Food Safety

 

What is Food Safety?

Food Safety, otherwise known as Food Hygiene can be defined as handling, preparing and storing food or drink in a way that best reduces the risk of consumers becoming sick.

 

Foodborne Disease is an infection caused by a variety of bacteria, viruses and parasites.

Foodborne Illness/Food Poisoning is caused by consuming contaminated foods or beverages.

 

Symptoms of Food Borne Diseases/Illnesses

·         Nausea

·         Stomach Pain

·         Diarrhea

·         Vomiting

·         Nausea

·         Fever

·         Headache

·         Joint Pain/Back Pain

·         Fatigue

 

Ways Food Can Become Contaminated

Contamination occurs when harmful substances like bacteria, viruses or chemicals get into food, making it unsafe to eat. There are three main forms of contamination:

1.    Germs

·         This happens when harmful microorganisms such as bacteria, viruses, parasites or fungi, get into food.

How it happens:

·         Poor hand hygiene (not washing hands after using the bathroom).

·         Cross contamination (using the same cutting board for raw chicken and salad)

·         Improper food storage (leaving food at room temperature for too long)

 

2.    Harmful Chemicals

·         This occurs when bad chemicals get into food. These chemicals can come from cleaning products, pesticides. E.g. Detergents, bleach, insect spray, disinfectant, fabric softener. 

 

How it happens:

·         Using cleaning products near food preparation areas without proper care

·         Eating foods sprayed with too much pesticide

·         Consuming naturally toxic foods that aren’t prepared properly.

 

3.    Physical Contamination

This happens when foreign objects get into food. These objects can cause injury or make food unsafe to eat. The physical contamination of foods by pieces of glass from broken containers, metal shavings, stone, soil/dirt, plastic and hair also occurs. Heavy metals such as cyanide, lead, copper and zinc can cause food poisoning. Cleaning compounds and insecticides are other chemical contaminants away from food and they should not be used where foods are stored, prepared or eaten.

How it happens:

·         Poor personal hygiene (not tying hair back or wearing protective gear).

·         Damaged equipment or packaging

·         Not properly cleaning food preparation areas.

 

We have seen that food is important for the proper functioning of the human body. However, it can also be harmful if eaten when spoilt or contaminated. Everyone concerned with providing food for others should be aware of the causes of food spoilage and how to avoid them.

Consequences of Poor Food Safety:

Food spoilage can lead to:

§  Illness and health risks.

§  Death and injuries.

§  Financial losses for businesses.

§  Unhappy customers.

 

It is therefore important to develop good sanitary, safe practices along the food chain – growing, transporting, procuring, storing, serving and handling – in the home and in institutions to ensure food safety.

 

·       Five Fundamentals of Safe Food Service:

1.      Clean Hands: Always wash hands before handling food.

2.      Clean Dishes and Utensils: Ensure all cooking and serving tools are sanitized.

3.      Clean Food: Use fresh and uncontaminated ingredients.

4.      Right Temperature: Cook and store food at safe temperatures to prevent bacteria growth.

5.      Healthy Persons: Those handling food should be in good health to prevent contamination.

 

HACCP System:

o   Stands for Hazard Analysis Critical Control Point.

o   A prevention system that identifies and controls food safety hazards.

 

Factors Causing Food Spoilage and Food-Borne Diseases

There are many conditions that may cause food to spoil. These include:

·         The growth and activity of micro-organisms chemical changes

·         The activity of insects and rodents

·         Physical contamination

·         Poor packaging

Micro-organisms are tiny living things (plants and animals) that are so small that we can't see them without a microscope. They include different types like bacteria, yeasts, and moulds. These microbes are everywhere around us, even if we don't notice them. Sometimes, they can land on our food and produce substances that make the food go bad. If we eat food that has spoiled because of these micro-organisms, it can make us feel unwell.

