Foods and Nutrition 1021 Lecture Notes - Lecture 12: Hazard Analysis And Critical Control Points, Canadian Food Inspection Agency, Food Safety

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Food Safety and Technologies
Food safety guidelines in Canada
Federal agencies regulate the safety of our food supply:
o Health Canada
o Canadian Food Inspection Agency
o Agriculture and Agri-Food Canada (AAFC)
o Environment Bureau, AAFC
o Environment Canada
Food-borne Illness Outbreak Response Protocol (2006) for national emergency preparedness
precipitated by the events of 9/11 & SARS; to counter food bioterrorism
HACCP
Hazard Analysis Critical Control Points
o a system that helps evaluate & control the entire food-handling process while focusing
on the hazards which may endanger the safety & quality of foods served
Healthy Inspections by the Public Health Unit
o Often looking that HACCP steps have been followed
HACCP certified
o All in food chain follow the seven steps of HACCP and have proof of following these
steps (e.g. written records of temperatures, etc.)
Seven steps in the HACCP system:
o Assess the hazards (identify potentially hazardous foods)
o Identify the critical control points (CCP; design flow of food)
o Set up control procedures & standards for CCPs
o Monitor CCPs
o Take corrective action
o Set up a record keeping system
o Verify the system is working
Food Borne Illness
Safety the practical certainty that injury will not result from the use of a substance
Hazard a state of danger, used to refer to any circumstance in which harm is possible under
normal conditions of use
Food-borne infection results when bacteria in food become numerous in food consumed; may
continue to grow in intestines and infect tissues of the body (e.g., Salmonella, E. coli)
Food intoxication results when toxins (enterotoxins, neurotoxins) produced by bacteria are
ingested; toxins may not alter appearance, odor, or flavor of food (e.g., Staphylococcus aureus,
Clostridium botulinum)
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Food Supply Hazards
Food-borne disease
o almost always preventable;
o most cases are due to improper handling of food from production (farmers, processors,
transporters, retailers) to ingestion (customers in a foodservice facility, at home, or in a
non-commercial setting)
Farers, food produers, arkets, ad food preparers hae a legal oligatio to keep food
safe, ut e also eed to keep foods safe i the hoe
Food supply/diet-related hazards (in descending order of danger):
microbial contamination
naturally occurring toxicants
environmental contaminants (residues, pesticides, animal drugs)
nutrients in foods
intentional food additives
genetic modification of foods
Sources & Symptoms of Food-borne Illness
Check Table 12.2 pp 446-447 of text
Table lists the disease & organism that causes it, the most frequent food sources, time of onset
& general symptoms, and prevention methods
By examining the information presented in the table, it is possible to pinpoint the possible cause
of a food-borne illness
We will focus on three of these:
o Staphylococcus aureus [most common]
o Clostridium botulinum [most deadly]
o Escherichia coli [most media coverage]
Staphylococcus aureus (Intoxication)
Found on skin, nose, throat of most people; & those with colds, sinus infections, infected
wounds, pimples, boils & acne
Bacteria killed at 120 oF; toxin is heat resistant, not detectable by taste or smell
Toxin produced in meat, poultry, egg products, salads (tuna, potato, macaroni), cream-filled
pastries
Onset - ½ to 8 h after contamination
Symptoms abdominal cramps, NV, severe diarrhea, exhaustion; lasts 24 to 48 h; rarely fatal
Prevention keep foods hot above 140 oF, foods cold below 40 oF; use sanitary food handling
methods
MRSA methycillin-resistant S. aureus
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Clostridium botulinum (Botulism)
Toxin produced under anaerobic environment of low acidity
Canned corn, peppers, green beans, canned MFP, bottled garlic; bottled garlic, herb-
flavored oils, baked potatoes in foil held at warm temp >2 h
Honey (not to be given to infants; spores present)
Onset 12 to 72 h
Symptoms blurred or double vision, inability to swallow, speech difficulty, progressive
paralysis (respiratory system); often fatal
Prevention use proper canning methods for low-acid foods; avoid foods with leaky seals,
bent, bulging cans
Escherichia coli (Hemorrhagic colitis)
Coliform strain 0157:H7 deadly
Mostly associated with undercooked ground beef, raw milk, unpasteurized apple juice &
cider, salami, venison, jerky, sprouts, sauces with mayonnaise, untreated water, rural wells;
dairy os & other attle arry the ateria Typhoid Marys
Non-bloody diarrhea (1-5 days after contamination) to bloody diarrhea, hemorrhagic
colitis, severe abdominal pain, moderate dehydration
Hemolytic uremic syndrome in children acute renal failure & death
Thrombocytopenic purpura cerebral NS deterioration, seizures & strokes
Prevention cook ground beef, veal, lamb, pork to internal temperature of 160 oF; to 165 oF
for ground poultry; to 180 oF for whole poultry
How to prevent food borne illness
If it tastes okay, it’s safe to eat.
o Sensory characteristics (taste, smell, looks) do not determine safety of a food
We’e alays hadled our food this ay ad othig has eer happeed.
o Food-borne illness symptoms NV, raps & diarrhea laed o stoah flu
o E. coli 0157:H7, Salmonella, Listeria, Campylobacter four most serious food-borne
pathogens
I sapled it a ouple of hours ago ad eer got sik, so it should e safe to eat.
o People with weak immune systems or ill, young children, older individuals, pregnant
women - more likely to get sick
Seven principals of Food Handling
Clean wash hands & surfaces often
Separate raw, cooked, ready-to-eat
Cook to safe temperatures
Chill refrigerate promptly
Check & follow - labels
Serve safely hot foods hot; cold foods cold
When in doubt, throw it out
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Document Summary

Identify the critical control points (ccp; design flow of food: set up control procedures & standards for ccps, monitor ccps, take corrective action, set up a record keeping system, verify the system is working. Sources & symptoms of food-borne illness: check table 12. 2 pp 446-447 of text, table lists the disease & organism that causes it, the most frequent food sources, time of onset. Seven highly effective habits for home food safety. Hot or cold is how to hold: keep hot foods hot & cold foods cold (danger zone between 40 & 140 of) Do(cid:374)"t (cid:271)e a dope, wash with soap: wash hands with soap & warm water, watch that plate, do(cid:374)"t (cid:272)ross-contaminate, cross-contamination occurs when bacteria are transferred from one food to another through a shared surface. Make it a law, use the fridge to thaw: never thaw foods on the kitchen counter; alternative thaw in cold water or in a microwave, more than two is bad for you.

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