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SHS150 - Nutrition > Topic 5 - Food Borne Illness, Safety and Hygiene > Flashcards

Topic 5 - Food Borne Illness, Safety and Hygiene Flashcards

1
Q

Food borne Illness Australia

A

• Estimated that 5.4 million Australians are affected every year.

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2
Q

What is food poisoning?

A

WHO defines it as “Any illness caused by or thought to be related to the consumption of food or water”.
Symptoms may include: •Abdominal pain, diarrhoea, vomiting
•Usually within 24-48hrs of eating contaminated food
•Causes sickness, in some cases it can be fatal

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3
Q

Food Borne Disease Some Australian examples

A

• 1. 2013 22 people inCanberra
– http://www.abc.net.au/news/2013-05-14/five- hospitalised-with-food-poisoning-in-canberra/4688056
• 2. Salmonella in peanut butter-Vic (1996) ~2000 involved
• 3. Hepatitis A in oysters-NSW (1997) ~440 involved and 1
person died
• 4. E.coli in mettwurst –SA (1995) ~152 involved and 1 child died

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4
Q

Factors influencing food safety

A
  • Concentration of the component in the food
  • The amount of food consumed
  • Individual susceptibility
  • Interactions between the component & other dietary components or micro-organisms&raquo_space; modified toxicity
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5
Q

Australian figures on food poisoning

A
  • ~ 11,500 people each day may suffer from food poisoning (Approx. 5.4 million per year)
  • 1.2millionDr’svisitsandapprox.300,000 prescriptions for antibiotics
  • Approx.120deaths
  • Coststhecommunity>$1.25billionperyear
  • The very young, pregnant women, elderly and immune compromised are especially at risk.
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6
Q

Why the apparent increase?

A
  • We know more about micro-organisms and chemicals in foods -> Doctors better at recognising it & better reporting.
  • Ageing population
  • Rely more on meals away from home
  • Busier lifestyles; shopping less often; fridge temperature & storage times
  • More extended shelf life foods;processed without preservatives & minimally processed foods used
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7
Q

Types of food contamination

A
  • 1.Microbiological (eg; bacteria, viruses and mould)
  • 2.Physical (eg; stones, insects)
  • 3.Chemical (eg; cleaning chemical)
  • Contamination refers to harmful material coming in contact with food
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8
Q

What influences bacterial growth?

A
  • 1.Time
  • 2.Available nutrients
  • 3.Moisture(Availablewater)
  • 4.Temperature
  • 5.pH
    1. Gas atmosphere
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9
Q
  1. Time
A
  • Bacteria can divide and grow rapidly under ideal conditions
  • Phases of growth:
  • 1.Lagphase
  • 2.Logphase
  • 3.Stationaryphase
  • 4.Deathphase
  • Important to keep in Stage 1 for food safety
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10
Q
  1. Available nutrients
A

• A wide range of substances can nourish micro- organisms
• Specific enzymes prefer certain substrates; – Proteolytic organisms Break down proteins
– Saccharolytic organisms Break down sugars – Lipolytic organisms Break down fats

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11
Q
  1. Moisture (Available water)
A

• Water activity (aw) – H2O present in food that isn’t bound to food
molecules
– Is able to support growth of yeasts, moulds (fungi) and bacteria
– Not the same as moisture content • Pure water: aw 1 Bone dry: aw 0
• Only few organisms can grow below aw 0.6

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12
Q

Water activity of some common foods

A
  • Fresh fish and meat 0.99
  • Bread 0.95
  • Aged cheddar 0.85
  • Jams 0.8
  • Dried fruit 0.6
  • Biscuits 0.3
  • Instant coffee 0.2
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13
Q
  1. Temperature
A
  • Temperature, microbial growth & survival related to changes in water property
  • Danger zone:between 5-60°C, and particularly 18- 45°C
  • Store foods properly – Keep hot food steaming hot (>60°C) – Keep cold food in the refrigerator (<5°C)
  • Thaw foods properly
  • Cook foods properly
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14
Q
  1. pH
A
  • Micro-organisms have a minimum, maximum & optimum pH for growth
  • Most do not like acidic conditions (pH < 4.5)
  • Moulds & yeasts are less influenced by pH
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15
Q
  1. Gas atmosphere
A
  • O2 & CO2 – 2 key gases influencing microbial activity
  • Some bacteria require O2 & some don’t
  • Obligate aerobe; Requires O2
  • Obligate anaerobe; Requires O2 free environment
  • Facultative anaerobe; Grows with/out O2
  • Micro-aerophile; Requires low O2
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16
Q

Some indicators of possible contamination

A
  • A change in the colour of the food (e.g: green, grey, brown)
  • Mould or coloured spots (yeasts) noticeable
  • Change in colour of fat
  • Slime or “stickiness” present
  • Unusual or “off ” smell
  • Use by date has expired
  • Stored inappropriately
  • Foreign bodies present (eg: hair or metal)
  • Evidence of pests (eg: faeces)
  • “IF ANY DOUBT, THROW IT OUT”
17
Q

Tips to control the growth/spread of micro-organisms

A
  • Excellent personal hygiene (eg; regular hand washing, clean clothes, nails, hair protection)
  • Temperature Control (eg: purchase, storage, thawing, preparation & cooking)
  • Coldfoods60oC.
  • Hygienic food practices (eg: Separate raw & cooked food, avoid cross contamination, clean/sanitised equipment, use by dates)
18
Q

NHMRC Dietary Guidelines

A
  • Australian Dietary Guidelines 2013 – ‘Care for your food: prepare and store it safely’
  • Healthy Eating for Children 2013 – ‘ Care for your food: prepare and store it safely’
19
Q

Tips for home

A

• Keep raw and cooked food separate – boards, knives
• Keep kitchen and utensils clean
• Wash and dry your hands properly – 20 second rule
• Avoid handling food when you are ill
• Store ready to eat foods in the
fridge for only a short time
• Cover any cuts or sores when handling food • Bottle only high acid fruits at home
• Add citric acid to tomatoes, melons
and tropical fruits
• Bottle vegetables in vinegar, no less than half the liquid should be vinegar
• Be careful when making vegetables in oil or flavoured oils to use only acidified or dried vegetables. You can keep them refrigerated for up to 10 days.

