DVD Lets watch a DVD 1 2 Additional

DVD Let’s watch a DVD… 1 -2

Additional Content Some other things you should know… 1 -3

Challenges to Food Safety A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when: 1 -4 l Two or more people have the same symptoms after eating the same food l An investigation is conducted by state and local regulatory authorities l The outbreak is confirmed by laboratory analysis

Challenges to Food Safety Challenges include: 1 -5 l Time and money l Language and culture l Literacy and education l Pathogens l Unapproved suppliers l High-risk customers l Staff turnover

How Food Becomes Unsafe Five risk factors for foodborne illness: 1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene 1 -6

How Food Becomes Unsafe Time-temperature abuse Poor personal hygiene 1 -7 Crosscontamination Poor cleaning and sanitizing

How Food Becomes Unsafe Poor cleaning and sanitizing: 1 -8 l Equipment and utensils are not washed, rinsed, and sanitized between uses l Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized l Wiping cloths are not stored in a sanitizer solution between uses l Sanitizer solution was not prepared correctly Pg 1. 5 SSF 6 e

Food Most Likely to Become Unsafe TCS food: 1 -9

Food Most Likely to Become Unsafe TCS food: 1 -10

Ready-to-Eat Food Ready-to-eat food is food that can be eaten without further: l Preparation l Washing l Cooking Ready-to-eat food includes: 1 -11 l Cooked food l Washed fruit and vegetables l Deli meat l Bakery items l Sugar, spices, and seasonings

Populations at High Risk for Foodborne Illnesses These people have a higher risk of getting a foodborne illness: 1 -12 l Elderly people l Preschool-age children l People with compromised immune systems

Keeping Food Safe Focus on these measures: 1 -13 l Controlling time and temperature l Preventing cross-contamination l Practicing personal hygiene l Purchasing from approved, reputable suppliers l Cleaning and sanitizing

Keeping Food Safe Training and monitoring: 1 -14 l Train staff to follow food safety procedures l Provide initial and ongoing training l Provide all staff with general food safety knowledge l Provide job specific food safety training l Retrain staff regularly l Monitor staff to make sure they are following procedures l Document training

Keeping Food Safe Government agencies: 1 -15 l The Food and Drug Administration (FDA) l U. S. Department of Agriculture (USDA) l Centers for Disease Control and Prevention (CDC) l U. S. Public Health Service (PHS) l State and local regulatory authorities

Review Let’s review 1 -16

Review Does it need time and temperature control to keep it safe? A. Yes B. No Flour 1 -17

Review Does it need time and temperature control to keep it safe? A. Yes B. No Cut lettuce 1 -18

Review Does it need time and temperature control to keep it safe? A. Yes B. No Sliced melon 1 -19

Review Does it need time and temperature control to keep it safe? A. Yes B. No Cooked beans 1 -20

Review Does it need time and temperature control to keep it safe? A. Yes B. No Baked potatoes 1 -21

Review What is the problem? A. Time-temperature abuse B. Cross-contamination C. Poor personal hygiene D. Poor cleaning and sanitizing 1 -22

Review What is the problem? A. Time-temperature abuse B. Cross-contamination C. Poor personal hygiene D. Poor cleaning and sanitizing 1 -23

Review What is the problem? A. Time-temperature abuse B. Cross-contamination C. Poor personal hygiene D. Poor cleaning and sanitizing Chicken breasts 1 -24

Review What is the problem? A. Time-temperature abuse B. Cross-contamination C. Poor personal hygiene D. Poor cleaning and sanitizing 1 -25