2. Foodborne illness- a disease transmitted to people by food
Foodborne illness outbreak:
when two or more people get the same illness after eating the same food
An investigation is conducted by state and local regulatory authorities
The outbreak is confirmed by laboratory analysis.
Each year millions of people
get sick from unsafe food

3. A food service operation’s challenges include:
Time: Pressure to work quickly can make it hard to take the time to follow food safety practices.
Language & Culture- staff may speak a different language and may have cultural differences that influence how they view food safety
Literacy & Education- employees
have different levels of education, which makes it more difficult to teach them food safety.

4. Pathogens- illness-causing microorganisms are more frequently found on food that was once considered safe (ex. Salmonella)
Unapproved suppliers: Food that is received from suppliers that are not practicing food safety.
High risk customers- The number of customers at high risk for getting a foodborne illness is increasing.
Staff turnover- Training new staff
leaves less time for food safety training.

5. National Restaurant Association figures show that one foodborne-illness outbreak can cost an operation thousands of dollars and even result in closure. From:

6. Most important are the human costs
Most important are the human costs. Victims of foodborne illnesses may experience the following:
Lost work
Medical costs and long-term disability
Death

7. To prevent foodborne illness, you must recognize the hazards that can make food unsafe:
Pathogens
Chemicals
Objects
Certain unsafe practices
Most of these hazards can be controlled by focusing on personal hygiene, time & temperature control, and cross contamination.

8. Contamination- the presence of harmful substances in the food
Potential hazards to food safety are divided into three categories
Biological
Chemical
Physical

9. Pathogens are the greatest threat to food safety.
They include viruses, parasites, fungi, and bacteria.
Some plants, mushrooms, and
seafood that carry harmful toxins
(poisons) are also included
in this group.

10. Foodservice chemicals can contaminate food if they are used incorrectly.
This group also includes
cleaners, sanitizers,
polishes, machine
lubricants, and toxic
metals that leach from
cookware into food.

11. Naturally occurring objects, like fish bones in fillets,
Foreign objects like hair, dirt, bandages, metal staples, or broken glass can get into food.
Naturally occurring objects,
like fish bones in fillets,
are also physical hazards.

12. The Centers for Disease Control and Prevention (CDC)has indentified the five most common risk factors that cause foodborne illnesses:
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor hygiene

13. Food has been time-temperature abused when it has stayed too long at temperatures that are good for growth of pathogens. A foodborne illness can result if food is time-temperature abused, which can happen in many ways:
Food is not held or stored at the right
temperature
Food is not cooked or reheated enough to kill
pathogens
Food is not cooled the right way

14. Pathogens can be transferred from one surface or food to another
Pathogens can be transferred from one surface or food to another. Cross-contamination can cause a foodborne illness 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
A foodhandler touches contaminated food
and then touches ready-to-eat food
Contaminated cleaning towels touch
food-contact surfaces

15. Foodhandlers can cause a food borne 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, and
then touch food

16. Pathogens can be spread to food if equipment has not been cleaned and sanitized properly.
Equipment and utensils are not washed, rinsed and sanitized between uses
Food-contact surfaces are wiped clean rather than being 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 objects

17. Focus on: Controlling time & temperature
Preventing cross contamination
Practicing personal
hygiene
Purchasing from
approved reputable
suppliers

18. TCS Food: food requiring time and temperature control for safety.
The next few slides have foods that are considered TCS foods and need time and temperature control to limit the growth of pathogens.

19. Milk & Dairy Products
Meat: beef, pork and lamb
Fish
Baked Potatoes

20. Tofu or other soy protein
Synthetic ingredients such as textured soy protein in meat alternatives
Sliced Melon
Cut Tomatoes
Cut Leafy Vegetables

21. Shell Eggs
Poultry
Shellfish and crustaceans
Heat treated plant food, such as cooked rice, beans and vegetables

22. Sprouts and sprout seeds
Untreated garlic-and-oil mixtures

23. What is wrong with the following situations: time-temperature abuse, poor personal hygiene, or cross contamination
A package of raw chicken breasts is left out at room temperature.
A foodhandler sneezes on a salad.
A foodhandler cooks a rare hamburger.
A foodhandler scratches a cut, and then continues to make a sandwhich.

24. What is wrong with the following situations: time-temperature abuse, poor personal hygiene, or cross contamination
A foodhandler leaves the restroom without washing their hands.
A foodhandler cuts up raw chicken. He then uses the same knife to chop carrots for a salad.

25. Preschool age children
Elderly People
People’s immune systems weaken with age. The immune system is the body’s defense against illness.
Preschool age children
Very young children have not built up strong immune systems
Other populations
People with cancer or on chemotherapy
People with HIV/AIDS
Transplant recipients

26. 40 year old man
2 year old girl
22 year old man on chemotherapy
40 year old man on blood pressure medication
26 year old transplant recipient
70 year old man
16 year old girl

27. The Food & Drug Administration (FDA) recommends that regulatory authorities hold the person in charge of a foodservice operation responsible for ensuring the following standards are met:

28. Food is not being prepared in a private home or in a room where people are living or sleeping
People other than food handlers are restricted from prep, storage, and dishwashing aras. If other people are allowed in these areas, steps are taken to protect food, utensils, and equipment from contamination.

29. Maintenance and delivery workers are following food safety practices while in the operation.
Staff handwashing is monitored in the operation.
The inspection of deliveries is monitored to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated.

30. Food delivered after-hours is monitored to make sure it is received from an approved source; stored in the correct location; protected from contamination; and accurately presented.
Food handlers are being monitored to make sure TCS food is cooked to required temperatures. Temperatures are being checked using calibrated thermometers.

31. Food handlers are monitored to make sure TCS food is being cooled rapidly.
Consumer advisories are posted notifying customers of the risk of ordering raw or partially cooked food.
Cleaning and sanitizing procedures are monitored to make sure that sanitizer solutions are at the correct temperature and concentration and remain in contact with items for the correct amount of time.

32. Customers are notified that they must use clean tableware when returning to a self-service area.
Staff are handling ready-to-eat food with utensils or single-use gloves.
Staff are trained in food safety, in cluding allergy awareness.

33. Staff, including conditional staff, are reporting illnesses and symptoms of illnesses that can be transmitted through food.
Food safety procedures are written, implemented, and maintained where required by the regulatory authority.

34. As a manager you want your establishment to market that they follow food safety protocols. This can be done by:
Making sure staff’s hygiene and appearance reflect your safety focus
Post food safety ideas and information in appropriate locations at your operation.
Ensure that staff can answer simple food safety questions when asked.