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Chapter 1 Providing Safe Food

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Presentation on theme: "Chapter 1 Providing Safe Food"— Presentation transcript:

1 Chapter 1 Providing Safe Food

2 Foodborne Illnesses Foodborne illness Foodborne-illness outbreak
Disease transmitted to people by food Foodborne-illness outbreak Incident in which two or more people get the same illness after eating the same food Instructor Notes Discuss a current foodborne-illness news article. Solicit stories from participants regarding foodborne illnesses they have had. 1-2

3 Challenges to Food Safety
Challenges include: Time and money Language and culture Literacy and education Pathogens Unapproved suppliers High-risk customers Staff turnover Instructor Notes Training costs time and money. A lack of financial support for a safe food environment adds to the challenge. Also, pressure to work quickly can make it hard to take the time to follow food safety practices. Your staff may speak a different language than you do, which can make it difficult to communicate. Cultural differences can also influence how employees view food safety. Employees often have different levels of education, making it more challenging to teach them food safety. Illness-causing microorganisms are more frequently found on food that once was considered safe. For example, Salmonella spp. is now found on produce more than in the past. Food that is received from suppliers that are not practicing food safety can cause a foodborne-illness outbreak. The number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population. Training new staff leaves less time for food safety training. The ServSafe program will provide the tools needed to overcome the challenges in managing a good food safety program. 1-3

4 Costs of Foodborne Illness
Instructor Notes A foodborne-illness outbreak can result in the closure of a business. Most important are the human costs. Victims of foodborne illness may experience lost work, medical costs, long-term disability, and even death.   1-4

5 Populations at High Risk for Foodborne Illnesses
Higher Risk People Elderly people Infants and preschool-age children Pregnant women People with cancer or on chemotherapy People with HIV/AIDS Transplant recipients Instructor Notes Elderly people are at high risk because their immune systems have weakened with age. Infants and preschool-age children are at high risk because they have not built up strong immune systems. Pregnant women are at high risk because their immune systems are compromised during pregnancy. People who have cancer or HIV/AIDS or have had organ transplants are at high risk because they have weakened immune systems. 1-5

6 Potential Hazards to Food Safety
Biological Hazards Viruses Bacteria Parasites Fungi Instructor Notes Unsafe food is usually the result of contamination, which is the presence of harmful substances in the food. Some food safety hazards are caused by people or by the environment. Others can occur naturally. Potential hazards to food safety are divided into three categories: biological, chemical, and physical. Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included in this group. Pathogens are responsible for most foodborne-illness outbreaks. 1-6

7 Potential Hazards to Food Safety
Chemical Hazards Cleaners Sanitizers Polishes Machine lubricants Toxic metals Instructor Notes Foodservice chemicals, such as the ones listed in this slide, can contaminate food if they are used incorrectly. Toxic metals are a hazard when they leach from cookware into food. 1-7

8 Potential Hazards to Food Safety
Physical Hazards Hair Dirt Bandages Metal staples Broken glass Natural objects (e.g., fish bones in a fillet) 1-8

9 How Food Becomes Unsafe
CDC Risk Factors for Foodborne Illness Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene Instructor Notes These are the five most common risk factors for foodborne illness. Except for purchasing food from unsafe sources, each cause listed above is related to three main factors: time-temperature abuse, cross-contamination, and poor personal hygiene. 1-9

10 How Food Becomes Unsafe
Time-temperature abuse Cross-contamination Poor personal hygiene Instructor Notes Remind participants that these are factors that can be controlled through good food safety practices and policies. 1-10

11 How Food Becomes Unsafe
Food has been time-temperature abused when: It has stayed too long at temperatures good for pathogen growth 1-11

12 How Food Becomes Unsafe
Cross-contamination occurs when: Pathogens are transferred from one food or surface to another 1-12

13 How Food Becomes Unsafe
Poor personal hygiene occurs when foodhandlers: Don’t wash their hands right after using the restroom or any time their hands get dirty Come to work while sick Cough or sneeze on food Touch or scratch wounds, and then touch food 1-13

14 Important Prevention Measures
Focus on these measures: Controlling time and temperature Preventing cross-contamination Practicing personal hygiene Purchasing from approved, reputable suppliers Instructor Notes Managers must set up standard operating procedures that focus on the measures listed on the slide. Then they must train their employees on these procedures and monitor them to make sure the procedures are followed. 1-14

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