1. Foodborne Illness Let’s learn about them and prevent them! FOOD SAFETY
GORDON FOOD SERVICE Training
Updated December 2010

2. FOOD SAFETY: Foodborne Illness
Purpose
Objectives
To educate on the different types of foodborne illnesses and their prevention.
By the end of this training module, you will be able to:
Identify physical, chemical, and biological hazards
Identify characteristics and
examples of potentially
hazardous foods
List the names and
characteristics of bacteria
and viruses common in
foodborne illness
Ask the class why these objectives are important.
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3. Why does it matter? It may cost you your job!
FOOD SAFETY: Foodborne Illness
Why does it matter?
Foodborne illness…
Affects millions and causes thousands of deaths each year
Estimated total economic impact ~$152 billion/year*
Foodborne illness can result in legal action and damaged reputation
*The Produce Safety Project, March 2010
*For every foodborne illness case that is reported, as many as 40 more illnesses are not reported or lab-confirmed.
It may cost you your job!
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4. FOOD SAFETY: Foodborne Illness
Why the increased risk?
U.S. Population: approx. 304,000,000 with each person consuming:
140 pounds of potatoes
230 pounds of other vegetables
100 pounds of fresh fruit
102 pounds of red meat
218 pounds of milk and cream
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5. Why the increased risk? Increases in imported food
FOOD SAFETY: Foodborne Illness
Why the increased risk?
Increases in imported food
Changes in livestock production
Increase in eating away from home
Greater demand for food choices
Natural and organic foods without preservatives are more available
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6. Who is most vulnerable to foodborne illness?
FOOD SAFETY: Foodborne Illness
Who is most vulnerable to foodborne illness?
Infants and children
Elderly
Pregnant women
People with weakened immune systems
Cancer, HIV/AIDS, etc.
More than 30 million people in the U.S. are more likely to be susceptible to foodborne illness. (The Produce Safety Project, March 2010)
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7. Types of Hazards Physical Chemical Biological
FOOD SAFETY: Foodborne Illness
Types of Hazards
Physical
Chemical
Biological
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8. Physical Hazards Glass Toothpicks Non-edible garnishes Metal Shavings
FOOD SAFETY: Foodborne Illness
Physical Hazards
Glass
Toothpicks
Non-edible garnishes
Metal Shavings
Nails/Staples
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9. Chemical Hazards Natural: Fish Plant Added: Pesticides Toxic Metals
FOOD SAFETY: Foodborne Illness
Chemical Hazards
Natural:
Fish
Plant
Added:
Pesticides
Toxic Metals
Food Service Chemicals
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10. Biological Hazards Bacteria Viruses Parasites Fungi
FOOD SAFETY: Foodborne Illness
Biological Hazards
Bacteria
Viruses
Parasites
Fungi
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11. Most common bacterial and viral hazards:
FOOD SAFETY: Foodborne Illness
Most common bacterial and viral hazards:
The “Big 5”
Salmonella
Escherichia coli 0157:H7
Norovirus
Shigella
Hepatitis A
Others:
Listeriosis
Camplyobacteriosis
Botulism
Staphylococcus Aureus
The “Big 5” all have low infectious doses (can easily get sick from a small exposure), contaminate the gastrointestinal (GI) system after ingestion, and are shed in feces making it easier to transmit to food even when good hand washing practices are in use.
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12. Salmonellosis Onset time: 6-48 hours
FOOD SAFETY: Foodborne Illness
Salmonellosis
Onset time: hours
Symptoms: Abdominal pain, headache, nausea, vomiting, fever, diarrhea
Foods: **Poultry**, eggs, produce, milk & dairy products, and custards
Prevention: Cook poultry to 165ºF.
Avoid cross-contamination.
Produce because of fecal contamination during the growing process.
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13. E. coli Onset time: 3-8 days
FOOD SAFETY: Foodborne Illness
E. coli
Onset time: 3-8 days
Symptoms: Diarrhea, severe abdominal cramps and pain, vomiting
Foods: Undercooked ground beef, imported cheeses, unpasteurized milk and apple cider/juice, lettuce, contaminated water
Prevention: Cook ground beef to 155°F, avoid-cross contamination
Seeing more with fresh vegetables due to fecal contamination during the growing and harvest process.
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14. Norovirus Onset time: Within a few hours of contact, very contagious
FOOD SAFETY: Foodborne Illness
Norovirus
Onset time: Within a few hours of contact, very contagious
Symptoms: Vomiting, diarrhea, nausea, abdominal
cramps (no fever)
Foods: Ready-to-eat foods, contaminated shellfish
Prevention: Handwashing, keep sick employees home,
no bare hand contact with ready-to-eat foods
Most common cause of an epidemic
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15. Shigella Onset time: 12-50 hours
FOOD SAFETY: Foodborne Illness
Shigella
Onset time: hours
Symptoms: Diarrhea, abdominal pain, cramps, fever
Foods: Salads (potato, tuna, chicken, etc.),
raw vegetables, milk/milk products and poultry.
