Transcript •Chapter Number 1 •Keeping Food Safe 1.0 Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes 1.1 What a foodborne.

•Chapter Number 1
•Keeping Food Safe
1
1.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
1.1
What a foodborne illness is and
determine when it has occurred
1.2
Challenges to food safety
1.3
Costs of a foodborne illness
1.4
Contaminants that can make food unsafe
1.5
How food becomes unsafe
2
1.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
1.6
Food most likely to become unsafe
1.7
Populations at high risk for foodborne illness
1.8
Food safety responsibilities of the person in charge
of a foodservice operation
3
1.0 KEY TERMS
• Foodborne illness:
Illness carried or transmitted to
people by food.
• Foodborne illness outbreak:
An incident in which two or more
people experience the same illness
symptoms after eating the same
food. An investigation is conducted
by the state and local regulatory
authorities, and the outbreak is
confirmed by a laboratory analysis.
• Contamination:
Presence of harmful
substances in food. Some food
safety hazards occur naturally,
while others are introduced by
humans or the environment.
1.0 KEY TERMS
• Time-temperature abuse:
• TCS food: Food that contains
Food has been timetemperature abused any time it
has been allowed to remain too
long at a temperature favorable
to the growth of foodborne
microorganisms.
moisture and protein and has a
neutral or slightly acidic pH.
Such food requires timetemperature control to prevent
the growth of microorganisms
and the production of toxins.
• Cross-contamination occurs
when microorganisms are
transferred from one food or
surface to another.
1.0 KEY TERMS
• Ready-to-eat food: Any food that is • High-risk populations:
edible without further preparation,
washing, or cooking. It includes
washed fruit and vegetables, both
whole and cut; deli meats; and
bakery items. Sugars, spices,
seasonings, and correctly cooked
food items are also considered
ready-to-eat.
People susceptible to foodborne
illness due to the effects of age or
health on their immune systems,
including infants and preschool-age
children, pregnant women, older
people, people taking certain
medications, and those with certain
diseases or weakened immune
systems.
• Immune system: The body’s
defense\system against illness.
People with compromised immune
systems are more susceptible to
foodborne illness.
1.1
Identify Foodborne Illness and
Recognize when it has occurred
Foodborne
What
is
Foodborne
Illness?
Food
Illness
Illness
7
1.1
Identify Foodborne Illness and
Recognize when it has occurred
How is foodborne illness identified?
– Two or more people believe they got ill from the same
source
– Investigation completed by a regulatory authority, e.g. FDA,
USDA, County Health Dept., etc.
– Analysis of regulatory findings by a laboratory
– Laboratory releases report that either supports or
contradicts the original findings
Two People Get Ill
From the
Same Source
Regulatory
Authority
Investigates
Findings and
Samples
Sent to Lab
and Analyzed
Final Report
Released and
Possible
Foodborne
Illness Confirmed
or Ruled Out
8
1.2 Challenges to Food Safety
Time
Language/Cu
lture
Unapproved
Suppliers
High-Risk
Populations
Foodborne Illness
Education
Staff
Turnover
Pathogens
9
1.3 Costs of Foodborne Illness
Why is the Cost of Foodborne Illness so
High?
1.3 Costs of Foodborne Illness
1.4 Contaminants
Biological
Pathogens, e.g.,
Bacteria, Viruses,
Parasites,
Harmful Plant
and Animal
Toxins
Chemical
Cleaning
Soluntions,
Sanitizers,
Polishers, etc.
Physical
Staples,
Bandages, Glass,
Dirt, Metal
Shavings, etc.
1.4 Contaminants
Biological
Chemical
Contamination
Foodborne Illness
Physical
1.5 Keeping Food Safe
Time and Temperature Abuse
14
1.5 Keeping Food Safe
Pathogens
Cross
Contamination
15
1.5 Keeping Food Safe
Poor
Personal
Hygiene
16
1.6 Identifying Potentially Hazardous Food
Milk and
Dairy
Poultry
Shell
Eggs
Fish
Beef, Pork,
& Lamb
Shellfish
1.6 Identifying Potentially Hazardous Food
Baked
Potatoes
Sprouts &
Sprout
Seeds
Cooked Rice,
Beans, or
Vegetables
Melons,
Tomato,
Greens
Soy and Soy
Products
Garlic/Oil
Mixes
1.7 High-Risk Populations
What are some examples of people
who are in high-risk populations for
contracting a foodborne illness?
1.7 High-Risk Populations
The Elderly
PreschoolAged
Children
The
Immune Compromised
1.8 Responsibilities of a Manager
Proper Receiving
Non Employees
Food Handlers
Time/Temperature
Abuse
Food Prepared
in Private Home
Proper Hand
Washing
1.8 Responsibilities of a Manager
Cleaning and
Sanitation
Proper Glove
Use
Written Guidelines
for Food Safety
Food Safety
Training
Raw or Undercooked
Meat Warnings