Post on 28-Nov-2014
description
The Food Service IndustryFoodborne Illness
Risk Analysis
Jennifer Nucci
Introduction
Restaurant Industry – largest single private employer in the US
> 12 Million Workers in 925,000 locations
Food service = vital to human survival Can pose a health risk if not handled correctly
throughout the supply chain
Foodborne Illness & Food Safety
65 – 80 Billion Case per year in US Estimated annual medical costs/productivity
losses range from $6.6 billion to $37.1 billion
Modern Life Trends Increasing Risk– Lifestyle changes– Increased International Travel– Improved economies – Eat more animal origin food
Risk Assessment
Identifying Potential Hazards
Part I
5 Major Foodborne Illness Risks
Type of Food & Intended Use Food Handling, Preparation, & Processing Equipment & Facility Management & Employee Food Safety
Knowledge Volume of Food & Typical Patronage
Food Type & Intended Use
Support rapid growth & reproduction of infectious bacteria– High Risk: Cooked & intended for immediate
eating i.e. ready-to-eat hot foods– Medium Risk: Uncooked & ready-to-eat:
Sandwiches, deli meats, cheese– Low Risk: No further preparation – Peanut butter,
crackers, dry food
Food Handling, Preparation & Processes
Extensively handled food (uncooked/Unpackaged)
Cook/Chill Processes– *** Food Temperature
Catering away from prep location
Equipment & Facility
Layout allow for the flow of food to be in one direction - receiving→ service → sale – Unprocessed separated from cooked, ready to eat – Food Prep separated from dishwashing & waste
storage
Equipment maintenance– Easily suitable for cleaning– Adequate size for volume of food produced
Potable Water
Management & Employee Food Safety Knowledge
Education, Training, & Operational Policies – minimize mistakes & variances from established
operational standards
Risk Management Plan
Documented Regulatory Compliance Records
Volume of Food & Typical Patronage
Number of People Served &Number of Employees
Higher volumes of foods =
added handling, added potential of temp. abuse =
increased risk of Foodborne Illness
Segments of Population– Young, Elderly, immuno-compromised
Risk Management
Measure to
Mitigate Risk
Part II
HACCP Plan – Hazard Analysis & Critical Control Points
1. Conduct A Hazard Analysis
2. Determine Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record Keeping & Documentation Procedures
Conclusion
Why Food Safety?– Necessity in life– Modern life trends
demand for quick, accessible of food
Food Service Industry should work together– Globally Reduce cases of foodborne illness &
economic drain caused by medical and productivity losses these illnesses produce
Questions?Questions?