Y1.U2.1

Keeping food Safe

Objectives• Analyze evidence to determine the

presence of foodborne-illness outbreaks

• Recognize risks associated with high-risk populations

• Identify the characteristics of potentially hazardous food

Objectives• Identify what a foodborne illness is

and determine when one has occurred

• List challenges to food safety

• Identify costs of a foodborne illness

• List contaminates that can make food unsafe

Objectives• Identify how food becomes unsafe

• List food most likely to become unsafe

• Identify high-risk populations

• List management responsibilities

Key TermsFoodborne Illness

Foodborne IllnessOutbreak

Contamination

Time-Temperature Abuse

Cross- Contamination

TCS Food

Ready-To-Eat Food

High-Risk Populations

Immune System

Intro• When diners eat out they expect

safe food, clean surroundings, and well groomed workers

• Several challenges contribute to the risk of foodborne illness:– Time: Pressure to work quickly

makes it hard to take time to follow correct procedures

Intro, Challenges, cont.– Language and culture:

communication barriers, cultural norms

– Literacy and Education: challenges to teaching

– Pathogens: found in foods once considered safe (salmonella on produce)

Intro, Challenges, cont.– Unapproved suppliers: questions

about food safety practices– High-risk populations: on the rise

(elderly)– Staff turnover: hard to keep trained

What is foodborne illness?

• A foodborne illness is a disease carried or transmitted to people by food

• CDC defines foodborne illness outbreak as an incident in which two (2) or more people experience the same illness after eating the same food

What is…?

• A foodborne illness is confirmed when laboratory analysis shows that a specific food is the source of the illness

• Each year 76 million of people are affected by foodborne illness (CDC)– 325,000 hospitalized– 5,000 deaths

How Food Becomes Unsafe• Most commonly reported causes

of foodborne illness (CDC):– Purchasing food from unsafe

sources– Failure to cool food properly– Failure to cook and hold food at

proper temperature– Using contaminated equipment– Poor personal hygiene

How: 4 Main Factors (1)• Time-temperature abuse:

– Not held or stored at correct temperature

How: 4 Main Factors (2)• Cross-contamination:

– contaminated ingredients added to food without further cooking

– RTE touches contaminated surface– Contaminated food touches or drips

on cooked or RTE food– Hand to food– Contaminated cleaning rag

How: 4 Main Factors (3)• Poor personal hygiene:

– Fail to wash hands– Cough or sneeze on food– Touch or scratch wounds…– Work while sick

How: 4 Main Factors (4)• Poor cleaning and sanitizing:

– Equipment/utensilsfood-contact surfaces not washed, rinsed, sanitized correctly

– Wiping cloths not stored in sanitizer solution

– Sanitizer solution not at proper levels

Costs of Foodborne Illness

Costs of Foodborne Illness

• Lawsuit: need to prove– Food was unfit to be served– Food caused plaintiff harm– Establishment violated the warranty

of sale (the rules stating how the food must be handled

Costs of Foodborne Illness

• Reasonable care defense requires proof that an establishment did everything that could be reasonably expected to ensure safe food– Written standards, training practices,

HACCP, positive inspections

Brain Food

• What word is pronounced differently when the first letter is capitalized?

Brain Food

• Herb, Job, Nice

Preventing Foodborne Illness

• Establishing a comprehensive food safety program greatly reduces the likelihood of causing foodborne illness

• Training employees in food safety

Ensuring Food Safety • Purchasing from approved,

reputable sources

• Controlling time and temperature

• Preventing cross-contamination

• Practicing personal hygiene

• Cleaning and sanitizing

Food Safety Systems• HACCP Hazard Analysis Critical

Control Point is a system designed to prevent food safety hazards from occurring– Flow of food is the path food takes

from receiving and storage through preparation, cooking, holding, serving, cooling and reheating

Preventing Foodborne Illness

• FDA Food Code (Food and Drug Administration) is a science based reference on how to prevent foodborne illness and is used as a model for state and local regulation

High-Risk Populations

• Pre-school age children: not yet built up strong immune system

• Elderly: changes occur in organs (stomach acid production)

• People with compromised immune systems: cancer, HIV/AIDS, organ/bone marrow transplant, certain medications

Potentially Hazardous foodsMilk and dairy products

Shell eggs (except those treated to eliminate salmonella)

Meat: beef, pork, lamb

Poultry

Fish

Shellfish and crustaceans

Potentially Hazardous foodsBaked Potato

Heat-treated plant food: rice, beans, vegetables

Tofu/Soy protein, synthetic ingredients such as textured soy protein in meat alternatives

Sliced melon, cut tomato, leafy greens

Sprouts and sprout seeds

Untreated garlic-and oil mixtures

Potentially Hazardous foods• Potentially Hazardous Food is most often

Moist, High in Protein, Neutral or Slightly Acidic pH.

• RTE Foods (ready to eat) must be handled carefully

• Disease causing microorganisms are responsible for the majority of foodborne illness outbreaks.

Three Types of Contamination

• 1. Biological: bacteria, viruses parasites, fungi and certain plants mushrooms and fish that carry harmful toxins

Three Types of Contamination

• 2. Chemical: pesticides, food additives, preservatives, cleaning supplies, toxic metals

Three Types of Contamination

• 3. Physical: foreign objects, hair, dirt, staples, glass, jewelry, fingernails

Management Responsibility

FDA recommends that state/local health departments hold management responsible for knowing:

• Food is not being prepare in private home where people are living or sleeping

• People other than foodhandlers are restricted from prep, storage, dishwashing areas

Management Responsibility

• Maintenance and delivery workers follow food safety practices

• Staff handwashing is monitored• Deliveries monitored: approved supplier,

correct temperature, including after hours

• TCS food cooked to required temperatures (calibrated)

• TCS food is cooled rapidly

Management Responsibility

• Consumer advisory posted: raw or partially cooked food.

• Cleaning and sanitizing monitored: concentration, temperature, contact time.

• Customers notified: clean tableware, self-service

• Staff handle RTE utensils/gloves• Staff trained in food safety, allergy

awareness.

Management Responsibility

• Staff report illness/symptoms that can be transmitted through food

• Food safety procedures are written, implemented, maintained where required by regulatory authority

Marketing Food Safety

• Offer training courses• Discuss expectations, document

procedures• Consider awarding certificates• Set example• Staff’s hygiene and appearance reflect

safety focus• Ensure staff can answer safety questions