MCH Area

Food safety

Under Supervision
Community Health Nursing Staff
Outlines:
 Introduction.

 Definition of food safety.

 Definition of food borne illnesses.

 Causes of food borne illnesses.

 Symptoms of food borne illnesses.

 Principles of food safety.

 Pasteurization of milk.

 Characteristics of healthy food

 Food purchasing.

 Food storage.

 Refreezing.

 References
Introduction:
Food safety is definite as the degree of confidence that food will
not cause sickness or harm to the consumer when it is prepared,
served and eaten according to its intended use. Household food
safety is that part of food safety which individuals can monitor
and control within the home. Presently, there is no regulation for
the preparation, handling, and storage of food in homes hence,
household food safety is controlled through the education of
women. Awareness therefore has to do with people's knowledge
and behavior relating to household food safety.

Definition of food safety:

Food safety is defined as the conditions and measures that
are necessary during the production, processing, storage,
distribution and preparation of food to ensure that it is safe,
sound, wholesome, and fit for human consumption. Food safety
at the household level refers to the ability of food provides to
secure adequate food at all times to meet the dietary
requirements and cultural preferences of their household
members.

Definition of food borne illnesses:

Food borne illnesses are a widespread public health problem
globally. The World Health Organization defines food borne
illnesses as diseases, usually, either infectious or toxic in nature,
caused by agents that enter the body through the ingestion of
food.
Causes of food borne illnesses:
The top three factors contributing to food borne illnesses
in foodservice operations are poor personal Hygiene, cross
contamination, and time/temperature, control. The causes of
food borne illness can be viral, bacterial, parasitic, or chemical.

1- Bacteria are tiny organisms that can cause infections of the

gastrointestinal tract. Not all bacteria are harmful to humans.
Some harmful bacteria may already be present in foods when
they are purchased. Raw foods including meat, poultry, fish
and shellfish, eggs, unpasteurized milk and dairy products,
and fresh produce often contain bacteria that pause food borne
illnesses.
Many types of bacteria cause food borne illnesses:
• Salmonella
• Campylobacter jejune (C. jejune) Shigella
• Clostridium botulinum (C. botulinum)
• Listeria monocytogenes .
• Vibrio .
• Escherichia coli (E. coli).
2- Viruses are causes of food borne illnesses. Viruses are tiny
capsules, much smaller than bacteria that contain genetic
material. Viruses cause infections that can lead to sickness.
People can pass viruses to each other. Viruses are present in
the stool or vomit of people who are infected. People who are
infected with a virus may contaminate food and drinks,
especially if they do not wash their hands thoroughly after
using the bathroom. Common sources of food borne viruses
include food prepared by a person infected with a virus,
Shellfish from contaminated water and produce irrigated with
contaminated water.
Common food borne viruses include:-
• Nor virus, which causes inflammation of the stomach and
intestines.
• Rotavirus is the most common cause of severe diarrhea
among children.
• Hepatitis A is the last type of viral food borne illnesses,
which causes inflammation of
3- Parasites are tiny organisms that live inside another
organism.
• Cryptospondium parvum and Giardia intestinal are
parasites that are spread through water contaminated with
the stools of people or animals that are infected.
• Foods that come into contact with contaminated water
during growth or preparation can become contaminated
with these parasites.
• Trichinellaspiralis is a type of roundworm parasite,
People may be infected with this parasite by consuming
raw or undercooked pork or wild game.

4- Chemicals are also causes of food borne illnesses. Harmful

chemicals that cause illness may contaminate foods such as
o Fish or shellfish, which may feed on algae that produce
toxins, leading to high concentrations of toxins in their
bodies.
o Some types of fish, including tuna and mahimahi, may
be contaminated with bacteria that produce toxins if the
fish are not properly refrigerated before the are cooked
or served,
 o Also, certain types of wild mushrooms and unwashed
fruits and vegetables that contain high concentrations
of pesticides are harmful chemicals.

Symptoms of food borne illnesses:

Principles of food safety:

World Health Organization (WHO) has developed five main
keys to safer food, which include:

1- keeping clean.

2- separating raw and cooked food .

3- cooking thoroughly .

4- keeping food at safe temperatures.

5- using safe water and raw materials .

