FOOD SAFETY

FOODBORNE ILLNESS

FLOW OF FOOD

• Path food takes from purchasing
• And receiving, through storing, preparing
• Cooking, holding,
• Cooling, reheating,
• And serving.

FDA food code
Science-based reference for retail food establishments on how to prevent food borne illness.

Contamination
Presence of harmful substance in food. Some food safety hazards occur naturally, others are introduced by humans or the environment.

Time-temperature abuse
Food has been time-temperature abused any time it has been allowed to remain too long at temperatures favorable to the growth of food borne microorganisms.

Potentially hazardous food
Food in which microorganisms can grow rapidly. Often has a history of being involved in food borne illness outbreak

Cross contamination
Occurs when microorganisms are transferred from one surface or food to another.

Personal hygiene
Sanitary health habits that include keeping the body, hair, and teeth clean; wearing clean clothes; and washing hands regularly.

FACTORS ACCOUNTING FOR RISK OF FOODBORNE ILLNESS

• The emergence of new foodborne pathogens
• The importation of food from countries that may not have food safety practices
• Changes in the composition of food
• Increase in the purchase of take-out and home meal replacement food
• Employee turnover rates that make it difficult to manage an effective food safety system

The Dangers of Food-borne Illness

Each year millions of people are affected by food-borne illness, although the majority of cases are not reported and do not occur at restaurants and food service establishments.

The Cost of Food-borne Illness

National Restaurant Association figures show that a food-borne illness outbreak can cost an establishment thousands of dollars. Can even be the reason an establishment is forced to close.

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Preventing Food-borne Illness

Includes setting up a food safety management system and training employees to handle food safely.

It also includes identifying food that is most likely to become unsafe and the potential hazards that can contaminate.

Finally, food-borne illnesses can be prevented when high-risk patrons are advised of the risk of consuming raw or undercooked food in your establishment.

Food Safety System

A food safety management system will help you prevent food-borne illness by controlling hazards throughout the flow of food.

Active managerial control focuses on establishing policies and procedures to control five common risk factors responsible for food-borne illness.

HACCP

Hazard Analysis Critical Control Point system focuses on identifying specific points within the flow of food through the operation that are essential to prevent, eliminate, or reduce a biological, chemical, or physical hazard to safe levels.

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Food safety training should consist of the following:
Programs for both new and current employees
Assessment tools
Resources that include books, videos, posters, etc.
Records documenting that employees have completed training

Population at high risk for food-borne illness

Infants and preschool age children
Pregnant women
Elderly people whose immune systems have weakened
People taking certain medications
People who are ill

Foods most likely to become unsafe
A history of being involved in food-borne illness outbreaks
A natural potential for contamination due to production and processing methods
Moisture, contains protein, neutral or slightly acidic pH levels

Biological hazards include certain bacteria, viruses, parasites, and fungi, as well as certain plants, mushrooms, and fish that carry harmful toxins.

Chemical hazards include pesticides, food additives, preservatives, cleaning supplies, and toxic metals that leach from cookware and equipment.

Physical hazards consist of foreign objects that accidentally get into the food such as hair, dirt, metal staples, and broken glass, as well as naturally occurring objects, such as bones in fillets.

How Food becomes Unsafe
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
Poor personal hygiene

Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

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Keys To Food Safety

The keys to food safety lie in controlling time and temperature throughout the flow of food, practicing good personal hygiene, and preventing cross-contamination.