PROVIDING SAFE FOOD

Chapter 1

FOODBORNE ILLNESS Foodborne Illness – disease carried or

transmitted by food Outbreak - when 2 or more people have

the same illness after eating the same food

Confirmed when lab analysis shows that a specific food is the source of the illness

DAMAGECosts of foodborne illness:

Loss of customers and salesLoss of reputationLawsuitsIncreased insuranceLow employee moraleEmployees not showing up for workRetrain new workersEmbarrasment

PREVENTION Prevent foodborne illness with training

programs like ServSafe Install a HACCP (Hazard Analysis Critical

Control Point) system. Regularly retrain employees

HIGH RISK POPULATIONS Certain groups of people are more at

risk. They get sick easier than others. Be especially careful when serving food to:

1. Young children

HIGH RISK POPULATIONS

2. Pregnant Women

HIGH RISK POPULATIONS

3. Elderly people

HIGH RISK POPULATIONS

4. People taking medication

HIGH RISK POPULATIONS

5. People who are ill

POTENTIALLY HAZARDOUS FOOD Any food can become contaminated Foods that commonly become unsafe

are “Potentially Hazardous”They include:MilkMeatFishEggsPoultryShellfish

POTENTIALLY HAZARDOUS FOODContinued…Cooked potatoesCooked riceGarlic and oil mixturesSoy protein foodsSliced MelonSprouts

3 HAZARDS TO FOOD SAFETY Food safety hazards are divided into

three categories

BIOLOGICAL

CHEMICAL PHYSICAL

Bacteria, viruses, parasites, fungi, plant and fish toxins

Pesticides, food additives, cleaning supplies, toxic metals

Hair, dirt, nails, broken glass, staples, bandages

HOW FOOD BECOMES UNSAFE There are three main ways food

becomes unsafe they are:1. Time Temperature Abuse2. Cross Contamination3. Poor Personal Hygiene

TIME TEMPERATURE ABUSE Allowing food to remain too long in

Temperature Danger Zone (TDZ)

For example:1. Not cooking to the required

temperature2. Cooling incorrectly3. Stored at improper temperatures

More on this later

CROSS CONTAMINATION Occurs when microorganisms are

transferred from one surface or food to another.

For example:1. Raw ingredients added to ready to eat

food2. Surfaces not cleaned and sanitized

between food uses3. Raw food dripping on other food4. Using dirty clothes to “clean”

POOR PERSONAL HYGIENE Spreading your germs by not taking

care of your body

For example:1. Sneezing on food2. Touching sores or cuts3. Coming to work sick4. Not bathing regularly5. Not washing handsDon’t be gross.

REVIEW QUESTIONS 1. Why do elderly people have a higher

risk of contracting a foodborne illness?

REVIEW QUESTIONS 2. Which of these foods would be most

likely to cause a foodborne illness?

Tomato juiceCooked rice

Whole wheat flourDry powdered milk

REVIEW QUESTIONS 3. Which is not a common characteristic

of potentially hazardous food?

MoistDry

Slightly acidicContains protein

REVIEW QUESTIONS 4.In order for a foodborne illness to be

considered an “outbreak,” how many people must experience the illness after eating the same food?

REVIEW QUESTIONS 5. What are the three ways food

becomes unsafe?

ANSWER TIME!!! 1. Elderly folk are at risk because their

immune systems are likely to have weakened with age.

2. Cooked rice is more likely to cause foodborne illness.

3. Dry is not a common characteristic of potentially hazardous food.

4. Two people must experience the same illness after eating the same food to be an outbreak

5. Food becomes unsafe due to time temperature abuse, cross contamination, and poor personal hygiene.

ADD IT UPWrite your score on your paper along with

your name and turn into the class period tray.