1) Keeping clean:

through proper hand washing, hands should ideally be washed

with soap under running water. Rubbing hands vigorously 1520
seconds until a soapy lather appears, and scrubbing between
fingers and fingernails. Hand washing should be particularly
done:
• before food preparation

• before eating

• before serving food

• during food preparation to avoid cross contamination

• before and after handling raw meat, poultry and fish products

• before and after handling raw fruits and vegetables

• after changing diapers

• after blowing nose/sneezing

• after using the toilet, not just after defecation, since the
pathogens pan also be picked up from previous users of
toilets via door handles, taps and drying towels.

2) Separating raw and cooked food

is the second main key to safer food. Cross-contamination is

when juices from uncooked foods come in contact with safely
cooked foods, or with other raw foods that don't need to be
cooked, like fruits and vegetables. The juices from some raw
foods, like meats and seafood, can contain harmful bacteria that
could make harm.

• When shopping separate raw meat, poultry and seafood

from other foods in your shopping cart and on the way
home.

• In the refrigerator, Place raw meat, poultry and seafood in

containers, on plates or in sealed plastic bags to prevent
their juices from dripping onto other foods also, store eggs
 after washing process and refrigerate onto as soon or other
foods also as possible.

• When preparing food, use hot, soapy water and clean paper
towels clean clothes to wipe up kitchen spills. If possible,
use one cutting board for meat, poultry, and seafood and
another one for fruits and vegetables. Otherwise wash
cutting boards, dishes, and counter tops with hot, soapy
water after preparing each food item and before you go on
to the next item.

• Washing raw poultry, beef, pork, lamb, or veal before

cooking it is not recommended. Bacteria in raw meat and
poultry juices can be spread to other foods, utensils, and
surfaces.

• When serving food, never serve cooked food with the same
utensils that handled raw food unless they have been
washed first in hot, soapy water.

3) Cooking thoroughly

4) Keeping food at safe temperature:

 Cooking food at the right temperature will ensure that any
harmful bacteria are killed. The only accurate way to
know if food is cooked safely is to measure the internal
temperature of cooked meat, poultry, and egg products
with a food thermometer.

• Check that food is piping hot throughout before you eat it.
• When cooking burgers, sausages, chicken and meat, cut
into the middle to check that the meat is no longer pink, the
juices run clear and it's piping hot (steam is coming out).
 • Cook fish until opaque and flakes easily with a fork.
• When cooking a whole chicken or other bird, pierce the
thickest part of the leg (between the drumstick and the
thigh) to check that there is no pink meat and that the juices
are no longer pink or red.
• Cook eggs until both the yolk and the white are firm.

Danger Zone:

The temperature range in which food-borne bacteria can

grow is known as the danger zone. Leaving food out too long at
room temperature can cause bacteria (such as Staphylococcus
aurous, Salmonella Enteritidis, Escherichia coliO157:H7 9 and
Campylobacter) to grow to dangerous levels that can cause
illness. Bacteria grow most rapidly in the range of temperatures
between 40°F and 140°F, doubling in number in as little as 20
minutes .

There are two ways to keep cooked food from entering the
"Danger Zone".

1- Firstly don't interrupt cooking as interrupted cooking

allows partially cooked food to cool down and may
encourage bacterial growth before cooking is complete.

2- Secondly keep food at holding temperatures, if you aren't

going to serve food right away, it's important to keep it at
140 °F or above. Once food is safely cooked on the
stovetop, in the oven, or in a microwave oven, keep food
hot by using a heat source.
4- hour/2-hour rule:
• 0 to 2 hours, use immediately or refrigerate < 5°C or keep
hot > 60°C.

• 2 to 4 hours, use immediately .

• After 4 hours, throw away .
5) Using safe water and raw materials
• Safe water should be used when washing fruits and
vegetables before eating.

• Discard the outer leaves of leafy Vegetables such as lettuce

and cabbage before washing. Remove wilted discolored,
damaged or bruised portions.

• Fresh fruits and vegetables should be rinsed thoroughly

under running tap water to remove surface contamination.

• Fresh produce having a firm skin or hard rind like carrots,

potatoes, melons may be scrubbed with a clean vegetable
brush while rinsing.

• Household bleach is generally not acceptable for the

washing of the produce.

• The egg washing process consists of four stages: wetting,

washing, rinsing and drying before putting in the
refrigerator.

