Foodborne Illness
A foodborne illness is
a disease transmitted to people by food
Biological, Chemical, Physical
Unsafe food is usually the result of
Contamination
The CDC and PHS conduct research into the causes of
foodborne-illness outbreaks
You should purchase supplies from these types of suppliers
Approved and Reputable
The most important cost of foodborne illnesses
Human Costs
This contaminant is responsible for most foodborne illness
Biological
Pathogens can be transferred from one surface to another. This is called
Cross-Contamination
The USDA (U.S. Department of Agriculture) regulates and inspects
Meat, Poultry and Eggs
When handling ready to eat food you should use
single-use gloves or utensils
Victims of Foodborne Illnesses may experience the following:
Lost Work
Medical Costs
Long-term Disability
Death
Metal Shavings, Staples, Bandages, Glass, Dirt, Bag Ties, Fish Bones
Give 2 examples of how food handlers can cause a foodborne illness through poor personal hygiene
-Fail to wash their hands correctly after using the restroom
-Cough or sneeze on food
-Touch or scratch wounds and then touch food
-Work while sick
These are the 5 regulatory agencies
FDA, USDA, CDC, PHS and state and local regulatory agencies
When an employee does a task incorrectly and then the situation is corrected by a manager this is called
corrective action
A foodborne illness is considered an outbreak when:
Two or more people have the same symptoms
An investigation is conducted by state and local regulatory authorities
The outbreak is confirmed by a laboratory analysis
Examples of Biological Contaminants
Viruses, Parasites, Fungi, Bacteria, Some plants, mushrooms, and seafood
The four categories unsafe food practices fall under
Time temperature abuse, cross-contamination, poor personal hygiene and sanitizing
Give 3 examples of regulatory authorities responsibilities
Inspecting operations, enforcing regulations, investigating complaints and illnesses, issuing licenses and permits, approving construction, reviewing and approving HACCP plans
_________________ can be spread to food if equipment has not been __________________ and __________________ correctly between uses.
Pathogens, Cleaned and sanitized
The challenges operations still face when it comes to food safety
Time, Language & Culture, Literary & Education, Pathogens, Unapproved Suppliers, High-Risk Customers, Staff Turnover
To cause a foodborne illness:
1. Contaminated ingredients are added to food that receives no further cooking
2. Ready-to-eat food touches contaminated surfaces
3. Contaminated food touches or drips fluids onto cooked or ready to eat food
4. A food handler touches contaminated food and then touches ready to eat food
5. Contaminated wiping cloths touch food-contact surfaces
Give five examples of TCS foods
Milk & dairy products, meat, fish, baked potatoes, tofu/soy proteins, sliced melons, cut tomatoes, cut leafy greens, shell eggs, poultry, shellfish/crustaceans, heat treated plant food, sprouts, untreated garlic and oil mixtures
The FDA (Food & Drug Administration) regulates food service for the following groups
Restaurants & retail food stores
Vending Operations
Schools & Day care centers
Hospitals
Nursing Homes
These are the five measures to keep food safe
Purchasing from approved, reputable suppliers
Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Cleaning and sanitizing