Transcript Lesson 1

Food Safety Introduction and
Background
Lesson Objectives
After completion of this lesson,
occasional quantity cooks will be
able to:
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Recognize the factors that lead to
foodborne illness
Recognize the impact foodborne
illness could have on a quantity
food event
Critical Thinking Question
One of the most reliable workers on your
committee thinks she has a stomachache and
might be running a fever. She wants to help
in the worst way and you are short handed.
After she helps prepare and serve the food
for your event, you hear of several people
who ate food at your dinner talking about a
flu bug that was going around a few days
later. Is it possible that there really was not a
flu bug going around? What other
explanation could there be?
Why all the concern
about foodborne illness?
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Estimated 48 million cases annually
3,000 deaths
2–3% lead to secondary
long-term illnesses
1 in 6 people will get a foodborne
illness each year.
Factors Making Controlling
Foodborne Pathogens
Challenging
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Consumers’ practices
Emerging pathogens
Global food supply
More food consumed away
from home
Microorganisms adapt
and evolve
New modes of transmission
Important Facts About
Foodborne Illness
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Cost are high
Toxins
Common symptoms
Cannot detect when food
is “bad”
High risk populations
Food waste
Causes of
Foodborne Illness
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Bacteria, viruses, parasites, and toxins
At least 30 pathogens commonly
associated with foodborne illness
CDC targeted four pathogens of
greatest concern:
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E. coli
Salmonella enteritis
Listeria monocytogenes
Campylobacter jejuni
Conditions Pathogens
Need to Grow (FATTOM)
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F = Food
A = Acidity
T = Time
T = Temperature
O = Oxygen
M = Moisture
Common Pathogens
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Norovirus
Salmonella
Staphylococcus
Clostridium perfringens
Clostridium botulinum
Listeria monocytogenes
E. coli 0157:H7
Summary
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Bacteria exist everywhere and in
most foods
Controlling contamination
Denying ideal growth conditions
Causes of foodborne illness likely to
be related to:
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time and temperature abuse
cross contamination
personal hygiene