body fluids from the day they feel ill to as long as 2 weeks after they feelbetter.
This highly contagious microorganism is very small and it only takes a few of them to make people very sick.
DID YOU KNOW?
The term “Norovirus” was approved as the official name for this group of viruses in 2002.
Previously, they were called Norwalk-like viruses, as norovirus was first identified as a virus in 1972 after an outbreak in Norwalk, Ohio. (Source: Government of Canada)
Hepatitis A
Hepatitis is a serious illness which causes inflammation of the liver.
Hepatitis A is a communicable disease associated with many foodborne illnesses.
It is particularly important to the food industry because it has an incubation period of 15-50 days.
This means that a foodservice worker can be infected with the virus for a period of up to 6 weeks without showing symptoms of the illness.
During this time, food can become contaminated through poor personal hygiene by food handlers.
Other routes of contamination include ready-to-eat foods and vegetables washed in non-potable water, and shellfish harvested from fecal-contaminated water.
DID YOU KNOW?
In 2012 and 2013 frozen mixed berries were sighted as the source of two separate Hepatitis A outbreaks?
Rarely found in North America, this strain of Hepatitis A circulates through North Africa and the Middle East.
Parasites
Parasites are single or multi-celled, sometimes wormlike, living microorganisms that need a host to survive.
While parasites cannot grow in food, they can be passed to people through food.
The key elements to prevention are:
Freeze foods properly
Cook foods to proper temperatures
Avoid cross-contamination
Use sanitary water supplies
Wash hands properly
Major Illnesses Caused by Parasites
Major illnesses caused by parasites are:
Trichinosis
Anisakiasis
Trichinosis (parasite)
Perhaps the best know parasite is Trichinella spiralis, a naturally occurring roundworm that can be transferred to humans. Traditionally found in pigs, today Trichinella spiralis is more often found in wild animals, particularly bears.
In Canada, the CFIA administers a Trichinella control program which includes surveillance, regulation and testing.
Note: Most species of Trichinella found in wildlife are resistant to freezing, and are not eliminated using the freezing guidelines developed for pork.
Wild game must be well cooked to 74°C (165°F).
If not killed by thorough cooking or freezing, the Trichinella spiralis larvae can cause trichinosis, a disease that causes painful abdominal and muscular cramps.
DID YOU KNOW?
A recent Canadian occurrence of Trichinella in swine occurred in January 2013 in a pig raised on a non-commercial farm.
It was slaughtered and consumed on the farm.
No product entered the commercial food system.
Anisakis (parasite)
Another common parasite is Anisakis simplex, a roundworm that lives in fish.
People who eat raw, marinated or partly cooked fish may be at risk. Purchasing fish and seafood from approved suppliers is the best defense against Anisakis contamination.
DID YOU KNOW?
In 2016 a Calgary man was diagnosed with Anisakiasis about one hour after eating raw, wild salmon.
This was the first time this tiny, toothed worm has been found in a human after consuming store-bought salmon.
Protozoa (parasite)
Protozoa are microscopic, one-celled parasites found in soil and water.
Most protozoa are not harmful, and some are even beneficial to the environment, improving the quality of water by eating bacteria and other particles.
Some protozoa can make people sick.
Major Illnesses Caused by Protozoa
Major foodborne illnesses caused by protozoa are:
Giardiasis
Cryptosporidiosis
Cyclosporiasis
Giardiasis
The most common sickness caused by protozoa is giardiasis, from the one-celled parasite called Giardia lamblia.
This protozoa has become a significant threat to water quality.
A person may get giardiasis from water contaminated by improper sewage disposal, by animals, or by inadequately cooked food.
A person may also get giardiasis through contact with a person who has the infection.
People infected with giardiasis can spread the infection to other people if they do not wash their hands properly after using the toilet.
Cryptosporidiosis
Cryptosporidiosis is a disease caused by the protozoan parasite Cryptosporidium parvum.
Cryptosporidium can be found in soil, food, water or on surfaces contaminated by the feces of infected humans or animals.
People are infected when they swallow the parasite.
Food and water from unknown sources should be avoided. Ensuring food handlers practice good personal hygiene, thoroughly wash produce, use sanitary water sources and thoroughly cook food are the best preventative measures.
Cyclosporiasis
Cyclospora is a waterborne parasite common to tropical and sub-tropical areas that can be transmitted to humans via fecal – oral route.
Outbreaks have been linked to fresh fruits and vegetables. Proper cooking and freezing may help reduce the incidents of Cyclosporiasis.
DID YOU KNOW?
97 cases of Cyclosporiasis were reported across 4 Canadian provinces in 2015.
No deaths were reported. The source of this outbreak was not identified.
Fungi
FUNGI are microorganisms that range from single-celled plants to large, multi-cellular organisms like mushrooms.
Fungi are found in air, soil and water.
Some types of fungi are also found on skin, in the intestines of animals, and in insects.
They are transferred from place to place by carriers and air currents.
Some varieties of mushrooms are poisonous.
Since poisonous and non-poisonous mushrooms often look alike, use only mushrooms that are bought from a reliable and approved source.
Cooking and freezing do not destroy all plant toxins.
MOULDS
Moulds are tiny fungi that live on plants and animals.
They can be carried by air, water and insects.
Mould colonies can be seen as fuzzy growths on food.
They are responsible for spoilage of food.
Some moulds produce toxins that can cause allergic reactions, nervous system disorders, kidney and liver damage and chronic respiratory problems.
