GLIFWC Chippewa Ceded Territory Traditional Food Regulatory Project - PDF document

“GLIFWC Chippewa Ceded Territory Traditional Food Regulatory Project” Food Harvester & Handler Training PowerPoint Slides September 21, 2020

9/22/2020 2 Introductions Welcome to GLIFWC’s Food Harvester & Handler ► Name Training ► Tribal Affiliation We are glad you could join us! ► What are you hoping learn? We will get started soon. ► What is your favorite traditionally harvested food? 3 4 Training Objectives & Expectations Training Agenda ► To provide information in support of food harvesters and food handlers effectively ● Project Background and Outcomes processing, selling and distributing safe, wholesome treaty harvested foods within the scope of the project. ● Food Safety Basic ► Provide contaminant and food safety information for maple syrup, wild rice, ● Food Safety Systems walleye, whitefish, venison, and wild turkey. ● Model Food Code-General Provisions To be eligible receive a certificate of completion, attendees will need to: ● Fish, Food Safety and the Model Food Code ● Attend the full training as provided (estimated to be 4 hours) ● Meat, Food Safety and the Model Food Code ● Participate in class exercises, to the best of your abilities Complete and return the course survey ● Low-Risk Foods, Food Safety and the Model Food Code ● 5 6 About GLIFWC About the project ► GLIFWC Chippewa Ceded Territory ► Conservation Enforcement Traditional Food Regulatory System Project ► Division of Intergovernmental Affairs ► Planning and Development ► 3 Year Project ► Public Information Office ► Currently in Year 3 ► Administration ► Funded by the Administration for Native ► Biological Services Division Americans ► Inland Fisheries Section ► Great Lakes Section ► Project Aim ► Wildlife Section ► Create regulatory tools around treaty- ► Environmental Section reserved traditional foods to assist tribes in ► Climate Change expanding sovereignty over food systems 1

9/22/2020 7 8 Project Timeline and Outcomes Project Impact ► Important Note ► Only applies if your tribal council approves and ► Traditional Food Interest List implements the specific Model Food Code ► ~326 participants ► “2018 Traditional Food Contaminant and Food Safety ► Will not impact: Report” page 7 and Addendum page 157 ► Cultural and community feasts ► “Guidance Reports”: page 488 ► Home use of traditional foods ► Small scale food production of wild foods ► Informal commercial sale harvested off-reservation ► Examples: ► Packaging, labeling, and sales of wild foods ► Fundraisers harvested off-reservation ► Powwow Stands ► Community Roundtables and Workshops 9 10 Food Systems What is a Food Regulatory System? ► A legal system made of policies, Regulation guidelines, and regulations with “Food Code” the purpose of protecting the health and safety of food Harvest consumers ► Managing food safety risks in Food Handling/ three broad categories: Consumer Processing biological, chemical, and physical contaminants Distribution 11 12 Why contaminant information is important ► Information on contaminant risks are used in several ways: Food Safety ► To guide the development of safety standards that apply to the entire OBJECTIVES: food system, and with respect to specific foods Basics - WHAT IS FOODBORNE ILLNESS - WHAT ARE CONTAMINANTS ► Used by the individuals and entities who produce, store and transport food to manage risks associated with the foods they are producing, and to reduce potential liability 2

