Providing Safe Food Objectives 1 2 l Recognize
Providing Safe Food Objectives: 1 -2 l Recognize the importance of food safety l Understand how food becomes unsafe l Identify TCS food l Recognize the risk factors for foodborne illness l Understand important prevention measures for keeping food safe
Challenges to Food Safety A foodborne illness is a disease transmitted to people through food An illness is considered an outbreak when: 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 Each year, millions of people get sick from unsafe food. 1 -3
Challenges to Food Safety Challenges include: l Time and money o l Language and culture o l 1 -4 Different languages can make it difficult to communicate. Cultural differences can also influence how food handlers view food safety. Literacy and education o l Pressure to work quickly can make it hard to follow food safety practices. Staff education levels can vary making it more challenging to teach some staff food safety. Pathogens o Illness-causing microorganisms being found
Challenges to Food Safety Challenges include: l Unapproved suppliers o l High-risk customers o l The number of customers at high risk for getting foodborne illness is increasing. Staff turnover o 1 -4 Food received from suppliers not practicing food safety can cause a foodborne-illness outbreak. Training new staff leaves less time for food safety training.
Costs of Foodborne Illness Costs of a foodborne illness to an operation: Loss of customers and sales Negative media exposure 1 -5 Loss of reputation Lowered staff morale
Costs of Foodborne Illness Costs of a foodborne illness to an operation: 1 -6 Lawsuits and legal fees Staff missing work Increased insurance premiums Staff retraining
Costs of Foodborne Illness Most important are the human costs. Victims of foodborne illnesses may experience the following: 1 -6 • Lost work • Medical costs • Long-term disability • Death
How Foodborne Illnesses Occur Unsafe food is the result of contamination 1 -7 l Biological l Chemical l Physical
Contaminants Biological Contaminants Pathogens are the greatest threat to food safety. They include: 1 -8 l Bacteria l Viruses l Parasites l Fungi
Contaminants Chemical Contaminants Foodservice chemicals can contaminate food if they are not used correctly (see photo). Chemical contaminants include: 1 -9 l Cleaners l Sanitizers l Polishes
Contaminants Physical Hazards Foreign objects can get into food. 1 -10 l Metal shavings l Staples l bandages l Glass l Dirt l Natural objects (e. g. , fish bones in a fillet)
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 -11
How Food Becomes Unsafe Time-temperature abuse Poor personal hygiene 1 -12 Cross-contamination Poor cleaning and sanitizing
How Food Becomes Unsafe Time-temperature abuse: l 1 -13 When food has stayed too long at temperatures good for pathogen growth
How Food Becomes Unsafe Food has been timetemperature abused when: l 1 -14 It has not been held or stored at correct temperatures l It is not cooked or reheated enough to kill pathogens l It is not cooled correctly Pg 1. 5 SSF 6 e
How Food Becomes Unsafe Cross-contamination: l When pathogens are transferred from one surface or food to another Pg 1. 5 SSF 6 e 1 -15
How Food Becomes Unsafe Cross-contamination cause a foodborne illness when: l 1 -16 Contaminated ingredients are added to food that receives no further cooking l Ready-to-eat food touches contaminated surfaces l A food handler touches contaminated food and then touches ready-to-eat food l Contaminated cleaning cloths touch food-contact surfaces Pg 1. 5 SSF 6 e
How Food Becomes Unsafe Poor personal hygiene can cause a foodborne illness when food handlers: l 1 -17 fail to wash their hands correctly after using the restroom l cough or sneeze on food l touch or scratch wounds, and then touch food l work while sick Pg 1. 5 SSF 6 e
How Food Becomes Unsafe Poor cleaning and sanitizing: 1 -18 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 and ready-to-eat food are the most likely types of food to become unsafe. TCS Food Pathogens grow well in TCS food. These items need time and temperature control to limit pathogen growth. For this reason, the food is called TCS food – food requiring time and temperature control for safety. 1 -19
Food Most Likely to Become Unsafe TCS Food: 1 -19
Food Most Likely to Become Unsafe TCS Food: continued 1 -20
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 -21 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: l Elderly people l l Preschool-age children l l Very young children have not built up strong immune systems. People with compromised immune systems l 1 -22 People’s immune systems weaken with age. The immune system is the body’s defense against illness. Certain medical conditions and medications can weaken a person's immune system. These include cancer or chemotherapy, HIV/Aids and
Keeping Food Safe Now that you know how food can become unsafe, you can use this knowledge to keep food safe. Focus on these measures 1 -23 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 -24 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 Responsible for the Prevention of Foodborne Illness l The Food and Drug Administration (FDA) l l U. S. Department of Agriculture (USDA) l The USDA regulates and inspects meat, poultry and eggs. l Centers for Disease Control and Prevention (CDC) l U. S. Public Health Service (PHS) l l 1 -25 The FDA inspects all food except meat, poultry and eggs. The FDA also issues a “Food Code” providing science based recommendations for food safety. The CDC and PHS assist the FDA and USDA. They conduct research in the causes of foodborne illness outbreaks. State and local regulatory authorities
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