chapter 1. foodborne illness – disease carried or transmitted by food outbreak - when 2 or more...
TRANSCRIPT
PROVIDING SAFE FOOD
Chapter 1
FOODBORNE ILLNESS Foodborne Illness – disease carried or
transmitted by food Outbreak - when 2 or more people have
the same illness after eating the same food
Confirmed when lab analysis shows that a specific food is the source of the illness
DAMAGECosts of foodborne illness:
Loss of customers and salesLoss of reputationLawsuitsIncreased insuranceLow employee moraleEmployees not showing up for workRetrain new workersEmbarrasment
PREVENTION Prevent foodborne illness with training
programs like ServSafe Install a HACCP (Hazard Analysis Critical
Control Point) system. Regularly retrain employees
HIGH RISK POPULATIONS Certain groups of people are more at
risk. They get sick easier than others. Be especially careful when serving food to:
1. Young children
HIGH RISK POPULATIONS
2. Pregnant Women
HIGH RISK POPULATIONS
3. Elderly people
HIGH RISK POPULATIONS
4. People taking medication
HIGH RISK POPULATIONS
5. People who are ill
POTENTIALLY HAZARDOUS FOOD Any food can become contaminated Foods that commonly become unsafe
are “Potentially Hazardous”They include:MilkMeatFishEggsPoultryShellfish
POTENTIALLY HAZARDOUS FOODContinued…Cooked potatoesCooked riceGarlic and oil mixturesSoy protein foodsSliced MelonSprouts
3 HAZARDS TO FOOD SAFETY Food safety hazards are divided into
three categories
BIOLOGICAL
CHEMICAL PHYSICAL
Bacteria, viruses, parasites, fungi, plant and fish toxins
Pesticides, food additives, cleaning supplies, toxic metals
Hair, dirt, nails, broken glass, staples, bandages
HOW FOOD BECOMES UNSAFE There are three main ways food
becomes unsafe they are:1. Time Temperature Abuse2. Cross Contamination3. Poor Personal Hygiene
TIME TEMPERATURE ABUSE Allowing food to remain too long in
Temperature Danger Zone (TDZ)
For example:1. Not cooking to the required
temperature2. Cooling incorrectly3. Stored at improper temperatures
CROSS CONTAMINATION Occurs when microorganisms are
transferred from one surface or food to another.
For example:1. Raw ingredients added to ready to eat
food2. Surfaces not cleaned and sanitized
between food uses3. Raw food dripping on other food4. Using dirty clothes to “clean”
POOR PERSONAL HYGIENE Spreading your germs by not taking
care of your body
For example:1. Sneezing on food2. Touching sores or cuts3. Coming to work sick4. Not bathing regularly5. Not washing handsDon’t be gross.
REVIEW QUESTIONS 1. Why do elderly people have a higher
risk of contracting a foodborne illness?
REVIEW QUESTIONS 2. Which of these foods would be most
likely to cause a foodborne illness?
Tomato juiceCooked rice
Whole wheat flourDry powdered milk
REVIEW QUESTIONS 3. Which is not a common characteristic
of potentially hazardous food?
MoistDry
Slightly acidicContains protein
REVIEW QUESTIONS 4.In order for a foodborne illness to be
considered an “outbreak,” how many people must experience the illness after eating the same food?
REVIEW QUESTIONS 5. What are the three ways food
becomes unsafe?
ANSWER TIME!!! 1. Elderly folk are at risk because their
immune systems are likely to have weakened with age.
2. Cooked rice is more likely to cause foodborne illness.
3. Dry is not a common characteristic of potentially hazardous food.
4. Two people must experience the same illness after eating the same food to be an outbreak
5. Food becomes unsafe due to time temperature abuse, cross contamination, and poor personal hygiene.
ADD IT UPWrite your score on your paper along with
your name and turn into the class period tray.