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FOOD SAFETY Updated December 2010 GORDON FOOD SERVICE Training Foodborne Illness Let’s learn about them and prevent them!
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GORDON FOOD SERVICE Training To educate on the different types of foodborne illnesses and their prevention. By the end of this training module, you will be able to: Identify physical, chemical, and biological hazards Identify characteristics and examples of potentially hazardous foods List the names and characteristics of bacteria and viruses common in foodborne illness Objectives Purpose 2 FOOD SAFETY: Foodborne Illness
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GORDON FOOD SERVICE Training Why does it matter? 3 FOOD SAFETY: Foodborne Illness Foodborne illness… Affects millions and causes thousands of deaths each year Estimated total economic impact ~$152 billion/year* Foodborne illness can result in legal action and damaged reputation It may cost you your job!
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GORDON FOOD SERVICE Training Why the increased risk? 4 FOOD SAFETY: Foodborne Illness U.S. Population: approx. 304,000,000 with each person consuming: 140 pounds of potatoes 230 pounds of other vegetables 100 pounds of fresh fruit 102 pounds of red meat 218 pounds of milk and cream
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GORDON FOOD SERVICE Training Why the increased risk? 5 FOOD SAFETY: Foodborne Illness Increases in imported food Changes in livestock production Increase in eating away from home Greater demand for food choices Natural and organic foods without preservatives are more available
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GORDON FOOD SERVICE Training Who is most vulnerable to foodborne illness? 6 FOOD SAFETY: Foodborne Illness Infants and children Elderly Pregnant women People with weakened immune systems Cancer, HIV/AIDS, etc.
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GORDON FOOD SERVICE Training Types of Hazards 7 FOOD SAFETY: Foodborne Illness Physical Chemical Biological
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GORDON FOOD SERVICE Training Physical Hazards 8 FOOD SAFETY: Foodborne Illness Glass Toothpicks Non-edible garnishes Metal Shavings Nails/Staples
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GORDON FOOD SERVICE Training Chemical Hazards 9 FOOD SAFETY: Foodborne Illness Natural: Fish Plant Added: Pesticides Toxic Metals Food Service Chemicals
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GORDON FOOD SERVICE Training Biological Hazards 10 FOOD SAFETY: Foodborne Illness Bacteria Viruses Parasites Fungi
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GORDON FOOD SERVICE Training Most common bacterial and viral hazards: 11 FOOD SAFETY: Foodborne Illness The “Big 5” Salmonella Escherichia coli 0157:H7 Norovirus Shigella Hepatitis A Others: Listeriosis Camplyobacteriosis Botulism Staphylococcus Aureus
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GORDON FOOD SERVICE Training Salmonellosis 12 FOOD SAFETY: Foodborne Illness Onset time: 6-48 hours Symptoms: Abdominal pain, headache, nausea, vomiting, fever, diarrhea Foods: **Poultry**, eggs, produce, milk & dairy products, and custards Prevention: Cook poultry to 165ºF. Avoid cross-contamination.
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GORDON FOOD SERVICE Training E. coli 13 FOOD SAFETY: Foodborne Illness Onset time: 3-8 days Symptoms: Diarrhea, severe abdominal cramps and pain, vomiting Foods: Undercooked ground beef, imported cheeses, unpasteurized milk and apple cider/juice, lettuce, contaminated water Prevention: Cook ground beef to 155°F, avoid-cross contamination
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GORDON FOOD SERVICE Training Norovirus 14 FOOD SAFETY: Foodborne Illness Onset time: Within a few hours of contact, very contagious Symptoms: Vomiting, diarrhea, nausea, abdominal cramps (no fever) Foods: Ready-to-eat foods, contaminated shellfish Prevention: Handwashing, keep sick employees home, no bare hand contact with ready-to-eat foods
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GORDON FOOD SERVICE Training Shigella 15 FOOD SAFETY: Foodborne Illness Onset time: 12-50 hours Symptoms: Diarrhea, abdominal pain, cramps, fever Foods: Salads (potato, tuna, chicken, etc.), raw vegetables, milk/milk products and poultry. Prevention: Handwashing, control insects and flies inside and outside the foodservice establishment.
