2. Lesson 1.1 Building a Case to Prevent Foodborne Illness Definitions and templates for: Case Notes 1.1 Case File Checklist, FSI Unit Debriefing Notes FDA Alert Homework Assignment 1.1

3. Definition Hazards Hazards are Physical Chemical Biological Hazards are reasonably likely to cause illness or injury in the absence of control.

4. Physical hazards Foreign objects that can cause injury such as metal, glass, hard plastic, pebbles, pits, shells, etc. If any of these hazards get into or on foods it is called contamination.

5. Chemical hazards Toxic chemicals, natural toxins, food allergens, etc. If any of these hazards get into or on foods it is called contamination.

6. Biological hazards Microorganisms such as bacteria, viruses, parasites, and fungi. If any of these hazards get into or on foods it is called contamination. BacteriaVirusParasite (Image by S. Wade)

7. Foodborne Illness An illness or disease transmitted to people through ingesting food products that contain pathogens and their toxins. Definition

8. Pathogens Any microorganism that is infectious or toxic and causes illness or disease. Bacteria Viruses Parasites Some fungi Some pathogens produce toxins. Toxins are poisonous substances produced by some bacteria and fungi. Definition

9. Microorganisms Organisms so small that they cannot be seen without the aid of a microscope. Another word for microorganism is microbe. Microorganisms can be found everywhere Air Water Soil

10. Microorganisms cont. Microorganisms can: Be beneficial and help create desirable products Cause food to spoil Cause human illness and even death Definition

11. Food Safety Food safety is the general term used for the practices and safeguards that are used to protect our food from physical, chemical and biological hazards that may cause illness or injury. Definition

12. Case Notes 1.1

13. Case Notes 1.1 (cont.)

14. Case File Checklist

15. Case File Checklist (cont.)

16. FSI Unit Debriefing

17. FDA ALERT!

21. Homework Assignment 1.1

24. National GAPs Program © 2007 Department of Food Science Department of Education Cornell University Ithaca, NY 14853 www.gaps.cornell.edu