 

Here's a list of ways bacteria may be introduced into food:

 

* Handling: direct contact with contaminated hands

* Processing: bacteria may be present on equipment, utensils, and surfaces

* Serving: bacteria may be introduced through coughs and sneezes

* Unhealthy persons: food can become contaminated through touch, coughs, or sneezes

* Other foods: cross-contamination from one food to another

* Equipment: bacteria may be present on equipment, utensils, and surfaces

* Utensils: bacteria may be present on utensils, such as knives and cutting boards

* Air: airborne pathogens can land on food

* Water: contaminated water used for cooking or washing food

* Insects: insects can carry bacteria and land on food

* Rats and mice: these rodents can contaminate food with their waste

 

Factors that enable bacteria to grow:

* Food

* Moisture

* Warmth

 

Effect of Temperature on bacteria:

* High temperatures kill bacteria

* Warm temperatures (between 4°C to 40°C or 40°F to 104°F) inhibit bacterial growth

* Lower temperatures reduce bacterial activity

* Some bacteria can grow well at refrigerator temperature

* Refrigerator temperatures generally reduce, but may not eliminate, bacterial growth

Thermometer

The Danger Zone is where bacteria multiply.

Key Takeaways

1. Keep hot food above 60^oC (140^oF)
2. Store food that spoil easily/quickly
3. Avoid the Danger Zone (below 4^oC (40^oF) to below 60^oC (40^oF)
4.  Freeze food 0^oC (-18^oF) to -32^oC (32^oF)
5. Follow safe food handling practices

 

To prevent bacteria from causing food-borne diseases they must be:

1. Kept from spreading by identifying and removing sources of contamination
2. Stopped from growing by taking away conditions necessary for their growth. The most effective weapon is temperature. In other words, keep cold foods cold and hot foods hot.
3. Killed by heat. Foods suspected of having Clostridium Botulinum should be heated at full boil for at least 15 minutes. Cooking foods well and sanitizing dishes and equipment with heat also kills bacteria. 

Bacteria Growth and Food Safety

• Lag Phase:
• Bacteria need time to adjust to a new environment before growing.
• This adjustment time is called the lag phase.
• The lag phase can last for an hour or more.
• Working with Food:
• The lag phase allows for safe handling of foods at room temperature for short periods.
• Food Spoilage and Food-Borne Illness:
• Some bacteria and microorganisms can spoil food and cause food-borne diseases.
• Specific preventative measures are provided in the Food Borne Disease Chart.
• How Bacteria Affect Food:
• Once bacteria invade food, they produce substances that change the food.
• Some bacteria produce toxins, which are poisonous substances.
• Symptoms of Infection:
• If food contains a large number of bacteria, they can grow in the intestines.
• Symptoms of infection can appear 12 to 36 hours after eating contaminated food.

Storing Food

Different foods are stored in different ways. In general foods are stored according to their keeping quality under three categories. There are three terms to describe how quickly foods go bad :

1. Non-perishable foods
2. Semi-perishable foods
3. Perishable or Fresh Foods

Non-perishable foods

Non-perishable also known as ‘dry foods’ are those low in moisture and fat content, and foods in sealed cans and jars. Examples include:

• Flour
• Rice
• Cornmeal
• Dried peas and beans
• Sugar
• Cereal
• Raisins
• Cooking oil

Storage Containers:

These foods absorb moisture from the air so they should be stored in air-tight containers or sturdy plastic bags in a cool dry cupboard. Foods in cans and bottles are less affected by storage conditions than those in other types of packaging.

Storage Location

These foods absorb moisture from the air so they should be stored in air-tight containers or sturdy plastic bags in a cool dry cupboard.

Foods in cans and bottles are less affected by storage conditions than those in other types of packaging. 

Shelf Organization

Place items on cupboard shelves with labels facing forward for easy identification. Put older cans or bottles in front and newer supplies at the back.

Air Circulation

Ensure good air circulation for shelf storage. For bulk items, ensure that goods are raised off the ground, by cross stacking on platforms for all around ventilation. 