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GORDON FOOD SERVICE Training Hepatitis A 16 FOOD SAFETY: Foodborne Illness Onset time: 15-50 days Symptoms: Abdominal cramps, fever (mild), general weakness, nausea, jaundice Foods: RTE (ready-to-eat) food and shellfish Prevention: Handwashing, minimize bare hand contact with RTE food.
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GORDON FOOD SERVICE Training Listeriosis 17 FOOD SAFETY: Foodborne Illness Onset time: 1 day to 3 weeks Symptoms: Nausea, vomiting, fever, headache, chills, backache Foods: Chilled, prepared, ready-to-eat foods, unpasteurized milk & soft cheeses, poultry, meat, and seafood Prevention: Cook foods to proper temps, avoid cross contamination, throw out products that have passed expiration date
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GORDON FOOD SERVICE Training Camplyobacteriosis 18 FOOD SAFETY: Foodborne Illness Onset time: 1-10 days Symptoms: Diarrhea, fever, nausea, vomiting, abdominal pain, headache Foods: unpasteurized milk and dairy products, raw poultry, contaminated water Prevention: Cook foods to proper temp, pasteurize milk, safe water, avoid cross-contamination
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GORDON FOOD SERVICE Training Botulism 19 FOOD SAFETY: Foodborne Illness Onset time: 4 hours to 8 days Symptoms: Vomiting, constipation, diarrhea, fatigue, weakness, vertigo, blurred vision, dry mouth, paralysis Foods: Canned foods, foods under-processed or temp. abused, sous vide products, produce Prevention: Do not use home-canned products, use time/temp. control for sous vide products
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GORDON FOOD SERVICE Training Staphylococcus Aureus 20 FOOD SAFETY: Foodborne Illness Onset time: rapid-acute Symptoms: Nausea, vomiting, abdominal cramps Foods: Salads (egg, tuna, chicken, macaroni, etc.), deli meats Prevention: Handwashing, cover wounds on hands/arms, holding and reheating food at correct temperatures.
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GORDON FOOD SERVICE Training 21 FOOD SAFETY: Foodborne Illness A helpful acronym What do bacteria need to grow? FoodAcidityTemperature TimeOxygenMoisture
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Milk products Whole eggs Meats Poultry Fish Shellfish Cooked rice Sliced melons Cut tomatoes Cut leafy greens Cooked potatoes Tofu and other soy foods Plant foods that have been heated Raw seeds and sprouts Untreated garlic-and-oil mixtures GORDON FOOD SERVICE Training Time and temperature controlled for safety 22 FOOD SAFETY: Foodborne Illness TCS foods is a new term for potentially hazardous foods Did you know? Once you put the knife through a melon or tomato, any bacteria that was on the outside of the product has now traveled to the inside of the product (even if the product has been washed) TCS FOODS
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GORDON FOOD SERVICE Training Acidity (ph=measure) 23 FOOD SAFETY: Foodborne Illness Most bacteria will not grow well at pH levels below 4.6
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GORDON FOOD SERVICE Training Time 24 FOOD SAFETY: Foodborne Illness 1 2 4 8 16 32 64 512 4096 32768 262144 2097152 (4 hours later)
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GORDON FOOD SERVICE Training Temperature 25 FOOD SAFETY: Foodborne Illness Bacteria grows most rapidly in the danger zone Danger Zone 41° - 135°F
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GORDON FOOD SERVICE Training Oxygen 26 FOOD SAFETY: Foodborne Illness Aerobic Anaerobic
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GORDON FOOD SERVICE Training Moisture Water Activity Level 27 FOOD SAFETY: Foodborne Illness Pathogens will not grow at a water activity level below 0.86
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GORDON FOOD SERVICE Training 28 PREVENTION DEPENDS YOU! ON FOOD SAFETY: Foodborne Illness
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GORDON FOOD SERVICE Training Gordon Food Service Nutrition Resource Center nrc@gfs.com or 1.800.968.4426 Questions? 29 Gordon Food Service Food Safety Awareness www.gfs.com FOOD SAFETY: Foodborne Illness
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