Retail Foodservice Five Risk Factors in Foodborne illness 2013
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This is a short presentation highlighting the five major CDC risk factors for foodborne illness in retail grocery and foodservice operations. It was presented to Environmental Health Specialists in Utah in summer 2013.
Transcript of Retail Foodservice Five Risk Factors in Foodborne illness 2013
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stomach-achenausea
vomiting
crampsdiarrhea
dysentery
sore throatfeverchills
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Some foodborne illnesses are serious and some cause death
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Safe source of food
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73°C / 165°F
68°C / 155°F
63°C / 145°F
COOK
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Danger Zone
4,000 8,000 16,000 32,000 64,000
Bacteria can double every 20 minutes at these temperatures
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Keep Hot Foods Hot
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Keep Cold Foods Cold
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Wash Hands Often
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Do not work when ill
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Do Not Cross Contaminate
RAW FOODS
READY TO EAT FOODS
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Clean & Sanitize
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Cleaning & Sanitizing Wares
Air Dry
>43°C >43°C >77°C
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Equipment & Surfaces
Clean
Rinse
Sanitize