Transcript File

Serve Safe Manager
CHAPTER 1: PROVIDING SAFE FOOD
Scenario: Foodborne Illness @ local cafe
Dozens of people became sick at a small café.
Customers who at the café’s famous Baked
Potato Salad called to complain of nausea and
vomiting. These calls began within two days
after eating the dish. They eventually also
experienced double vision and difficulty in
speaking and swallowing.
WHAT WENT WRONG? Why?
Scenario: Foodborne Illness @ local café
RESULTS
The local regulatory authorities investigated. They found
that the baked potatoes in the salad were the source of
the outbreak. The potatoes had been wrapped in
aluminum foil when they were baked. Then they were
left on a prep table overnight to cool. Ultimately, the
potatoes were left at room temperature for almost 18
hours before they were used in the salad. Bacteria on the
potatoes had the correct conditions for growth. Theses
conditions included time, temperature, and a lack of
oxygen provided by the potatoes’ foil wrapping.
You can PREVENT this:
Recognize the importance of food safety
Understand how food becomes unsafe
Identify TCS food
Recognize risk factors for foodborne illnesses
Understanding important prevention measure for
keeping food safe
Classifying a foodborne illness
Definition: a disease transmitted to people by food
Outbreak occurs when:
-2 or more people have same symptoms after eating the
same food
- an investigation is conducted
- outbreak is confirmed by lab analysis
Challenges to Food Safety
TIME- pressure to prepare food
LANGUAGE & CULTURE- staff speaks different language/ different
cultural practices for food handling
LITERACY & EDUCATION- different levels of education
PATHOGENS- microorganisms found on foods once considered safe
UNAPPROVED SUPPLIERS- suppliers not practicing safe food-handling
HIGH-RISK CUSTOMERS- older, younger, and suppressed immune
system
STAFF TURNONVER- training new staff= less time for food safety
training
Costs of a FB Illness
Loss of sales
Negative exposure (media)
Lawsuits/ legal fees
Increased insurance
Loss of reputation
Lowered staff moral
Staff missing work
Staff retraining
Types of Contaminants
Biological: pathogens (bacteria, virus, parasite, fungi)
Chemical: contaminate food if used incorrectly
(bleach sanitizer sprayed over food)
Physical: Foreign objects (paper, hair, fish bones)
5 main reasons for contaminated food
(Provided an example for each)
purchased from unsafe source
Failed to cook correctly
Held at incorrect temperature (danger zone)
Using contaminated equipment
Poor personal hygiene
TCS Foods
Milk/ dairy
Meat/ poultry/ eggs/ fish/ shellfish
Baked potatoes
Rice/ beans/ vegetables (heat treated)
Tofu
Sprouts
Sliced melon/ tomato/ leafy greens
Untreated garlic/oil mixtures
High Risk for FB Illnesses
Elderly people
Pre-k age children
Low immune system
Government Agencies
FDA- inspects all food except meat, poultry, and eggs.
Regulates transportation of food/ restaurants/ vending
machines/ schools/ hospitals
USDA- inspects meat, poultry, and eggs
CDC/PHS- conduct research for causes of a F B illness
outbreak, inspects operations, enforce regulations,
licensing, HACCP plans