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FOOD SAFETY AND THE RISKS TO YOUR BUSINESS

OVERVIEW

As food handlers, we all have a duty of care to our customers when storing, preparing and serving food, to ensure that it is safe to consume.  Understanding the issues surrounding how food safety practices affect your customers' health and wellbeing and the risks to your business from an insurance claim or a legal claim is key to your business's success and longevity.

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FOODBORNE ILLNESSES: CAUSES, SYMPTOMS AND PREVENTION

NOROVIRUS

BACILLUS CEREUS

SALMONELLA

Norovirus is resistant to heat and cold temperatures and many disinfectants.  It can, therefore, survive on food-prep surfaces, packaging, utensils, dinnerware and glassware, giving it time to spread and multiply on surfaces, and increasing the risks of infection to everyone.

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SALMONELLA

BACILLUS CEREUS

SALMONELLA

Salmonella is a common disease that affects the intestinal tract. Salmonella bacteria typically infect people through contaminated food or water, but can also spread from contaminated surfaces, animals to people and from person-to-person where hand-washing is not consistent.

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BACILLUS CEREUS

BACILLUS CEREUS

BACILLUS CEREUS

Bacillus cereus (B. cereus) is a common form of food poisoning and is a minute spore-forming bacteria that produces a harmful substance (a toxin); it commonly occurs when food is left at room temperature. Symptoms can appear with 1 -24 hours and include vomiting, abdominal cramps and diarrhea.

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BOTULISM

CYCLOSPORA

BACILLUS CEREUS

Botulism is a potent toxin which, even in trace amounts, can cause severe life-threatening illness or death. Botulism bacteria thrive and produce toxins in environments with little oxygen, such as in canned foods. Symptoms typically start with 18-36 hours.

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LISTERIA

CYCLOSPORA

CYCLOSPORA

Listeria, is a dangerous, sometimes deadly, pathogen. Symptoms can appear within up to 30 days or more after being infected, making it difficult to track. Listeria can survive refrigeration and even freezing, but simple steps can reduce its spread.

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CYCLOSPORA

CYCLOSPORA

CYCLOSPORA

The Cyclospora cayetanensis parasite is typically passed through the stool of the infected person who then, because of improper hand-washing, for example, contaminates food or drink.  There are steps that can be taken to reduce the risks.

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E. COLI

CLOSTRIDIUM PERFINGENS

VIBRIO CHOLERA

Escherichia coli (E. coli) bacteria are relatively harmless and normally live in the intestines of healthy people and animals.  But a few strains can cause severe intestinal cramps, bloody diarrhea and vomiting. It's a common cause for food recalls.

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VIBRIO CHOLERA

CLOSTRIDIUM PERFINGENS

VIBRIO CHOLERA

Cholera is usually spread through contaminated water, causing severe diarrhea, dehydration - and if untreated - can lead to death within a few hours. It can occur when contaminated seafood from developing countries is consumed raw or is undercooked.

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CLOSTRIDIUM PERFINGENS

CLOSTRIDIUM PERFINGENS

CLOSTRIDIUM PERFINGENS

The most common sources of Clostridium perfringens poisoning are in places where large batches of food are commonly prepared but where temperature control may be difficult. Approx. 1,000,000 cases of food-related illnesses occur in the US each year.

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FOOD SAFETY: CONTAMINATION, ISSUES AND PREVENTION

FOREIGN BODIES

PHYSICAL CONTAMINATION

CROSS CONTAMINATION

A foreign body is considered to be any undesirable solid object found in food or drinks that pose a significant risk to the consumer's health.  Foreign bodies found in food can have a significant negative impact on the business's reputation and their finances.

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CROSS CONTAMINATION

PHYSICAL CONTAMINATION

CROSS CONTAMINATION

Cross-contamination is when contaminants are transferred from a surface, such as from a dirty chopping board to food placed on it, or from a food-handler's unwashed hands to a door handle or to food, for example.  It is usually the a result of improper food handling procedures.

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PHYSICAL CONTAMINATION

PHYSICAL CONTAMINATION

PHYSICAL CONTAMINATION

Physical contamination occurs when a physical object enters the food or drink during production. These objects can themselves be a choking hazard, they can cause injuries, such as a broken tooth, and can also introduce biological contaminants such as bacteria.

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CHEMICAL CONTAMINATION

BIOLOGICAL CONTAMINATION

PHYSICAL CONTAMINATION

Chemical contamination can occur naturally (when living organisms produce toxins such as those found in shellfish, nuts and produce) or artificially (when food comes into contact with toxic chemicals through human error). Simple strategies can reduce the risk to customers' health and the business's assets.

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BIOLOGICAL CONTAMINATION

BIOLOGICAL CONTAMINATION

BIOLOGICAL CONTAMINATION

Biological food contamination occurs when food is contaminated by living organisms or the substances they produce. The most common types food-borne illnesses in Canada are caused by microorganisms or pathogens and include: E. coli, Norovirus, Listeria and Salmonella.