Longevity:

Non-perishable foods can last for several months and stay good for a long time.

Importance: 

Storing non-perishable foods properly helps maintain their freshness and prevents spoilage.

Semi-Perishable Foods

Semi-perishable foods are those with low water content and dry foods containing some amount of fat. Examples of Semi-Perishable Foods:

• Butter
• Margarine
• Cooking fats and oils
• Biscuits
• Nuts
• Hard cheese
• Vegetables like onions and potatoes

Storage Requirements:

Some semi-perishable foods need to be refrigerated (like butter and hard cheese).

Refrigeration is not necessary for starchy fruits, roots, and tubers (like potatoes and onions).

A cool room is sufficient for storing these items.

Shelf Life: 

Semi-perishable foods last longer than perishable foods but not as long as non-perishable foods.

They can last from a few weeks to a couple of months.

Importance: 

Proper storage of semi-perishable foods helps maintain freshness and quality, reducing waste.

Perishable Foods

Perishable foods are fresh foods that spoil quickly. Examples of Perishable Foods:

Fresh breads Soft cheeses Milk Meat Eggs Fresh vegetables Fresh fruits Frozen foods

Storage Requirements:

Perishable foods must be kept in a refrigerator or icebox. Frozen foods should remain frozen until you are ready to use them.

Thawing Guidelines:

If frozen foods thaw, they must be used immediately. Do not refreeze thawed foods.

Shelf Life: 

Perishable foods can spoil within 1 to 2 days if left at room temperature. For example:

• Milk will spoil quickly, especially in hot weather.
• Dough can start to smell bad if not kept cool.

Importance: 

Proper storage of perishable foods is essential to prevent spoilage and ensure food safety.

Each food has a certain time before it spoils, called its shelf life.

Personal Cleanliness

Cleanliness prevents diseases spread by food and infections passing from one human being to another. There are many recommended sanitary practices of which we are aware. However, the list below will reinforce good personal hygiene and proper work habits.

1. Handwashing: Always wash hands with soap and water before handling foods. Wash thoroughly after:

• Using the toilet
• Scratching your head or other body parts
• Picking your nose or ears
• Blowing your nose
• Handling money 
• Unwashed hands can spread disease. Dry washed hands with a clean towel. Remember: "A clean wash is better than a dirty wipe!"

2. Avoid Using Hands: Use forks, spoons, tongs, or other appropriate tools instead of fingers when handling food. Wash hands thoroughly and scrub nails before kneading dough or preparing salads.

3. Coughing and Sneezing: Do not cough or sneeze over food. Individuals with a cold or sore throat should not handle food. People with diarrhea should also avoid food handling until fully recovered.

4. Hair Management: Hair should be tied back away from the face or neatly covered so that it cannot fall into food. The latter practice is good as it removes the temptation of touching the hair. 

5. Dress Appropriately: Wear clean clothes when handling food; consider using an apron to protect your clothing to protect the clothes from dirt and soil.

6. Clean Hands: Do not wipe dirty hands on your clothes or apron. Wash hands when they are soiled or when changing tasks in the kitchen.

7. Tasting Food: If tasting food with a spoon, wash the spoon before putting it back in the pot. 

8. Health Checkups: Everyone preparing food should be examined by a doctor periodically and given a food handler’s permit. 

9. Covering Cuts: Cover cuts with waterproof dressing.

10. Avoid Distractions: Do not smoke, chew gum, or sing while preparing or serving food.

By following these practices, you can help ensure safe and healthy food preparation.

Introduction to Food Security:

One of the biggest problems our world faces today is the issue of food security.

Food security is the availability of safe, nutritious, and affordable food throughout the year. It does not just mean having enough food but also ensuring that the food is safe to eat. Safe food is crucial for maintaining good health; consuming contaminated food can lead to serious illnesses, negating any nutritional benefits.

A very important aspect of food security is the safety of foods. If you have all the food you could have and it is not safe, the nutrition wouldn’t matter much as your health might be compromised by the germ-ridden nature of the food.

