Transcript Chapter1 Providing Safe Food - amanda-ray

CHAPTER 1
CHAPTER 1
PROVIDING SAFE FOOD
PROVIDING SAFE FOOD
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Test Your Food Safety Knowledge
(True or False)
1. A food borne-illness outbreak has occurred when two
or more people experience the same illness after
eating the same food.
2. Potentially hazardous food is usually moist.
3. Adults are more likely to become ill from
contaminated food than preschool-age children are.
4. People taking certain medications, such as antibiotics,
are at high risk for foodborne illness.
5. Cooked vegetables are not a potentially hazardous
food.
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Test Your Food Safety Knowledge
(True or False) ANSWERS
1. A food borne-illness outbreak has occurred when two
or more people experience the same illness after
eating the same food. True
2. Potentially hazardous food is usually moist. True
3. Adults are more likely to become ill from contaminated food than preschool-age children are. False
4. People taking certain medications, such as antibiotics,
are at high risk for foodborne illness. True
5. Cooked vegetables are not a potentially hazardous
food. False
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Challenges to Food Safety
• Challenges include:
– Time and money
– Language and culture
– Literacy and education
– Pathogens
– Unapproved suppliers
– High-risk customers
– Staff turnover
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Foodborne Illness
Disease 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
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Factors that may influence food safety
 Emergence of new foodborne pathogens.
 Import of food from countries with less food safety
practices.
 More Take-Outs.
 Increase in high-risk populations.
 Employee turnover rates.
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The Cost of Foodborne Illness
• What do you think are potential costs of
foodborne illness to a food service
establishment?
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Cost of Foodborne Illness
•
Loss of customers and sales
•
Negative media exposure
•
Lawsuits and legal fees
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Increased insurance premiums
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Loss of reputation of reputation
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Lowered employee morale
•
Employee absenteeism
•
Staff retraining
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Populations at High Risk for
Foodborne Illnesses
Higher Risk People
– Elderly people
– Infants and preschool-age
children
– Pregnant women
– People with cancer or on
chemotherapy
– People with HIV/AIDS
– Transplant recipients
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Characteristics of Potentially
Hazardous Food
Potentially hazardous food typically:
 Is moist
 Contains protein
 Has a neutral or slightly acidic pH
This food also has:
 A history of involvement in foodborne-illness outbreaks
 A natural potential for contamination due to methods used to produce/process it
This food also requires:
 Time-Temperature Control.
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Potentially Hazardous Food
Food Favoring the Rapid Growth
of Microorganisms
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Milk & Milk Products
Meat: Beef, Pork, Lamb
Fish
Cooked Rice, Beans, or Other Heat-Treated Plant Food
Shell Eggs (except those treated to eliminate Salmonella spp.
Poultry
Shellfish and Crustacean
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Potentially Hazardous Food
Food Favoring the Rapid Growth
of Microorganisms continued
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Baked or Broiled Potatoes
Tofu or Other Soy-Protein Food
Garlic- and-oil Mixtures
Sprouts and Sprout Seeds
Sliced Melons
Synthetic Ingredients, such as Textured Soy Protein in Meat Alternatives
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Potential Hazards to Food Safety
• Unsafe food is usually the result of
contamination.
• These potential hazards are divided into 3
categories:
•
Biological hazards
•
Chemical hazards
•
Physical hazards
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Potential Hazards to Food Safety
Biological Hazards
Viruses
Bacteria
Parasites
Fungi
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Potential Hazards to Food Safety
Chemical Hazards
Cleaners
Sanitizers
Polishes
Machine lubricants
Toxic metals
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Potential Hazards to Food Safety
Physical Hazards
Hair
Dirt
Bandages
Metal staples
Broken glass
Natural objects (e.g.,
fish bones in a fillet)
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How food becomes unsafe
• Identified by the CDC:
 Purchasing food from unsafe sources
 Failing to cook food adequately
 Holding food at improper temperatures
 Using contaminated equipment
 Poor personal hygiene
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Factors that lead to unsafe food
• Time-Temperature Abuse
• Cross-Contamination
• Poor Personal Hygiene
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How Food Becomes Unsafe
Food has been time-temperature abused when:
It has stayed too long at temperatures good for
pathogen growth or also known as temperatures
that favor growth of foodborne microorganisms.
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How Food Becomes Unsafe
Cross-contamination occurs when:
Pathogens are transferred from one food or surface
to another
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How Food Becomes Unsafe
Poor personal hygiene occurs when foodhandlers:
 Don’t wash their hands right after using the restroom or any
time their hands get dirty
 Come to work while sick
 Cough or sneeze on food
 Touch or scratch wounds,
and then touch food
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How Food Becomes Unsafe
Purchasing Food from Unsafe Sources:
 Shellfish should be purchased from sources that are listed in the
Interstate Certified Shellfish Shippers List.
 Mushrooms picked in the wild should be bought from sources that
use approved mushroom-identification experts to inspect each
mushroom and find them to be safe.
 “Homemade” food items should not be purchased.
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How Food Becomes Unsafe
Contaminated Equipment:
 Food-contact surfaces are not cleaned and sanitized before
use.
 Dishwashing procedures do not adequately clean and sanitize
equipment
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Important Prevention Measures
Focus on these measures:
Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Purchasing from approved, reputable suppliers
Cleaning and sanitizing properly
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The food safety responsibilities of a
manager
Focus on these measures:
Must serve safe food and train employees in safe food
handling practices.
Must know about current regulations affecting the
establishment.
Have a positive and supportive attitude towards food
safety.
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Meeting Food Safety Regulations
Focus on these measures:
Establishment must meet city, county, and state
food regulations.
Regulatory agencies that inspect establishments
share commitment to food safety.
They can assess fines and close establishments
that serve unsafe food.
It is in the best interest of the establishment to
work with local authorities.
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Meeting Food Safety Regulations
The Food and Drug Administration (FDA) recommends that state
and local health departments hold the person in charge of a
restaurant or food service establishment responsible for:
 Illness carried or transmitted by food and their symptoms.
 Types of toxic materials used in the operation and how to safely store,
dispense, use, and discard them.
 Major food allergens and their symptoms.
 Relationship between personal hygiene and the spread of illness, especially as
it relates to cross-contamination, bare-hand contact with ready-to-eat food,
and hand washing.
 Control the length of time that TCS food is at temperatures that support
microorganism growth.
 Hazards associated with eating raw and undercooked meat, poultry, eggs, and
seafood.
 Correct procedures for cleaning and sanitizing utensils and food-contact
surfaces of equipment.
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Marketing Food Safely
Food Safety Commitment:
 Marketing food safety efforts will help show employees and customers that
the operations takes food safety seriously.
 Offer training courses, and evaluate and update them as needed.
 Discuss food safety expectations. Document foodhandling procedures, and
update them as needed.
 Show employees that safe foodhandling is appreciated.
 Set a good example by following all food safety rules yourself.
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Something To Think About
Many customers fell ill after eating at a buffet in a country club in New
Mexico. Dozens required medical treatment. The culprit? Roast
turkey, stuffing and gravy contaminated with the bacteria
Staphylococcus aureus.
More than one factor led to the outbreak. Several of the foodhandlers
had the bacteria. Poor personal hygiene practices led them to
contaminate the turkey. The problem was made worse when the
cooked turkey was not cooled properly. Finally, the bacteria spread
when the foodhandlers used the same utensils to handle the turkey
and a variety of other food.
What should have been done to prevent this incident?
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