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CHOPPING BOARDS

BIOLOGICAL CONTAMINATION

BIOLOGICAL CONTAMINATION

Chopping boards are found in every home and commercial kitchen, and unless the food handler is careful, they can be a prime source of cross-contamination and food-borne illness.

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WEEVILS

NATURALLY OCCURING TOXINS

WEEVILS

The most common weevil in foods, such as flour and spices is the “stored product weevil”, The lifecycle is about 8 months, and they cast off their skin and deposit their faeces in the food, making it inedible. 

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FLIES

NATURALLY OCCURING TOXINS

WEEVILS

Food, debris, bacteria and other pathogens get caught on tiny hairs on a fly's body, between their mouthparts and on their feet; these can be transferred from one surface to another causing contamination and illness.

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NATURALLY OCCURING TOXINS

NATURALLY OCCURING TOXINS

NATURALLY OCCURING TOXINS

Some plants produce toxins as a natural defence mechanism against predators, an insect infestation, microorganisms, or climate stressors like drought or extreme heat or humidity. Learn more about reducing risks.

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HOT DOGS & SAUSAGES

HOT DOGS & SAUSAGES

NATURALLY OCCURING TOXINS

The biggest food safety risk with hot dogs is Listeria which is a dangerous, sometimes deadly, pathogen. Simple steps can reduce the risk to your business from foodborne illness claims

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DRY CANNING

HOT DOGS & SAUSAGES

STORING LEFTOVERS

Dry canning is the method of putting dry foods (e.g. legumes) or raw vegetables in canning jars but without adding a liquid or acid, so bacteria and other pathogens on the food may not die in the usual way

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STORING LEFTOVERS

HOT DOGS & SAUSAGES

STORING LEFTOVERS

Bacteria can double in numbers every 20 minutes when left at room temperature, and can create toxins that aren't destroyed by reheating.  It's imperative to cool and store leftovers properly.

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KITCHEN SAFETY: ISSUES AND PREVENTION

WASTE DISPOSAL

OUTDOOR GRILLING

OUTDOOR GRILLING

Even a simple task like disposing of waste can be a source of accidents in a food business setting. Proper training and supervision is key to reducing your business's exposure to risks and claims.  

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OUTDOOR GRILLING

OUTDOOR GRILLING

OUTDOOR GRILLING

Every year, thousands of people die or are injured from barbecue accidents and food professionals are not exempt.  Accidents may mean  time off work, an insurance claim for injury/death or fire damage to a building.

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CUTS

OUTDOOR GRILLING

KITCHEN FIRES

Cuts can happen in any kitchen, but in most cases they are preventable. Learn about the ways to reduce the incidence of cuts and save your business money from claims and personnel downtime.

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KITCHEN FIRES

COMMERCIAL KITCHEN SAFETY

KITCHEN FIRES

Fires can happen in any kitchen, but in most cases they are preventable. Learn about the ways to reduce the incidence of fires and what to do should a fire start. 

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COMMERCIAL KITCHEN SAFETY

COMMERCIAL KITCHEN SAFETY

COMMERCIAL KITCHEN SAFETY

Commercial kitchens have many sources of possible accidents and injuries, including sharp knives, fast-moving machinery, chemical cleaning agents etc. Over 90% of all accidents are preventable.

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HAND-WASHING

COMMERCIAL KITCHEN SAFETY

COMMERCIAL KITCHEN SAFETY

A proper hand washing policy is a key component of a food business's food safety policy.  Unwashed hands carry dirt, bacteria, viruses and other micro organisms between surfaces, leading to illnesses or death.

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SANITIZING SURFACES

SANITIZING SURFACES

SANITIZING SURFACES

Santizers are generally used to reduce the growth of specific bacteria, viruses and fungi but do not necessarily kill them.  They are designed to kill 99.99% of infectious bacteria with a 30-second period. 

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CLEANING AGENTS

SANITIZING SURFACES

SANITIZING SURFACES

There are 4 main types of cleaning supplies found in a commercial kitchen and this article reviews the 4 main types and how they're best used: detergents, acids, degreasers and abrasives.

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THE FRIDGE

SANITIZING SURFACES

THE FRIDGE

Contamination is just as likely to occur in the fridge as any other part of a kitchen. the risks of food contamination and cross-contamination is huge, and can mean the difference between life and death.

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Copyright © The Chef Alliance - All Rights Reserved.
DISCLAIMER: Information provided may be incomplete. This article should not be considered a substitute for professional, legal, insurance or financial advice. Each business is unique and the advice provided is intended to be general. Please contact a professional for advice best suited to your business and to meet the requirements of regional government laws and bylaws.

MEMBER BENEFITS: The Chef Alliance is an industry member organization for food entrepreneurs, chefs and cooks in Canada. Member benefits may be subject to change without notice and may not be available for all membership plans. Access to the Chef Insurance program is a member benefit that is provided through a third party licensed insurance broker.

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