1. Chapter 1 Providing Safe Food

2. 1-2 Responsibilities to Food Establishment Training costs time and money Employees from different cultures/languages Employees different levels of education Illness-causing microorganisms are more frequently found on food that was once considered safe. (more on produce than used to be) Food received from suppliers who are not practicing food safety. Number of customers at high risk for getting food- borne illness is increasing. Training new staff leaves less time for food safety training.

3. 1-3 FOODBORNE ILLNESS DEFINITIONS FBI – disease carried or transmitted to people by food. FBI-outbreak- an incident in which two or more people get the same illness after eating the same food. (CDC) (write definition on back of pretest)

4. 1-4 COST Billions of $$$/yr Thousands to Food Establishment Name costs involved. - Activity

5. 1-5 Court Cases Establishment can use “Reasonable Care Defense” Food management system in place. Documented standards Training practices, procedures Positive inspections

6. 1-6 COSTS Federal Uniform Commerical Code: Food unfit to be served Food caused customer harm Establishment violated “warranty of sale” (rules for safe food handling) (Back of pretest)

7. 1-7 Potential Hazards to Food Safety WHAT ARE THEY? Biological Hazards Viruses Bacteria Parasites Fungi

8. 1-8 Potential Hazards to Food Safety Chemical Hazards Cleaners Sanitizers Polishes Machine lubricants Toxic metals

9. 1-9 Potential Hazards to Food Safety Physical Hair Dirt Bandages Metal staples Broken glass Natural objects (e.g., fish bones in a fillet)

10. 1-10 UNSAFE FOOD SOURCE (write on back) 1. Purchasing from unsafe source Shellfish: source listed in the Interstate Certified Shellfish Shippers list Mushrooms:(Wild) approved mushroom- identification experts Homemade: NOOOOOO!

11. 1-11 UNSAFE FOOD SOURCE (write on back) 4. Contaminated Equipment Food- contact surface not cleaned and sanitized before use Improper dishwashing procedures.

12. 1-12 TURKEY TALK Many customers fell ill after eating at a buffet in a country club in New Mexico. Dozens required medical treatment. Culprit? Roast turkey Stuffing Gravy = Staphlocoocus aueus

13. 1-13 Turkey Talk Factors Several food handlers had the bacteria Poor personal hygiene practices Cooked turkey not cooled properly Bacteria spread by food handlers using same utensils to handle the turkey and other food.

14. 1-14 Review Time for Review