Providing Safe Food

Foodborne Illness

Foodborne Illness

Illness 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

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Reasonable Care Defense

The proof that you have done everything possible to serve safe food.

• Training staff

• Purchasing from a safe source

• Functioning equipment

• Safety standards in preparation

TCS

•Used to be “Potentially Hazardous Foods”

•Now---”Time/Temperature Control for Safety”

•Defines foods that could allow pathogenic microorganism growth or toxin formation

Cost of Foodborne Illness

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This is NEVER a Good Sign!

Populations at High Risk for Foodborne Illness

Higher Risk People

Infants and preschool-age children

Pregnant women

Elderly people

People taking certain medications

People who are seriously ill

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Populations at High Risk for Foodborne Illnesses

--People who consume potentially hazardous foods or ingredients that are raw

--People who eat foods that have not been cooked to the required minimum internal temperatures

Populations at High Risk for Foodborne Illnesses

--Anyone with weakened immunities:

Anorexics, Alcoholics, People with colds

Potentially Hazardous Food

Food Favoring the Rapid Growth of Microorganisms:

Milk and MilkProducts

Meat: Beef, Pork,Lamb

FishCooked Rice,

Beans, or OtherHeat-TreatedPlant Food

Eggs (except thosetreated to eliminateSalmonella spp.) Poultry Shellfish and

Crustacean

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Potentially Hazardous Food

Food Favoring the Rapid Growth of Microorganisms: continued

BakedPotatoes

Tofu or OtherSoy-Protein Food

Untreated Garlic-and-OilMixtures

Raw Sprouts andSprout Seeds

Synthetic Ingredients,Such as Textured Soy

Protein inMeat Alternatives

Sliced Melons

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2007: Cut tomatoes and melons must be held at 41° degrees F or lower

2010: Cut greens/lettuce

Food Most Likely to Become Unsafe

Food That Favors the Growth of Pathogens continued

Tofu or othersoy-protein food

Untreated garlic-and-oilmixtures

Sprouts andsprout seeds

Sliced melons, cut tomatoes, and cut leafy greens

Heat-treated plant food, such as cooked rice,

beans, and vegetables

CDC Statistics

Pathogens causing the most illnesses, hospitalizations, and deaths each year

PathogenEstimated number of illnesses

90% Credible Interval

%

Norovirus 5,461,731 3,227,078–8,309,480

58

Salmonella, nontyphoidal

1,027,561 644,786–1,679,667

11

Clostridium perfringens

965,958192,316–2,483,309

10

Campylobacter spp.

845,024 337,031–1,611,083

9

Staphylococcus aureus

241,148 72,341–529,417

3

Subtotal 91

Past Ten Years15,000 Outbreaks affecting 50,000 people

In the past ten years:

•Eggs

•Potatoes

•Cheese

•Ice Cream

•Leafy greens

•Tuna

•Oysters

•Tomatoes

•Sprouts

•Berries

Center for Science in the Public Interest

Copyright © 2004 by Center for Science in the Public InterestSixth Edition, March 2004

Potential Hazards to Food Safety

Biological Hazards

Bacteria, viruses, parasites, fungi

Toxins

Chemical Hazards

Pesticides, food additives, cleaning supplies, toxic metals

Physical Hazards

Hair, dirt, metal staples, etc.

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Glasses

CDC reports that the flu virus, cold germs and bacteria can remain on glasses from 2 hours to 2 days!

Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

Purchasing from unsafe sources

How Food Becomes Unsafe

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Time-Temperature Abuse

Food has been abused:

Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms

Held

Stored

Cooked

Reheated

Cooled

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Cross-Contamination

Cross-contamination occurs when:

Microorganisms are transferred from one food or surface to another

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Cross-Contamination

•Contaminated ingredients added to ready-to-eat foods

•Cooked/ready-to-eat foods come in contact with an unclean surface

•Contaminated food drips on ready to eat foods

•Food handler touches contaminated food then a ready-to-eat food

•Dirty cleaning cloths not cleaned and sanitized between uses