1. Clean Hands and Surfaces

• Wash Hands: Always wash your hands with soap and water for at least 20 seconds before handling any food. Rewash after touching raw meat, poultry, seafood, eggs, or other potentially contaminated surfaces.
• Sanitize Surfaces: Clean and disinfect counters, cutting boards, and utensils with a mild bleach solution (1 teaspoon of bleach in 3 cups of water) before and after preparing food. Use paper towels or frequently changed dishcloths to prevent the spread of bacteria.

2. Separate Raw and Cooked Foods

• Prevent Cross-Contamination: Store raw meat, poultry, and seafood in airtight containers or plastic bags on the bottom shelves of the refrigerator to prevent juices from contaminating other foods.
• Use Different Cutting Boards: Dedicate separate cutting boards for raw meats and for fruits and vegetables.

3. Safe Food Storage

• Fridge Organization: Arrange your fridge properly to ensure safety:
  • Store ready-to-eat foods on the top and middle shelves.
  • Place raw meat, poultry, and seafood on the bottom shelf in leak-proof containers.
  • Keep fruits and vegetables in separate crisper drawers to prevent cross-contamination caused by ethylene gas produced by some fruits.
• Two-Hour Rule: Refrigerate or freeze food within two hours of preparation or purchase. On hot days, limit room-temperature exposure for meat and dairy to one hour.
• Avoid Overcrowding: Maintain proper air circulation in the fridge by not overloading it.

4. Cook Foods Adequately

• Use a Food Thermometer: Ensure that meats and other high-risk foods are cooked to the correct internal temperature to kill harmful microorganisms.
• Avoid Overcooking: While thorough cooking is essential, overcooking can lead to nutrient loss and the formation of harmful compounds. 

5. Reject Mouldy or Spoiled Foods (Handle Spoiled or Mouldy Foods Safely)

• Reject Mouldy Food: Do not eat foods that have grown spots of mould. The mould may have released toxins into the food making such foods unsafe. The best you can do to such foods is to discard them and not to attempt making them edible by performing all sorts of ‘surgeries’ on them. 
• Clean storage areas: After discarding such food, clean the place where that food was stored to prevent contamination of other foods nearby. 

6. General Food Safety Tips

• Proper Refrigeration: Keep your refrigerator at a safe temperature (below 40°F or 4°C) and regularly monitor its settings.
• Follow "When in Doubt, Throw It Out": If food has been left at room temperature for more than the recommended time, discard it to avoid foodborne illnesses.

Conclusion

By implementing these essential food safety practices at home, you can significantly reduce your risk of foodborne illnesses and ensure that the food you eat is both nutritious and safe. Remember, food safety is not just the responsibility of the food industry; it begins in your kitchen!

Selection and Storage of Food

• Quality vs. Safety:

  • Storage does not improve the quality of food.
  • Proper storage prevents significant quality loss within the recommended time.
  • Quality does not equal safety; poor quality foods can still be safe, while good-quality foods can be unsafe.
  • Example: Stale cereal is safe, but improperly canned food can contain Clostridium botulinum (causes botulism) making it unsafe.

• Contamination Risks:

  • Foods can become unsafe if they come into contact with contaminated surfaces.
  • Example: A plate that held raw chicken can contaminate cooked chicken.

• Goals of Home Food Storage:

  • Provide both safe and high-quality foods.

• Factors Affecting Food Quality:

  • Quality of Raw Product: Fresh ingredients usually last longer.
    • Example: Fresh-picked corn stores better than corn that has been in the market for days.
  • Procedures Used in Processing: How food is prepared affects its quality.
  • Storage Methods: Proper storage techniques are essential.
    • Example: Keeping a cereal box tightly closed prevents it from becoming limp.
  • Length of Storage: Using foods within the recommended storage times.

• Cleanliness is Key:

  • Bacteria frequently get into food through careless food handling.
  • Keep all surfaces clean: hands, pantry, shelves, and storage containers.

