Food Safety: Principles and Practices for Nutrition Students

Food Safety & Regulation

Introduction to Food Safety

Food safety is a scientific discipline focused on the proper handling, preparation, and storage of food to prevent foodborne illnesses caused by pathogenic microorganisms. Understanding food safety is essential for nutrition professionals to protect public health and reduce the risk of disease transmission through food.

Key Definitions

• Foodborne illness: A disease transmitted to people through food, often caused by bacteria, viruses, or parasites.

• Pathogenic microorganisms: Invisible living organisms ("microbes" or "germs") that cause illness. Food provides ideal conditions for their growth: nutrients, moisture, and warmth (4°C to 57°C).

Global and Regional Burden

• The World Health Organization (WHO) estimates that 600 million people become ill and 420,000 die annually from contaminated food.

• Children under five years are especially vulnerable.

• In regions like the Eastern Mediterranean (including Lebanon), over 100 million cases occur each year.

Foodborne Illnesses in Lebanon

• Data reporting is limited and often incomplete.

• Research shows a significant association between food safety knowledge, attitudes, and practices.

• Education on food safety is crucial to reduce risks, especially with raw meat consumption.

Sources of Pathogenic Microorganisms

• Purchased foods

• Home-grown foods

• Animals (indoor and outdoor)

• Water

• Environment

Top Foods Causing Illness (2009–2018)

Chicken, pork, beef, fruits, and vegetables are among the top foods associated with outbreaks.

Recent U.S. Outbreaks

• Super Greens Supplement Powder – Salmonella

• Raw Oysters – Salmonella

• Infant Formula – Infant Botulism

• Prepared Pasta Meals – Listeria

Symptoms of Foodborne Illnesses

Foodborne illnesses can present with a variety of symptoms, which may range from mild to severe and can be life-threatening in vulnerable populations.

• Abdominal pain

• Diarrhea

• Fever

• Nausea and vomiting

• Headache

• Dizziness

Vulnerable Populations

Certain groups are at higher risk for severe foodborne illness due to weaker immune systems or physiological vulnerability.

• Adults aged 65 and older

• Children younger than 5 years

• People with weakened immune systems (due to illness or medical treatment)

• Pregnant women and their fetuses

Flow of Food Safety: From Farm to Table

Food safety must be maintained at every stage of the food supply chain, from production to consumption.

• Farms: Safe methods for growing, harvesting, and storing food.

• Processing: Compliance with regulations and cleanliness.

• Transportation: Cold food must be kept cold at all times.

• Retail/Restaurants: Health inspections and proper food handling.

• Consumer Responsibility: Safe food handling and awareness at home.

Protective Measures: The Four Steps to Food Safety

1. Clean

Cleaning is the first and most fundamental step in food safety. It involves washing hands, food, and surfaces to remove dirt and microorganisms.

• Clean hands before and after handling food.

• Clean food (especially fresh produce) before eating or cooking.

• Clean surfaces and utensils regularly.

• Cover food to protect from contamination.

Hand Washing Steps

• Wet hands with clean, running water (warm or cold), turn off the faucet, and apply soap.

• Lather hands, including backs, between fingers, and under nails.

• Scrub for at least 20 seconds (sing "Happy Birthday" twice).

• Rinse well under clean, running water.

• Dry with a clean towel or air dry.

When to Wash Hands

• Before, during, and after preparing food

• Before and after eating

• After using the toilet, changing diapers, or cleaning up a child

• After blowing your nose, coughing, or sneezing

• After touching animals or garbage

Food Safety Myths

• Myth: Mayonnaise at picnics causes illness. Fact: Commercial mayonnaise is acidic and inhibits bacteria; unprotected meats or eggs are the real risk if left warm.

• Myth: If food looks and smells fine, it is safe. Fact: Many harmful bacteria do not change food’s appearance, smell, or taste.

