2 Recognizing the importance of food safety Understanding how food becomes unsafeIdentifying TCS FoodRecognizing the risk factors for foodborne illnessUnderstanding important prevention measures for keeping food safe
3 Foodborne illness- a disease transmitted to people by food Foodborne illness outbreak:when two or more people get the same illness after eating the same foodAn investigation is conducted by state and local regulatory authoritiesThe outbreak is confirmed by laboratory analysis.Each year millions of peopleget sick from unsafe food
4 A food service operation’s challenges include: Time: Pressure to work quickly can make it hard to take the time to follow food safety practices.Language & Culture: staff may speak a different language and may have cultural differences that influence how they view food safetyLiteracy & Education: employeeshave different levels of education, which makes it more difficult to teach them food safety.
5 Pathogens: illness-causing microorganisms are more frequently found on food that was once considered safe (ex. Salmonella)Unapproved suppliers: Food that is received from suppliers that are not practicing food safety.High risk customers: The number of customers at high risk for getting a foodborne illness is increasing.Staff turnover: Training new staffLeaves less time for food safety training.
6 National Restaurant Association figures show that one foodborne-illness outbreak can cost an operation thousands of dollars and even result in closure. From:
7 Most important are the human costs Most important are the human costs. Victims of foodborne illnesses may experience the following:Lost workMedical costs and long-term disabilityDeath
8 To prevent foodborne illness, you must recognize the hazards that can make food unsafe: PathogensChemicalsObjectsCertain unsafe practicesMost of these hazards can be controlled by focusing on personal hygiene, time & temperature control, and cross contamination.
9 Contamination: the presence of harmful substances in the food Potential hazards to food safety are divided into three categoriesBiologicalChemicalPhysical
10 Pathogens are the greatest threat to food safety. They include viruses, parasites, fungi, and bacteria.Some plants, mushrooms, andseafood that carry harmful toxins(poisons) are also includedin this group.
11 Foodservice chemicals can contaminate food if they are used incorrectly. This group also includescleaners, sanitizers,polishes, machinelubricants, and toxicmetals that leach fromcookware into food.
12 Naturally occurring objects, like fish bones in fillets, Foreign objects like hair, dirt, bandages, metal staples, or broken glass can get into food.Naturally occurring objects,like fish bones in fillets,are also physical hazards.
13 The Centers for Disease Control and Prevention (CDC)has indentified the five most common risk factors that cause foodborne illnesses:Purchasing food from unsafe sourcesFailing to cook food adequatelyHolding food at incorrect temperaturesUsing contaminated equipmentPracticing poor hygiene
14 Food has been time-temperature abused when it has stayed too long at temperatures that are good for growth of pathogens. A foodborne illness can result if food is time-temperature abused, which can happen in many ways:Food is not held or stored at the righttemperatureFood is not cooked or reheated enough to killpathogensFood is not cooled the right way
15 Pathogens can be transferred from one surface or food to another Pathogens can be transferred from one surface or food to another. Cross-contamination can cause a foodborne illness in many ways:Contaminated ingredients are added to food that receives no further cookingReady-to-eat food touches contaminated surfacesContaminated food touches or drips fluids onto cooked or ready-to-eat foodA foodhandler touches contaminated foodand then touches ready-to-eat foodContaminated cleaning towels touchfood-contact surfaces
16 Foodhandlers can cause a food borne illness if they do any of the following actions: Fail to wash their hands the right way after using the restroom or after any time their hands get dirtyCome to work while sickCough or sneeze on foodTouch or scratch wounds, andthen touch food
17 Focus on: Controlling time & temperature Preventing cross contaminationPracticing personalhygienePurchasing fromapproved reputablesuppliers
18 TCS Food: food requiring time and temperature control for safety. The next few slides have foods that are considered TCS foods and need time and temperature control to limit the growth of pathogens.