Selection and Storage of Food

Storage does not improve the quality of any food. The quality of a food will also not decrease significantly during storage as long as the food is stored properly and used within the recommended time frame.

Quality is not the same as safety. A poor-quality food may be safe such as stale cereal, overripe fruit or soured pasteurized milk. An unsafe food may have good quality in terms of appearance and taste, but have a high (unsafe) bacterial count. For example, improperly canned food may contain Clostridium botulinum (which causes botulism) thus making food unsafe. Or cooked chicken may be placed on a plate that held the raw chicken and become contaminated. The goal of home food storage is to provide both safe and high quality foods.

Maintaining a food’s quality depends on several factors: the quality of the raw product, the procedures used during processing, the way the food is stored and the length of storage. For example, fresh-picked corn will store better corn that has been in the market for a few days; a tightly folded inside cereal box liner will prevent a ready to eat cereal from becoming limp. The recommended storage time takes these factors into consideration.

Since bacteria frequently get into food through careless food handling, keep everything – hands, pantry, shelves and storage containers – clean.

Selection Guidelines

To help assure quality, some products have “open dates” on the package. Product dating is optional on most products. Dates may also be “coded” by the manufacturer and only understood by them. The most commonly used open dates are:

Sell-by Date – This is the last recommended day of sale. The date allows for home storage and use. You will find the date after the statement “sell by (a date).” Breads and baked goods may have “sell-by” dates.

Best if Used By (or before) – This date is recommended for best flavor or quality. It is not a purchase of safety date.

Use-by Date – Tells how long the product will retain top quality after you buy it. You will find this date after the statement “Use by.” Some packaged goods have “use-by” dates.

Expiration Date – This is the last day the product should be used or eaten. You may find this date after the statement, “Do not use after (date).” Yeast and baking powder have expiration dates.

Pack Date – Canned or packaged foods may have pack dates, which tell you when the product was processed. This does not tell you how long the food will be good.

These are guidelines; if a food is not properly handled, its storage life will be shortened. Follow these tips for purchasing top quality foods that have been handled safely. 

• Look for packages of food that are not torn or broken.
• Canned goods should be free of dents, cracks and bulging lids. 
• Refrigerated food should feel cold and frozen food should be frozen solid. Purchase these foods last when shopping.
• When shopping, place packaged raw meat, poultry and fish in plastic bags and keep from contact with other foods.
• Take perishable foods home quickly to refrigerate. If travel time will exceed one hour, pack fresh meats in a cooler with ice and keep in the passenger area of the car in warm weather. 
• At home, refrigerate perishable food immediately. The “Danger Zone” for most food is 40 to 140^oF. Bacteria grow most rapidly in this range of temperatures, doubling in number in as little as 20 minutes. 

Storage Guidelines

For best results in maintaining product quality practice the rule. FIRST IN, FIRST OUT. This means you use the oldest products first and the newest products later. A good practice in the home is to place the newly purchased products in back of the same products already on the shelf. It may help to write purchase dates on products without “open dates” on the package. Follow recommended storage times for the refrigerator, freezer and pantry.

Freezer:

• Keep freezer temperature at or below 0^oF. A good indication of proper temperature is that ice cream will be frozen solid.
• Use moisture-proof, freezer-weight wrap. Examples are heavy duty foil, freezer bags and freezer paper. Label and date all packages.
• Food stored beyond the recommended time will be safe to eat, but eating quality (flavor and texture) and nutritive value will be reduced.
• Keep an inventory of freezer contents.

 

Refrigerator:

• Use a thermometer to check temperature; it must be between 34^oF and 40^oF at all times. Avoid frequently opening the refrigerator door, especially in hot weather.
• Wrapping perishable food prevents the loss of flavor and the mixing of flavor and odors resulting in, for example, onion-flavoured milk.
• Raw meat and poultry should be wrapped securely so they do not leak and contaminate other foods. Place the store packages in a plastic bag or place the package on a plate to contain any juices. Clean up leaks with warm soapy water and sanitize with a solution of 1 teaspoon chlorine bleach to 1 quart water.
• Cooked meats and leftovers should be tightly wrapped to prevent leakage and drying out.

