htf533 foodborne illness

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    FOODBORNEILLNESS

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    THE DANGER OF

    FOODBORNE ILLNESS

    A foodborne illness is a disease

    carried or transmitted to people by

    food

    A foodborne illness outbreak is an

    incident in which two or more peopleexperience the same illness after

    eating the same food and confirmed

    when laboratory analysis shows that a

    specific food is the sources of illness.10/28/2013 2

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    Factors that contribute to

    foodborne illness

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    1. Improper Holding Temperature

    Temperature abuse allowing food toremain in the temperature danger

    zone for unacceptable period of time.

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    Avoid temperature abuse

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    Measure Food Temperature

    Dial-face

    metal stem

    Thermocouple

    Digital

    Infrared

    T-Stick

    Built-in

    Maximum registering

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    Calibrate a Thermometer

    Before their first use

    At regular interval

    If drop or otherwise

    damaged

    If use to measure

    extreme temperature

    Whenever accuracy is inquestion

    Boiling Point or Ice Point Method10/28/2013 15

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    Preventing Temperature

    Abuse

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    11. Good Personal Hygiene

    Following hygienic hand

    practice

    Maintaining personal

    cleanliness

    Wearing clean and

    appropriate uniform &

    following dress codeAvoiding unsanitary habits

    and actions

    Maintaining good health10/28/2013 20

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    Hygienic Hand Practice

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    Using the restroom

    Handling raw foods

    Touching hair or body

    Sneezing, coughing,using handkerchief

    Smoking, eating,drinking, chewingtobacco or gum

    Using chemicals

    Handling garbage

    Clearing tables orbusing dirty dishes

    Touching aprons orclothing

    Touching otherunsanitized surfaces

    Wash hands after

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    Foodhandlers should:

    Remove jewelry

    Wear clean, closed-toe shoes

    Wear a clean hat or other hair restraint

    Wear clean clothing daily

    Remove aprons when leaving food-

    preparation areas

    A

    B

    D

    C

    E

    E

    D

    C

    B

    A

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    111. Cross Contamination

    The transfer of germs from one fooditem to another.

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    Direct cross-contamination involves thetransfer of a harmful agent from raw foods tocooked or ready-to-eat foods

    example of direct contact: blood from thawing

    ground beef dripping onto fresh produce stored on ashelf below

    Indirect cross-contamination involves thetransfer of a harmful agent to foods by hands,

    utensils, or equipment. example of indirect contact: raw chicken prepared

    with a knife and cutting board and knife and cuttingboard are not cleaned and sanitized after use

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    Methods for Preventing Cross-

    Contamination During Preparation

    Prepare raw meat separately

    from cooked/ready-to-eat foods

    Assign specific equipment for

    each food Use specific containers for each

    food

    Clean and sanitize food-contact

    surfaces after each task

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    Use disposable or color-coded cleaning cloths

    Consider using gloves

    for food preparation andservice

    Practice good personalhygiene

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    Summary

    Almost all foodborne illness are linked

    to:

    improper holding temperature

    poor personal hygiene

    contaminated equipment

    inadequate cooking

    food from an unsafe source

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