2. Recognizing the importance of food safety
Understanding how food becomes unsafe
Identifying TCS Food
Recognizing the risk factors for foodborne illness
Understanding important prevention measures for keeping food safe

3. 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

4. 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.

5. 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.

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

7. 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

8. 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.

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

10. 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.

11. 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.

12. 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.

13. 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

14. 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

15. 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

16. 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

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. As a food safety manager it is your job to train your staff is the food safety procedures.
Staff should be trained when they are first hired and on an ongoing basis.
Your entire staff needs general food safety knowledge. Other knowledge will be specific to the tasks performed on the job.
Staff need to be retrained in food safety regularly.
Monitor those trained after training.

28. Several government agencies take leading roles in the prevention of foodborne illness in the U.S.

29. The FDA inspects all food except meat, poultry and eggs.
The agency also regulates food transported across state lines.
In addition, the FDA issues a Model Food Code. This science-based code provides recommendations for food safety regulations.

30. The Model Food Code was created for city, country, state and tribal agencies. These agencies regulate foodservice for the following groups:
Restaurants and retail food stores
Vending operations
Schools and day care centers
Hospital and nursing homes
Although the FDA recommends that states adopt the Model Food Code, it cannot require it. The FDA also provides technical support and training. This is available for industry and regulatory agencies.

31. The USDA regulates and inspects meat, poultry, and eggs.
The USDA also regulates food that crosses state boundaries or involves more than one state.

32. The Centers for Disease Control and Prevention and the U. S
The Centers for Disease Control and Prevention and the U.S. Public Health Services help assist the FDA, and local and state health departments.
They conduct research into the causes of foodborne-illness outbreaks.
They also assist in investigating outbreaks.

33. Regulatory authorities writes or adapt code that regulates retail and foodservice operations.
Codes may differ from the FDA Model Food Code, because these agencies are not required to adopt it.

34. Regulatory authorities have many responsibilities
Regulatory authorities have many responsibilities. Here are some of the responsibilities related to food safety:
Inspecting operations
Enforcing regulations
Investigating complaints and illnesses
Issuing licenses and permits
Approving construction
Reviewing and approving HACCP plans

35. Individually, read the case study on page 1.11
As a table, answer number 1 & 2 on one piece of paper.

36. Why are preschool-age children at a higher risk for foodborne illnesses?
a) They have not built up strong immune systems.
b) They are more likely to spend time in a hospital.
c) They are more likely to suffer allergic reactions.
d) Their appetites have increased since birth.

37. Which is a TCS food?
a) Bread
b) Flour
c) Sprouts
d) Strawberries

38. a) reheating leftover food. b) serving ready-to-eat food.
The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
a) reheating leftover food.
b) serving ready-to-eat food.
c) using single-use, disposable food.
d) purchasing food from unsafe sources.

39. 4) What is an important measure for preventing foodborne illness
4) What is an important measure for preventing foodborne illness? a) Serving locally grown food. b) Using new equipment c) Measuring pathogens d) Controlling time and temperature

40. Raw chicken breasts are left out at room temperature on a prep table
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
a) Cross contamination
b) Poor cleaning and sanitizing
c) Poor personal hygiene
d) Time-temperature abuse

41. A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?
a) Cross contamination
b) Poor cleaning and sanitizing
c) Poor personal hygiene
d) Time-temperature abuse