1. Chp 1: Providing Safe Food
ServSafe

2. Employees Sick from Own Food
In a recent incident, John White, a chef for the Johnson’s Family Dining chain, led his staff in prepping, cooking, and transporting food to a banquet facility. The banquet facility was responsible for reheating and serving the food later that evening for the chain’s holiday party. In the days after the party, 34 of the chain’s employees got sick.
John was puzzled by the event, because he knew that his team handled the food safely. Johnson’s Family Dining has a strong commitment to food safety. It ensures that all its managers are certified in food protection.
At the party, John and his coworkers became what almost 132 million people are each day: customers at a foodservice operation. All customers expect to eat safe food as did John. Unfortunately, the banquet facility that hosted the party did not have good practices in the place for holding food. Much of the food that John’s team delivered was time-temperature abused by the time the party started.
How could this happen? One reason might be because the banquet facility did not have a food safety program in place and their food service managers weren’t certified in food protection. Studies have shown that operations with someone on staff who is certified in food safety have fewer foodborne-illness outbreaks, higher inspections scores, and safer, happier customers.

3. You Can Prevent This
If the banquet facility had a manager certified in food protection.
Preventing foodborne illness one of the most important tasks of a manager.
In this chapter we will talk about the basic for keeping food safe.
Recognizing the importance of food safety
Recognizing the risks associated with high-risk populations
Avoiding hazards to food safety
Understanding how food becomes unsafe
Understanding important prevention measures for keeping food safe.

4. Challenges to Food Safety
Foodborne Illness – a disease transmitted to people by food.
A foodborne illness outbreak is when two or more people get the same illness after eating the same food.
Foodservice operations work hard to minimize foodborne illnesses.
Because of the industry’s efforts foodborne illnesses have declined in foodservice operations.

5. Time & Money Training costs time & money
A lack of financial support for a safe food environment.
Pressure to work quickly

6. Language & Culture Literacy & Education Pathogens
Staff may speak different languages.
Cultural differences can influence how others may view food safety.
Literacy & Education
Employees often have different levels of education.
Pathogens
Illness-causing microorganisms

7. Unapproved Supplies High-risk Customers Staff Turnover
Food that is received from suppliers that are not practicing food safety
High-risk Customers
Number of customers at high risk for getting a foodborne illness is increasing
Staff Turnover
Training new staff leaves less time for training

8. The Costs of Foodborne Illnesses
Costs the U.S. billions of dollars each year.
Most importantly human costs.
Victims of foodborne illness may experience
Lost of work
Medical costs
Long-term disability
Death

9. Populations at High Risk for Foodborne Illnesses
Elderly people
Immune systems weaken with age.
Immune system – body’s defense against illness.
Infants & preschool-age children
Have not built up strong immune systems
Pregnant women
Compromised because of pregnancy
Other populations
People w/ cancer or on chemotherapy
HIV/AIDS
Transplant recipients

10. Apply Your Knowledge Who’s at risk? 68-year-old man
25-year old man on chemotherapy
23-year old pregnant woman
41-year old man on blood-pressure medication
45-year old man
16-year old girl
38-year old transplant recipient
3-year old girl
Answers - #1, 2, 3, 7 and 8

11. Preventing Foodborne Illnesses
Hazards can come from pathogens, chemicals, or objects.
Can also come from unsafe practices in your operation.
Most hazards can be controlled by focusing on:
Personal hygiene
Time & temperature control
Cross-contamination

12. Potential Hazards to Food Safety
Contamination – the presence of harmful substances in food.
Biological
Pathogens are the greatest threat to food safety.
Includes viruses, parasites, fungi, & bacteria
Some plants, mushrooms, & seafood carry harmful toxins
Chemical
Foodservice chemicals can contaminate food if they are used incorrectly
Includes cleaners, sanitizers, polishes, machine lubricants, & toxic metals
Leach from cookware into food
Physical
Foreign objects like hair, dirt, bandages, metal staples, or broken glass.
Naturally occurring objects such as fish bones

13. How Food Becomes Unsafe
CDC – Centers for Disease Control & Prevention
Risk Factors
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Except for purchasing food from unsafe food sources, each cause listed above is related to three main factors.
time-temperature abuse
cross-contamination
poor personal hygiene

14. Time-temperature Abuse Cross-contamination
When food has stayed too long at temperatures that are good for the growth of pathogens.
Time-temperature abuse can happy in many ways
Food not held or stored at the right temp
Food not cooked or reheated enough to kill pathogens
Food not cooled the right way
Pathogens can be transferred from one surface or food to another.
Cross-contamination can occur in many ways
Contaminated ingredients are added to food that receives no further cooking.
Ready-to-eat food touches contaminated surfaces
Contaminated food touches or drips fluids onto cooked or ready-to-eat food
Food handler touches contaminated food then touches ready-to-eat food
Contaminated cleaning towels touch food-contact surfaces

15. Poor Personal Hygiene
Food handlers can cause a foodborne illness if they do any of the following actions.
Fail to wash their hands the right way after using the restroom or after any time their hands get dirty
Come to work while sick
Cough or sneeze on food
Touch or scratch wounds & then touch food

16. Important Prevention Measures
Focus on these measures to keep food safe!
Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Purchasing from approved, reputable suppliers
Set up standard operating procedures that focus on these areas
As a manager your job is more than just understanding food safety practices.
You must train the employees in the operation
Monitor them to ensure they follow the procedures

17. Apply Your Knowledge What's the Problem?!
A package of raw chicken breasts is left out at room temperature.
A food handler sneezes on a salad.
A food handler cooks a rare hamburger.
A food handler scratches a cut, and then continues to make a sandwich.
A food handler leaves the restroom without washing hands.
A food handler cuts up raw chicken. He then uses the same knife to chop carrots for a salad.

18. Answers Time-temperature abuse Poor personal hygiene
Cross-contamination

19. Chapter Summary
As a foodservice manager, you have responsibilities to your operation, to your employees, and to your customers. The best way to meet those responsibilities is to keep the food you serve safe. A foodborne illness is a disease transmitted to people by food. Some groups are at a higher risk of getting sick from unsafe food. They include infants and preschool-age children; pregnant women; the elderly; people with cancer or on chemotherapy; people with HIV/AIDS, and transplant recipients. Hazards to food safety can be biological, chemical, or physical. Food handlers who do not follow the right procedures can also make food unsafe. Important prevention measures for keeping food safe are: controlling time and temperature; preventing cross-contamination; practicing personal hygiene; and purchasing from approved reputable suppliers.

20. Chapter Review Study Case
Here is what Jerry did wrong.
He came into work with a stomachache
He left cooked burgers sitting out a room temperature. This is time- temperature abuse.
He didn’t wash hands after using the restroom. This is poor personal hygiene.
He sliced tomatoes on a cutting board that has ben used for chicken. This is cross-contamination.
He scooped ice with a glass. The broken glass in the ice machine is a physical hazard.
While scooping ice, Jerry’s hand could have touched the ice, leading to

21. Chapter Review Case Study
Here is what Jerry could have done differently
He should have called in sick. If Jerry was feeling ill, there’s a chance he could have made his customers sick.
When he realized he had made too many hamburger patties, he should have either stored the burgers in hot-holding or thrown them out.
He should have washed his hands after using the bathroom and after touching his hair.
When slicing the tomatoes, Jerry should have first washed, rinsed, and sanitized the cutting board. Better yet, he could have used a separate cutting board.
He should have used an appropriate scoop for the ice.