FOOD SAFETY AND

SANITATION MANAGEMENT

Providing Food Safety

4A
Chapter
Learning Objectives:
 Analyze evidence to determine the presence of food-
borne illness outbreak
 Recognize risks associated with high-risk populations
 Identify the characteristics of potentially hazardous
foods
Foodborne Illness
Foodborne Illness
– Illness carried or transmitted to people by food

Foodborne-Illness Outbreak
– Incident in which two or more people experience the
same illness after eating the same food
Costs of Foodborne Illness
Populations at High Risk for
Foodborne Illness
Higher Risk People
– Infants and preschool-age children
– Pregnant women
– Elderly people
– People taking certain medications
– People who are seriously ill
Potentially Hazardous Food
Food Favoring the Rapid Growth of Microorganisms

Meat: Beef, Pork,

Fish
Lamb
Heat-Treated
Plant Food, such
Milk and Milk as Cooked Rice,
Products Beans, and
Vegetables
Eggs (except those
treated to eliminate
Salmonella spp.) Poultry Shellfish and
Crustacea
Potentially Hazardous Food
Food Favoring the Rapid Growth of Microorganisms

Baked
Potatoes Raw Sprouts and
Sprout Seeds

Synthetic Ingredients,
Such as Textured Soy
Untreated Garlic-and-Oil
Protein in
Mixtures
Meat Alternatives
Tofu or Other
Soy-Protein Food
Sliced Melons
Potential Hazards to Food Safety
Biological Hazards
– Bacteria, viruses, parasites, fungi
– Toxins

Chemical Hazards
– Pesticides, food additives, cleaning
supplies, toxic metals

Physical Hazards
– Hair, dirt, metal staples, etc.
How Food Becomes Unsafe

 Time-Temperature Abuse
 Cross-Contamination
 Poor Personal Hygiene
Time-temperature Abuse
Food has been abused
• Any time it has been allowed to remain too long at
temperatures favorable to the growth of foodborne
microorganisms
Cross-Contamination
Cross-contamination occurs when
• Microorganisms are transferred from one food or surface
to another
Poor Personal Hygiene
Poor personal hygiene can contaminate food or
food-contact surfaces and cause illness.
 FOOD SAFETY AND
SANITATION MANAGEMENT

The Microworld

4B
Chapter
Learning Objectives:
 Identify factors that affects the growth of Foodborne
pathogens (FATTOMS)

 Differentiate between Foodborne intoxication,

infections, and toxin-mediated infections
Microbial Contaminants
Microorganism
– Small, living organism

Pathogen
– Illness-causing microorganism

Toxin
– Poison
Microbial Contaminants
Microorganisms That Can Contaminate Food
and Cause Foodborne Illness

  Bacteria Viruses Parasites Fungi

What Microorganisms Need to
Grow: FAT TOM

F
Food
A
Acidity
T
Temperature

T
Time
O
Oxygen
M
Moisture
What Microorganisms Need to
Grow: FAT TOM
Food
– Foodborne microorganisms require nutrients to grow.
Specifically carbohydrates and proteins

– These are found in potentially hazardous food

including:
• Meat
• Poultry
• Dairy products
• Eggs
What Microorganisms Need to
Grow: FAT TOM pH Scale
Acidity
– Foodborne

Acidic
microorganisms grow
best in food that has a
neutral or slightly
acidic pH (7.5 to 4.6) Neutral

Alkaline
– Most food falls into this
range
7.5–4.6 ideal for
Bacterial growth
What Microorganisms Need to
Grow: FAT TOM
Temperature
– Foodborne microorganisms grow

The Temperature Danger Zone

well at temperatures between 41˚F 135°F
(57°C)
and 135˚F (5˚C and 57˚C)

Time
– Foodborne microorganisms
need sufficient time to grow
41°F
(5°C)
– 4 hours or more in TDZ=growth
high enough to cause illness
What Microorganisms Need to
Grow: FAT TOM
Oxygen