Prevention: Handwashing, control insects and flies
inside and outside the foodservice establishment.
Most common cause of an epidemic
GORDON FOOD SERVICE Training 15 15

16. Hepatitis A Onset time: 15-50 days
FOOD SAFETY: Foodborne Illness
Hepatitis A
Onset time: days
Symptoms: Abdominal cramps, fever (mild),
general weakness, nausea, jaundice
Foods: RTE (ready-to-eat) food and shellfish
Prevention: Handwashing, minimize bare hand
contact with RTE food.
Most common cause of an epidemic
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17. Listeriosis Onset time: 1 day to 3 weeks
FOOD SAFETY: Foodborne Illness
Listeriosis
Onset time: 1 day to 3 weeks
Symptoms: Nausea, vomiting, fever, headache, chills, backache
Foods: Chilled, prepared, ready-to-eat foods, unpasteurized milk & soft cheeses, poultry, meat, and seafood
Prevention: Cook foods to proper temps, avoid cross contamination, throw out products that have passed expiration date
Lunch meat is the biggest culprit.
Very dangerous for pregnant women.
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18. Camplyobacteriosis Onset time: 1-10 days
FOOD SAFETY: Foodborne Illness
Camplyobacteriosis
Onset time: 1-10 days
Symptoms: Diarrhea, fever, nausea, vomiting, abdominal pain, headache
Foods: unpasteurized milk and dairy products, raw poultry, contaminated water
Prevention: Cook foods to proper temp, pasteurize milk, safe water, avoid cross-contamination
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19. Botulism Onset time: 4 hours to 8 days
FOOD SAFETY: Foodborne Illness
Botulism
Onset time: 4 hours to 8 days
Symptoms: Vomiting, constipation, diarrhea, fatigue, weakness, vertigo, blurred vision, dry mouth, paralysis
Foods: Canned foods, foods under-processed or temp. abused, sous vide products, produce
Prevention: Do not use home-canned products, use time/temp. control for sous vide products
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20. Staphylococcus Aureus
FOOD SAFETY: Foodborne Illness
Staphylococcus Aureus
Onset time: rapid-acute
Symptoms: Nausea, vomiting, abdominal cramps
Foods: Salads (egg, tuna, chicken, macaroni,
etc.), deli meats
Prevention: Handwashing, cover wounds on
hands/arms, holding and reheating food at correct
temperatures.
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21. What do bacteria need to grow?
FOOD SAFETY: Foodborne Illness
What do bacteria need to grow?
A helpful acronym
Food Acidity Temperature
This acronym will help you remember what bacteria need to grow. This does not necessarily apply to viruses.
Time Oxygen Moisture
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22. Time and temperature controlled for safety
FOOD SAFETY: Foodborne Illness
Time and temperature controlled for safety
TCS FOODS
Milk products
Whole eggs
Meats
Poultry
Fish
Shellfish
Cooked rice
Sliced melons
Cut tomatoes
Cut leafy greens
Cooked potatoes
Tofu and other soy foods
Plant foods that have been heated
Raw seeds and sprouts
Untreated garlic-and-oil mixtures
TCS foods is a new term for potentially hazardous foods
Did you know?
Once you put the knife through a melon or tomato, any bacteria that was on the outside of the product has now traveled to the inside of the product (even if the product has been washed)
TCS foods is a new term for Potentially Hazardous Foods
Group Question: Why are sliced melons and cut tomatoes on this list?
Once you put the knife through the product, any bacteria that was on the outside of the product has now traveled to the inside of the product (even if the product has been washed)
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23. Acidity (ph=measure) FOOD SAFETY: Foodborne Illness
Most bacteria will not grow well at pH levels below 4.6
Pathogens grow best at 4.6 (acidic) to 7.5 (neutral)
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24. FOOD SAFETY: Foodborne Illness
Time 1 2 4 8 16 32 64
512
4096
32768
262144
(4 hours later)
Pathogens need to time to grow, especially if it is in the temperature danger zone. After 4 hours there can be enough pathogens to make a person sick.
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25. Temperature Bacteria grows most rapidly in the danger zone
FOOD SAFETY: Foodborne Illness
Temperature
Bacteria grows most rapidly in the danger zone
Danger Zone 41° - 135°F
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26. Oxygen Aerobic Anaerobic FOOD SAFETY: Foodborne Illness
Most pathogens need oxygen to grow. Some can grow without oxygen such as Clostridiums.
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27. Moisture Water Activity Level
FOOD SAFETY: Foodborne Illness
Moisture Water Activity Level
Pathogens will not grow at a water activity level below 0.86
Moisture is needed for pathogens to grow.
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28. YOU! PREVENTION DEPENDS ON FOOD SAFETY: Foodborne Illness
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29. Questions? Gordon Food Service Nutrition Resource Center
FOOD SAFETY: Foodborne Illness
Questions?
Gordon Food Service Nutrition Resource Center or
Gordon Food Service Food Safety Awareness
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