Example: aflatoxin is produced by the moulds Aspergillus flavus and Aspergillus parasiticus and can cause liver disease.
Moulds grow under a variety of conditions on almost any food at almost any storage temperature.
Most prefer warm temperatures, but some can grow at refrigerated temperatures.
They also grow well in acidic foods with low water activity and high salt or sugar content.
Freezing prevents or slows the growth of mould but will not kill existing mould.
Toxins can withstand cooking. Mouldy food must be thrown out.
YEASTS
Yeasts require sugar and moisture to survive.
They are found in food such as jellies and honey.
Most are beneficial, but some cause spoilage of food and disease in plants, animals and humans.
Yeast contamination appears as bubbles, an alcoholic smell or taste, or slime.
Seafood and Shellfish Toxins
In addition to bacteria, parasites and noroviruses, certain seafood and shellfish are known to produce or contain powerful toxins that can result in serious disease or death.
To control foodborne illness caused by seafood, only buy fish from a reputable and certified supplier.
Carefully select the kinds of fish you will serve, noting the following toxins:
SEAFOOD TOXINS
Systemic Fish Toxins
Foodborne illness can also be caused by seafood that contains toxins. Some toxins are naturally occurring (Systemic) in the seafood.
Scombroid Toxin Histamine may be formed when some fish are kept too long in the Temperature Danger Zone. High doses of Histamine can trigger a severe allergic reaction!
Ciguatera Toxin
Ciguatera poisoning is caused by eating fish which have high levels of ciguatoxin, a naturally occurring marine biotoxin.
SHELLFISH TOXINS
Bi-valve shellfish feed off microscopic plankton and algae. A concentration of chemicals, bacteria, viruses and biotoxins can build up in their tissues.
Paralytic Shellfish Poisoning (PSP), Amnesic Shellfish Poisoning (ASP) and Diarrhetic Shellfish Poisoning (DSP) are the most common biotoxins in Canada.
PSP is a common cause of Red Tide, where dense algae blooms can cause coastal waters to become discoloured.
Cooked shellfish can still contain biotoxins.
Shellfish Toxins
Bacteria and viruses may also accumulate in shellfish.
Areas that don’t meet sanitary standards are officially closed to harvesting by the CFIA.
There is the potential for illness due to the toxin-forming bacteria, such as Vibrio parahaemolyticus (Vp).
Only shellfish harvested from open harvest areas should be consumed. Purchase bivalve shellfish from reputable, federally approved suppliers.
Test yourself
Puffer fish = systemic fish toxins: contain natural toxins. they must be carefully handled and prepared by properly trained personnel
A barracuda that has eaten smaller fish is…
ciguatera toxin = the smaller fish they eat have eaten algae which carry ciguatoxin, a naturally ocurring marine biotoxin.
ciguatoxin is not destroyed by cooking
Plant Toxins
Plant toxins are a natural part of the plant and not a result of contamination.
Commonly eaten plants, and foods made from these plants, may contain harmful toxins.
The following plants have been involved in foodborne illness outbreaks:
Fava beans, rhubarb leaves, jimson weed and water hemlock
Honey from bees that have gathered nectar from mountain laurel
Milk from cows that have eaten snakeroot
Jelly made from apricot kernels
Raw or unprocessed kumaa, cassava and bamboo roots can contain a naturally occurring toxin called cyanogenic glycoside.
When consumed, this can lead to exposure to hydrogen cyanide and related toxicity.
Cassava, is also known as yucca, tapioca, gaplek or manioc. Bamboo shoots come from the underground stems of the bamboo plant. Peel and thoroughly cook all roots.
These plant products should only be purchased from reputable suppliers.
Consider This…
When the health services department at a local college began to report an unusually high number of students infected by Salmonella, public health stepped in to investigate.
A statement released by the chief medical officer of Breenhurst County Health Department identified 22 ill students as living in the same dormitory and having eaten meals at the same college cafeteria in the previous two days.
Ill students were interviewed in order to identify the source of the outbreak.
Of the 22 ill students, 15 of them had eaten cantaloupe in the two days before they got sick and the remaining 7 had eaten roast beef sandwiches on the day after the cantaloupe had been served.
When the cafeteria staff were questioned, officials learned that the employee preparing the cantaloupes had not cleaned the fruit before they were sliced into wedges and placed on ice in the display case.
The cutting board and knife had then been used to slice some of the beef to be used for making sandwiches the next day.
The beef was not immediately refrigerated after slicing.
Why was it deduced that the cantaloupe was likely the food associated with this outbreak?
Conclusion
Fresh fruits and vegetables are now recognized as one of the most significant sources of foodborne illness.
Cantaloupes have been implicated as the source of Salmonella in a number of outbreaks in North America in recent years.
The melons are grown on the ground where they can be contaminated by rodents, birds, and untreated manure or surface water.
The flesh of cantaloupes can be contaminated when cutting through a contaminated rind.
Always wash fresh fruits and vegetables even if the skin or rind will not be eaten.
Clean and sanitize cutting boards and utensils after each use and practice good personal hygiene.
Summary
Understanding how microorganisms grow, reproduce, contaminate food and infect humans is the key to understanding how to prevent foodborne illnesses.
Bacteria are of greatest concern because they are more commonly involved in foodborne illnesses than all the other micro-organisms.
High temperatures like those reached during cooking can kill most of the bacteria.
Practicing good personal hygiene and minimizing hand contact with ready-to-eat foods is the most important defense against foodborne illnesses caused by viruses.
