Objective 1.01- Outline food safety issues.

Recognize the importance of food safety Recognize the risks associated with high-

risk populations Avoid potential hazards to food safety Understand how food becomes unsafe Understand important prevention measures

for keeping food safe

Foodborne illness: disease carried or transmitted to people by food.

Foodborne illness outbreak: incident in which two or more people experience the same illness after eating the same food. A foodborne illness is confirmed when lab analysis shows that specific food is the source of the illness.

Time and money: training money and time, lack of financial support for safe food environment, pressure to work quickly can make it hard to follow safety practices.

Language and culture: staff may speak a different language, culture influences how we view food.

Literacy and education: employees often have different levels of edu making it hard to teach food safety.

Pathogens: illness-causing microorganisms are more frequently found on food once considered safe

Unapproved suppliers: food received from suppliers that do not follow food safety

High-risk customers: the number of customers at high risk for getting foodborne illness is increasing.

Staff turnover: training new staff leaves less time for food safety training.

Costs the United States billions of dollars each year.◦ Loss of customers◦ Loss of reputation◦ Negative media exposure◦ Lowered staff morale◦ Lawsuits and legal fees◦ Staff missing work◦ Increased insurance premiums◦ Staff retraining

Most important are the human costs. Victims may experience

◦ Lost work◦ Medical costs◦ Long-term disability◦ death

Elderly: immune system weakens with age. Infants and preschool-age children: very

young children have not built up immune system.

Pregnant women: immune system’s are compromised during pregnancy.

People with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients.

Unsafe food is usually the result of contamination, which is the presence of harmful substances in the food, can be caused by humans, environment, or naturally.

Divided into 3 categories◦ Biological: pathogens are the greatest threat to

food safety.◦ Chemical: foodservice chemicals can contaminate

food if used incorrectly.◦ Physical: foreign objects like hair, dirt, bandages,

metal staples, or broken glass.

Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene

Time-temperature abuse: ◦ Food is not held or stored at the right

temperature.◦ Food is not cooked or reheated enough to kill

pathogens.◦ Food is not cooled right away.

TCS food is food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins.

This food contains moisture and protein and has a neutral or slightly acidic pH.

Most bacteria need nutrients such as carbohydrates or proteins to survive.

Common TCS foods:◦ Baked potatoes, pizza, fish, tofu, beans, shell eggs,

dairy products, sprouts, poultry, meat, sliced melons, tomatoes, leafy greens

Cross-contamination:◦ Contaminated ingredients are added to food that

receives no further cooking.◦ Ready to eat food touches contaminated surfaces.◦ Contaminated food touches or drips fluids onto

cooked or ready to eat food◦ Food handler touches contaminated food, then

touches ready to eat food.◦ Contaminated cleaning towels touch food-contact

surfaces.

Poor personal hygiene:◦ Fail to wash hands the right way after using the

restroom or any time their hands get dirty◦ Come to work sick◦ Cough or sneeze on food◦ Touch or scratch wounds and then touch food

Poor Cleaning and Sanitizing:◦ Equipment and utensils are not washed, rinsed,

and sanitized between uses.◦ Food-contact surfaces are wiped clean rather than

being washed, rinsed, and sanitized.◦ Wiping cloths are not stored in sanitizer solution

between uses.◦ Sanitizing solutions are not at the required levels

to sanitize objects.

Controlling time and temperature Preventing cross-contamination Practicing personal hygiene Purchasing from approved, reputable

suppliers