Chapter 1 Providing Safe Food

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Chapter 1Providing Safe Food

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Foodborne Illnesses

• Foodborne illness
• Disease transmitted to people by food
• Foodborne-illness outbreak
• Incident in which two or more people get the same
  illness after eating the same food

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Challenges to Food Safety

• Challenges include
• Time and money
• Language and culture
• Literacy and education
• Pathogens
• Unapproved suppliers
• High-risk customers
• Staff turnover

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Costs of Foodborne Illness
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Populations at High Risk for Foodborne Illnesses

• Higher Risk People
• Elderly people
• Infants and preschool-age children
• Pregnant women
• People with cancer or on chemotherapy
• People with HIV/AIDS
• Transplant recipients

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Potential Hazards to Food Safety

• Biological Hazards
• Viruses
• Bacteria
• Parasites
• Fungi

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Potential Hazards to Food Safety

• Chemical Hazards
• Cleaners
• Sanitizers
• Polishes
• Machine lubricants
• Toxic metals

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Potential Hazards to Food Safety

• Physical Hazards
• Hair
• Dirt
• Bandages
• Metal staples
• Broken glass
• Natural objects (e.g., fish bones in a fillet)

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How Food Becomes Unsafe

• CDC Risk Factors for Foodborne Illness
• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene

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How Food Becomes Unsafe

• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene

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How Food Becomes Unsafe

• Food has been time-temperature abused when
• It has stayed too long at temperatures good for
  pathogen growth

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How Food Becomes Unsafe

• Cross-contamination occurs when
• Pathogens are transferred from one food
  or surface to another

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How Food Becomes Unsafe

• Poor personal hygiene occurs when foodhandlers
• Dont wash their hands right after using the
  restroom or any time their hands get dirty
• Come to work while sick
• Cough or sneeze on food
• Touch or scratch wounds, and then touch food

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Important Prevention Measures

• Focus on these measures
• Controlling time and temperature
• Preventing cross-contamination
• Practicing personal hygiene
• Purchasing from approved, reputable suppliers

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