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Chapter 1 Providing Safe Food. Foodborne Illnesses Foodborne illness Disease transmitted to people by food Foodborne-illness outbreak Incident in which.

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Presentation on theme: "Chapter 1 Providing Safe Food. Foodborne Illnesses Foodborne illness Disease transmitted to people by food Foodborne-illness outbreak Incident in which."— Presentation transcript:

1 Chapter 1 Providing Safe Food

2 Foodborne Illnesses Foodborne illness 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 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 1-3

4 Costs of Foodborne Illness 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 1-5

6 Potential Hazards to Food Safety Biological Hazards Viruses Bacteria Parasites Fungi 1-6

7 Potential Hazards to Food Safety Chemical Hazards Cleaners Sanitizers Polishes Machine lubricants Toxic metals 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 1-9

10 Time-temperature abuse Cross-contamination Poor personal hygiene How Food Becomes Unsafe 1-10

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

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

13 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 How Food Becomes Unsafe 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 1-14


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