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Contamination is the presence of harmful substances in food. Those substances can be biological, chemical, or physical. Most contaminates cause foodborne illness. Other can result in physical injury.
How contamination happens Contaminants come from a variety of places. Many contaminants are found in the animals we use for food. Others come from air, contaminated water, and dirt and from chemicals we use in our operations. Others occur naturally in food, such as the bones in fish. Food handler can pass on contaminants when they are in contact with a person who is sick, or when food handlers who do not wash their hands after using restroom may contaminate food and surfaces with feces from their fingers, once this food is eaten, a foodborne illness may result. This is call fecal-oral route.
Some contaminants are passed very easily in any of this ways: - From person to person - Through sneezing or vomiting onto food or food-contact surfaces - From touching dirty food-contact surfaces and equipment, and then touching food.
Biological Contamination Biological contamination occurs from microorganisms. These are small, living organisms that can be seen only through a microscope. Many microorganisms are harmless, but some can cause illness. Harmful microorganisms are called pathogens. Some pathogens make you sick when you eat them. Other produce poison or toxins. There are four types of pathogens that can contaminate food and cause foodborne illness. These are bacteria, viruses, parasites, and fungi (which includes molds and yeast) According to the Food and Drug Administration (FDA), there are over 40 kinds of bacteria, viruses, parasites, and molds that can occur in food and cause foodborne illness. Of these, six have been singled out by the FDA. These have been dubbed the Big Six because they are highly contagious and can cause severe illness.
The Big Six include: - Shigella spp. - Salmonella Typhi - Nontyphoidal Salmonella (NTS) - Shiga toxin-producing Escherichia coli (STEC) - Hepatitis A - Norovirus
Symptoms of Foodborne Illness The symptoms of a foodborne illness vary, depending on which illness a person has. But most victims of foodborne illness share some common symptoms: - Diarrhea - Vomiting - Fever - Nausea - Abdominal cramps - Jaundice (a yellowing of the skin and eyes)
Not every person who is sick with foodborne illness will have all of these symptoms. Nor are the symptoms of a foodborne illness limited to the list. How quickly foodborne-illness appear in a person is known as the onset time of the illness. Onset times depend on the type of foodborne illness a person has. They can range from 30 minutes to as long as six weeks. How severe the illness is can also vary, from mild diarrhea to death.
Bacteria Bacteria that cause foodborne illness have some basic characteristics. Location: Bacteria can be found almost everywhere. They live in and on our bodies. Some type of bacteria keep us healthy, while others cause illness. Detection: Bacteria cannot be seen, smelled, or tasted. Growth: Bacteria needs six conditions to grow, if this conditions are correct, bacteria will grow in rapid numbers. Prevention: The most important way to prevent bacteria from causing a foodborne illness is to control time and temperature.
Conditions for Bacteria to Grow: Food Most bacteria need nutrients to survive. TCS food supports the growth of bacteria better. Acidity Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to 14. A value of 0 is highly acidic, while a value of 14 is highly alkaline. A pH of 7 is neutral. Bacteria grow best in food that is neutral to slightly acidic. Temperature Bacteria grow rapidly between 41°F and 135°F. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70°F to 125°F. Bacteria growth is limited when food is held above or below the temperature danger zone. Time Bacteria needs time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels. Oxygen Some bacteria need oxygen to grow. Others grow when oxygen is not there. Moisture Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food. For example, Water has a water activity of 1.0
Major Bacteria that cause Foodborne Illness: Food handlers diagnosed with illnesses from these bacteria must NEVER work in a foodservice operation while they are sick.
Bacteria - Source - Food linked with bacteria - Prevention Measures
Salmonella Typhi Salmonella Typhi lives only in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract. Eating only a small amount of these bacteria can make a person sick. The severity of symptoms depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person’s feces for weeks after symptoms have ended. - Ready-to-eat food - Beverages - Exclude from the operation food handlers who have been diagnosed with an illness caused by Salmonella Typhi - Wash hands - Cook food to minimum internal temperatures
Nontyphoidal Salmonella Many farm animals carry nontyphoidal Salmonella naturally. Eating only a small amount of these bacteria can make a person sick. The severity of symptoms depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person’s feces for weeks after symptoms have ended. - Poultry and eggs - Meat - Milk and dairy products - Produce, such as tomatoes, peppers, and cantaloupes - Cook poultry and eggs to minimum internal temperatures - Prevent cross-contamination between poultry and ready-to eat food. - Exclude from the operation food handlers who are vomiting or have diarrhea and have been diagnosed with an illness caused by nontyphoidal Salmonella.
