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FOODBORNEILLNESS
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THE DANGER OF
FOODBORNE ILLNESS
A foodborne illness is a disease
carried or transmitted to people by
food
A foodborne illness outbreak is an
incident in which two or more peopleexperience the same illness after
eating the same food and confirmed
when laboratory analysis shows that a
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Factors that contribute to
foodborne illness
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1. Improper Holding Temperature
Temperature abuse allowing food toremain in the temperature danger
zone for unacceptable period of time.
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Avoid temperature abuse
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Measure Food Temperature
Dial-face
metal stem
Thermocouple
Digital
Infrared
T-Stick
Built-in
Maximum registering
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Calibrate a Thermometer
Before their first use
At regular interval
If drop or otherwise
damaged
If use to measure
extreme temperature
Whenever accuracy is inquestion
Boiling Point or Ice Point Method10/28/2013 15
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Preventing Temperature
Abuse
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11. Good Personal Hygiene
Following hygienic hand
practice
Maintaining personal
cleanliness
Wearing clean and
appropriate uniform &
following dress codeAvoiding unsanitary habits
and actions
Maintaining good health10/28/2013 20
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Hygienic Hand Practice
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Using the restroom
Handling raw foods
Touching hair or body
Sneezing, coughing,using handkerchief
Smoking, eating,drinking, chewingtobacco or gum
Using chemicals
Handling garbage
Clearing tables orbusing dirty dishes
Touching aprons orclothing
Touching otherunsanitized surfaces
Wash hands after
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Foodhandlers should:
Remove jewelry
Wear clean, closed-toe shoes
Wear a clean hat or other hair restraint
Wear clean clothing daily
Remove aprons when leaving food-
preparation areas
A
B
D
C
E
E
D
C
B
A
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111. Cross Contamination
The transfer of germs from one fooditem to another.
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Direct cross-contamination involves thetransfer of a harmful agent from raw foods tocooked or ready-to-eat foods
example of direct contact: blood from thawing
ground beef dripping onto fresh produce stored on ashelf below
Indirect cross-contamination involves thetransfer of a harmful agent to foods by hands,
utensils, or equipment. example of indirect contact: raw chicken prepared
with a knife and cutting board and knife and cuttingboard are not cleaned and sanitized after use
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Methods for Preventing Cross-
Contamination During Preparation
Prepare raw meat separately
from cooked/ready-to-eat foods
Assign specific equipment for
each food Use specific containers for each
food
Clean and sanitize food-contact
surfaces after each task
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Use disposable or color-coded cleaning cloths
Consider using gloves
for food preparation andservice
Practice good personalhygiene
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Summary
Almost all foodborne illness are linked
to:
improper holding temperature
poor personal hygiene
contaminated equipment
inadequate cooking
food from an unsafe source
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