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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
1-3
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
1-4
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
1-5
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
1-6
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
1-7
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.
1-8
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
1-9
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
1-10
Cross-Contamination
Cross-contamination occurs when:
Microorganisms are transferred from one food or surface to another
1-11
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