1. Providing safe food
Chapter 1

2. Foodborne illness
Foodborne Illness – disease carried or transmitted by food
Outbreak - when 2 or more people have the same illness after eating the same food
Confirmed when lab analysis shows that a specific food is the source of the illness

3. Damage
Costs of foodborne illness: Loss of customers and sales Loss of reputation Lawsuits Increased insurance Low employee morale Employees not showing up for work Retrain new workers Embarrasment

4. prevention
Prevent foodborne illness with training programs like ServSafe
Install a HACCP (Hazard Analysis Critical Control Point) system.
Regularly retrain employees

5. High risk populations
Certain groups of people are more at risk. They get sick easier than others. Be especially careful when serving food to:
1. Young children

6. High risk populations
2. Pregnant Women

7. High risk populations
3. Elderly people

8. High risk populations
4. People taking medication

9. High risk populations
5. People who are ill

10. Potentially Hazardous food
Any food can become contaminated
Foods that commonly become unsafe are “Potentially Hazardous”
They include:
Milk
Meat
Fish
Eggs
Poultry
Shellfish

11. Potentially hazardous food
Continued… Cooked potatoes Cooked rice Garlic and oil mixtures Soy protein foods Sliced Melon Sprouts

12. 3 hazards to food safety BIOLOGICAL CHEMICAL PHYSICAL
Food safety hazards are divided into three categories
BIOLOGICAL
CHEMICAL
PHYSICAL
Bacteria, viruses, parasites, fungi, plant and fish toxins
Pesticides, food additives, cleaning supplies, toxic metals
Hair, dirt, nails, broken glass, staples, bandages

13. How food becomes unsafe
There are three main ways food becomes unsafe they are:
Time Temperature Abuse
Cross Contamination
Poor Personal Hygiene

14. Time temperature abuse
Allowing food to remain too long in Temperature Danger Zone (TDZ)
For example:
Not cooking to the required temperature
Cooling incorrectly
Stored at improper temperatures
More on this later

15. Cross contamination
Occurs when microorganisms are transferred from one surface or food to another.
For example:
Raw ingredients added to ready to eat food
Surfaces not cleaned and sanitized between food uses
Raw food dripping on other food
Using dirty clothes to “clean”

16. Poor personal hygiene
Spreading your germs by not taking care of your body
For example:
Sneezing on food
Touching sores or cuts
Coming to work sick
Not bathing regularly
Not washing hands
Don’t be gross.

17. Review questions
1. Why do elderly people have a higher risk of contracting a foodborne illness?

18. Review Questions
2. Which of these foods would be most likely to cause a foodborne illness?
Tomato juice
Cooked rice
Whole wheat flour
Dry powdered milk

19. Review questions
3. Which is not a common characteristic of potentially hazardous food?
Moist
Dry
Slightly acidic
Contains protein

20. Review questions
4.In order for a foodborne illness to be considered an “outbreak,” how many people must experience the illness after eating the same food?

21. Review questions
5. What are the three ways food becomes unsafe?

22. Answer time!!!
1. Elderly folk are at risk because their immune systems are likely to have weakened with age.
2. Cooked rice is more likely to cause foodborne illness.
3. Dry is not a common characteristic of potentially hazardous food.
4. Two people must experience the same illness after eating the same food to be an outbreak
5. Food becomes unsafe due to time temperature abuse, cross contamination, and poor personal hygiene.

23. Add it up
Write your score on your paper along with your name and turn into the class period tray.