providing safe food. foodborne illness illness carried or transmitted to people by food...
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Providing Safe Food
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Foodborne Illness
Foodborne Illness
Illness carried or transmitted to people by food
Foodborne-Illness Outbreak
Incident in which two or more people experience the same illness after eating the same food
1-3
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Reasonable Care Defense
The proof that you have done everything possible to serve safe food.
• Training staff
• Purchasing from a safe source
• Functioning equipment
• Safety standards in preparation
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TCS
•Used to be “Potentially Hazardous Foods”
•Now---”Time/Temperature Control for Safety”
•Defines foods that could allow pathogenic microorganism growth or toxin formation
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Cost of Foodborne Illness
1-4
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This is NEVER a Good Sign!
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Populations at High Risk for Foodborne Illness
Higher Risk People
Infants and preschool-age children
Pregnant women
Elderly people
People taking certain medications
People who are seriously ill
1-5
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Populations at High Risk for Foodborne Illnesses
--People who consume potentially hazardous foods or ingredients that are raw
--People who eat foods that have not been cooked to the required minimum internal temperatures
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Populations at High Risk for Foodborne Illnesses
--Anyone with weakened immunities:
Anorexics, Alcoholics, People with colds
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Potentially Hazardous Food
Food Favoring the Rapid Growth of Microorganisms:
Milk and MilkProducts
Meat: Beef, Pork,Lamb
FishCooked Rice,
Beans, or OtherHeat-TreatedPlant Food
Eggs (except thosetreated to eliminateSalmonella spp.) Poultry Shellfish and
Crustacean
1-6
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Potentially Hazardous Food
Food Favoring the Rapid Growth of Microorganisms: continued
BakedPotatoes
Tofu or OtherSoy-Protein Food
Untreated Garlic-and-OilMixtures
Raw Sprouts andSprout Seeds
Synthetic Ingredients,Such as Textured Soy
Protein inMeat Alternatives
Sliced Melons
1-7
2007: Cut tomatoes and melons must be held at 41° degrees F or lower
2010: Cut greens/lettuce
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Food Most Likely to Become Unsafe
Food That Favors the Growth of Pathogens continued
Tofu or othersoy-protein food
Untreated garlic-and-oilmixtures
Sprouts andsprout seeds
Sliced melons, cut tomatoes, and cut leafy greens
Heat-treated plant food, such as cooked rice,
beans, and vegetables
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CDC Statistics
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Pathogens causing the most illnesses, hospitalizations, and deaths each year
PathogenEstimated number of illnesses
90% Credible Interval
%
Norovirus 5,461,731 3,227,078–8,309,480
58
Salmonella, nontyphoidal
1,027,561 644,786–1,679,667
11
Clostridium perfringens
965,958192,316–2,483,309
10
Campylobacter spp.
845,024 337,031–1,611,083
9
Staphylococcus aureus
241,148 72,341–529,417
3
Subtotal 91
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Past Ten Years15,000 Outbreaks affecting 50,000 people
In the past ten years:
•Eggs
•Potatoes
•Cheese
•Ice Cream
•Leafy greens
•Tuna
•Oysters
•Tomatoes
•Sprouts
•Berries
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Center for Science in the Public Interest
Copyright © 2004 by Center for Science in the Public InterestSixth Edition, March 2004
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Potential Hazards to Food Safety
Biological Hazards
Bacteria, viruses, parasites, fungi
Toxins
Chemical Hazards
Pesticides, food additives, cleaning supplies, toxic metals
Physical Hazards
Hair, dirt, metal staples, etc.
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Glasses
CDC reports that the flu virus, cold germs and bacteria can remain on glasses from 2 hours to 2 days!
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Time-Temperature Abuse
Cross-Contamination
Poor Personal Hygiene
Purchasing from unsafe sources
How Food Becomes Unsafe
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Time-Temperature Abuse
Food has been abused:
Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms
Held
Stored
Cooked
Reheated
Cooled
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Cross-Contamination
Cross-contamination occurs when:
Microorganisms are transferred from one food or surface to another
1-11
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Cross-Contamination
•Contaminated ingredients added to ready-to-eat foods
•Cooked/ready-to-eat foods come in contact with an unclean surface
•Contaminated food drips on ready to eat foods
•Food handler touches contaminated food then a ready-to-eat food
•Dirty cleaning cloths not cleaned and sanitized between uses