Proper cooking and freezing kills parasites and are therefore critical factors in controlling foodborne illnesses caused by parasites.
Moulds and yeasts are responsible for spoiling food. Moulds can produce toxins, which can harm us.
Exercise extreme caution when handling food so that foreign objects (like dirt, hair, staples, metal fragments) are not accidently introduced in food.
Part I, Chapter 3 - Microbiology
1.) The best defense against foodborne viruses is to:
b. Use good personal hygiene
2.) Which type of microorgansim exists in two different forms: The vegetative state and the spore state?
Bacteria
3.) Most potentially hazardous foods have a pH level between:
b. 4.6 and 7.5
4.) The Temperature Danger Zone for potentially hazardous foods is:
d. 4° C to 60° C (40° F to 140° F)
5.) The two most important factors to control the growth of bacteria are:
d. Temperature and time
6.) Control foodborne illnesses caused by seafood toxins by:
d. Buying from reputable suppliers
7.) Prevent parasites from contaminating food by:
Ensuring food handlers wash their hands properly
Cook food to the correct temperature
Avoid cross-contamination
8.) Mould can grow:
On almost any food
Chapter 4: Food Allergies
Food Allergies will explain allergens and how they relate to keeping food safe for people with food allergies.
You will learn the most common food allergens and how to control them. You will also learn what to do in an emergency.
Food Allergens
Many individuals face the challenge of obtaining safe food on a daily basis.
In Canada, over 2.6 million Canadians are affected by a food allergy, representing about 7.5 % of the population.
Up to 7% of young children are affected by food allergies.
Serving food that is safe for people with food allergies is a serious responsibility for the food handler.
Allergens
Allergens are protein components in foods that can trigger an abnormal response in an individual with a food allergy.
This response can result in a number of symptoms ranging from mild to severe that can differ person to person and change from reaction to reaction.
Adverse Food Reactions
An adverse reaction is the term used to describe the different types of harmful effects that are triggered by a food:
Food intolerance
Food Allergy
Anaphylaxis
Food Intolerance
A person with food intolerance is unable to digest or absorb certain foods.
This may be due to a stomach disorder or because the person lacks or has a low level of an enzyme needed to digest the food.
The most common examples of food intolerances are lactose, gluten.
Gluten intolerance or “Celiac Disease” is an abnormal immune reaction to gluten, a protein which is found in wheat, barley, rye and possibly oats.
It causes damage to the small intestine and interferes with absorption of nutrients from food.
As many as 1% of the Canadian population has Celiac Disease.
Food Allergy
When a person has a food allergy, their body has an abnormal reaction to the protein in the food they are allergic to.
Their body’s immune system wrongly identifies the food’s protein as an invader and attacks it.
Anaphylaxis
Anaphylaxis is the severest, sometimes fatal form of an adverse reaction.
Common causes of anaphylaxis include food, insect stings and latex.
Anaphylactic reactions to food frequently occur within minutes of ingestion, but may be delayed by up to 4 hours.
The most dangerous symptoms of an anaphylactic reaction involve breathing difficulties caused by swelling of the airways or a drop in blood pressure.
Symptoms
Symptoms can range from mild to serious and include:
Skin: Hives, swelling (face, lips, tongue), itching, warmth and redness.
Respiratory (breathing): Coughing, wheezing, shortness of breath, chest pain, throat tightness, hoarse voice, nasal congestion or hay fever-like symptoms (runny, itchy nose, watery eyes, sneezing) and trouble swallowing.
Gastrointestinal (stomach): Nausea, pain, cramps, vomiting and diarrhea.
Cardiovascular (heart): Paler than normal skin colour/blue colour, weak pulse, passing out, dizziness or light headedness and shock.
Other: Anxiety, sense of doom (the feeling that something bad is about to happen), headache, uterine cramps, metallic taste
People with asthma are more susceptible to breathing problems when experiencing an allergic reaction.
How Allergens Enter a Person’s System
There are three ways which an allergen may enter a person’s system:
Ingesting (either eating or drinking)
Inhalation (breathing it in)
Skin absorption (very rare)
As with microorganisms, we cannot tell if a food is contaminated by tasting it or smelling it.
The only way to make sure a food item is not contaminated is to make sure it never comes in contact with any other food at any stage of food handling.
How Cross-contamination Happens
Cross-contamination with allergens can occur through containers, utensils, cooking surfaces, cutting boards, frying oils, coffee grinders, employee hands and any other area, equipment, or items that come in contact with food.
Food handlers must understand how foods become contaminated by allergens and how to prevent it from happening.
For example, the same knife used for spreading peanut butter cannot be used for cutting a chicken sandwich until cleaned and sanitized or the sandwich will become cross-contaminated with peanut butter.
Did You Know?
Odour alone has not been known to cause an anaphylactic reaction.
Vapours or steam (e.g., fish) released during the cooking process can cause an allergic reaction as the food protein allergens are released into the vapour/steam.
Common Food Allergens
Most Common Food Allergens
Health Canada and the CFIA have jointly identified common food products which are primarily responsible for about 90% of severe adverse reactions in Canada:
- peanuts,
- tree nuts,
- soy,
- milk,
- eggs,
- fish,
- crustaceans and molluscs,
- sesame seeds,
- sulphites,
- mustard,
- wheat and triticale.
Sulphites are food additives, but are included as a priority allergen because reactions include anaphylaxis.
DID YOU KNOW?
Mustard is also now listed as a priority allergen in Canada.
Sulfites are not a true allergen but are included as a priority allergen because severe reactions include anaphylactic shock and death.
