Retail Foodservice Five Risk Factors in Foodborne illness 2013
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This is a short presentation highlighting the five major CDC risk factors for foodborne illness in retail grocery and foodservice operations. It was presented to Environmental Health Specialists in Utah in summer 2013.
Transcript of Retail Foodservice Five Risk Factors in Foodborne illness 2013
stomach-achenausea
vomiting
crampsdiarrhea
dysentery
sore throatfeverchills
Some foodborne illnesses are serious and some cause death
Safe source of food
73°C / 165°F
68°C / 155°F
63°C / 145°F
COOK
Danger Zone
4,000 8,000 16,000 32,000 64,000
Bacteria can double every 20 minutes at these temperatures
Keep Hot Foods Hot
Keep Cold Foods Cold
Wash Hands Often
Do not work when ill
Do Not Cross Contaminate
RAW FOODS
READY TO EAT FOODS
Clean & Sanitize
Cleaning & Sanitizing Wares
Air Dry
>43°C >43°C >77°C
Equipment & Surfaces
Clean
Rinse
Sanitize
