1. Foodborne Illnesses People become sick because food is not handled, prepared, cooked or stored correctly Challenges of Food Safety Time Language Literacy Pathogens Unapproved Suppliers High-Risk Customers Staff Turnover

2. Contaminants Biological Viruses Parasites Fungi Mold, yeasts and mushrooms Bacteria

3. Chemical Cleaners Sanitizers Polishes

4. Physical Metal Shavings Staples Glass Bag Ties

5. How Food Becomes Unsafe 1. Unsafe Suppliers 2. Failing to cook food correctly 3. Holding food at incorrect temperatures 4. Contaminated equipment Poor Personal Hygiene

6. Time-temperature abuse Food not held or stored at correct temp Food not cooked or reheated at correct temp Food not cooled at correct temp

7. Cross Contamination How do you cross contaminate food Adding ingredients that are contaminated Ready-to-eat food touches contaminated surfaces Contaminated food touches or dips fluids onto cooked or ready-to-eat food. EX raw chicken and lettuce Food handler touches contaminated food and then touches ready-to-eat food. Contaminated cleaning cloths touch food-contact surfaces.

8. Poor Personal Hygiene Food handlers can cause a foodborne illness if they: Fail to wash their hands correctly after using restroom Cough or sneeze on food Touch or scratch wounds and then touch food Work while sick

9. Poor Cleaning and Hygiene Equipment not washed, rinsed, and sanitized Food-contact surfaces are wiped clean and not washed, rinsed, and sanitized Wiping cloths are not stored in a sanitizer solution between uses Sanitizing solutions are not at the required levels to sanitize

10. Time Temperature Controlled for Safety(TCS ) Milk & dairy products Beef, Pork and Lamb Fish Baked potatoes Tofu and soy protein Melons Tomatoes Cut leafy greens Eggs Poultry Shellfish and Crustaceans Heat-treated plant food such as cooked rice, beans, & veggies Sprouts Untreated garlic and oil mixtures

11. High Risk Population Elderly Preschool-age children People with compromised immune system Chemotherapy patients HIV/AIDS Transplant recipients People taking certain medications

12. Government Agencies FDA – Food & Drug Administration Inspects all foods EXCEPT meat, poultry and eggs Regulates food transported across state lines Regulates foodservice for restaurants, vending operations, schools, day care centers, hospitals and nursing homes USDA – United States Department of Agriculture Inspects meat, poultry and eggs CDC – Centers for Disease Control and PHS – Public Health Service Research causes of foodborne-illness outbreaks and assist in investigating outbreaks State and Local Regulatory Authorities Inspect operations Enforce regulations Investigating complaints and illnesses Issuing licenses and permits Approve construction Review and approve HACCP plans