FOOD SAFETY FOR FOOD SERVICE INDUSTRIES

REDUCING RISK FACTORS IN FOOD SERVICE INDUSTRY-PART 1

Introduction

Every year, billions of people experience one or more episodes of food borne disease, without ever knowing that their illness was caused by food. The most common symptoms of food borne disease are: 

·         Stomach pains;

·         Vomiting;·         Diarrhea.

 Symptoms may occur very quickly after eating the food, or may take days or even weeks to appear.
For most food borne diseases, symptoms occur 24 -72 hours after the food has been eaten. Food borne disease can lead to long-term health problems. Very severe diseases, including cancer, arthritis and neurological disorders can be caused by contaminated food.

Most food borne disease is preventable with proper food handling. Food borne disease:

·         is a problem in both developing and developed countries;

·         Is a strain on health care systems;

·         Severely affects infants, young children, elderly and the sick;

·         Creates a vicious cycle of diarrhea and malnutrition;

·         Hurts the national economy and development.

  There are three main types of illness:

·         Physical;

·         Chemical;

·         Biological.

Physical food borne illness is caused when a foreign object enters the food and the customer eats it.  An example could be a nail or gravel in the food. Someone could break is tooth biting the metal.

 People also get sick from poisonous chemicals, which include:

·         Natural toxins;

·         Metals and environmental pollutants;

·         Chemicals used for treating animals;

·         Improperly used pesticides;

·         Chemicals used for cleaning;

·         Improperly used food additives.

Simple measures such as washing and peeling may reduce the risk from chemicals that are found on the surface of foods. Appropriate storage can avoid or reduce the formation of some natural toxins.

 Some chemicals are a threat to specific populations (e.g. methylmercury, arsenic). It is important and beneficial to read and understand instructions on the labels of chemicals used for cleaning. ™

 Using cookware and utensils glazed with materials containing heavy metals (e.g. lead, cadmium) can result in chemical poisoning.

Biological food Poisoning: is the third and most common type of food borne illness.  This can be further broken down into three more subcategories:

·         Viruses;

·         Food borne Intoxications;

·         Foodborne Infections.

 Viruses are pieces of DNA that can multiply within a living organism such as Hepatitis A.  Foodborne intoxications involve a bacteria growing outside of a human and producing a toxin.  The human then eats the toxin and becomes ill normally within a matter of hours.  Food borne infections involve a human eating the bacteria and then the bacteria produce a toxin within the person causing illness.

   There are three different types of microorganisms:

1.       the good,

2.       the bad

3.       The dangerous.

 Good microorganisms are useful. They

·         Make food and drinks (e.g. cheese, yoghurt, beer and wine);

·         Make medicine (e.g. penicillin);

·         Help digest food in the gut.

Bad microorganisms, or spoilage microorganisms, do not usually make people sick, but:

·         they cause our food to smell bad,

·         taste horrible

·         Look disgusting.

Dangerous microorganisms make people sick and can even kill.

·         These are called “pathogens”.

·         Most of these microorganisms do not change the appearance of the food.

·         Bacteria, viruses, yeasts, molds and parasites are all microorganisms.

The smell, taste and appearance of food are not good indicators of whether the food will make you sick. Some spoilage microorganisms do change the appearance of food and are dangerous. An example is the green mold on bread which can produce toxins.

Examples of common dangerous foodborne microorganisms include:  Bacteria Salmonella, Shigella, Campylobacter and E. coli; Parasites - Giardia, Trichinella; and Viruses – Hepatitis A, Norovirus.

Where do microorganisms live?

Microorganisms are everywhere, but are mostly found in: Faeces, Soil and water;  Rats, mice, insects and pests;  Domestic, marine and farm animals (e.g. dogs, fish, cows, chickens and pigs); and ™ People (bowel, mouth, nose, intestines, hands, fingernails and skin).

 How do microorganisms move?

Microorganisms rely on someone or something to move them around. The transfer of microorganisms from one surface to another is called “contamination”. Hands are one of the most common means of moving microorganisms from one place to another. Microorganisms can be spread through contaminated food and water. Pets and domestic animals can also be a source of contamination.

If a food handler is infected with a virus and continues to prepare food, some viruses may be passed on to the consumer via the food. Hepatitis A and Norovirus are examples of viruses which can be transmitted in this way. Zoonoses are communicable diseases caused by microorganisms transmitted from animals to humans. Avian influenza and infections with E. coli 0157 are examples of zoonoses. Avian influenza can be transmitted to humans through direct contact with an infected bird or objects contaminated by their faeces. 

 How do microorganisms grow? 

Most microorganisms “grow” by multiplication. To multiply, microorganisms need: Food;  Water; Time; and  Warmth. Meat, seafood, cooked rice, cooked pasta, milk, cheese and eggs are foods that provide ideal conditions for microorganisms to grow.

 Some bacteria can cause illness when they are present in very low numbers. Viruses are many times smaller than bacteria. They do not grow in food or water, but these are vehicles for transmission.

  What to do if you get sick: Try not to handle or prepare food while you are sick and for 48 hours after your symptoms stop. However, if this cannot be avoided, wash your hands with soap and water first and frequently during food preparation. When symptoms are severe seek medical advice immediately.

Some foodborne diseases can be transferred from person to person. Caregivers can become sick from patients with a foodborne illness. Remember the Doctors and Nurses that died treating Ebola Patients.

It is important that Food industry workers need to notify their employers of the following: Hepatitis A, diarrhea, vomiting, fever, sore throat, skin rash, other skin lesions (e.g. boils, cuts, etc.) or discharge from ears, eyes or nose. Mouth masks are recommended for people who may cough or sneeze while handling food. Gloves can be used to cover any cuts or lesions and should be changed frequently. High risk activities such as slaughtering and preparing ready to eat foods may require special personal protective equipment.  (be sure you read part 2)