The Food Service IndustryFoodborne Illness

Risk Analysis

Jennifer Nucci

Introduction

Restaurant Industry – largest single private employer in the US

> 12 Million Workers in 925,000 locations

Food service = vital to human survival Can pose a health risk if not handled correctly

throughout the supply chain

Foodborne Illness & Food Safety

65 – 80 Billion Case per year in US Estimated annual medical costs/productivity

losses range from $6.6 billion to $37.1 billion

Modern Life Trends Increasing Risk– Lifestyle changes– Increased International Travel– Improved economies – Eat more animal origin food

Risk Assessment

Identifying Potential Hazards

Part I

5 Major Foodborne Illness Risks

Type of Food & Intended Use Food Handling, Preparation, & Processing Equipment & Facility Management & Employee Food Safety

Knowledge Volume of Food & Typical Patronage

Food Type & Intended Use

Support rapid growth & reproduction of infectious bacteria– High Risk: Cooked & intended for immediate

eating i.e. ready-to-eat hot foods– Medium Risk: Uncooked & ready-to-eat:

Sandwiches, deli meats, cheese– Low Risk: No further preparation – Peanut butter,

crackers, dry food

Food Handling, Preparation & Processes

Extensively handled food (uncooked/Unpackaged)

Cook/Chill Processes– *** Food Temperature

Catering away from prep location

Equipment & Facility

Layout allow for the flow of food to be in one direction - receiving→ service → sale – Unprocessed separated from cooked, ready to eat – Food Prep separated from dishwashing & waste

storage

Equipment maintenance– Easily suitable for cleaning– Adequate size for volume of food produced

Potable Water

Management & Employee Food Safety Knowledge

Education, Training, & Operational Policies – minimize mistakes & variances from established

operational standards

Risk Management Plan

Documented Regulatory Compliance Records

Volume of Food & Typical Patronage

Number of People Served &Number of Employees

Higher volumes of foods =

added handling, added potential of temp. abuse =

increased risk of Foodborne Illness

Segments of Population– Young, Elderly, immuno-compromised

Risk Management

Measure to

Mitigate Risk

Part II

HACCP Plan – Hazard Analysis & Critical Control Points

1. Conduct A Hazard Analysis

2. Determine Critical Control Points

3. Establish Critical Limits

4. Establish Monitoring Procedures

5. Establish Corrective Actions

6. Establish Verification Procedures

7. Establish Record Keeping & Documentation Procedures

Conclusion

Why Food Safety?– Necessity in life– Modern life trends

demand for quick, accessible of food

Food Service Industry should work together– Globally Reduce cases of foodborne illness &

economic drain caused by medical and productivity losses these illnesses produce

Questions?Questions?