Shigella spp. Shigella spp. Is found in the feces of humans with the illness. Most illnesses occur when people eat or drink contaminated food or water. Flies can also transfer the bacteria from feces to food. Eating only a small amount of these bacteria can make a person sick. High levels of the bacteria are often in a person’s feces for weeks after symptoms have ended. - Food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken) - Food that has made contact with contaminated water, such as produce - Exclude from the operation food handlers who have diarrhea and have been diagnosed with an illness caused by Sheila spp. - Wash hands - Control flies inside and outside the operation
Shiga toxin- producing Escherichia coli Also known as E.coli Shiga toxin-producing E. coli can be found in the intestines of cattle. The bacteria can contaminate meat during slaughtering. The bacteria is also found in infected people. Eating only a small amount of the bacteria can make the person sick. Once eaten, it produces toxins in the intestine, which cause the illness. The bacteria are often in a person’s fences for weeks after symptoms have ended. - Ground beef (raw and undercooked) - Contaminated produce - Exclude from the operation food handlers who have diarrhea and have been diagnosed with a disease from the bacteria. - Cook food, especially ground beef, to minimum internal temperatures. - Purchase produce from approved, reputable suppliers. - Prevent cross-contamination between raw meat and ready-to eat food.
Viruses Viruses share some basic characteristics. Location Viruses are carried by human beings and animals. They require a living host to grow. While viruses do not grow in food, they can be transferred through food and still remain infectious in food. Sources People can get viruses from food, water, or any contaminated surface. Foodborne illnesses from viruses typically occur through fecal-oral routes. Norovirus is one of the leading causes of foodborne illness. It is often transmitted through airborne vomit particles. Destruction Viruses are not destroyed by normal cooking temperatures. That is why it is especially important to practice good personal hygiene when handling food and food-contact surfaces. The quick removal and cleanup of vomit is also important.
Major viruses that cause foodborne illness
Virus - Source - Food linked with Virus - Prevention Measures
Hepatitis A Hepatitis A is mainly found in the feces of people infected with it. The virus can contaminate water and many types of food. It is commonly linked with ready-to-eat food. However, it has also been linked with shellfish from contaminated water. The virus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Eating only a small amount of the virus can make a person sick. An infected person may not show symptoms for week but can be very infectious. Cooking does not destroy Hepatitis A. - Ready-to-eat food - Shellfish from contaminated water - Exclude from the operation food handlers who have been diagnosed with Hepatitis A - Exclude from the operation food handlers who have had jaundice for seven days or less. - Wash hands. - Avoid bare-hand contact with ready-to-eat food - Purchase shellfish from approved, reputable suppliers.
Norovirus Like Hepatitis A, Norovirus is commonly linked with ready-to-eat food. It has also been linked with contaminated water. Norovirus is often transferred to food when infected food handlers touch food or equipment with fingers that are contaminated by fences. Eating only a small amount of Norovirus can make a person sick. It is also very contagious with a few hours after eating it. The virus is often in a person’s feces for days after symptoms have ended. - Ready-to-eat food - Shellfish from contaminated water - Exclude from the operation food handlers are vomiting or have diarrhea and have been diagnosed with Norovirus. - Wash hands. - Avoid bare-hand contact with ready-to-eat food - Purchase shellfish from approved, reputable suppliers.
Parasites and Fungi: Parasites require a host to live and reproduce. They are commonly associated with seafood and food processed with contaminated water. The most important measure for preventing parasites from causing a foodborne illness is to purchase food from approved, reputable suppliers. Fungi include mold, yeasts, and mushrooms. Like parasites, they are best prevented by purchasing food from approved, reputable suppliers. Biological Toxins occur naturally in certain plants, mushrooms, and seafood. When seafood is time/temp abused, bacteria on the fish make the toxin. It can’t be destroyed by cooking, freezing, smoking or curing. Food linked with the toxin: tuna, bonito, mackerel, and mahi-mahi. Prevention measures: prevent time/temp abuse during storage and preparation. Symptoms of biological toxin illnesses are diarrhea or vomiting, and neurological symptoms such as tingling in extremities, reversal of hot and cold sensations, flushing of the face and/or hives, difficulty breathing, and heart palpitations. Symptoms and onset times vary with illness, and people can experience illness within minutes. Chemical contaminants occur when chemicals get into food and beverages. Chemical contaminants include toxin metals, cleaners, sanitizers, polishes, and machine lubricants. To help prevent chemical contamination, store chemicals away from prep areas, food storage areas, and service areas. Always follow the manufacturer’s direction when using chemicals. Sources of toxic-metal poisoning include: certain types of kitchenware and equipment (items made from pewter, copper, zinc, and some types of painted pottery. Consult the chemical’s Material Safety Data Sheet (MSDS), which contains important safety information about the chemical Physical Contaminants Food can become contaminated when objects get into it. It can also happen when natural objects are left in food, like bones in a fish fillet. Some common objects that can get into food include metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, and dirt. Naturally occurring objects, such as fruit pits and bones, can also be contaminants. Purchase food from approved, reputable suppliers to prevent physical contamination. Closely inspect the food you receive. Make sure no physical contaminants can get into it at any point during the flow of food.