Pasteurization of milk:
Pasteurization of milk involves heating milk to between 63 oC
and 72oC for a few seconds before cooling it. The goal of this
process is to destroy any bacteria that may be present during
milking and that cause diseases such as salmonellosis.
Pasteurization destroys 100% of pathogenic bacteria, yeast and
mould and 95% to 99% of other bacteria.
Characteristics of healthy food
Adequacy, balance, variety, and moderation are the core
characteristics of healthy diets.

Characteristics:

 Adequate amounts of essential nutrients

 Balanced across food groups and macronutrients
 Variety of foods
 Moderation and not overindulging.

Food purchasing:
 To selecting fresh fruits or vegetables .

 First look at the items appearance and the texture .

 Make sure the fruits or vegetables are not bruised or

damaged.

 Fruit should feel heavy for its size. High quality, fresh
vegetables are young, crisp and brightly colored.
To choose canned or jarred products:-

 Take a moment to check the quality of the packaging.

 Do not purchase jars or cans that are dented, leaking,

cracked or have bulging lids.

 Avoid cans that are dusty or have torn labels. This may
mean that they have been sitting on the shelf a long time,
so it is important to check the expiry date before buying.

 Don't buy frozen food if the package is damaged.

Packages should not be open, torn or crushed on the edges.

 Also, avoid packages that are above the frost line in the
store's freezer. If the package cover is transparent, look for
signs of frost or ice crystals. This could mean that the food
in the package has either been stored for a long time or
thawed and refrozen. In such cases, choose another
package.

 Meat, poultry, fish and eggs should be the last items

placed in your shopping cart. Always put these products
in separate plastic bags so that drippings don't contaminate
other foods.

Food storage:
Food storage preserves food quality, including nutrients,
flavor and texture; prevents your food from spoilage; and
prevents food-borne illnesses caused by harmful bacteria. To
store food properly, you need to know not only how to store
foods, but also how long they will be safe and of high quality.
General guidelines for proper food storage:

1. Pantry storage conditions should be dry, cool and dark.

Ideally, the temperature in the pantry should be 50 to 70
°F. Higher temperatures speed up deterioration. Always
foods should be stored in the coolest cabinets away from
the range, oven, water heater, dishwasher or any hot pipes.
For example, the area under the sink is not a good place to
store potatoes or onions.

2. Maintain the refrigerator temperature at 40°F or below. Do

not overload the refrigerator, which can reduce the
temperature inside. Air must be able to circulate freely to
cool foods adequately. Clean the refrigerator to remove
spills and spoiled foods.

3. Also, maintain a freezer temperature of 0°F or below

temperatures stop or prevent bacteria from growing, but
do not kill them.

4. Label all freezer foods with the date, type of food and
weight or number of servings.

5. Rotating food to use the oldest stored food.

food storage chart:

freezer (-18 °C Chiller (0°C-<4°C) Product

or below)

Do not freeze 3 to 5 weeks Fresh eggs

Do not freeze Use-by" date 2 to 3 days - Fresh milk

- If unopened

-After opening

6 to 12 months 3 to 5 days Fresh beef, veal, lamb and pork

6 to 12 months 1 to 2 days Fresh poultry

3 to 6 months 1 to 2 days Shrimp, scallops, crayfish, squid,

shucked clams, mussels and
oysters

2 to 3 months 2 to 3 days Live clams, mussels, crab, lobsters

and oysters

5 months 1 to 2 days Lean fish (e.g. cod, sole)

2 to 3 months 1 to 2 days Fatty, fish (e.g. mackerel, salmon)

2 to 3 months 3 to 4 days 31 Soup and stews

Refreezing:
 Partially thawed food may be refrozen as" long -as it still
has ice crystals. Refreezing3 however, may lower the
quality.

 Do not refreeze combination dishes such as stews, soups

and casseroles.

 Meat and poultry that have been fully defrosted in the

refrigerator may be refrozen before or after cooking.

 If thawed in cold water or in the microwave, always fully

cook before refreezing.
References:
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compounds from printing inks in food packaging materials and the
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114:85-92.
 Barendsz AW. Food safety and total quality management. Food
control, 1998; 9(2-3):163-170.
 Bas M, Yuksel M, Cavusogly T. Difficulties and barriers for the
implementing of HACCP and food safety systems in food
businesses in Turkey. Food Control. 2007; 18:124-
 . 130
 Bennet WL, Steed LL. An integrated approach to food safety. 1999;
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 Bryan FI. Hazard Analysis Critical Control Point
 Evaluations. World Health
 Organization, Geneva,