U.S. Food Supply. Successes are numerous: Most abundant and varied food supply ever known Reductions in many categories of food-borne illnesses

Transcription

1 Food Safety

2 U.S. Food Supply Successes are numerous: Most abundant and varied food supply ever known Reductions in many categories of food-borne illnesses Challenges are addressed: Continually implementing best practices Research to understand current and emerging food safety threats Industry collaboration to identify and implement interventions

3 Food Safety Challenges Bacterial contamination E. coli (O157:H7 and six other regulated strains) and Salmonella Physical hazards Jewelry, hair, metal chards, plastic, equipment parts transferred during processing Chemical hazards Cleaning solutions, sanitizer residues on equipment, pest control products

4 Understanding Bacteria Bacteria are found everywhere: in soil, plants, animals and the human body. While most bacteria are harmless, some can cause foodborne illness. Minimize the risk of foodborne illness by practicing safe food handling and storage.

5 E. coli O157:H7 One of hundreds of strains of the bacterium Escherichia coli. Most strains are harmless and live in the intestines of healthy humans and animals. O157 and six other strains are regulated because they produce a powerful toxin and can cause severe illness in humans. Food must be cooked sufficiently to kill bacteria such as E. coli.

6 Reduction in Human Illness from E. coli O157 in All Foods CDC cases / 100,000 people 2010 (Centers for Disease Control and Prevention)

7 Salmonella A group of bacteria found in the digestive tract of animals, including poultry and cattle. Can cause illness when ingested in raw or undercooked eggs, poultry, meats and other foods.

8 Regulation of Safety USDA Food Safety Inspection Service (FSIS) oversees beef safety Inspection personnel in processing plants FSIS product sampling for microbial contamination Additional sampling conducted by plants to go above and beyond requirements to ensure safety of the products they produce and provide for consumers All processing facilities utilize Hazard Analysis Critical Control Point plans to implement procedures to reduce the likelihood of contamination before it even occurs

9 Beef Industry s Commitment To Safety Industry s dedication of time and resources to beef safety research Beef farmers and ranchers: over $30 million spent in safety research and outreach since 1993 Beef industry: over $550 million spent annually to implement and maintain interventions equipment and verifying they are working properly Goal is to eliminate foodborne pathogens from the beef supply by: Placing multiple safeguards along the way Minimizing the possibility that pathogens survive the journey Outreach and education programs Print and online resources Annual safety-focused conference to transfer valuable knowledge

10 Beef Industry Food Safety Council (BIFSCo) Formed in 1997 with representation across all industry sectors, the mission of BIFSCo is to: Develop industry-wide, science-based strategies to solve food safety problems Address safety by identifying & prioritizing research from farm to table Develop programs to help industry segments operate in today's business environment Speak with one voice in seeking solutions Develop & implement industry information programs to assist in the transfer of technology into the marketplace

11 Food Safety Responsibility It is everyone s responsibility Responsibility shared across the chain Safety is a top priority for America s beef farmers and ranchers Starts in the pasture and continues throughout the life cycle Process controls, interventions and inspections during processing Ends on the dinner plate with the consumer

12 What Can You Do? Proper hand washing Prevent cross contamination Purchase from reputable suppliers Do not temperature abuse Temperature Danger Zone is 41 F 135 F Keep hot foods hot (above 135 F) Keep cold foods cold (below 41 F) Retailers can label dates to help consumers understand how long a product has been on display for sale Teach consumers, staff and chefs about proper food safety practices

13 Safe Storage Refrigerate beef at or below 40ºF; freeze beef at or below 0ºF. Use beef steaks, roasts and deli meats within 3 to 5 days; use ground meat within 1 to 2 days. Freeze beef that won t be used within the use by date. Follow the first in, first out rule.

14 Food Preparation Wash hands with hot soapy water before preparing food and after handling raw meat. Keep raw meat and their juices from coming into contact with other food to prevent cross-contamination. Use separate cutting boards for raw meats and cooked foods. Wash all utensils and cutting surfaces with hot soapy water after contact with raw meat.