Controls
Here are some practical steps to ensure that each food product contains only the ingredients that are listed:
How can you protect your customers against allergic reactions?
At the planning and organisational level:
Properly label and store foods that contain allergic ingredients.
Only use approved ingredients for each recipe. Do not change, substitute or add ingredients not listed in the recipe. Do not re-work ingredients as they may contain allergens.
Use clean or dedicated utensils, equipment when preparing allergen safe food.
Prepare food that contains a known allergen last.
Have recipe component ingredients and ingredient lists readily available.
Teach employees how to properly read all labels, including foods prepared outside your establishment. For example, a dessert from a bakery may have been prepared in an area that uses nuts.
For sanitation and hygiene:
Ensure regular and proper hand washing.
Always clean and sanitize all food contact surfaces, equipment and utensils before switching to another food. Manufacturers must perform an allergen clean before producing another food item.
What could happen if a customer experiences an allergic reaction in your establishment?
Allergic reactions can vary, from mild to severe and even life-threatening. The customer could die.
Public Health could be notified and conduct a food safety investigation.
The family could seek legal counsel and take you to court which would cost you time and money for legal representation.
There could also be loss of business if news spread of the allergic reaction resulting in loss of revenue and possibly closure of your business.
Allergen Management: A Shared Responsibility
CUSTOMER:
It is the customer’s responsibility to know which foods to avoid, how to respond in case they experience an adverse response and to communicate with foodservice or food retail establishments.
In foodservice establishments, customers should call ahead to ensure the establishment can meet their needs.
Upon arrival the customer should inform the server that they have a food allergy.
OWNER / MANAGER:
It is the owner or manager’s responsibility to protect the customer.
Management must have an allergen management program in place which includes the following:
Clear communication policies which accurately inform the customer of the possibility that an ingredient may come into contact with another. An example is a deep fryer that is used for both fish and chicken.
Clearly list ingredients and provide accurate information upon request.
Train all employees on how to respond to food allergy questions. If in doubt about ingredients, employees should tell the customer they are not sure.
Appoint a manager or chef as spokesperson responsible for the flow of communication. They are responsible for ensuring the food allergen requirements are met.
EMPLOYEES:
Each staff member has a role to play in ensuring allergic customers are kept safe.
The server’s main role is to connect the customer with the chef or manager, serve and check the order is correct.
Kitchen staff are responsible for ensuring food is prepared safely with no risk of cross-contamination.
In Case of an Allergy Emergency
If a customer is having symptoms of an allergic reaction IT COULD BE A MATTER OF LIFE AND DEATH!
Allergic customers are responsible for taking the necessary steps they need to stay safe.
These are the recommended emergency steps that should be followed if a customer is having an allergic reaction:
- Inform the supervisor/manager in charge immediately.
- Ensure customer uses their epinephrine auto injector (e.g., EpiPen) at the first sign of a reaction, as waiting can be dangerous.
- Call 9-1-1 or call any other number that is appropriate in your community.
- Stay with the individual having the reaction until EMS arrives. EMS should transport the customer to the nearest hospital for additional treatment.
- Check what they ate and retain samples to help determine the cause.
- Keep a record of the incident and follow up afterwards.
- Call the local Health Unit.
If the person is having an anaphylactic reaction, CALL 9-1-1 IMMEDIATELY. This could be the difference that saves their life!
Summary
Make sure your establishment has a method for informing your customer about food allergies and your employees are aware of the problem foods.
Have an extensive ingredient list for all the foods at your establishment including ready-to-eat foods and any product received from other establishments.
Never change a recipe, substitute or add ingredients.
Set up and enforce cross-contamination/controls.
Teach employees to recognize signs of an allergic reaction and 9-1-1 protocols.
Part I, Chapter 4 - Food Allergies
1.) Cross-contamination:
Is when a food allergen comes in contact with other food
2.) To help prevent cross contamination, you should:
Wash your hands
Properly label and store foods that may contain allergic ingredients
Always clean and sanitize utensils and equipment
3.) When can allergic reactions to food occur?
Within minutes of eating, but can also occur up to several hours later
4.) How much of a food allergen does it take to cause an allergic reaction?
Even a very small amount can trigger a reaction
5.) Allergic reactions must be taken seriously because they:
Can be life-threatening
Must be treated immediately
Can progress quickly
6.) Which statement is correct?
A person with a food intolerance is unable to digest or absorb certain foods
7.) Allergens may enter a person’s system through:
Ingestion (eating, drinking)
Skin absorption (very rare)
Inhalation (breathing)
8.) If a customer reports an allergic reaction:
You should ask them what they ate
Call 9-1-1 or local emergency services
You should inform the person in charge immediately
Chapter 5: Personal Hygiene
Chapter 5 covers very important information concerning personal hygiene.
As a manager/operator or supervisor, your responsibilities include setting up policies that encourage good personal hygiene and setting a good example with your own personal hygiene practices to avoid the contamination of food.
Supporting Good Personal Hygiene
A manager/operator or supervisor’s responsibilities include setting up policies that encourage good personal hygiene and setting a good example with their own personal hygiene practices to avoid the contamination of food.
Cycle of Transmission
The cycle of transmission explains how food can be contaminated.
There are three major parts in the cycle of transmission: food, food handler and environment.
The food handler is the most important link in the cycle.
Direct transmission of foodborne disease occurs when microorganisms transfer directly from the source to the food through ways such as touching, coughing, or sneezing directly onto the food.