9/22/2020 13 14 Foodborne Illness and Unsafe Food Impacts of Foodborne Illness-US Single Sources of Foodborne Illness ► The Centers of Disease Control estimates each 2009-2016 ► Foodborne illness is a disease transmitted to people by ingesting unsafe year 1 : foods ► 1 in 6 Americans (48 million) become sick with foodborne illness ► Most commonly from bacteria ► 128,000 hospitalizations ► Common bacteria causing foodborne illness: ► 3,000 death ► E. Coli ► Listeria monocytogenes ► US Department of Agriculture (USDA) estimates ► Salmonella spp. foodborne illness cost $15.6 billion each year 2 Photo Credit: AgriMarketing.com 1 Centers of Disease Control. “Burden of Foodborne Illness: Findings” https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html 2 Centers of Disease Control. “CDC and Food Safety” https://www.cdc.gov/foodsafety/cdc-and-food- safety.html#:~:text=Foodborne%20illness%20is%20a%20common,than%20%2415.6%20billion%20each%20year. 15 16 Causes of Foodborne Illness Biological Hazards-brief ► There are 5 types of biological hazards: ► Biological hazard ► Common ways foods become ► Bacteria unsafe: ► Chemical hazard ► Viruses ► Time and Temperature Abuse ► Physical hazard ► Parasites ► Cross contamination ► Fungi ► Poor personal hygiene ► Hazards are unsafe levels of ► Poor cleaning and sanitizing ► Biological toxins contaminants which can cause illness or injury ► Purchasing from unapproved ► Biological hazards are often referred to as sources pathogens ► Pathogens = microorganisms that make people Photo Credit: MicroBiology Society sick 17 18 Bacteria Bacteria: Food and Acidity ► Food ► Microorganisms ► Bacteria needs food (nutrients) to grow and survive ► Bacteria need certain conditions to ► Acidity grow: ► Acidity is measured in pH ► F ood ► 1 is most acidic ► A cid ► 7 is neutral ► T emperature ► 14 is most alkaline (basic) ► T ime ► Bacteria grows best in foods that are neutral to mildly ► O xygen acidic (7.5 - 4.6pH) ► M oisture Photo Credit: ServSafe Food Manager 6th edition Photo Credit: Science News for Students.org 3

9/22/2020 19 20 Bacteria: Temperature and Time Bacteria: Oxygen and Moisture ► Temperature ► Time ► Moisture ► Oxygen ► Bacteria grows well when the ► It takes time for bacteria to ► Water activity is the amount of water ► Some bacteria require oxygen to survive temperature of the food is between: multiply, even in prime conditions available to react with bacteria ► 41 o F – 135 o F (5 o C – 57 o C) ► Example: ► Some bacteria require the absence of ► Water activity = a w oxygen to survive or become dangerous ► In food held at 42 o F – 50 o F , it ► Known as the “Danger Zone” ► Water activity is not moisture content takes Listeria 24 hours to grow ► Bacteria can grow very quickly ► Water activity is measure on a scale of 0 - to unsafe levels between: 1: ► The same food held above ► 0 = low water activity ► 70 o F – 120 o F (21 o C – 52 o C) 86 o F, Listeria can grow to unsafe levels in 1 hour 1 ► 1 = high water activity ► Bacteria prefer a water activity of 0.85 and higher 1 Food and Drug Administration. Fish and Fishery Products Hazard Guide. 2020. Page 421 Photo Credit: SciencePhotoLibrary 21 22 Common Bacteria Species Viruses and Parasites Bacillus cereus ► Viruses: ► ► Parasites: Listeria monocytogenes ► Needs a host to survive ► ► Needs a host to survive Shiga toxin-producing E. coli ► Does not need food ► ► Typically associated with the food or ► Virus Sources: water, not the food handler Campylobacter jejuni ► ► Parasite sources: Clostridium perfringens ► Humans and animals ► ► Fish (seafood), wild game, and Clostridium botulinum ► Contaminated water ► contaminated water Nontyphoidal Salmonella ► Contaminated surfaces ► ► Common Parasites: Salmonella Typhi ► Common Food Related Viruses: ► ► Anisakis simplex Shigella spp. ► ► Hepatitis A Staphylococcus aureus ► Cryptosporidium parvum ► ► Norovirus ► Giardia duodenalis Photo Credit: BioCote ► Cyclospora cayetanensis 23 24 Fungi Biological Toxins ► Mold or yeast ► Naturally forming chemicals within foods which can make people sick ► Can make people sick ► Sources: ► Toxins or allergic reactions ► Seafood (typically ocean fish) ► Most often associated with food ► Plants spoilage ► Mushrooms ► Refrigerator or freezer temperatures may slow but do not destroy molds and yeast ► Prefers acidic and low water activity foods (i.e. jams and ► Underscores the importance of plant identification and understanding of proper Photo Credit: Utah State University jellies) preparation. Photo Credit: HealthyCanning 4