GARM 103

SAFETY & HYGIENE

Introduction
Keeping Food Safe

Aslı Zuluğ, PhD

Keeping Food Safe

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Food Safety
• Conditions and practices that preserve the quality of
food to prevent contamination and
foodborne illnesses.

• Safe food: A suitable product which when consumed

orally either by a human or an animal does not cause
health risk to consumer.

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Foodborne Illnesses
• Foodborne illness:

• A disease transmitted to people by food

• Foodborne illness outbreak:

• an incident in which two or more people experience

the same illness after eating the same food

• Food poisoning:

• caused by toxins that may be in the food

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Symptoms for Foodborne
Illnesses
• Diarrhoea
• Abdominal pain
• Fever
• Nausea
• Headache
• Muscle pain
• Vomiting
• Bloody stool

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Foodborne illness
• gastroenteritis, cancer, death
• symptoms: 30 min - 72 h
• The reaction shown by individuals after
eating contaminated food depends on:
1. Microorganism or the toxin
2. Contamination level of the food
3. Consumption level
4. Sensitivity of the person against the
microorganism
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REPUBLIC OF TURKEY MINISTRY OF
AGRICULTURE AND FORESTRY

http://www.alo174.gov.tr/en/Index.aspx 8
Costs associated with
foodborne illnesses
• Lost work
• Hospitalization
• Long-term disability
• Death

• Medical cost + productivity cost

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Challenges to Food Safety
• Time
• Language and culture
• Literacy and education
• Pathogens
• Unapproved suppliers
• High-risk populations
• Staff turnover

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 Costs of a Foodborne
Illness to an Operation

Loss of customers and Loss of reputation Negative media exposure Lowered staff morale
sales

Lawsuits and legal fees Staff missing work Increased insurance Staff retraining
premium

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 Populations at high risk for
foodborne illness

Infants and
preschool-age Pregnant People with
Elderly people
children women compromised
immune systems
These groups of people are at Cancer patients
high risk because they have Diabetes patients
HIV/AIDS patients
issues with their immune Persons with autoimmune
system – the body’s defense diseases
system against illness People with organ transplant
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How Foodborne Illness
Occur
Contamination:
the presence of harmful substances in food
• bacteria, viruses, worms, parasites, toxins, or other
substances that don’t belong in food or drinks

1. Biological hazards
2. Chemical hazards
3. Physical hazards

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 Biological Chemical Physical
Hazards Hazards Hazards
• Microorganisms • Biological toxins • Hair
• Viruses • Nonbiological • Dirt
chemical
• Parasites contaminants • Bandages
• Prions • Veterinary • Metal staples
residues
• Broken glass
• Pesticides
• Cleaners • Bones
• Sanitizers
• Polishes
• Machine
lubricants

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 Biological hazards
1. Microorganisms
• Bacteria
• Fungi
2. Viruses
3. Parasites
• Protozoa
• Worms
4. Prions
• an infectious, misfolded protein that has the capability of causing
normal proteins to become misfolded
• spongiform encephalopathies – mad cow

Biological hazards are the greatest threat to food safety.

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 Chemical hazards
1. Biological toxins
• Microbial toxins: aflatoxins, ochratoxins, patulin, etc
• Seafood toxins: ciguatoxins, histamine, etc
• Plant toxins: amygdalin, linamarin, etc
2. Nonbiological chemical contaminants
• Processing toxins: acrylamide, furan, etc
• Packaging contaminants: BPA, etc
• Environmental contaminants: dioxins, heavy metals

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Chemical hazards (cont.d)

3. Veterinary residues
4. Pesticides
5. Cleaners
6. Sanitizers
7. Polishes
8. Machine lubricants

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Physical hazards
Foreign objects that
accidentally get into food.
• Hair
• Dirt
• Bandages
• Metal staples
• Broken glass
• Natural objects (e.g.,
fishbones in a fillet)
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How food becomes unsafe