For example:
When a food handler coughs directly onto food that he/she is preparing.
A food handler who is carrying the harmful substances on their hands and touches safe food.
Adding raw, contaminated ingredients to food that receives no further cooking.
When a food handler sneezes into his/her hands and continues to prepare food without washing hands.
Indirect transmission of foodborne disease occurs when harmful substances travel (or “hitchhike”) from one surface or food to another.
Microorganisms contaminate surfaces, equipment or utensils which then contaminate food.
For example:
A piece of equipment (such as a cutting board) that has the harmful substance on the surface and then touches safe food.
Cleaning cloths and spoons that touch raw food, equipment or utensils, are not cleaned and sanitized, and are then used on surfaces, equipment and utensils for ready-to-eat foods.
Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods.
Good Personal Hygiene
Ensuring food handlers have good personal hygiene is a critical measure against foodborne illness.
Customers expect it and are looking for it.
Food operations should establish a training program that teaches employees about specific hygiene policies such as proper handwashing, work attire, and what to do if they are sick.
Handwashing Steps
Improper handwashing is a major contributor to outbreaks of foodborne illness.
Train your employees to properly wash their hands and make sure that they have proper handwashing stations and supplies.
When handling or food exposure is limited, alternative handwashing facilities may be provided if approved by the regulatory authority (e.g. handwashing facilities in conjunction with other plumbed services such as dishwashing sinks and/or alcohol-based hand cleansers).
Handwashing Station
Before we begin to learn how to wash hands properly, there are a few points to consider regarding handwashing stations and supplies.
Every food operation should have at least one dedicated handwashing sink in every food preparation area.
The handwashing station should be conveniently located for use by food handlers in the food preparation area and in areas where workers are handling cash as well as serving food.
The handwashing sink must be accessible for the use of workers at all times, which means it is not used for other washing activities like produce or dishes nor is it being blocked by equipment or other supplies. This will only deter your food handlers from washing their hands.
Handwashing Station and Supplies
Proper use of handwashing facilities is essential to personal cleanliness and to reduce the likelihood that food will become contaminated.
Handwashing facilities should be provided with:
Hot and cold running water.
Each handwashing sink faucet should allow employees to mix hot and cold water to a temperature of at least 38°C (100.4°F). This temperature is hot enough for proper cleaning, but it will not scald.
Single-use soap dispensers (e.g. liquid soap).
Install dispensers that allow employees to touch only the soap that is being dispensed, not the enclosed supply. Nailbrushes to clean fingernails and a sanitizing solution to soak the brushes between uses may be supplied. (Some health units discourage using nailbrushes because of the potential for misuse.)
Single-use hand drying devices such as paper hand towel dispensers.
Hand drying equipment must be in food preparation areas so employees are not tempted to use their aprons or wiping cloths to dry their hands.
Single use paper towels must be provided at each hand sink.
A waste container.
The garbage can used for paper towels must be kept clean and set to the side. When used in a restroom, place it near the door so that employees can use the paper towel to open the door. Restrooms used by female employees must include a covered container for sanitary napkins.
A sign explaining proper handwashing procedures.
Handwashing stations must also be equipped with a sign explaining the proper handwashing procedures. This is a good reminder to anyone washing their hands of the steps to follow and how long they are supposed to take to wash their hands by following all the steps. A good trick to keep employees noticing the sign is to change it to a new one, perhaps a different design and also to slightly change its location above the handwashing station.
Handwashing stations must also be easy to clean and maintained in a clean and sanitary manner.
Sanitizing Lotions
Sanitizing lotions or hand dips are liquids that are used to lower the number of microorganisms on skin.
They can be used after handwashing.
They should never be used in place of handwashing.
All lotions must be stored in sealed dispensers.
Train employees not to touch food or food contact equipment with bare hands until the sanitizing lotion has dried.
Make sure employees understand that sanitizing lotions only work if hands are clean.
Proper Handwashing
Managers must train food handlers to properly wash their hands and monitor them when possible.
Food handlers should thoroughly wash their hands before commencing work.
The FRFSC recommends the following procedure for thorough handwashing:
Vigorously rub together the surfaces of the lathered hands and exposed arms for at least 20 seconds followed by a thorough rinsing with clean water. Some jurisdictions require 30 seconds.
Attention must be given to the tips of the fingers and between all fingers. This is especially important after using the washroom.
Nailbrushes to clean fingernails and a sanitizing solution to soak the brushes between uses may be supplied. However, please note, some health units discourage using nailbrushes because of the potential for misuse.
Dry hands with paper towel.
Turn off water with paper towel to avoid recontamination.
Wash Hands After…
Food handlers must wash their hands after several activities.
For example:
Using the washroom
Returning from a break
Handling raw foods
Touching hair, face or body
Sneezing, coughing
Eating, drinking
Cleaning
Handling garbage
Any other activity or instance where hands may become soiled (e.g. clearing tables, handing soiled objects)
After washing their hands, employees should not do anything to recontaminate their hands before returning to work.
It is crucial for Managers to set the examples of good handwashing practices for others to follow.
Hand Care
Hands need regular care to ensure that they don’t transfer microorganisms to food. Basic hand care includes:
Keeping nails short and clean.
Not wearing fingernail polish or artificial nails while handling food.
Covering all cuts and sores with bandages and disposable gloves.
Gloves
Gloves may help keep food safe by creating a barrier between hands and food. Remember, gloves do not replace handwashing.
There are many variations of gloves: mesh gloves for cutting, rubber gloves for dishwashing, and disposable, single-use gloves.
