食品安全体系评价：Essentials of food safety and sanitation

EssentialsofFoodSafety&SanitationFoodsafetyandsanitationmanagementHazardstofoodsafetyFactorsthataffectfoodborneillnessFollowingthefoodproductflowHACCP:asafetyassurenceprocessFacilities,equipment,andutensilsCleaningandsanitizingoperationsEnvironmentalsantationandmaintenanceAccidentpreventionandcrisismanagementEducationandtrainingChapter1FoodsafetyandsanitationmanagementNewchallengespresentnewopportunitiesFoodsafety---Whyallthefuss?

Whyme?ChangingtrendsinfoodconsumptionandchoicesTheproblem:foodborneillnessContaminationBacteriaandvirusesposethegreatestfoodsafetychallengesforallretailfoodestablishments.Microorganisms(germsormicrobes)AnewapproachtoanoldproblemTheHACCPsystemfollowstheflowoffoodthroughthefoodestablishmentandidentifieseachstepintheprocesswherecontaminationmightcausethefoodtobecomeunsafe.KeepingitcleanandsanitaryTheroleofgovernmentinfoodsafety

TheFDAFoodCodeTheFDAFoodCodeisnotalaw.Rather,ieisasetofrecommendationsintendedtobeusedasamodelbystateandlocaljurisdictionswhenformulatingtheirownrulesandregulations.Chapter2HazardstofoodsafetyFoodborneillnessinfection:intoxication;toxin-mediatedinfection:“AtRisk”individualsFoodborneHazardsBacteriaBacterialgrowthWhatbacterianeedinordertomultiply?SourceoffoodAcidityTemperatureTimeOxygenAerobicAnaerobicFacultativeanaerobicMoisturePotentiallyHazardousFoods(PHF)Sometypesoffoodshavetheabilitytosupporttherapidandprogressivegrowthofinfectiousandtoxin-producingmicroorganism:PHF.FDAFoodCodeclassifiedthefollowingasPHF:1.Foodsofanimaloriginthatareraworheat-treated2.Foodsofplantoriginthatareheat-treatedorconsistofrawseedsprouts3.Cutmelons4.GarlicandoilmixturesthatarenotmodifiedinawaytoinhibitgrowthofmicroorganismsItiscriticalthatyoucontrolthehandlingandstorageofpotentiallyhazardousfoodstopreventbacterialgrowth.Ready-to-eatfoodsDelicatessenitemssuchascheeseandluncheonmeatsFruitsandvegetablesSaladitemsHotdogsHard-boiledeggsFoodborneillnesscausedbybacteriaSporeformingbacteriaSporesaremostlikelytoturnvegetativewhen:Heat-shocked(heatingcausessporestochange)Optimumconditionsexitsforgrowth(highprotein,highmoisture)Temperaturesareinthefoodtemperaturedangezoneorbetween5to60℃Whentheamountoftimefoodisinthedangerzoneis4hoursormore.Bacilluscereus(蜡样芽孢杆菌)Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionClostridiumperfringens（产气荚膜梭菌）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionClostridiumbotulinum（肉毒梭菌）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionNon-spoeformingbacteriaCampylobacterjejuni

（空肠弯曲菌）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionShigatoxin-producingEscherichiacoli（产志贺样毒素大肠杆菌）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionListeria

monocytogenes（单核细胞增生李斯特菌）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionSalmonellaspp.(沙门菌属）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionShigellaspp.（志贺菌属）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionStaphylococcusaureus

（金黄色葡萄球菌）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionVibriospp.（弧菌属）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionFoodborneillnesscausedbyvirusesVirusesaremuchsmallerthanbacteria,andtheyrequireinalivinghostinwhichtogrowandrepeoduce.Properhandwashing,eapeciallyafterusingthetoilet,isthekeytocontrollingthespreadoffoodborneviruses.HepatitisA（甲型肝炎病毒）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionNorwalkvirus（诺沃克病毒）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionRotavirus（轮状病毒）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionFoodborneillnesscausedbyparasites

Anisakisspp.（异尖属）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionCyclospore

cayetanensis

（圆孢子虫）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionCryptosporidiumparvum:Giaridia

lamblia

（小球隐芽孢虫）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionToxoplasma

gondii

（鼠弓形虫）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionTrichinella

spiralis

（旋毛形线虫）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionFoodborneillnesscausedbychemicalsNaturallyoccurrinchemicalsFoodallergens（食物致敏原）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionCiguatoxin

（西加毒素）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionScombrotoxin

（组胺）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionShellfishtoxins(贝类毒素）Mycotoxins

（霉菌毒素）Description:SymptomsandOnsetTimeCommonFoodsTransmissioninFoodsPreventionAddedMan-MadeChemicalsFoodborneillnesscausedbyphysicalhazards

Chapter3.

FactorsThatAffectFoodborneIllness

FactorsthatcontributetofoodborneillnessAlmostallfoodborneillnessarelinkedto:TimeandtemperatureabusePoorpersonalhygieneandimproperhandwashing

CrosscontaminationContaminatedready-to-eatfoodssuchassaladitemsandprocessedmeats.Whataretimeandtemperatureabuse?Controllingtemperatureisperhapsthemostcriticalwaytoensurefoodsafety.temperatureabuse:ExposedtotemperatureinthedangerzoneforenoughtimetoallowgrowthofharmfulmicroorganismsNotcookedorreheatedsufficientlytodestroyharmfulmicroorganisms.

Thereareunavoidablesituationsduringfood

productionwhenfoodsmustpassthroughthe

temperaturedangerzonesuchas:

1.Cooking

2.Cooling

3.Reheating

4.Foodpreparation(slicing,mixing,etc.)Howtomeasurefoodtemperatures?Whenandhowtocalibratethermometers?BeforetheirfirstuseAtregularintervalsIfdroppedIfusedtomeasaureextremetemperatureWheneveraccuracyisinquestionBoilingpointmethodIcepointmethodMeasuringFoodTemperaturePreventingtemperatureabuseKeepColdFoodsColdandHotFoodsHotImproperholdingtemperatureoffoodsisthenumberonecontributingfactorthatleadstofoodborneillness.Todestroymanyofthebacteriathatmayhavegrownduringthecoolingprocess,reheatfoodsto74℃withintwohourstopreventthenumberoforganismsfromreachinglevelsthatcancausefoodborneillness.Alwayswashhands:BeforefoodpreparationAftertouchinghumanbodypartsAfterusingthetoiletAftercooghing,sneezing,usingahandkerchiefortissue,usingtobacco,eating,ordrinkingDuringfoodpreparationwhenswitchingbetweenrawfoodsandready-to-eatproductsAfterengaginginanyactivitiesthatmaycontaminatehandsAftercaringforortouchinganimals.Handsanitizinglotionsmustneverbeusedasareplacementforhandwashing.Youmusttreatdisposableglovesasasecondskin.Neverreuseorwashdisposablegloves-alwaysthrowthemaway.OuterclothingandapparelProtectiveapparelissimilartoadisposableglove.Theynolongerprotectfoodwhencontaminated.PersonalhabitsPersonalhealthTheFDAFoodCoderequiresemployeestoreporttothepersoninchargewhentheyhavebeendiagnosedwith:SalmonellaTyphiShigellaspp.Shigatoxin-producingEscherichiacoliHepatitisACrossContaminationA