Safe Plates for Home Food Handlers Module 1

Safe Plates for Home Food Handlers Module 1: Introduction to Food Safety

Case Study

What Happened North America, 2016 • Nine people became sick with Listeria monocytogenes – All went to the hospital – Three people died • CRF Frozen Foods company recalled over 350 frozen products sold in the United States and Canada

What Went Wrong • Listeria bacteria was in manufacturing facility and got on the food • Families ate the frozen foods without cooking them all the way • CRF Frozen Foods recalled over 350 different frozen vegetable and fruit items sold under different brand names

Learning Objectives • Understand the importance of food safety and a positive food safety culture • Describe food hazards, including physical, chemical and biological • Understand food handler role in controlling food hazards and the impact of their behavior on foodborne illness • Define highly susceptible populations

Importance of Food Safety

Food Safety What does food safety mean to you? • The protection of food from anything that could harm someone’s health • This includes all the practical steps involved in keeping food safe from when it is grown/produced all the way to when it is sold and eaten

Importance Of Food Safety • About 1 in 6 people get sick from food in the United States every year

Importance Of Food Safety • 48 million illnesses • 128, 000 hospitalizations • 3, 000 deaths

Importance Of Food Safety • Many people don’t report foodborne illnesses • People get better without going to a doctor • Estimated 30 cases of unreported foodborne illness for every 1 case reported

Impacts of Foodborne Illness What are some of the bad things that could happen because of foodborne illness? • People going to the hospital • Death • Legal action • Business closing • Increased insurance cost • Food thrown away • Loss of restaurant customers • Loss of restaurant job

Highly Susceptible Populations • Some people are more likely than the general population to experience foodborne diseases – Young – Old – Pregnant women and unborn babies – Immune compromised

Food Safety Culture • Food safety culture everyone using a kitchen agrees that it is important to make sure food is as safe as possible • People cooking: – Know the risks with foods made – Know why managing risks is important – Show they effectively manage those risks

Potential Hazards in Food

Key Terms • Food - anything edible that people usually consume including water and ice • Hazard - anything that could cause harm to consumers. There are three general categories: physical, chemical and biological • Pathogen - microorganisms that cause disease

Physical Hazards • Naturally occurring – Rock, wood – Bone, shell, feather, insects • Foreign objects – Metal, glass, plastic – Bandages, false nails

Chemical Hazards • • • Allergens Pesticides Cleaners and sanitizers Additives Chemical leaching Naturally occurring toxins – Plants, fish, shellfish, mushrooms

Biological Hazards • Bacteria – Most common biological hazard in food • Fungi – Mold and yeast – Usually spoilage • Viruses • Parasites • Most microorganisms are helpful and necessary

Key Terms • Foodborne illness/disease - illness caused by consumption of contaminated food • Case - an instance of a person becoming ill from food; suspected or confirmed • Foodborne disease outbreak - two or more cases of a similar illness that result from eating a common food

Controlling Hazards in Food

Sources Of Pathogens • Food handlers • Raw animal and plant foods • Contaminated water or ice • Soil • Pests and pets • Air, dust, dirt and food waste

Microorganism Growth and Control • Biological hazards can be controlled by managing the factors that allow them to grow

The Big 5 Factors Centers for Disease Control and Prevention (CDC) identified the most common factors for foodborne illness as being: 1. 2. 3. 4. 5. Food purchased from unsafe sources Failure to cook food to correct temperature Improper holding temperatures Contaminated equipment Poor personal hygiene

Food Handlers’ Role • Control time and temperature with cooking, cooling and storage • Maintain good personal hygiene habits and don’t cook for other people when sick • Prevent cross-contamination • Clean and sanitize at appropriate times • Be vigilant about allergen control and communication

Review • Definition and importance of food safety and food safety culture • Highly susceptible populations • Potential hazards in food • Factors contributing to foodborne illness and food handlers’ role in preventing illness