Many organizations have specific policies regarding the use of gloves. Be sure to be aware of the policy in your workplace.
Some jurisdictions may discourage the use of gloves since they are often mis-used and therefore pose greater risk for contamination.
Remember, when using gloves, food handlers must use them properly. Employees must always:
Wash their hands before putting on gloves and when changing into a fresh pair of gloves.
Change gloves as soon as they become soiled or torn and before beginning a different task.
Change gloves after handling raw meat and before handling cooked or ready-to-eat foods.
Change gloves at least every 2-4 hours during continual use and more frequently when necessary.
A growing number of people have a sensitivity to latex.
It is important that alternatives be provided in this case.
Gloves should be available in different sizes to provide the best possible fit for each employee.
Personal Hygiene Tips
While personal hygiene may be a sensitive subject, it is vital to food safety. Illness can be spread by almost every part of the human body.
Employees should:
Wash their hair often and bathe daily.
Wear clean, comfortable clothing on the job. Work clothes should be worn only on the job, not for personal use. Food handlers should put on their work clothes at the establishment.
Wear comfortable closed-toed shoes. Never wear platform, high-heeled, absorbent-soled or open-toed shoes.
Wear hair restraints. These are required by local, provincial or federal health legislation. Hair nets and clean hats may be used. Employees with beards should also wear beard restraints.
Never wear jewelry. All rings, bracelets, watches and necklaces must be removed before preparing food. They are hard to keep clean and pose a safety hazard if they catch on equipment or accidentally fall into the food.
Some jurisdictions allow plain wedding bands to be worn during food preparation. This should be verified with your local health unit.
Medical alert bracelets or necklaces may be permitted.
Many jurisdictions and companies have rules about body piercing. In most cases, if they are visible, they must be removed. Check with your local jurisdiction and/or company policy.
Tasting Food
Contamination of food can easily happen when food handlers taste the food they are preparing.
The safest and most sanitary way to taste food is to ladle a small amount of food into a small dish.
Taste the food with a clean spoon.
Remove the tasting dish and spoon from the area immediately after tasting and have them cleaned and sanitized.
Eating Areas
Most workplaces have a policy regarding eating and drinking in food preparation areas to avoid contamination of food.
Special areas should be set up for employees to consume food and drink.
Medication, if required, should be stored and taken in the designated eating area – not in preparation or foodservice locations.
Chewing gum should not be permitted in food preparation areas.
Handling Illness and Injury
DID YOU KNOW?
The FRFSC states that people are considered to be infected with or exposed to a communicable disease if they have been:
Exposed to a confirmed communicable disease outbreak
If they live in the same household as a person who is diagnosed with a communicable disease.
Employees have a responsibility to advise management if they are infected or suspected to be infected with a communicable disease!
The FRFSC States…
DID YOU KNOW? THE FRFSC STATES:
Personnel with open wounds containing pus that are open and draining must not participate in food handling activities.
This includes wounds that are on:
the hands or wrists, unless an impermeable cover protects the lesion and a single-use vinyl glove is worn over the affected area.
the arms, unless the lesion is protected by an impermeable cover.
other parts of the body, unless the lesion is covered with a dry, durable, tight-fitting bandage.
Personnel with cuts and/or bandages must wear vinyl gloves or refrain from handling foods entirely.
Training Tips
When supervising personnel:
Ensure that employees wash their hands when required. (Make a mental note of employees coming back after breaks or after using the bathroom for instance and double check if they washed their hands.)
Make sure the handwashing stations are kept clear at all times, to facilitate proper handwashing.
Change handwashing posters once in a while, or even the location of posters. After a while, they lose their efficacy because nobody sees them anymore! For example, it could be something as simple as printing posters on a different coloured paper.
Glance around to check uniforms, nails, head dress etc. are clean and/or being used properly.
Shigella bacteria
Shigella bacteria are found in the intestinal tract of humans and can contaminate food when infected people do not adequately wash their hands after using the restroom.
Some people who are infected may not show symptoms but can still pass on the Shigella bacteria to others.
Shigella bacteria are present in the stools of infected people while they are sick and for up to four weeks after the illness.
Shigella are highly infectious bacteria – as few as 10 bacteria can cause illness in susceptible individuals.
Managers/operators must develop and enforce a policy stating that employees who are ill will be assigned to duties that do not involve handling food or will be sent home until they are well and no longer contagious.
Employees who have recently been ill should be encouraged to seek medical advice on whether they can safely return to food handling duties despite no longer having symptoms.
Joe’s should have developed and encouraged open communication with all of its employees so that Sharon would have known to stop handling food when she began to feel ill, and that she should have sought medical advice before beginning work.
Employees must have access to well-equipped handwashing facilities at all times.
Soap and single-use paper towels must always be provided.
Joe’s needs to ensure that all of its employees understand the importance of hand washing and that they must take time to wash hands properly regardless of other challenges when working a busy shift.
Summary
Food handlers can contaminate food at every step in its flow through the operation.
Good personal hygiene is a critical protective measure against contamination and foodborne illness.
Food handlers are at a high risk of contaminating food when they have been diagnosed with or show symptoms of gastrointestinal illness, when they have infected lesions or cuts, or when they touch anything that contaminates their hands.
The absence of symptoms does not mean that the food handler is free from the microorganisms that can cause illness.
Proper handwashing is critical to preventing foodborne illnesses.
Hands must be properly washed every time a task is interrupted, after using the washroom, after a break, before and after handling raw food, after sneezing, coughing, drinking, eating and smoking, as well as any time they are contaminated.
