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What is a food borne illness?
disease transmitted to people by food
What is the FDA and what do they do?
-Food & Drug Administration
-inspects all food EXCEPT meat, poultry, and eggs
-regulates food transported across all state lines
What is a food outbreak?
when two or more people have the same symptoms after eating the same food
What is the Food Code?
What is the USDA and what do they do?
-regulates & inspects meat, poultry, eggs
-regulates food that cross state boundaries
Which groups have a higher risk of getting a foodborne-illness?
1. Elderly People
2. Pre-school children
3. People with compromised immune systems (cancer/chemo, HIV/aids, transplants)
What is TCS food?
food that requires TIME, TEMPERATURE CONTROL SAFETY.
What is corrective action?
What are some challenges in food safety?
Time
Language & Culture
Literacy & Education
Pathogens
Unapproved Suppliers
High-Risk Customers
Staff Turnover (training new staff)
What are the CDC & PHS and what do they do?
Centers for Disease Control & Prevention
Public Health Service
They both conduct research and investigations to food safety.
What do regulatory, local authorities do?
They create regulations and inspect operations and issue licenses/permits.
1. Biological (pathogens)
2. Chemical (cleaners, sanitizers, polishes)
3. Physical (foreign objects getting into food)
-cooked food
-plant foods (cooked rice, beans, veggies) cooked for hot holding
-washed fruits & veggies
-deli meat
-bakery items (sugar, spices, seasonings)
What are some costs to Foodborne Illness?
Loss of: Customers & Sales
Loss of: Reputation
Negative media exposure
lawsuits & legal fees
lowered moral staff
staff missing work
increased insurance premiums
staff retraining
Serious: lost work, medical costs, long-term disability, death
5 Most Common Food-Handling Mistakes that can cause Food-Borne Illness
1. Purchasing food from unsafe sources
2. Failing to cook food properly
3. Holding food at wrong temp
4. Using contaminated equipment
5. Practicing poor personal hygiene
What is Ready-to eat food?
What is time-temperature abuse?
when food has stayed too long a temps that cause the growth of pathogens
-can happen if food isn't held/stored at right temp
-can happen if food isn't cooked/reheated enough to kill pathogens
-food isn't cooled properly
What is Cross-Contamination?
when pathogens are transferred from one surface to another
2. Cross-Contamination
3. Poor Personal Hygiene
4. Poor cleaning & sanitizing
What temperature should TCS food be held at?
Hot: 135 degrees F or higher
Cold: 41 degrees F or lower
1. control time/temp
2. prevent cross-contamination
3. Practice good-personal hygiene
4. purchasing from reputable/approved sources5. cleaning & sanitizing items properly
Give examples of TCS Food
-Milk & Dairy Products
-Meat (beef, pork, lamb)
-Shell eggs (except eggs that aren't chemically washed)
-Poultry
-Fish
-Shellfish & crustaceans
-Baked potatoes
-heat treated plant food (cooked rice, veggies, beans)
-tofu
-sprouts
-sliced melons, leafy greens, tomatoes
-untreated garlic/oil mixture