1. Y1.U2.1 Keeping food Safe

2. Objectives Analyze evidence to determine the presence of foodborne-illness outbreaks Recognize risks associated with high-risk populations Identify the characteristics of potentially hazardous food

3. Objectives Identify what a foodborne illness is and determine when one has occurred List challenges to food safety Identify costs of a foodborne illness List contaminates that can make food unsafe

4. Objectives Identify how food becomes unsafe List food most likely to become unsafe Identify high-risk populations List management responsibilities

5. Key Terms Foodborne Illness Outbreak Contamination Time- Temperature Abuse Cross- Contamination TCS Food Ready-To-Eat Food High-Risk Populations Immune System

6. Intro When diners eat out they expect safe food, clean surroundings, and well groomed workers Several challenges contribute to the risk of foodborne illness: –Time: Pressure to work quickly makes it hard to take time to follow correct procedures

7. Intro, Challenges, cont. –Language and culture: communication barriers, cultural norms –Literacy and Education: challenges to teaching –Pathogens: found in foods once considered safe (salmonella on produce)

8. Intro, Challenges, cont. –Unapproved suppliers: questions about food safety practices –High-risk populations: on the rise (elderly) –Staff turnover: hard to keep trained

9. What is foodborne illness? A foodborne illness is a disease carried or transmitted to people by food CDC defines foodborne illness outbreak as an incident in which two (2) or more people experience the same illness after eating the same food

10. What is…? A foodborne illness is confirmed when laboratory analysis shows that a specific food is the source of the illness Each year 76 million of people are affected by foodborne illness (CDC) –325,000 hospitalized –5,000 deaths

11. How Food Becomes Unsafe Most commonly reported causes of foodborne illness (CDC): –Purchasing food from unsafe sources –Failure to cool food properly –Failure to cook and hold food at proper temperature –Using contaminated equipment –Poor personal hygiene

12. How: 4 Main Factors (1) Time-temperature abuse: –Not held or stored at correct temperature

13. How: 4 Main Factors (2) Cross-contamination: –contaminated ingredients added to food without further cooking –RTE touches contaminated surface –Contaminated food touches or drips on cooked or RTE food –Hand to food –Contaminated cleaning rag

14. How: 4 Main Factors (3) Poor personal hygiene: –Fail to wash hands –Cough or sneeze on food –Touch or scratch wounds… –Work while sick

15. How: 4 Main Factors (4) Poor cleaning and sanitizing: –Equipment/utensilsfood-contact surfaces not washed, rinsed, sanitized correctly –Wiping cloths not stored in sanitizer solution –Sanitizer solution not at proper levels

16. Costs of Foodborne Illness

17. Lawsuit: need to prove –Food was unfit to be served –Food caused plaintiff harm –Establishment violated the warranty of sale (the rules stating how the food must be handled

18. Costs of Foodborne Illness Reasonable care defense requires proof that an establishment did everything that could be reasonably expected to ensure safe food –Written standards, training practices, HACCP, positive inspections

19. Brain Food What word is pronounced differently when the first letter is capitalized?

20. Brain Food Herb, Job, Nice

21. Preventing Foodborne Illness Establishing a comprehensive food safety program greatly reduces the likelihood of causing foodborne illness Training employees in food safety

22. Ensuring Food Safety Purchasing from approved, reputable sources Controlling time and temperature Preventing cross-contamination Practicing personal hygiene Cleaning and sanitizing

23. Food Safety Systems HACCP Hazard Analysis Critical Control Point is a system designed to prevent food safety hazards from occurring –Flow of food is the path food takes from receiving and storage through preparation, cooking, holding, serving, cooling and reheating

24. Preventing Foodborne Illness FDA Food Code (Food and Drug Administration) is a science based reference on how to prevent foodborne illness and is used as a model for state and local regulation

25. High-Risk Populations Pre-school age children: not yet built up strong immune system Elderly: changes occur in organs (stomach acid production) People with compromised immune systems: cancer, HIV/AIDS, organ/bone marrow transplant, certain medications

26. Potentially Hazardous foods Milk and dairy products Shell eggs (except those treated to eliminate salmonella) Meat: beef, pork, lamb Poultry Fish Shellfish and crustaceans

27. Potentially Hazardous foods Baked Potato Heat-treated plant food: rice, beans, vegetables Tofu/Soy protein, synthetic ingredients such as textured soy protein in meat alternatives Sliced melon, cut tomato, leafy greens Sprouts and sprout seeds Untreated garlic-and oil mixtures

28. Potentially Hazardous foods Potentially Hazardous Food is most often Moist, High in Protein, Neutral or Slightly Acidic pH. RTE Foods (ready to eat) must be handled carefully Disease causing microorganisms are responsible for the majority of foodborne illness outbreaks.

29. Three Types of Contamination 1. Biological: bacteria, viruses parasites, fungi and certain plants mushrooms and fish that carry harmful toxins

30. Three Types of Contamination 2. Chemical: pesticides, food additives, preservatives, cleaning supplies, toxic metals

31. Three Types of Contamination 3. Physical: foreign objects, hair, dirt, staples, glass, jewelry, fingernails

32. Management Responsibility FDA recommends that state/local health departments hold management responsible for knowing: Food is not being prepare in private home where people are living or sleeping People other than foodhandlers are restricted from prep, storage, dishwashing areas

33. Management Responsibility Maintenance and delivery workers follow food safety practices Staff handwashing is monitored Deliveries monitored: approved supplier, correct temperature, including after hours TCS food cooked to required temperatures (calibrated) TCS food is cooled rapidly

34. Management Responsibility Consumer advisory posted: raw or partially cooked food. Cleaning and sanitizing monitored: concentration, temperature, contact time. Customers notified: clean tableware, self-service Staff handle RTE utensils/gloves Staff trained in food safety, allergy awareness.

35. Management Responsibility Staff report illness/symptoms that can be transmitted through food Food safety procedures are written, implemented, maintained where required by regulatory authority

36. Marketing Food Safety Offer training courses Discuss expectations, document procedures Consider awarding certificates Set example Staff’s hygiene and appearance reflect safety focus Ensure staff can answer safety questions