– Some foodborne microorganisms require oxygen to

grow, while others grow when oxygen is absent
– Kinds of Bacteria:
Aerobic
Anaerobic
Facultative
What Microorganisms Need to
Grow: FAT TOM
Moisture

– Most foodborne
microorganisms require
moisture to grow
– The amount of moisture
available in food for this
growth is called water
activity (aw)
– Potentially hazardous
food typically has an aw
of .85 or higher
Controlling the Growth of
Microorganisms
The two conditions you can control:

– Temperature
• Refrigerate or freeze food properly
• Cook food properly

– Time
• Minimize time food spends
in the temperature danger zone (TDZ)
Classifying Foodborne Illness
• Foodborne Infections

• Foodborne Intoxications

• Foodborne Toxin-Mediated Infections

Foodborne Infections

– Result when a person

eats food containing
pathogens, which then
grow in the intestines
and cause illness
Foodborne Intoxications

– Result when a person

eats food containing
toxins that cause
illness
Foodborne Toxin-
Mediated Infections

– Result when a person

eats food containing
pathogens, which then
produce illness-
causing toxins in the
intestines
Major Foodborne Illnesses Caused
by Bacteria
Foodborne Infections
– Campylobacteriosis
– Salmonellosis
– Shigellosis
– Listeriosis
– Vibrio parahaemolyticus Gastroenteritis
– Vibrio vulnificus Primary Septicemia/Gastroenteritis
Major Foodborne Illnesses Caused
by Bacteria
Foodborne Intoxications
– Bacillus cereus Gastroenteritis
– Staphylococcal Gastroenteritis
– Botulism
Major Foodborne Illnesses Caused
by Bacteria
Foodborne Toxin-Mediated Infections
– Clostridium perfringens Gastroenteritis
– Hemorrhagic Colitis
 Bacteria
Basic Characteristics

– Living, single-celled organism

– Can be carried by food, water, soil, animals, humans,
or insects
– Can reproduce very rapidly under favorable conditions
 Bacteria
Basic Characteristics

– Some survive freezing

– Some change into a
different form called
spores to protect
themselves
– Some spoil food;
others cause illness
– Some produce toxins
that cause illness
 Spores
Certain bacteria can change into a different form, called
spores, to protect themselves, spores
– Form when nutrients are not available
– Are commonly found in soil and contaminate food
grown there
– Can contaminate meat, poultry, fish, and other food
exposed to soil or dust
 Spores
Certain bacteria can change into a different form, called
spores, to protect themselves, spores
– Can resist heat, allowing them to survive cooking
temperatures
– Can revert back to a form capable of growth when:
• Food is not stored at the proper temperature
• Food is not held or cooled properly
 Viruses
Viruses
– Some may survive freezing
– Can be transmitted from:
• Person to person
• People to food
• People to food-contact surfaces
– Usually contaminate food through a foodhandler’s
improper hygiene
– Can contaminate both food and water supplies
Major Foodborne Illnesses Caused
by Viruses
Viral Foodborne Illnesses
– Hepatitis A
– Norovirus Gastroenteritis
 Parasites
Parasites
– Are living organisms that need a host to survive
– Are small, often microscopic
– Infect many animals and can be transmitted to
humans
– Are a hazard to food and water
Major Foodborne Illnesses Caused
by Parasites
Parasitic Foodborne Illnesses
– Anisakiasis
– Cyclosporiasis
– Cryptosporidiosis
– Giardiasis
 Fungi
Fungi
• Commonly cause food spoilage and sometimes
illness

Molds Yeasts
 Mold
•Mold
– Spoils food and sometimes causes illness
– Grows well in acidic food with low water activity
– Is not destroyed by freezing
– Can produce toxins such as aflatoxins
 Yeast
Yeast
– Can spoil food rapidly
– May produce a smell or taste of alcohol as it spoils
food
– May appear as a pink discoloration or slime and may
bubble
Thank you.


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