19 Milk & Dairy ProductsMeat: beef, pork and lambFishBaked Potatoes
20 Tofu or other soy protein Synthetic ingredients such as textured soy protein in meat alternativesSliced MelonCut TomatoesCut Leafy Vegetables
21 Shell EggsPoultryShellfish and crustaceansHeat treated plant food, such as cooked rice, beans and vegetables
22 Sprouts and sprout seeds Untreated garlic-and-oil mixtures
23 What is wrong with the following situations: time-temperature abuse, poor personal hygiene, or cross contaminationA package of raw chicken breasts is left out at room temperature.A foodhandler sneezes on a salad.A foodhandler cooks a rare hamburger.A foodhandler scratches a cut, and then continues to make a sandwhich.
24 What is wrong with the following situations: time-temperature abuse, poor personal hygiene, or cross contaminationA foodhandler leaves the restroom without washing their hands.A foodhandler cuts up raw chicken. He then uses the same knife to chop carrots for a salad.
25 Preschool age children Elderly PeoplePeople’s immune systems weaken with age. The immune system is the body’s defense against illness.Preschool age childrenVery young children have not built up strong immune systemsOther populationsPeople with cancer or on chemotherapyPeople with HIV/AIDSTransplant recipients
26 40 year old man2 year old girl22 year old man on chemotherapy40 year old man on blood pressure medication26 year old transplant recipient70 year old man16 year old girl
27 As a food safety manager it is your job to train your staff is the food safety procedures. Staff should be trained when they are first hired and on an ongoing basis.Your entire staff needs general food safety knowledge. Other knowledge will be specific to the tasks performed on the job.Staff need to be retrained in food safety regularly.Monitor those trained after training.
28 Several government agencies take leading roles in the prevention of foodborne illness in the U.S.
29 The FDA inspects all food except meat, poultry and eggs. The agency also regulates food transported across state lines.In addition, the FDA issues a Model Food Code. This science-based code provides recommendations for food safety regulations.
30 The Model Food Code was created for city, country, state and tribal agencies. These agencies regulate foodservice for the following groups:Restaurants and retail food storesVending operationsSchools and day care centersHospital and nursing homesAlthough the FDA recommends that states adopt the Model Food Code, it cannot require it. The FDA also provides technical support and training. This is available for industry and regulatory agencies.
31 The USDA regulates and inspects meat, poultry, and eggs. The USDA also regulates food that crosses state boundaries or involves more than one state.
32 The Centers for Disease Control and Prevention and the U. S The Centers for Disease Control and Prevention and the U.S. Public Health Services help assist the FDA, and local and state health departments.They conduct research into the causes of foodborne-illness outbreaks.They also assist in investigating outbreaks.
33 Regulatory authorities writes or adapt code that regulates retail and foodservice operations. Codes may differ from the FDA Model Food Code, because these agencies are not required to adopt it.
34 Regulatory authorities have many responsibilities Regulatory authorities have many responsibilities. Here are some of the responsibilities related to food safety:Inspecting operationsEnforcing regulationsInvestigating complaints and illnessesIssuing licenses and permitsApproving constructionReviewing and approving HACCP plans
35 Individually, read the case study on page 1.11 As a table, answer number 1 & 2 on one piece of paper.
36 Why are preschool-age children at a higher risk for foodborne illnesses? a) They have not built up strong immune systems.b) They are more likely to spend time in a hospital.c) They are more likely to suffer allergic reactions.d) Their appetites have increased since birth.
37 Which is a TCS food?a) Breadb) Flourc) Sproutsd) Strawberries
38 a) reheating leftover food. b) serving ready-to-eat food. The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, anda) reheating leftover food.b) serving ready-to-eat food.c) using single-use, disposable food.d) purchasing food from unsafe sources.
39 4) What is an important measure for preventing foodborne illness 4) What is an important measure for preventing foodborne illness? a) Serving locally grown food. b) Using new equipment c) Measuring pathogens d) Controlling time and temperature
40 Raw chicken breasts are left out at room temperature on a prep table Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?a) Cross contaminationb) Poor cleaning and sanitizingc) Poor personal hygiened) Time-temperature abuse
41 A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?a) Cross contaminationb) Poor cleaning and sanitizingc) Poor personal hygiened) Time-temperature abuse