The 5 most common food-handling mistakes:

1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Poor personal hygiene

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How food becomes unsafe

Main factors:
1. Time-temperature abuse
2. Cross-contamination
3. Poor personal hygiene
4. Poor cleaning and sanitizing

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Time-temperature abuse
Food has been time-temperature abused
when it has been allowed to remain too
long at temperatures favorable to the
growth of microorganisms

• A foodborne illness can result if food

is time-temperature abused by
1. It is not held or stored at required
temperature
2. It is not cooked or reheated to
temperatures that kill pathogens
3. It is not cooled properly

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Temperature danger zone

57°C

5°C

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Ready-to-eat food
Ready-to-eat (RTE) food can be eaten without further
• Preparation
• Washing
• Cooking

o Cooked food
o Washed fruit and vegetables
o Deli meat
o Bakery products
o Sugar, spices, seasonings

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 Cross-contamination
Cross-contamination: Pathogens are
transferred from one food or surface to
another.
• Contaminated ingredients are added to
food that receives no further cooking
• Contaminated food touches or drips
fluids onto RTE food
• A food handler touches contaminated
food and then touches RTE food
• RTE food touches contaminated
surfaces
• Contaminated cleaning towels touch
food-contact surfaces
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 Poor personal hygiene

Poor personal hygiene occurs when

foodhandlers:

• Don’t wash their hands right after using the

restroom or any time their hands get dirty
(smoking, tying shoelaces, etc.)
• Come to work while sick
• Cough or sneeze on food
• Touch or scratch wounds, and then touch
food

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Poor personal hygiene

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Poor personal hygiene
Good

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 Poor cleaning and sanitizing
• Cleaning:
• Removing dirt from food preparation surfaces
in the kitchen.

• Sanitizing:
• The reduction of germs to a safe level so
illness is unlikely to occur.

• Disinfecting:
• Destroying or inactivating most germs.

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Poor cleaning and
sanitizing
Pathogens can be spread to food if equipment has not
been cleaned and sanitized correctly between uses.
IF:
• The equipment & utensils are not washed, rinsed, and
sanitized between uses
• Food-contact surfaces are wiped clean rather than
being washed, rinsed, and sanitized
• Wiping cloths are not stored in a sanitizer solution
between uses
• Sanitizing solutions are not at required levels to
sanitize objects
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TCS food
• TCS food: food requiring time and
temperature control for safety.
• Pathogens grow well in certain foods. Time
and Temperature Control are needed to limit
this growth.

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TCS food
• Food Favoring the Rapid Growth of
Microorganisms:

Meat: Beef, Pork, Fish

Lamb
Heat-Treated
Milk and Milk Plant Food, such
Products as Cooked Rice,
Beans, and
Vegetables
Eggs (except those
treated to eliminate
Salmonella spp.) Poultry Shellfish and
Crustacea

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TCS food
• Food Favoring the Rapid Growth of
Microorganisms: continued

Baked
Potatoes Raw Sprouts and
Sprout Seeds

Untreated Garlic-and-Oil
Mixtures
Tofu or Other
Soy-Protein Food
Sliced Melons

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Key practices for ensuring
food safety
1. Purchasing food from approved & reputable
suppliers

2. Controlling time and temperature

3. Preventing cross-contamination

4. Practicing personal hygiene

5. Cleaning and sanitizing

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The food safety
responsibilities of a manager
Basic responsibilities:
• Serve safe food
• Train employees
• Know about current regulations
• Have a positive and supportive attitude toward food safety

Efforts:
• Offer training courses
• Discuss food safety expectations, document procedures
• Show staff that safe food handling is appreciated
• Set a good example

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Training and monitoring
• Train staff to follow food safety procedures

• Provide initial and ongoing training

• Provide all staff with general food safety knowledge
• Provide job specific food safety training
• Retrain staff regularly

• Monitor staff to make sure they are following

procedures
• Document training
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