1• Providing Safe Food 1-1

Foodborne Illness Disease carried or transmitted to people by food 1• Providing Safe Food Foodborne Illness Disease carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food Talking Points: Discuss the definitions of foodborne illness and foodborne-illness outbreak. Discuss a current foodborne illness news article. Solicit stories from participants regarding a foodborne illness they may have had. 1 - 2 1-2

1• Providing Safe Food Talking Points: Refer participants to the illustration and review the costs of a foodborne illness to an establishment. Stress that a foodborne-illness outbreak can result in the closure of a business. 1 - 3 1-3

A Hazard Analysis Critical Control Point (HACCP) System 1• Providing Safe Food A Hazard Analysis Critical Control Point (HACCP) System Identifies hazards within the flow of food Implements controls based on the hazards identified Talking Points: Discuss the importance of implementing a HACCP program. Explain that HACCP allows managers to monitor potential hazards in their establishments to reduce the risk of foodborne illness. Explain that the flow of food is the path food takes through an establishment, from receiving through reheating. Refer to the illustration on the slide. Tell participants that HACCP concepts will be referred to throughout the presentation. 1 - 4 1-4

People At High Risk For Foodborne Illness 1• Providing Safe Food People At High Risk For Foodborne Illness Infants and preschool-age children Pregnant women Elderly people People taking certain medications People with weakened immune systems Talking Points: Tell participants that the people identified in the slide are at high risk of contracting a foodborne illness and explain why. Young children have not built up adequate immune systems. Elderly people have weakened immune systems due to aging. People who have had major surgery or who have chronic illnesses have weakened immune systems. Explain that it is of particular concern when these groups consume potentially hazardous food or ingredients that are raw or have not been cooked to required minimum internal temperatures. 1 - 5 1-5

Food Favoring The Rapid Growth Of Microorganisms 1• Providing Safe Food Food Favoring The Rapid Growth Of Microorganisms Talking Points: Explain to participants that potentially hazardous food is typically moist, high in protein, and slightly acidic. Point out that this food is at risk for contamination due to methods used to produce and process it. Explain that it has been associated with foodborne-illness outbreaks. Ask participants to think about menu items in their own establishments and identify those that are potentially hazardous. 1 - 6 1-6

Food Favoring The Rapid Growth Of Microorganisms (continued) 1• Providing Safe Food Food Favoring The Rapid Growth Of Microorganisms (continued) Talking Points: Explain to participants that potentially hazardous food is typically moist, high in protein, and slightly acidic. Point out that this food is at risk for contamination due to methods used to produce and process it. Explain that it has been associated with foodborne-illness outbreaks. 1 - 7 1-7

Three Types Biological Chemical Physical 1• Providing Safe Food Talking Points: Discuss each type of hazard and give examples. Tell participants that biological hazards include bacteria, viruses, parasites, fungi, and biological toxins. Chemical hazards include toxic metals, pesticides, and chemical cleaners. Physical hazards include dirt, hair, carton staples, glass, etc. Explain that biological hazards are the greatest threat to food safety. 1 - 8 1-8

Factors That Can Cause Foodborne Illness 1• Providing Safe Food Factors That Can Cause Foodborne Illness Time-temperature abuse Cross-contamination Poor personal hygiene Talking Points: Tell participants that food has been time-temperature abused any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms. Tell participants that cross-contamination occurs when microorganisms are transferred from one surface or food to another. 1 - 9 1-9

Preventing Time-Temperature Abuse 1• Providing Safe Food Preventing Time-Temperature Abuse Receive and store food quickly Store food at the proper temperature Minimize time food spends in the temperature danger zone (TDZ) Talking Points: Discuss each of the key practices for preventing time-temperature abuse. Point out that most foodborne microorganisms cannot survive or reproduce outside of the temperature danger zone, the temperature range between 41°F and 140°F (5°C and 60°C). 1 - 10 1-10

Preventing Time-Temperature Abuse 1• Providing Safe Food Preventing Time-Temperature Abuse (continued) Cook food to its required minimum internal temperature Hold food at proper temperatures Cool and reheat food properly Talking Points: Discuss each of the key practices for preventing time-temperature abuse. 1 - 11 1-11

Preventing Cross-Contamination 1• Providing Safe Food Preventing Cross-Contamination Wash hands frequently when working with raw food Don’t allow raw food to touch or drip onto cooked or ready-to-eat food Clean and sanitize food-contact surfaces between each use Clean and sanitize cleaning cloths between each use Talking Points: Discuss each of the key practices for preventing cross-contamination. 1 - 12 1-12

Preventing Poor Personal Hygiene 1• Providing Safe Food Preventing Poor Personal Hygiene Wash hands properly Observe strict rules for eating, drinking, and smoking Prevent ill employees from working Maintain general personal cleanliness Talking Points: Explain to participants that ensuring good personal hygiene is the manager’s responsibility. Discuss the importance of proper training and of modeling good behavior. Ask participants to describe poor personal hygiene practices they have witnessed. Ask them to explain how they corrected the problem. 1 - 13 1-13

Manager’s Responsibility 1• Providing Safe Food Manager’s Responsibility Serve safe food Train employees in safe foodhandling practices Market food safety to customers and employees Talking Points: Remind participants that the FDA recommends that state and local health departments hold the person in charge of an establishment responsible for ensuring food safety. Discuss the importance of showing customers and employees your commitment to food safety. 1 - 14 1-14

1• Providing Safe Food Name three factors that can cause food to become unsafe and give an example of each. Talking Points: Explain to participants that the three factors that cause food to become unsafe are time-temperature abuse, cross-contamination, and poor personal hygiene. Examples include: Time-Temperature Abuse Failing to hold or store food at required temperatures Failing to cook or reheat food to the proper temperatures Failing to cool food properly Cross-Contamination Adding raw, contaminated ingredients to food that receives no further cooking Failure to clean and sanitize food-contact surfaces Allowing raw food to drip fluids onto cooked or ready-to-eat food Personal Hygiene Failing to wash hands properly after using the restroom Touching sores and then touching food Coughing or sneezing on food 1 - 15 1-15