 

Pantry

• Storage cabinets should be cool and dry. Storage areas near oven ranges, hot water pipes or heating ducts should not be used because heat and moisture can cause a food to lose its quality more rapidly.
• High temperature or humidity may reduce storage time considerably.
• Insect infestation can occur in any home. Susceptible foods include cereals flour seeds, baking mixes, spices, candy, dried fruits and dry pet foods. Avoid purchasing damaged packages of food and keep cupboard shelves clean. Storing food in tightly sealed glass, metal or rigid plastic containers may help.
• Pantry foods will probably be safe beyond recommended storage time, but eating quality (flavor and texture) and nutritive value will be reduced. 

Correct food storage is as follows:

Dry Storage

What It Is: Dry storage is for foods that don’t require refrigeration or freezing, such as cereals, pasta, and canned goods.

Purpose: To protect food from moisture and pests.

How to Store:

• Keep storage area clean
• Keep foods off the floor
• Use old stock before using new stock
• Store opened packets of dry ingredients in containers with lids
• Do not store food near chemicals
• Maintain a cool, dry place with a temperature between 50°F and 70°F (10°C to 21°C).

Cold Storage

What It Is: Cold storage refers to keeping food in a refrigerator.

Purpose: To slow down the growth of bacteria and keep food fresh.

How to Store:

• Keep fridge clean
• Must have fixed temperature measurement device
• Store food at or below 5^oC
• Monitor temperature regularly
• Use up old stock before using new stock
• Keep raw and ready to eat food separate
• Organization: Store raw meat on the bottom shelf to avoid drips, and keep ready-to-eat foods on higher shelves.
• Cover food

Freezer Storage

• What It Is: Freezer storage is where you keep food at very low temperatures to freeze it.
• Purpose: To keep food safe for a long time by stopping bacteria and mold growth.
• How to Store: 
• Keep freezer clean
• Must have fixed temperature measurement device
• Store food at or below -15^oC
• Use up old stock before using new stock 
• Use Containers: Store food in airtight containers or bags to prevent freezer burn.

Hot Food Storage

What It Is: Hot food storage keeps food warm after cooking.

Purpose: To keep food at a safe temperature until it’s ready to be served.

How to Store:

• Preheat food to at least 75^oC
• Check temperature regularly, to ensure that it does not fall below 60^oC
• Keep food for a maximum time of one hour
• Do not stack food above the level of tray
• Use warming trays or hot-holding equipment to maintain the temperature.

Cook-Chill

What It Is: Cook-chill is a food preparation process where the food is cooked and then rapidly chilled for storage.

Purpose: To keep food safe while maintaining quality.
How to Store:

• Cool food to 5°C (41°F) or lower within two hours.
• Cook chilled foods must be reheated above 65^oC.
• Recommended storage time is 1-5 days at 3-4^oC.
• Keep chilled food in the refrigerator until it is ready to be reheated.

Food borne Illnesses

Eating unsafe foods can cause food borne illnesses such as cholera, gastroenteritis, salmonella poisoning, and tapeworm infestation. These are serious illnesses which can cause vomiting, diarrhoea, severe abdominal pain, dehydration, fever and even death. That is why it is so important to ensure that the food we eat is safe.

Food borne illnesses are caused by the following agent that can get into our bodies when we eat unsafe foods:

• Germs that multiply in our bodies and usually affect our digestive organs.
• Natural poisons that are produced by germs either in unsafe foods or in our bodies after we eat unsafe foods.
• Parasites such as tapeworm that can invade our digestive system, grow and multiply there. These parasites absorb nutrients from our digestive systems.
• Man-made poisons, for example pesticides.

Safe food handling practices reduce the risk of harmful agents entering our bodies.

THE END