OTF
Define Foodborne Illness.
The disease transmitted to people by eating the same food
When is it considered an outbreak
After 2 or more people eat the SAME FOOD
Cost to humans
Lost work
Medical costs
Long-term disability
Death
Types of contaminants and examples
Biological: Viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood carry harmful toxins.
Chemical: Cleaners, sanitizers, and polishes.
Physical: Bones, metal shavings, staples, bandages, glass, dirt, and even bag ties.
High risk population
Pre-school age children
Elderly
People with compromised immune system
List the process of a foodborne illness investigation
- Two or more people eat the same food
- Investigation is conducted by state and regulatory authorities
- The outbreak is confirmed by a laboratory analysis
List the cost to operations after an outbreak.
Loss of Customers and
Sales
Negative media exposure
Lawsuits and legal fees
Increased insurance premiums
Loss of Reputation
Lowered staff morale
Staff Missing Work
Staff Retraining
How does food become unsafe? List the five in the book?
Purchasing Food from unreliable suppliers
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
List the 12 TCS foods
Milk & dairy products
Shell eggs
Meat: beef, pork, & lamb
Poultry
Fish
Shellfish & crustaceans
Baked potatoes
Heat-treated plant food
Tofu or other soy protein
Sprouts & sprout seeds
Sliced melons; Cut tomatoes; Cut leafy greens
Untreated garlic-and-oil mixtures