Download - FOOD SAFETY & SANITATION MANAGEMENT
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FOOD SAFETY & SANITATION
MANAGEMENT
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One of America’s largest enterprise
employs about 1/4of the nations workforce
produce 20% of America’s Gross Domestic Product (GDP)
Billions were spent on food yearly
THE FOOD INDUSTRY
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Made up of business that
THE FOOD INDUSTRY
transportproduce manufacturedistribute
For consumption
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THE FOOD PRODUCTION
SOURCES OF RAW MATERIALSFARMS
RANCH
FISHING OPERATIONS
VEGETABLE GARDEN
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FOOD DISTRIBUTION
Retail Distribution System consist of many food operations that:prepare serve
packagevend
consumption
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FOOD DISTRIBUTION
TYPES OF FOOD ESTABLISHMENTS
BARS TRANSPORTATION QUICK SERVICE NURSING HOMES
SUPERMARKETS
CONVENIENCE STORECATERINGCHILD CAREHOSPITALS
MILITARY BASES
UNIVERSITIES
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FOOD SAFETY
54B126,000
49,225
Restaurants, School & Work Cafe’sSupermarket, Grocery stores
Large Supermarkets
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Major economic impactCost billions each year
Medical expensesLost workReduced productivityLegal feesDamages Insurance premiumsLost businessLoss of reputation
FOOD SAFETY
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exposure to unsafe temperatures handled by infected workers who practice poor personal hygiene
Exposed to disease-causing agents by contamination and cross-contamination
FOOD SAFETY
CAUSES OF FOODBORNE DISEASE
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FOOD SAFETY
BASIC RULES OF FOOD SAFETY
Safe food
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Shiga toxin-producing Escherichia coli bacteria in lettuce, unpasturized apply juice and radish sprouts
Salmonella typhii In alfalfa sprout, ice cream and dry cereal
FOODBORNE ILLNESS
Causes of Foodborne illness
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Hepatitis A Virus in raw and lightly cooked oysters
Listeria monocytogenes In hot dogs and luncheon meats
FOODBORNE ILLNESS
Causes of Foodborne illness
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Infants and children The elderly Pregnant & lactating women People with impaired immune systems
FOODBORNE ILLNESS
Highly susceptible people to the foodborne illness
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people with AIDS, Cancer, Diabetes
Taking medications that suppress response to infection
FOODBORNE ILLNESS
Highly susceptible people to the foodborne illness