1. 1 Keeping Food Safe Chapter Number 1

2. Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes 1.0 2 1.1 1.2 1.3 1.4 1.5 What a foodborne illness is and determine when it has occurred Challenges to food safety Costs of a foodborne illness Contaminants that can make food unsafe How food becomes unsafe

3. Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes 1.0 3 1.6 1.7 1.8 Food most likely to become unsafe Populations at high risk for foodborne illness Food safety responsibilities of the person in charge of a foodservice operation

4. Foodborne illness: Illness carried or transmitted to people by food. Foodborne illness outbreak: An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination: Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment. KEY TERMS 1.0

5. Time-temperature abuse: Food has been time- temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms. Cross-contamination occurs when microorganisms are transferred from one food or surface to another. TCS food: Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time- temperature control to prevent the growth of microorganisms and the production of toxins. KEY TERMS 1.0

6. Ready-to-eat food: Any food that is edible without further preparation, washing, or cooking. It includes washed fruit and vegetables, both whole and cut; deli meats; and bakery items. Sugars, spices, seasonings, and correctly cooked food items are also considered ready-to-eat. High-risk populations: People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool-age children, pregnant women, older people, people taking certain medications, and those with certain diseases or weakened immune systems. Immune system: The body’s defense\system against illness. People with compromised immune systems are more susceptible to foodborne illness. KEY TERMS 1.0

7. FoodIllness 1.1 What is Foodborne Illness? 7 Foodborne Illness Identify Foodborne Illness and Recognize when it has occurred

8. 8 – Two or more people believe they got ill from the same source – Investigation completed by a regulatory authority, e.g. FDA, USDA, County Health Dept., etc. – Analysis of regulatory findings by a laboratory – Laboratory releases report that either supports or contradicts the original findings How is foodborne illness identified? Regulatory Authority Investigates Regulatory Authority Investigates Two People Get Ill From the Same Source Two People Get Ill From the Same Source Findings and Samples Sent to Lab and Analyzed Findings and Samples Sent to Lab and Analyzed Identify Foodborne Illness and Recognize when it has occurred 1.1 Final Report Released and Possible Foodborne Illness Confirmed or Ruled Out Final Report Released and Possible Foodborne Illness Confirmed or Ruled Out

9. 9 Challenges to Food Safety 1.2 Time Language/Cu lture Education Pathogens Unapproved Suppliers High-Risk Populations Staff Turnover Foodborne Illness

10. Costs of Foodborne Illness 1.3 Why is the Cost of Foodborne Illness so High?

11. Costs of Foodborne Illness 1.3

12. Contaminants 1.4 Biological Chemical Physical Pathogens, e.g., Bacteria, Viruses, Parasites, Harmful Plant and Animal Toxins Cleaning Soluntions, Sanitizers, Polishers, etc. Staples, Bandages, Glass, Dirt, Metal Shavings, etc.

13. Contaminants 1.4 Foodborne Illness Contamination Biological Chemical Physical

14. 14 Keeping Food Safe 1.5 Time and Temperature Abuse

15. 15 Keeping Food Safe 1.5 Pathogens Cross Contamination

16. 16 Keeping Food Safe 1.5 Poor Personal Hygiene Poor Personal Hygiene

17. Identifying Potentially Hazardous Food 1.6 Milk and Dairy Shell Eggs Beef, Pork, & Lamb Poultry Fish Shellfish

18. Identifying Potentially Hazardous Food 1.6 Baked Potatoes Cooked Rice, Beans, or Vegetables Soy and Soy Products Sprouts & Sprout Seeds Melons, Tomato, Greens Garlic/Oil Mixes

19. High-Risk Populations 1.7 What are some examples of people who are in high-risk populations for contracting a foodborne illness?

20. High-Risk Populations 1.7 Preschool- Aged Children Preschool- Aged Children The Elderly The Immune - Compromised The Immune - Compromised

21. Responsibilities of a Manager 1.8 Proper Receiving Non EmployeesFood Handlers Time/Temperature Abuse Food Prepared in Private Home Proper Hand Washing

22. Responsibilities of a Manager 1.8 Cleaning and Sanitation Written Guidelines for Food Safety Food Safety Training Proper Glove Use Raw or Undercooked Meat Warnings