Simple acts such as touching of the hair can contaminate food.
In addition to proper handwashing, general personal hygiene is also critical. This includes having a clean uniform, bathing or showering before work, keeping nails short, not wearing any nail polish or jewelry and making sure that hair is covered when preparing food.
Make sure all lesions are covered with clean bandages and gloves or finger cots are worn over them.
Gloves are for single use and should not be washed or re-used. They should be changed every time a task is interrupted, when they are torn or when they become soiled.
Hands must be washed before putting on gloves.
Food handlers must be encouraged to report health problems to management before working with food.
Managers/operators should exclude food handlers from working with or around food if they have symptoms that include fever, diarrhea, vomiting, sore throat and jaundice.
Part I, Chapter 5 - Personal Hygiene
1.) The most important rule of foodservice personal hygiene is that employees must:
c. Wash their hands often
2.) Which of the following is the correct procedure for hand washing?
Use warm water, moisten hands and apply soap, rub hands for 20 - 30 seconds, rinse thoroughly, dry hands with paper towel
3.) Handwashing stations should allow employees to:
a. Conveniently wash their hands when necessary
4.) An employee should stay at home if they suffer from:
Vomiting
Diarrhea
Fever
5.) The safest way to taste food while preparing it is to:
d. Ladle a small amount of food into a dish and taste it with a clean spoon
6.) Employees who wear disposable gloves should:
Wash their hands before putting on gloves
7.) Which of the following items can be used to dry hands?
Single-use paper towel
8.) Can a food handler perform regular food preparation duties with a cut on their finger?
Yes, if the cut is bandaged and they wear a disposable glove over the bandage
Part II: The Flow of Food
General Purchasing Guidelines
Safe food begins with foodservice and food retail operators having the knowledge to make informed purchasing decisions. Managers must source out suppliers with a demonstrated, reliable commitment to operating in a sanitary manner.
Choose suppliers who are:
Reliable and get their product from trusted and government approved sources
Inspected and in compliance with local, provincial, and federal laws
Good suppliers use properly refrigerated delivery trucks and allow your employees to inspect both their production facilities, their trucks and the food that is being delivered.
Their customer service includes working with you to schedule deliveries so the products do not arrive during busy periods. Finally, choose suppliers that use protective, leak-proof, sturdy packaging.
General Receiving Guidelines
All food products received at your premise should be properly packaged and labelled according to requirements outlined in the Food and Drugs Act and the Consumer Packaging and Labelling Act.
The following points are guidelines to help you develop your operation’s own receiving protocols.
SET UP
When setting up your premises’ receiving area be sure it is clean, well-lit, pest-free and supplied with copies of your receiving rules.
Receiving areas should be equipped with sanitized carts, dollies, hand truck and containers as needed.
A well-designed receiving area also includes an area for washing, drying, wrapping and rewrapping supplies.
RECEIVING:
Schedule one delivery at a time and try to avoid busy periods.
A well-trained employee must receive all goods.
Inspect delivery trucks for evidence of possible contaminants and accurate temperature controls of refrigerated and frozen foods.
Goods must arrive in sanitary conditions and be handled properly. Inspect supplies right away:
- Check best before, use by and expiration dates, temperatures, packaging and signs of contamination.
- Examine bulk items and individual packages within cases.
- Remove hazards such as staples, nails and other fasteners before unpacking boxes and crates.
If packaging is unacceptable reject; or if good, move to the designated food related area.
RECORD KEEPING
Use appropriate logs to track the receiving and/or rejection of goods.
Log in acceptable goods.
Logs should include a section for recording temperature.
Reject unacceptable goods or contact a supervisor immediately to do so. Note the reason for rejection in the log.
Remember, for a product to be traceable and legal under federal law, it must be properly labelled.
In case of a recall, lot coding is essential as it allows a specific item to be traced and recalled.
Please refer to the document section above for a sample of the Receiving Procedures Checklist.
Receiving Fresh Meat
Before you can effectively receive various meats you must know what to look for.
Fresh, raw meats must be received at a temperature of 4° C (40° F) or lower.
Meats should only be purchased from suppliers with a HACCP system in place and approved by the regulatory authority having jurisdiction.
The meat should have a Canadian inspection stamp and grade.
There are 13 meat grades – 90% being Canada A, AA, AAA or Canada prime.
All other grades are grouped as utility beef.
Meat purchased from the U.S. must display a USDA inspection stamp.
Receiving Fresh Poultry
Poultry should be received at a temperature of 4°C (40°F) or lower and should only be purchased from suppliers approved by the regulatory authority having jurisdiction.
It should have a Canadian inspection stamp. The container should have the poultry grade inscribed (Canada A, Utility or C).
Poultry must be securely packaged so that juices are contained. If on ice, it should be crushed and self-draining ice.
Receiving Fresh Shellfish (Molluscs and Crustacea)
Fresh shellfish (such as clams, mussels and oysters) or fresh crustaceans (such as lobsters, shrimp and crabs) must be received at a temperature of 4°C (40°F) or lower.
Invoice receipts and lot coding must be retained to allow tracking of unlabeled products.
Shellstock identification tags must be kept on file by the source supplier for 90 days.
Please click on the button on your screen to see an example of a shellstock ID tag.
Receiving Fresh Fish
Receive fresh fish at a temperature of 4°C (40°F) or lower.
Fish intended for raw consumption (including sushi fish and sashimi) can be received frozen.
