Lecture 6Outline of Last Lecture I. Nonnutritive Food Components ContinuedII. Food Safetya. The FactsIII. Foodborne Illnessesa. Biological Hazardsi. Food Infectionsii. Salmonellaiii. Foodborne Illness vs. Food Poisoning iv. Food Intoxicants v. Clostridium Botulinumvi. Toxin-Mediated Infectionvii. Escherichia coli (E. coli)viii. Molds and VirusesOutline of Current Lecture I. Biological Hazards Continued: Parasites and Prionsa. Roundworms, Protoza, and Bovine Spongiform Encephalopathy (BSE)II. Chemical HazardsIII. Physical Hazardsa. Food Allergy, Intolerance, and SensitivityIV. Preventing Foodborne IllnessV. Food Safety Critical Control PointsVI. Food Safety MonitoringCurrent LectureI. Biological Hazards Continued: Parasites and Prionsa. Parasites are organisms that need a host to survive, whether it is to live on or in. Roundworms are an example of a parasite that causes the illness of Trichinosis (Trichinellaspiralis). Protoza is another example of a parasite that causes Giardiasis (Giardia lamblia).b. Prions are also a parasite and are also known as mad cow disease. The virus Bovine Spongiform Encephalopathy (BSE) that is found in cows, that causes holes in the brain that appear to be sponge-like. This occurs by sick animals like sheep and cattle being slaughtered, and then fed to healthy cattle. i. The Department of Health and Human Services banned the feeding of animal carcasses to other livestock. This is because when humans eat infected cows (meaning that they have eaten animal carcasses); humans develop the transmissible spongiform encephalopathy (TSE) virus that will end up attacking their brain tissue.ii. USDA has tight regulations to prevent outbreaks of mad cow disease.II. Chemical Hazards: FSHN 300 1nd Editiona. Agricultural or industrial chemicals like pesticides and cleaning chemicals are the main causes ofchemical hazards for food.b. These chemicals can come from additives like plants toxins, including fruit pits, certain mushrooms, certain herbs, and raw or undercooked red kidney beans or fava beans.c. These chemicals can come from additives like animal toxins, including certain seafood toxins likepuffer fish. Tip: freeze fish in advance prior to preparing to avoid the seafood toxins.III. Physical Hazards:a. Any foreign material that can harm the consumer’s health is considered a physical hazard.i. Glass is the most common among the physical hazards, but there is also, metal, stones, wood, bones, plastic, jewelry, insects, finger nails and insulation.b. Food Allergy: is an immune response to a protein.c. Intolerance: is the inability to digest a food due to an enzyme deficiency (like lactose).d. Sensitivity: is a general term encompassing allergies, intolerances, and other adverse reactions to foods.i. The best method of prevention of any food allergy, intolerance, or sensitivity is avoidance of any food product that may cause a negative reaction.ii. Food Allergen Labeling and Consumer Protection Act (FALCPA) require manufactures to provide warnings on labels of foods containing foods that could cause allergic reactions.iii. Prevention of cross-contamination happens at all stages of food manufacture and storage (most common with food allergies).IV. Preventing Foodborne Illness:a. Food service personnel includes training of food safety wherever food is being served, personal hygiene habits of anyone that is handling food, purchasing from safe sources, and inspection of food deliveries.b. The proper storage area for different foods, including refrigerator, freezer, and dry conditions.c. Preparation of preparing food:i. Thawing; cross-contamination of food productsii. Cooking; minimum internal temperatureiii. Holding; time limit and protective barriersiv. Cooling; within 4 hours after cookingv. Reheating; within 2 hours before serving againvi. Serving; personal hygiene, cross-contaminationvii. Sanitizing dishes should include: heating, 3 compartment sink, chemicals, and air or heatdried.viii. Others: sanitation schedule, sanitizing equipment, and Sanitizing facilitiesix. Pest control: blocking entrance, blocking access to food, and Pest-control programV. Food Safety Critical Control Points:a. Freezing:i. Temperature must be at or below 0º Fb. Thawing:i. Insufficient thawing can lead to uneven cooking, and pathogen survival.ii. Thaw in refrigerator, microwave, or under cold water (last minute only).iii. Thaw on bottom shelf, to prevent contaminate by dripping from meats.c. Cross-Contamination:i. One of the most common causes of foodborne illness.ii. Consider any raw food ‘contaminated’.iii. Don’t mix cutting boards when working with both produce and raw meats.iv. Don’t reuse knives or slicers without sanitizing first.v. Always have a sanitizing solution on hand.d. Cooling/Reheating:i. Cool foods to below 40°F within 4 hours of cooking.ii. Store foods in shallow containers for rapid cooling.iii. If cooling hot foods, they must be left uncovered to speed up cooling.iv. Reheat foods to at least 165°F to ensure that they are safe to eat.e. Personal hygiene and habits:i. Wash hands often, including after smoking, eating, sneezing, using the restroom, touching your mouth/face or hair, and handling raw food for a minimum of 20 seconds.ii. Wear clean uniforms and take off jewelryVI. Food Safety Monitoring:a. FDA Food Code is a foundation for food safety programs that lists updated government food safety recommendations every few years. b. Food inspections:i. Too many violations can result in suspension or revocation of license.c. Hazard Analysis and Critical Control Points (HACCP):i. Assessing potential hazards by checking temperatures in food areas.ii. Identifying critical control points (CCPs)iii. Establishing quantifiable limits for each CCPiv. Monitoring CCPsv. Taking corrective actionvi. Verifying through regularly evaluating recordsvii. Documenting through record