• Myth: Rinsing raw chicken or meat makes it safer. Fact: Rinsing spreads bacteria via splashing, increasing cross-contamination risk.

Cleaning Fresh Produce

• Choose whole fruits and vegetables over pre-cut and packaged.

• Clean produce before eating, cutting, or cooking (unless labeled pre-washed).

• Do not cut produce until ready to eat.

• Wash hands before and after handling produce.

• Cut away damaged or bruised areas.

• Rinse before peeling to avoid transferring bacteria from skin to flesh.

• Gently rub under running water; use a brush for firm produce.

• Dry with a clean cloth or paper towel.

• Remove outer leaves of lettuce or cabbage.

2. Separate

Separation prevents cross-contamination between raw and cooked foods, as well as between different food types.

• Store raw meat, poultry, and seafood on the bottom shelf of the fridge.

• Use separate cutting boards for raw meat and for fruits/vegetables.

• Wash and sanitize cutting boards and utensils after each use.

• Never place cooked food on surfaces that held raw meat without cleaning first.

• Do not wash meat or poultry to avoid spreading bacteria.

Grocery Shopping Tips

• Avoid canned goods that are dented, leaking, bulging, or rusted.

• Separate raw meat, poultry, and seafood from produce in your cart and fridge.

• Use plastic bags to prevent juices from contaminating other foods.

• Buy cold foods last and refrigerate or freeze perishables within 2 hours (1 hour if above 32°C).

Proper Fridge Distribution

3. Cook

Cooking food to the right temperature kills harmful microorganisms. The only accurate way to check is with a food thermometer.

• Use a clean food thermometer to check internal temperatures.

• Cook eggs until yolk and white are firm.

• Fish should be opaque and flake easily.

• Reheat leftovers thoroughly (only once).

Safe Minimum Cooking Temperatures

Food	Minimum Temperature (°F)	Minimum Temperature (°C)
Ground beef, pork, veal, lamb	160	71
Ground chicken, turkey	165	74
Steaks, roasts, chops	145	63
Poultry	165	74
Fresh pork, ham	145	63
Precooked ham	165	74
Egg dishes	160	71
Leftovers, casseroles	165	74
Fish with fins	145	63

Temperature Guidelines

• Keep freezer at -18°C or lower.

• Keep refrigerator at 4°C or lower.

• Refrigerate or freeze prepared food and leftovers within 2 hours (1 hour if above 32°C).

• Divide large amounts of leftovers into shallow containers for quick cooling.

• Use a thermometer to check refrigerator temperature.

4. Chill

Chilling slows the growth of harmful microorganisms. Proper storage and thawing techniques are essential for food safety.

• Marinate foods in the refrigerator.

• Do not overfill the refrigerator; cold air must circulate.

• Refer to official cold food storage charts for guidance.

Thawing Techniques

• Thaw in the refrigerator, in cold water, in the microwave, or by cooking directly.

• Never thaw foods at room temperature; bacteria multiply quickly in the "danger zone" (4°C to 60°C).

Food Safety During Power Outages

• Keep refrigerator at 4°C or below, freezer at -18°C or below.

• Keep doors closed during outages; a full freezer stays cold for 48 hours, a refrigerator for 4 hours.

• After 4 hours without power, move perishables to a cooler with ice if possible.

• When in doubt, throw it out—never taste food to check safety.

• Refreeze or cook thawed food if it still contains ice crystals or is at 4°C or below.

Summary Table: The Four Steps to Food Safety

Step	Key Actions
Clean	Wash hands, food, and surfaces; cover food
Separate	Prevent cross-contamination; use separate boards; store properly
Cook	Use thermometer; cook to safe temperatures
Chill	Refrigerate promptly; thaw safely; monitor temperatures

References

• World Health Organization (WHO)

• Centers for Disease Control and Prevention (CDC)

• Food and Drug Administration (FDA)

• U.S. Department of Agriculture (USDA)

• Foodsafety.gov