A foodborne illness is
a disease transmitted to people by food. .
A foodborne illness is considered an outbreak when:
2 or more people have the same symptoms after eating the same food.
investigation is conducted by state/local regulatory authorities
outbreak confirmed by laboratory analysis
Each year _MILLIONS of people get sick from unsafe food.
Challenges to foodservice operations include:
TIME - PRESSURE TO WORK QUICKLY
LANGUAGE AND CULTURE - STAFF MAY SPEAK DIFFERENT LANGUAGES
LITERACY & EDUCATION - STAFF HAVE DIFFERENT LEVELS OF EDUCATION
PATHOGENS - ILLNESS-CAUSING MICROORGANISMS FOUND ON FOOD ONCE CONSIDERED SAFE
UNAPPROVED SUPPLIERS - FOOD THAT IS RECEIVED FROM UNSAFE SUPPLIERS
HIGH-RISK CUSTOMERS - ELDERLY POPUL, ETC. ARE AT HIGHER RISK.
STAFF TURNOVER - TRAINING NEW STAFF LEAVES LESS TIME FOR FOOD SAFETY TRAINING.
The Cost of Foodborne Illnesses
Foodborne illnesses cost the United States _BILLIONS of dollars each
year.
Some of the costs of a foodborne-illness outbreak include:
loss of customers and sales
negative media exposure
lawsuits and legal fees
increased insurance premiums
loss of reputation
lowered staff morale
staff missing work
staff retraining
The most important costs are: _HUM A N COSTS .
,Victims of foodborne illnesses may experience the following:
lost work
medical costs
long-term disability
death
How Foodborne Illnesses Occur
Contamination is
the presence of harmful substances in food. .
The three categories of contaminants are:
Biological:
pathogens are greatest threat to food safety. Include viruses, parasites, fungi, bacteria.
plants, mushrooms and seafood can carry harmful toxins (poisons).
Chemical:
cleaners, sanitizers, polishes
food service chemicals can contaminate food
Physical:
foreign objects such as metal shavings, staples, bandages can get into food
glass, dirt, bag ties, fish bones in fillets.
BIOLOGICAL contaminants are responsible for most
foodborne illnesses.
How Food Becomes Unsafe
The five most common food-handling mistakes, or risk factors, that can cause a
foodborne illness are:
1. purchasing food from unsafe sources
2. failing to cook food correctly
3. holding food at incorrect temperatures
4. using contaminated equipement
5. practicing poor personal hygiene
Food prepared in a _private _h o m e is considered to be
a from an unsafe source and must be avoided.
2
,Practices Related to Foodborne Illness:
Time- Time-temperature abuse is
food stayed too long at temperatures that are good for the growth of pathogens
temperature
abuse
Time-temperature abuse can happen if:
food is not held or stored at the correct temperature
food is not cooked or reheated enough to kill pathogens
food is not cooled correctly
Cross- Cross-contamination is _pathogens can b _e transfered from one surface or_food to_another.
contamination
It can cause a foodborne illness in many ways:
contaminted 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 and then touches read-to-eat food; contaminated wiping cloths
Poor personal Poor personal hygiene can cause a foodborne illness if a food handler
hygiene does any of the following actions:
failsto wash hands after restroom
cough or sneeze on food
touch or scratch wounds and then touch food
work while sick
Poor cleaning Poor cleaning and sanitizing happens in the following ways:
and sanitizing equipment and utensils are not washed, rinsed and sanitized between uses
food-contact surfaces are wiped clean rather than being washed
wiping cloths are not stored in a sanitizer solution between uses
sanitizing solutions are not at required levels to sanitize objects
Food Most Likely to Become Unsafe
TCS Food
TCS food is
(T) IME AND TEMPERATURE (C)ONTROL FOR (S)AFETY .
Ready-to-eat food is
food that can be eaten without further preparation, washing, or cooking. .
Examples of ready-to-eat food are:
cooked food
washed fruit and vegetables (whole and cut)
deli meat
bakery items - sugar, spices, seasonings
Populations at High Risk for Foodborne Illnesses
Groups of people who have a higher risk of getting a foodborne illness include:
elderly people
preschool-age children
compromised immune systems
Keeping Food Safe
Managers should focus on the following measures:
1. purchasing food from approved, reputable suppliers
2. controlling time and temperature
3. preventing cross-contamination
4. practicing personal hygiene
5. cleaning and sanitizing
4
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller BESTGRADETESTBANKS. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $12.49. You're not tied to anything after your purchase.