Transcript Providing Safe Food - Mrs. Miller's Intro to Culinary Arts

Providing Safe Food
Objectives:
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
Recognize the importance of food safety

Understand how food becomes unsafe

Identify TCS food

Recognize the risk factors for foodborne illness

Understand important prevention measures for
keeping food safe
Challenges to Food Safety
A foodborne illness is a disease transmitted
to people through food.
An illness is considered a foodborne-illness
outbreak when:
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
Two or more people have the same symptoms
after eating the same food

An investigation is conducted by state and local
regulatory authorities

The outbreak is confirmed by laboratory analysis
Challenges to Food Safety
Challenges include:
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
Time and money

Language and culture

Literacy and education

Pathogens

Unapproved suppliers

High-risk customers

Staff turnover
Costs of Foodborne Illness
Costs of a foodborne illness to an operation:
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Loss of customers and sales
Loss of reputation
Negative media exposure
Lowered staff morale
Costs of Foodborne Illness
Costs of a foodborne illness to an operation:
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Lawsuits and legal fees
Staff missing work
Increased insurance premiums
Staff retraining
How Foodborne Illnesses Occur
Unsafe food is the result of contamination:

Biological

Chemical

Physical
Contamination is the presence of harmful
substances in food.
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Contaminants
Biological contaminants:
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
Bacteria

Viruses

Parasites

Fungi
Contaminants
Chemical contaminants:
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
Cleaners

Sanitizers

Polishes
Contaminants
Physical hazards:
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
Metal shavings

Staples

Bandages

Glass

Dirt

Natural objects (e.g., fish bones in a fillet)
How Food Becomes Unsafe
Five risk factors for foodborne illness:
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
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How Food Becomes Unsafe
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Time-temperature abuse
Cross-contamination
Poor personal hygiene
Poor cleaning and sanitizing
How Food Becomes Unsafe
Time-temperature abuse:

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When food has stayed too long at
temperatures good for pathogen growth
How Food Becomes Unsafe
Food has been time-temperature
abused when:

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It has not been held or stored at
correct temperatures

It is not cooked or reheated enough
to kill pathogens

It is not cooled correctly
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How Food Becomes Unsafe
Cross-contamination:

When pathogens are transferred from one
surface or food to another
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How Food Becomes Unsafe
Cross-contamination can cause a
foodborne illness when:
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
Contaminated ingredients are added to
food that receives no further cooking

Ready-to-eat food touches contaminated
surfaces

A food handler touches contaminated
food and then touches ready-to-eat food

Contaminated cleaning cloths touch
food-contact surfaces
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How Food Becomes Unsafe
Poor personal hygiene can cause a
foodborne illness when food handlers:

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Fail to wash their hands correctly after using
the restroom

Cough or sneeze on food

Touch or scratch wounds and then touch food
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Work while sick
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How Food Becomes Unsafe
Poor cleaning and sanitizing:
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
Equipment and utensils are not washed, rinsed,
and sanitized between uses
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Food contact surfaces are wiped clean instead
of being washed rinsed, and sanitized
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Wiping cloths are not stored in a sanitizer
solution between uses

Sanitizer solution was not prepared correctly
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Food Most Likely to Become Unsafe
TCS food: Food requiring time and temperature control for safety
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Food Most Likely to Become Unsafe
TCS food:
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Ready-to-Eat Food
Ready-to-eat food is food that can be eaten without further:

Preparation

Washing

Cooking
Ready-to-eat food includes:
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Cooked food

Washed fruit and vegetables

Deli meat

Bakery items

Sugar, spices, and seasonings
Populations at High Risk for Foodborne Illnesses
These people have a higher risk of getting
a foodborne illness:
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
Elderly people- immune systems weaken with
age

Preschool-age children- have not built up
strong immune systems

People with compromised immune systems –
due to illness such as AIDS, cancer etc.

These are all known as High-risk
populations.

The immune system is the body’s defense
system against illness.
Keeping Food Safe
Focus on these measures:
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
Controlling time and temperature

Preventing cross-contamination

Practicing personal hygiene

Purchasing from approved, reputable suppliers

Cleaning and sanitizing
Keeping Food Safe
Training and monitoring:
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
Train staff to follow food safety procedures

Provide initial and ongoing training

Provide all staff with general food
safety knowledge

Provide job specific food safety training

Retrain staff regularly

Monitor staff to make sure they are following
procedures

Document training
Keeping Food Safe
Government agencies:
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
The Food and Drug Administration (FDA) – regulates food
transported across state lines

U.S. Department of Agriculture (USDA)- considers inspecting
food as one of its primary responsibilities. Inspects &
regulates meat, poultry, & eggs

Centers for Disease Control and Prevention (CDC) – Conducts
research and investigates foodborne illness outbreaks

U.S. Public Health Service (PHS) – research and assistance

State and local regulatory authorities –writes or adopts code that
regulates retail and foodservice operations
Food Safety Modernization Act (FSMA)
Federal and state governments help to protect the public’s healthy
by ensuring the safety of the nation’s food supply.
On January 4, 2011, President Obama signed the Food Safety
Modernization Act into law.
The goal of this act is to ensure the safety of the U.S. food supply
by shifting the focus from responding to contamination to
preventing contamination.
The legislation has many aspects, ranging from food defense to
import rules to inspection and hazard analysis improvements.
This legislation is the biggest food safety reform in 70 years.