15 Cooking Foodborne bacteria are killed when meat is cooked to the proper internal temperature. Ground beef should be cooked to 160ºF Steaks and roasts should be cooked to a minimum temperature of 145ºF and left to rest for three minutes before serving Use an ovenproof or instant-read thermometer to accurately determine doneness

16 Proper Temps are Essential Always insert the thermometer into the thickest portion of the meat (without touching bone) to get the most accurate read Refer to the Food Code for more details Minimum Internal Temperature Type of Meat (USDA recommendation) Chicken and turkey breasts 165 F (74 C) Stuffed meats, seafood, poultry or pasta Leftovers 160 F Ground beef, ground pork, ground veal and ground lamb Injected meats (brined ham or enhanced whole muscle cuts) 155 F (68 C) Ground, chopped or minced seafood 145 F (63 C) Allow to rest for 3 minutes 145 F (63 C) Allow to rest for 3 minutes Seafood Chops and ribs for beef, pork, veal and lamb Steaks and roasts for beef, pork, veal and lamb

17 Proper Cooling to Prevent Foodborne Illness Cool from 135 F or higher to 70 F within two hours Cool to 41 F or lower in next four hours Utilize an approved method Reduce the container size Ice-water bath Ice paddle Blast chiller or tumble chiller

18 Leftovers Refrigerate cooked foods no later than 2 hours after cooking Freeze or discard leftovers that won t be eaten within a few days

19 Thawing Never defrost beef at room temperature. Defrost frozen beef slowly in the refrigerator Beef can be defrosted in the microwave according to the manufacturer s directions; cooking must immediately follow

20 Summary The beef industry is committed to food safety and research to continuously improve the U.S. beef supply Safe food handling minimizes the risk of foodborne illnesses like E.coli and Salmonella Encourage consumers to practice food safety at home with proper storage, preparation, cooking and thawing procedures Ensure staff are trained in food safety practices Label dating helps consumers know how long a beef package has been for sale

21 Food Safety: QUIZ 1. True or false: The food safety challenges facing beef consumers are limited to microbes, and don t include things like metal parts or sanitizer residues.

22 Food Safety: QUIZ 2. Which of the following is not true of the bacterium Escherichia coli? A. E. coli O157 and six other strains produce a powerful illness-causing toxin B. Food must be cooked sufficiently to kill E. coli C. All strains of E. coli are deadly if found in any part of the human body D. Human illness from E. coli has fallen in all foods from its 1996 levels

23 Food Safety: QUIZ 3. True or false: Salmonella bacteria are a threat only in poultry and eggs, not in beef. 4. Which USDA agency oversees beef safety? A. Animal and Plant Health Inspection Service (APHIS) B. Food Safety and Inspection Service (FSIS) C. National Institute of Food and Agriculture (NIFA) D. Risk Management Agency (RMA)

24 Food Safety: QUIZ 5. How much money does the beef industry spend annually to implement and maintain intervention equipment and verify that they are working properly? A. $10 million B. Over $550 million C. $1 billion D. The industry leaves it to individual ranchers and processors to handle safety issues

25 Food Safety: QUIZ 6. The Beef Industry Food Safety Council (BIFSC) formed in 1997 with the mission of: A. Developing industry-wide, science-based strategies to solve food safety problems B. Developing programs to help industry segments do business in today's environment C. Developing and implementing programs for technology transfer into the marketplace D. All of the above

26 Food Safety: QUIZ 7. USDA recommends cooking beef steaks and roasts to what minimum internal temperature for safety? A. 145 F, if allowed to rest for 3 minutes before serving B. 150 F C. 160 F D. 135 F, if you keep them in a low oven for half an hour after cooking

27 Food Safety: QUIZ KEY 1. False (See slide 3) 2. C. All strains of E. coli are deadly if found in any part of the human body (See slide 5) 3. False (See slide 7) 4. B. Food Safety and Inspection Service (FSIS) (See slide 8) 5. B. Over $550 million (See slide 9) 6. A. 145 F, if allowed to rest for 3 minutes before serving (See slide 13) 7. D. All of the above (See slide 10)

28 Resources Beef Industry Food Safety Council Beef Safety Research Beef Food Safety resources ServSafe Retail Food Safety Resources USDA Food Safety and Inspection Service