20
Q

Food Safety Law - The Changes

A 
Previously
•	Inconsistent throughout Australia 
•	Very reactive and outdated
New laws (2001)
•	Use a preventative approach 
•	Involve all staff 
•	International ‘best practice’ 
•	Focus on outcomes
•	Aim to reduce the incidence of food poisoning
•	The “Food Law” (FSANZ) ‘Safe Food Australia
21
Q

New Food Hygiene Standards- ‘Food Law’

A 
Four Standards
•	3.1.1. Interpretation & Application
•	3.2.1. Food Safety Program* 
•	3.2.2 General Requirements &
Food Safety Practices
•	3.2.3. Equipment & Food Premises (FSANZ)
22
Q

Food Standards Code

A
  • Standards for particular foods under standard 2 e.g. Milk Standard 2.5.1
  • Also processing for primary production foods under Standard 4 (seafood, poultry, meat, dairy products, certain cheeses, eggs and products, seed sprouts)
23
Q

Vulnerable populations

A
  • Consideration of “Level of Risk” of the business (FSANZ).
  • Requirements for Vulnerable Persons Food Businesses (Introduced in Aug 2008)
  • Hospitals, aged care and large catering operations now targeted for mandatory Food Safety Programs in NSW (Introduced in Oct 2008)
  • NSW Food Authority – Training materials & Audits
24
Q

An Introduction to Food Safety & HACCP

A

The principles of Hazard Analysis & Critical Control Point (HACCP) Planning

25
Q

Food safety practices aim to prevent contamination

A
  • HACCP-Hazard Analysis and Critical Control Point Planning
  • A systems approach to identify, control, prevent/reduce hazards
  • Enhanced food safety & quality
26
Q

Some Definitions

A

• ControlPoint(CP)
Any point where hazards can be controlled (eg: purchasing goods from approved suppliers).
• Critical Control Point (CCP)
A point where essential controls are put in place & the hazard reduced to at least acceptable levels (eg: A “kill” step - adequate cooking)
• CriticalLimit
A criteria that must be met in order to meet a Critical Control Point (eg: core temp. of cooked food should be 70oC, for at least 2 minutes).
• Corrective Action
An action put in place when a critical limit is not met (eg: discard the product OR increase cooking time).

27
Q

Developing a Food Safety Program

A
  • Form a team, then brainstorming - Identify all possible hazards and their type (M, P or C) - Ongoing review
  • Determine how they can be controlled • Monitor the controls
  • Develop an appropriate corrective action, in case of a problem
  • Document the plan & review regularly
  • Local council health officers & Food Safety auditors
28
Q

Two approach types for a food safety program

A
  • Systematic (flow chart) approach – Eg: hospitals

* Recipebyrecipe – Eg: manufacturers

29
Q

Flow of Food Production

A 
Purchase/Order
Receive
Store
Prepare
Cook Hold
Serve
30
Q

HACCP Principles

A
  1. Conduct a hazard analysis
  2. Determine the critical control points (CCP’s)
  3. Establish critical limits
  4. Monitor the control of the CCP’s
  5. Establish corrective action if critical limits are not met
  6. Verification procedures
  7. Documentation and review
31
Q

HACCP Example

A

• 1.Consider raw meat as a hazard using the HACCP Principles
• 2.CCP- Temperature & time. Appropriate cooking
• 5.Corrective action -cook completely or discard
• 6. Verify that the thermometer is accurate (regular testing/calibration)
• 3.Critical limit (Core
• 7. Record temperatures
temp.70°C/At least 2 mins)
• 4.Monitoring- metric thermometer & clock
on monitoring documents

32
Q

Resources & Standards

A
  • Institute of Hospital Catering (1997) Food Service Guidelines for Healthcare
  • Institute of Hospitality in Healthcare (IHHC) (2007) Food Safety Program Guide for Australian Healthcare Organisations
  • ANZFA (now FSANZ) (2001) Safe Food Australia FSANZ Website http://www.foodstandards.gov.au
  • NSW Food Authority
33
Q

Resources & Standards

A
  • Australian Cook Chill Council Inc (2000) Guidelines for chilled food production systems including food safety programs
  • NationalHealthandMedicalResearchCouncil http://www.nhmrc.gov.au
  • NSWDepartmentofHealth http://www.health.nsw.gov.au
34
Q

Some food safety and hygiene books

A
  • Cerexhe P & Ashton J (2000) Risky Foods, Safer Choices
  • Duncan P & Fitchett L (2005) Safe Food
  • Loken J (1995) The HACCP Food Safety Manual
  • Paster T (2007) The HACCP Food Safety Employee Manual
  • Scott E & Sockett P (1998) How to Prevent Food Poisoning
35
Q

Summary

A
  • Six conditions for bacteria: temperature, time, pH, moisture, nutrients & gas atmosphere
  • Some strategies to control: excellent personal hygiene, temperature & time controls & hygienic food handling practices
  • Store food appropriately: Cold foods 60°C
  • HACCP: Hazard Analysis and Critical Control Point. A systems based approach to food safety planning

SHS150 - Nutrition (9 decks)

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