Be sure to ensure that the supplier has frozen the fish to a temperature of -35°C (-31°F) or below for 15 hours in a blast freezer or to a temperature of -20°C (-4°F) for 7 days in a freezer.
This is required to ensure parasitic destruction. If fish is on ice, it should be crushed and self-draining ice.
Receiving Shell Eggs
Shell eggs must be received at 4°C (40°F) or lower and should only be bought from suppliers approved by regulatory authority having jurisdiction.
A best-before date must be indicated and only buy a one or two week supply to ensure freshness.
Only government inspected Grade A or B eggs must be purchased. All egg products must be pasteurized.
Receiving Fresh Dairy Products
Dairy products like milk and milk products should be received at 4⁰C (40⁰F) or lower.
All milk products must be pasteurized and have a best before date.
Some exceptions exist for cheese.
Cheese made from unpasteurized milk is allowed as long as it is aged for a minimum of 60 days.
Receiving Fresh Produce
Fresh produce can be received at 4°C (40°F) or room temperature depending on the product.
Fresh produce should display bright colours and not show signs of bruising, wilting or mould. The produce should not have any unpleasant odours.
Techniques to Extend Shelf Life of Agricultural Products
Temperature, humidity and packaging tools can be used to monitor and extend the shelf life of agricultural products.
New techniques are being employed to extend the shelf life of agricultural products.
Examples include:
Modified Atmosphere Packaging (MAP), (atmospheric air inside a package is substituted with a protective gas)
Controlled Atmosphere Storage (CAS), (oxygen, carbon dioxide and nitrogen, temperature and humidity of a storage room, are regulated)
Cold Chain Technology, (unbroken temperature-controlled supply chain)
Thermal Postharvest Treatments, (hot water dips, saturated water vapour heat, or hot dry air)
Edible Coatings, (thin external coatings applied to the surface of fresh produce)
Receiving Frozen Foods
Frozen food should be received at -18°C (0°F).
Due to composition, some products do not maintain an internal temperature of -18°C (0°F) – for example some baked goods.
Check with suppliers for specifications.
Receiving Refrigerated Food
Refrigerated foods include ready-to-eat foods and other pre-cooked foods. Refrigerated foods should be received at 4°C (40°F) or lower.
Watch for damaged packages and expired use by or best-before dates.
Receiving Canned Foods
Canned foods are usually received and stored at room temperature.
Never accept any home canned foods – the risk of botulism is too great.
The cans and seals must be in good condition.
Milky or foamy foods with an odour should be discarded.
Receiving Packaged Food
Modified Atmosphere Products (MAP), sous-vide, and vacuum-packed products must be received refrigerated at 4°C (40°F) or lower, or frozen at -18°C (0°F) unless otherwise stated on the package.
Carefully examine and check that the package is intact to ensure that there have been no signs of contamination.
Ultra-pasteurized foods include milk products and fruit juices in cartons that have been heat-treated to kill disease-causing microorganisms.
Foods labelled UHT have been ultra-pasteurized (heat treated at a minimum temperature of 140°C/284°F for at least 5 seconds), then aseptically packaged (hermetically sealed).
UHT products must be refrigerated at 4°C (40°F) or lower after opening.
Receiving Hot Foods
Hot foods must be received at 60°C (140°F) or higher.
Receiving Dry Goods
Dry foods are usually received at room temperature.
Dry foods can be contaminated by a variety of sources.
Keep dry foods dry since microorganisms need moisture to grow and multiply. Moisture stains indicate previous wetness – grounds for rejecting the food item.
Rejecting Shipments
Your employees should know what to do when a shipment does not meet the standards outlined in your food safety system.
If it is necessary to reject a shipment:
- Keep the unacceptable food separate from your other food and supplies.
- Tell the delivery person the exact problem with the food. Use your purchase agreement and document standards to back up your case.
- Do not throw the food out or let the delivery person remove it until a signed adjustment or credit slip is in hand.
- Record the incident in the log, including the food involved, the carton number if appropriate, the standard not met and the type of adjustment made.
Conclusion
Procedures for purchasing and receiving must be in place so that the safety of food is not jeopardized by bad luck, bad timing, employee vacations or lack of experience.
To prevent deliveries from arriving all at the same time, Catherine or her manager needs to set up a time with each supplier to bring the food deliveries when business is slower.
Catherine should have asked for a delay in deliveries so that she would have the time to inspect each delivery and get them all into the freezer or refrigerator without delay.
All the rules for accepting or rejecting foods could then have been followed. The good reputation of the supplier should never be a reason to not follow these rules.
Deli foods, such as luncheon meats and salads, are seldom cooked or heated prior to serving and so have a greater risk of becoming a health hazard than those that are.
Since the refrigeration unit in the delivery truck may not have been functioning properly, the deli foods may have already suffered some temperature abuse.
If Catherine had taken the time to measure the products’ temperatures, she would have known if the delivery person was just complaining or if he had tipped her off about something of concern.
The added time to get the deli foods into refrigeration after delivery because Catherine was busy would have further increased the risk of a food safety problem.
Potentially hazardous food must be put in the appropriate fridge/cooler first, followed by frozen food.
Non-hazardous food requiring refrigeration should be put in the appropriate fridge/cooler next, followed by dry goods last.
Deliveries should be put away in the following order:
Refrigerated potentially hazardous foods
Frozen food
Refrigerated non-hazardous food
Dry goods
The Consider This… exercise in the next chapter will show how poor receiving practices can impact the safety of the meals served at White Oaks Nursing Home.