Deliberate Contamination of Food So far, you have learned about methods to prevent the accidental contamination of food. But you also must take steps to stop people who are actually trying to contaminate it. This may include the following groups: - Terrorists or activists - Disgruntled current or former staff - Vendors - Competitors
These people may try to tamper with your food using biological, chemical, or physical contaminants. They may even use radioactive materials. Attacks might occur anywhere in the food supply chain. But they are usually focused on a specific food item, process, or business. The best way to protect food is to make it as difficult as possible for someone to tamper with it. For this reason, a food defense program should deal with the points in your operation where food is at risk. The FDA has created a tool that can be used to develop a food defense program. It is based on the acronym A.L.E.R.T.
Assure Make sure that products you receive are from safe sources. Look Monitor the security of products in the facility Employees Know who is in your facility Reports Keep information related to food defense accessible: Receiving logs, staff files, office files Threat Identify what you will do and who you will contact if there is suspicious activity at your operation: - Hold any product you suspect to be contaminated - Contact your regulatory authority immediately - Maintain an emergency contact list
Responding to a Foodborne-Illness Outbreak Despite your best efforts, a foodborne-illness outbreak may occur. Here are some things you should consider when responding to an outbreak.
Gathering information Ask the person making the complaint for general contact information and to identify the food that was eaten. Also ask for a description of symptoms and when the person became sick. Notifying authorities Contact the local regulatory authority if you suspect an outbreak Segregating product Set the suspected product aside if any remains. Include a label with “Do Not Use” and “Do Not Discard” on it, as shown in the photo at left. Documenting information Log information about the suspected product. This might include a product description, production date, lot number, and the sell-by date. Identifying staff Maintain a list of food handlers scheduled at the time of the suspected contamination. They should also be interview immediately by management about their health status. Cooperating with authorities Cooperate with regulatory authorities in the investigation. Provide appropriate documentation like HACCP documents , staff files, etc. Reviewing procedures Review food handling procedures to identify if standards are not being met or procedures are not working.
Food Allergens A food allergens is a protein in a food or ingredients that some people are sensitive to. These proteins occur naturally. When enough of an allergen is eaten, an allergic reaction can occur. This is when the immune system mistakenly considers the allergen to be harmful and attacks the food protein. To protect your customers, you should be able to recognize these signs and know what to do. You also should know the types of food that most often cause allergic reactions to help prevent them from happening.
Allergy Symptoms Depending on the person, an allergic reaction can happen just after the food is eaten or several hours later. This reaction could include some or all of these symptoms: - Nausea - Wheezing or shortness of breath - Hives or itchy rashes - Swelling of various parts of the body, including the face, eyes, hands, or feet - Vomiting and/or diarrhea - Abdominal pain - Itchy throat Initially symptoms may be mild, but they can become serious quickly. In severe cases, anaphylaxis - a severe allergic reaction that can lead to death – may result. If a customer is having a severe allergic reaction to food, call the emergency number in your area and inform them of the allergic reaction.
Common Food Allergens You and your staff must be aware of the most common food allergens and the menu items that contain them. While more than 160 food items can cause allergic reactions, just eight of those account for 90 percent of all reactions in the United States. These eight food items are known as the Big Eight.
Preventing Allergic reactions Fifteen millions Americans have food allergy, and allergic reactions result in 200,000 emergency room visits every year. Both service staff and kitchen staff needs to do their part to avoid serving food containing allergens to people with food allergies. These precautions also apply to any food sensitivities that a customer might mention, such as gluten intolerance.
Food labels Food labels are an important tool used to identify allergens in the products that you purchase. Federal law requires manufactured products containing one or more of the Big Eight allergens to clearly identify them on the ingredient label. The allergen may be included in the common name of the food, such as buttermilk, or it may be shown in parentheses after the ingredient.
Service Staff Your staff should be able to tell customers about menu items that contain potential allergens. At minimum, have one person available per shift to answer customer’s questions about menu items. When customers say they have a food allergy, your staff should take it seriously and must be able to do the following: Describe Dishes Tell customers how the item is prepared Identify Ingredients Tell customers if the food they are allergic to is in the menu item Suggest items Suggest items that do not contain the food that the customer is allergic to. Identify the allergen special order Clearly mark or otherwise indicate the order for the guest with the identified food allergy. Deliver food Confirm the allergen special order with the kitchen staff when picking up the food. Food should be hand-delivered to guest with allergies. Delivering food separately will help prevent contact with food allergens.
Kitchen Staff Staff must make sure that allergens are not transferred from food or food-contact surfaces containing an allergen to the food served to the customer. This is called cross-contact. Here are examples of how it can happen: - Cooking different types of food in the same fryer oil. - Letting food touch surfaces, equipment, or utensils that have touched allergens.
How to avoid Cross-Contact - Check recipes and ingredients labels to confirm that allergen is not present - Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food. - Make sure the allergen does not touch anything for customers with food allergies - Wash your hands and change gloves before prepping food - Use separate fryers and cooking oils when frying food for customers with food allergies. - Label food package on-site for retail sale.
Name all major allergens.
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